This recipe will take you through the steps to make melt in your mouth brisket, even if you’ve never made brisket before. Follow the steps to rub the meat, smoke it, wrap it, and then finish the brisket on the grill to let the glaze set. Then, experience Brisket Ecstacy!
Ingredients
4 lb Brisket “point” ** I recommend using the highest quality beef you can find. Smoking a brisket is an investment in time and a better cut with good marbling will make a big difference in results. I order my briskets from Snake River Farms.
1 part hickory, 2 parts apple
smoker or a grill set for indirect heat
Rub- part 1
2 tbsp beef base
2 tbsp garlic salt
2 tbsp fresh ground pepper (I used smoked black pepper)
2 tbsp chile powder
1 tbsp light brown sugar
1 tbsp smoked paprika
Note, if you feel like you are having a hard time getting the rub to mix or adhere you can add a bit of olive oil to help it spread more evenly.
Wrap Sauce – part 2- The “Texas Crutch”
2 tbsp light brown sugar (I used bourbon barrel smoked brown sugar)
2 tbsp chopped shallots
2 tbsp apple juice OR 2tbsp sweet tea (funny story here)
Glaze:
3/4 cup of your favorite BBQ sauce
2 tbsp light brown sugar
1 tbsp apple cider vinegar
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