Demo Kitchen Recipe: Grill Smoked Beef Brisket
The key to smoky nirvana is to keep the following in mind: Good Things Come to Those Who Wait! Seasoning the night before gives the cut enough time to absorb the seasoning. Permitting the brisket to come to room temperature encourages a more even smoking. And the indirect heat involved in smoking itself renders the collagen woven within the cut, transforming what was rough and tough into the tender and luxuriant wonder that meat lovers crave.
Enjoy your creation with a juicy, bold red where fruit and black pepper spice take center stage: red zinfandel. We suggest Clark & Sheffield Zinfandel, a full throttled red from Southern Rhone, a roasty, light-bodied schwarzbier (dark lager) such as Metropolitan Magnetron or a rich malty bock.
Grill Smoked Beef Brisket
- 1/4 c Light Brown Sugar
- 2 Tbsp Old Bay Seasoning
- 2 Tbsp Smoked Paprika
- 2 whole Bay Leaves
- 2 Tbsp each Kosher Salt and Black Pepper
- 4lb Boneless Beef Brisket
- 1 c Pecan Woodchips
- In a medium mixing bowl, whisk together the brown sugar, old bay, paprika, bay leaves, salt, and pepper. Rub the brisket with the spice mixture and let rest, covered, in the fridge overnight. Let the brisket sit at room temperature for 1 hour prior to starting to cook.
- Preheat your grill by turning on half of the burners to medium heat (we are going to cook the brisket on the part of the grill that isn’t on.) If using a charcoal grill you will spread the coals under only half of the grill grate.
- Place the wood chips in a shallow metal pan. Put the brisket into a separate shallow pan with a roasting rack to keep it elevated.
- Put the woodchip pan on the hot side of the grill and the brisket on the “cold” side. Let the meat smoke for approximately 4 hours or until the internal temperature is about 200 degrees. Let rest for 30 to 45 minutes before serving.
Kansas City Style BBQ Sauce
- 2 c Water
- 1 c Light Corn Syrup
- 1-3/4 c Tomato Paste
- 1 c Apple Cider Vinegar
- 1/2 c Brown Sugar
- 1 Tbsp Worcestershire Sauce
- 2 tsp Hickory Liquid Smoke
- 5 tsp Smoked Paprika
- 3 tsp Kosher Salt
- 3 tsp Black Pepper
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- Whisk all the ingredients together over high heat in a medium saucepan until smooth.
- Bring mixture to a boil then reduce heat and simmer for 30-45 minutes, stirring often.
- Let cool at room temperature and then refrigerate until needed.