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 the 2017 Clark & Sheffield Zinfandel
Grill Smoked Beef Brisket
¼ c Light Brown Sugar
2 Tbsp Old Bay Seasoning
2 Tbsp Smoked Paprika
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, 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.P
Kansas City Style BBQ Sauce
c Light Corn Syrup
¾ c Tomato Paste
c Apple Cider Vinegar
c Brown Sugar
Tbsp Worcestershire Sauce
tsp Hickory Liquid Smoke
tsp Smoked Paprika
tsp Kosher Salt
tsp Black Pepper
tsp Onion Powder
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.