Serves 8-10
Ingredients:
- 1- 8lb Brisket “point and flat, and exterior fat trimmed to 1/4” my fat layer was a little thicker
- I used a blend apple and cherry wood smoking chips and mixed in a little pecan little pecan
- smoker or a grill set for indirect heat
Seasoning Base
I blended it all and used it in one step rather than two as the recipe suggests.
- 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
- Pinches of pimenton ( smoked paprika)
Wrap Sauce
- 2 tbsp light brown sugar
- 2 tbsp chopped shallots
- 2 tbsp apple juice
- Glaze:
- 3/4 cup of your favorite BBQ sauce ( I happened to have some of APL’s in the freezer)
- 2 tbsp light brown sugar
- 1 tbsp apple cider vinegar
- 1 tablespoon fresh thyme leaves
Directions:
Meat: Score the point end at ¾-inch intervals, making ¼-inch deep cuts, in a crosshatch pattern.
Rub the seasoning base into the brisket on all sides. Not necessary to marinate overnight, but I marinated for 4-5 hours.
Prepare charcoal (Primo) grill for indirect grilling maintaining a 325° temperature, prepare wood chip box or foil packet for wood chips.
Once your grill is at temp, add the smoking chip packet or box and toss some chips on the hot coals, oil the grill grates on the indirect side and place seasoned brisket on the grate, grill for 3 hours.
Have ready two thickness of heavy duty foil to wrap the brisket in after the first cooking time, lay the brisket on the foil fat side down and cover with wrap sauce, seal packet and place fat side down on the indirect side, grill for 2 hours. Remove brisket packet and rest for 15 minutes. Unwrap the brisket and remove to platter, cover with glaze, turning to coat. Place on indirect side of the grill for an additional 25-30 minutes.
Cucina Magia 