Brisket BBQ Sauce Recipes will they make your Brisket Better?

Brisket BBQ Sauce Recipe Glaze

The hunt for the perfect brisket bbq sauce has never been as storied as the search for the monster of the blue lagoon.  It seems every corner of the United States is famous for producing some sort of barbeque sauce and why not, the term bbq sauce, and barbecue sauce recipes are the highest searched terms in the world of barbecue.  The bbq sauce term is so highly prized that companies who run Pay Per Click campaigns during the month of June through September 2018 pay vast sums just to be listed on the front page of Google’s BBQ sauce page.

We at Jake's Famous Foods been building and selling BBQ Sauce and BBQ sauce recipes for the past 16 years now. And because we believe that everyone should have the freedom and choice to consume the brisket they've always wanted we've put together a collection of 10 of our most popular brisket bbq sauce recipes.

Barbecue and bbq is very personal and when you invest time and energy into the process you want to ensure that the end result justifies the effort that went into the process.  For this post we did not start out to put out long stories or discussions of wet versus dry barbecue sauce.  Instead what we’ve done is collect 10 of the best BBQ Sauce Recipes we’ve ever made.  And because you’re so nice…we’ve added in some Bonus brisket bbq sauce recipes that can be made with typical everyday kitchen ingredients.  One thing that doesn't get enough attention is having a recipe that can be made with simple everyday ingredients.  If you've got black pepper, salt, garlic and some form of syrup or tomato paste or ketchup you can make these recipes.  So, next time you decide to barbecue brisket print or list the ingredients in one of these favorite recipes then build your bbq sauce from scratch.

One thing we will also tell you is that each of these recipes is taken directly from sources in the region.  We at Jake’s make natural products so some of the ingredients like whole bottle Ketchup and Corn Syrup you’ll never seen built into our recipes.  Instead what you will see is our versions of these classic favorites that we sell everyday.  Take for example our  Ball Park Ketchup is a deconstructed version of that very famous brand Ketchup with a few major exceptions.  The fact is we've taken out the controversial notes like Corn Syrup and chemical additives and instead have made our version gluten and MSG (Mono Sodium Glutamate) Free, you won't find those ingredients in our sauces.  The result a cleaner, better tasting, more natural brand of Ketchup.  And with that you'll be making a cleaner, better tasting bbq sauce recipe for you and your friends and family.

While it seems no one can nail down the exact origins in which the first barbecue sauce was created we do have some historical data on when it was first sold.  Many believe the first barbecue type sauce was created in the 15th century about the time that Christopher Columbus sailed the planet bringing back a multi spiced, liquid combination from Hispaniola.  Others say the sauces were first collected in the 17th century somewhere in the American colonies. 

Jumping ahead the first commercially produced barbecue sauce was made by the Georgia Barbecue Sauce Company out of Atlanta and advertised in the Atlanta Constitution, January, 1909.  Heinz released its first version of barbecue sauce in 1940 followed by Kraft who took the novel approach of producing spices and oils which could be combined together into bags.

Regarding the appropriate use of barbecue, barbecue or barbque, we’ve found it all depends on where your from.  In most cases barbecue, barbeque, and barbque all mean the same thing referencing the act of cooking and grilling while bbq, tends to reference a meal or event.

The bbq sauce recipes we've included here as mentioned are regional style.  The first in the styles is Memphis Style BBQ Sauce.  What would life be like if Memphis Barbecue Sauce wasn’t invented?  I think our taste buds would be the big losers if such a thing had ever happened.  Memphis always reminds me of a creamy sauce blended with celery and garlic and a whole host of other fine ingredients. 

Sample Brisket BBQ Sauce Recipes - That Work Right Now

Memphis Style Brisket BBQ Sauce

Ingredients

• 1 tablespoon garlic powder 
• 1 tablespoon chili powder 
• 1 tablespoon onion powder 
• 2 cups ketchup 
• 1 cup apple cider vinegar 
• 3 tablespoons Worcestershire sauce 
• ½ cup brown sugar 
• ½ cup molasses 
• ½ cup yellow mustard
• ½ tablespoon ground black pepper 
• ½ tablespoon salt 
• ½ tablespoon ground celery

Carolina Style The richness of red and black pepper all blended together into a vinegary base is all you need to know about good Carolina BBQ Sauce. 

Ingredients

• 1 cup vinegar 
• 1 teaspoon coarse black pepper 
• 1 teaspoon red pepper flakes 
• 1 teaspoon salt 
• 2 tablespoons brown sugar 
• ¼ cup ketchup ½ cup water

Smokehouse style Brisket BBQ Sauce One of my all-time favorites, a nice bite with a gentle sweetness that compliments almost any meat.

Ingredients

• 1-1/2 Cups Tomato Puree 3 Tablespoons Brown Sugar  
• 4 Tablespoons Molasses 
• 2 Tablespoons Apple Cider Vinegar  
• 1 Tablespoon Honey 
• ½ Tablespoon Liquid Smoke Flavor 
• ¾ bottle Budweiser beer 
• 2 tablespoons Worcestershire sauce 
• 1 tablespoon sweet smoked paprika 
• 1 teaspoon smoked Chipotle powder 
• ½ teaspoon cayenne pepper 
• 2 tablespoons unsalted butter 
• 1 tablespoon onion powder 
• 1 tablespoon garlic powder cracked black pepper to taste

Red Wine BBQ Sauce Rich wine tannins complement the fullness to tomatoes and brown Sugar.

Ingredients

• 1-1/2 Cups Tomato Puree 
• 3 Tablespoons Brown Sugar  
• 4 Tablespoons Molasses 
• 2 Tablespoons Apple Cider Vinegar  
• 1 Tablespoon Honey
•  ½ Tablespoon Liquid Smoke Flavor 
• 2 Tablespoons Worcestershire Sauce 
• 1 cup red wine 
• 2 cloves minced garlic 
• 1 teaspoon fresh rosemary finely chopped 
• ½ teaspoon fresh thyme

Asian Style BBQ Sauce -A fantastic blend utilizing soy, rice wine and ginger.

Ingredients

• 1-1/2 Cups Tomato Puree 
• 3 Tablespoons Brown Sugar  
• 4 Tablespoons Molasses 
• 2 Tablespoons Apple Cider Vinegar  
• 1 Tablespoon Honey
• ½ Tablespoon Liquid Smoke Flavor 
• ¼ cup soy sauce 
• 2 tablespoons Mirin rice wine 
• ½ tablespoon ginger powder

Chicago Sweet Style Who can forget the flavors of Old Chicago.  Subtle and bold all at the same time.

Ingredients

• 1-6oz. can tomato paste 
• 1-1/2 Cups water 
• 1-1/2 Tablespoons. canned pineapple juice 
• 1/2 heaping teaspoons. kosher salt 
• 1/2 Teaspoon. garlic powder 
• ¾ Teaspoon. liquid smoke 
• 1/4 Cup white vinegar 
• ¾ Tablespoons. fresh squeezed lemon juice 
• 4 Tablespoons molasses 
• 3 Tablespoons light corn syrup 
• 3 Tablespoons Brown sugar 
• 3 Tablespoons cold water  
• 1 Tablespoons corn starch for slurry to thicken sauce

Kansas Style BBQ Sauce A wonderful sauce combined with savory butter, molasses, garlic, brown sugar and more.

Ingredients

• 2 Cups Ketchup 
• 2 Cups Tomato Sauce 
• 1-1/4 Cups Brown sugar 
• 1-1/4 Cups Red Wine Vinegar 
• ½ Cup Unsulfured Molasses 
• 4 Teaspoons Hickory Liquid Smoke 
• 2 Tablespoons Butter 
• ½ Teaspoon Onion Powder 
• ½ Teaspoon Garlic Powder 
• ½ Teaspoon Chili Powder 
• 1 Teaspoon Paprika 
• ½ Teaspoon Celery Seed 
• ¼ Teaspoon Ground Cinnamon 
• ½ Teaspoon Cayenne Pepper 
• 1 Teaspoon Salt 1 Teaspoon Coarse Ground Black Pepper

Texas Style Brisket BBQ Sauce Texas, it’s a whole other Barbeque Sauce.

Ingredients

• 3 Tablespoons Brown Sugar 
• 1 Tablespoon Ground Paprika 
• 1 Teaspoon Salt 
• 1 Teaspoon Dry Mustard 
• ½ Teaspoon Chili Powder 
• ¼ Cup Distilled White Vinegar 
• 1/8 Teaspoon Cayenne Pepper 
• 2 Tablespoons Worcestershire Sauce 
• 1-1/2 Cups Tomato Vegetable Juice Cocktail 
• ½ Cup Ketchup 
• ¼ Cup Water 
• 2 Cloves Garlic Minced

Southern Style BBQ Sauce Oftentimes people get the difference between Smokehouse Style and Southern Style confused.  To a Barbeque Sauce aficionado they couldn’t be more different.

Ingredients

• 2 Quarts White Vinegar
• 2 Cups Splenda No Calorie Sweetener (As an Option 2 Cups White Sugar)
• 1-1/2 Cups Ketchup
• ½ Cup Worcestershire Sauce
• ¼ Cup Hot Sauce
• ¼ Cup Salt
• ¼ Cup Ground Black Pepper

Mexican BBQ Sauce My Best friends say Ole to this recipe

• 1 Cup White Vinegar
• 2 Tablespoons Sugar
• 2 Tablespoons Salt
• 2 Tablespoons Black Pepper
• 1 Tablespoon Cayenne Pepper
• ¼ Stick Salted Butter
• 1 Teaspoon Lemon Juice
• 1 Cup Ketchup
• ½ Teaspoon Paprika

Bonus Recipes: 1

Florida Style BBQ Sauce -Some of the best BBQ I’ve had in my travels was in Florida warm weather and afternoon rains. 

Ingredients

• 24 ounces bottle ketchup
• 1 pound dark brown sugar
• 1/2 tablespoon prepared mustard
• 1 tablespoon black pepper
• 1/2 cup onion juice
• 3/4 cup orange juice
• 3/4 cup pineapple juice
• 3/4 cup mango juice
• 4 tablespoons corn starch

Bonus Brisket BBQ Sauce Recipes: 2

California Style BBQ Sauce We can’t leave out California.  Many people say that California doesn’t have a style and that it is simply the blending of recipes from people and places like Oklahoma, Texas, Arkansas and Colorado.  We believe California does have its own unique style.   

Ingredients

• ¾ Cup Granulated Sugar
• ½ Cup Japanese Soy Sauce
• ½ Cup Tomato Ketchup
• ½ Cup Dry Sherry
• 3 Cloves Garlic Crushed
• 1 Teaspoon Ground Black Pepper
• ½ Cup Molasses

Bonus Recipes: 3

New Mexico Style BBQ Sauce Vast open spaces, large mild and hot Pasilla peppers and massive festivals  Centered on all things hot and spicy.

Ingredients:

• 2 Tablespoons Unsalted Butter
• ½ Medium Red Onion Finely Diced
• 1 Garlic Clove Finely Diced
• 6 Plum Tomatoes Coarsely Diced
• ¼ Cup Ketchup
• 2 Tablespoons Dijon Mustard
• 2 Tablespoons Dark Brown Sugar
• 1 Tablespoon Honey
• 1 Teaspoon Cayenne
• 1 Tablespoon Ancho Chile Powder
• 1 Teaspoon Pasilla Chile Powder
• 1 Tablespoon Worcestershire

Louisiana Style BBQ Sauce From the land of Beignets, red beans and rice, Etoufee and King Cake.

Ingredients

• 2 Tablespoons unsalted butter
• 3 Green onions
• 2 Tablespoons garlic salt
• 6 Tablespoons chili powder
• 1-1/25 Tablespoons pepper
• 16 Oz ketchup
• 1 Quart water
• 2 Tablespoons Tabasco Sauce
• 1/3 Cup mustard
• 1/2 Cup sugar
• 1/4 Cup light brown sugar
• 1 Cup White wine vinegar
• ½ Can of beer
• 1/4 Cup Burgundy wine

Note, there's been some conversation about brisket bbq sauce recipes with heat and what would be do to make these recipes have that special bite that so many people love.  We can think of a couple of ways to add heat to your perfect bbq sauce recipe.  One is the simple use of more black pepper.  Just ratchet up the amount of black pepper by 2 or 3 times to drive up the spiciness of the bbq sauce recipe.  The next way to drive up heat would be the addition of chili powder.  Most people have some form of chili powder in their cupboards so the addition is fairly simple.  And much like black pepper you would either bump up the amount in an existing recipe or make the addition of 1 tablespoon first then testing the blended sauce.  Afterward if you still want more heat we suggest adding another tablespoon of chili powder.

Now comes the fresh versions of heat.  Let's consider the addition of green jalapeno peppers.  These jalapenos add a nice burst of heat that can permeate the entire batch of sauce. One must be careful when adding jalapeno peppers.  First, testing to ensure that the level of jalapeno is enough then ensuring that your hands are washed so as not to get the juices into your eyes or on your mouth. Start small and work up to the right amount before trying the sauce out on friends or family.  We've found that 1/2 of a jalapeno is more than enough heat to drive up the spiciness in a bbq sauce recipe.

BBQ Sauce 

Next come habanero peppers for increasing levels of heat.  There are some pretty great Scoville scale charts out there to identify the exact level and types of heat desired.  Habaneros can be daunting and must be balanced otherwise you can expect your bbq sauce to have a steady flow of heat and not much flavor.  Blend the habanero with items like ginger or celery which are compliments but won't drive the heat and won't overpower the end result.  If you're making the sauce for yourself then you can get some pretty audacious levels of heat.  But be careful so that your friends are in the line of fire where heat is concerned especially if they only like mild bbq sauce.

Blending Tips:  When it comes to blending it's a good idea to start over low heat.  Allow the sauce to meld together stirring constantly until you've reached a uniform color.  We like cooking the sauce for at least 15 minutes then pouring the sauce into a container.  After the sauce is placed in a container allow the sauce to rest in the refrigerator for at least two hours minimum.  This resting period will actually allow continued melding of the flavors and will create as we as in the business a nice level of maturity.  Once rested serve of baste on at will.

Here's a great video with instruction on make some popular bbq sauce recipes.  View this short video that gets right at the heart of making some great bbq sauces for you, your friends and family.

                                                     How To Make BBQ Sauce

To help satisfy the bbq urge we’ve built a boat load of products that are on the market right now and available when you shop natural bbq sauce online and when your order bbq sauce online. Below we’ve listed our key seven dry rubs and our standing of natural BBQ sauces. These all represent our basic stable of natural bbq rubs and sauces for sale each perfect for their role in improving your brisket..

Tri Tip Steak and Rib Rub
Santa Barbara Rub
San Ysidro Rub
Santa Maria Dry Rub
Memphis Dry Rub
California Chipotle Dry Rub
California Chicken Dry Rub
Really Good Mild Barbecue Sauce
Really Nice Medium Hot Barbecue Sauce
Really Hot Barbecue Sauce
Maple Bourbon Barbecue Sauce
Memphis Blues Barbecue Sauce
Texas Style Inspired Barbecue Sauce

Our finest bbq rubs and sauces for sale are available online on our website Jake's Famous Foods. See our natural bbq rubs and sauces for sale and shop natural bbq sauce online today.

Now that you've received some pretty great brisket bbq sauce recipes we got some great deals for you on our SPECIALS PAGE you'll get 10% OFF pricing on our award winning dry rubs, sauces and seasonings. You'll Get that immediate 10% OFF when you use Jake's product savings Code: 1707200910 at checkout.

We hope you’ve enjoyed these 10 Brisket BBQ Sauce Recipes.  Also, we hope you’ve enjoyed the additional recipes we’ve provided.  We believe the best brisket bbq sauce recipe is the one you use most.  Take time  to review each recipe then build and adjust to match your cooking Style.

For More Brisket BBQ Sauce Recipes see the recipes on our BBQ Recipes page.

Jake

Smoked Beef Brisket Recipe Easy and Fast How To UDS

Smoked Beef Brisket UDS Recipe

The other day I was tooling around our local grocery meat counter and I saw a small sectioned Beef Brisket Flat.  Immediately, I thought about the smells and tastes of Brisket.  I've had brisket in many forms but never in a one or two version fashion.  And it's not so much the fact that the meal was made for one or two but that there was a process that allowed someone to make it easily.  So, I set out to chronicle my steps in making this mouthwatering Brisket treat.  The process is relatively easy but does require time.  Brisket in some ways is similar to Tri-Tip but requires even more time in the cooking process to make the meat tender.  Follow along as I walk you through my process.  I'm also including the ingredients and the listing of spices and rubs that I used as well as the wood and charcoal. Let's get started.

Let's discuss the idea of time.  As a general means this brisket process will take about 8 hours.  We say 8 because first off you'll be cleaning and seasoning the meat.  Following those steps you'll need to rest the meat for a period of time.  Thereafter you'll be cooking the meat which is in this case smoking the meat so you'll need a minimum of 5 hours.  The total number of hours is over 8 but in the case of a quick process you can get the job done in less time just don't expect completely buttery results in which case you'll be fine. 

First off in the process I purchased a 3 pound flat of Beef Brisket.  Brisket as you may know is a specific cut of Beef from the lower chest and breast area of beef or veal.  There are a series of what are considered primal cuts in which the meat is typically separated from the structure of an animal during the butchering process.  Some of the primal cuts are the loin, rib, chuck segments, ham or the round.  And because of the location in which brisket is derived the meat is also called a working section of the animal where the superficial and deep pectoral muscles reside.  Since cows and venison don't have collar bones then this brisket section typically supports the bulk of the weight of the animal as it stands or moves.  To make a long story shorter this meat segment is quite tough and requires the right process of cooking in order to make the meat tender.  

Now with a clear understanding of the meat in hand let's move our process along.  Having purchased the flat section realizing that a full brisket has two primary segments, the flat and the point.  As a point of reference the point is typically where burnt ends are made.  The meat is cooked then sliced away and joined with a liquid in a container and further cooked until tender.  

As for the flat this section must be prepared to make the most of it.  Let's start by cleaning the meat thoroughly, and we're just going to do this with some warm not too hot water.  Remove any grit or excess segments left over from the butchering process.  It's also a good idea to note the direction of the grain of the meat.  This will set a mental image for you as to where you will be cutting once the smoking is completed and the meat is covered with bark and seasoning.  

Take a paper towel and pat the meat completely dry.  Place the meat in a container and hold at room temperature.  Now, I've decided that I'm not going to flavor the meat through injection so I'm simply going to prep the meat through a dry rub that will create a nice crust to help preserve the flavors in the meat.  I'll need two things to create the flavor level I'm seeking.  I'll need a combination of salts and peppers as well I'll need some sugars and herbs to layer over the meat to create the finished taste.  

I'll be starting with our Jake's Famous brand Santa Maria Dry Rub. 3 Tablespoons.  Why this rub?  This rub contains ample amounts of Kosher salt, Coarse ground Black Pepper and Granulated Garlic.  In the barbecue world this combination is known as SPG but for our purposes we'll just focus on the fact that we're using Salt, Pepper and Garlic in combination with Parsley, and hints of Onion and Mustard spices.  We use this combination of Salt, Pepper, and Garlic because it will draw some moisture out of the meat as well as leave behind a nice familiar layer of savory Garlic and Pepper.  We'll let the combination of salts and peppers rest on the meat for about and hour.  

Following the hour of resting you'll notice some of the liquid has been pulled out of the meat.  Not to worry this is supposed to happen with the combination of spices and herbs we used.  So, let's build some flavor next.  We'll want to layer on some sugars and herbs to supplement the salts and peppers and I believe the best way to do that is through the use of our Tri Tip Steak and Rib Rub, 3 Tablespoons.  This is a refined steak and rib rub that does quadruple duty as a brisket rub, chicken rub and fish rub.  The combinations of the purest brown sugar, garlic, Smoked Salt, additional Black Pepper combined with herbs of tarragon and oregano fully bolstered by onion, mustard, rich, smoky Paprika are quintessential in building the right levels of flavor for our brisket. 

With the brisket fully coated it's time to rest the meat and allow the flavors to combine and build. Place the meat in a sealed container and place within your refrigerator.  The meat must be in the standard section of the fridge as it does not require overt cooling or freezing.   And since I purchased the meat at mid day it's too late for me to get my smoker going considering the number of hours needed to complete the process.  So, let's spend the time on the materials needed for the next days barbecue.  We'll need at least a 1/2 full bag of charcoal as well as a 1/3 bag full of lump charcoal hickory version preferably.  I'll be using my UDS (Ugly Drum Smoker) in addition I'll have a set of remote thermometer gauges which I'll use to accurately reflect the temperature within the grill as well as the temperature of the brisket. 

I will also be using wood smoke to build the flavors of the brisket.  I'll be using about 15 ounces of Red Oak Wood.  This will be placed in the charcoal basket in the form of 4 or 5 chunks and cut segments.  Place the wood around the basket so as the charcoal burns from center to outside as the wood is consumed along with the charcoal driving wood smoke upward. 

Arrange the charcoal briquettes around the outer edge of the basket.  Place the hickory lump charcoal in the center portion of the basket surrounded by the charcoal briquettes.  I'll be using some starter lighting cubes so I won't need any harsh chemical starters that may affect the final taste of the meat.  Position the smoker away from any wood sources like trees, wood planks, paper or sides of houses.  Now seal up the unit until it's time to use it on the next morning. 

One thing I like to do before the next morning is consider the last thing first.  This may seem odd but what it means is let's consider when we want to be eating this brisket.  Ultimately calculating time in this way will determine the best and most appropriate time for starting the grill.  So, let's think about this. I'd like to be eating somewhere around 4 or 5 PM.  I know I will rest the brisket for a minimum 2 hour period which puts me back around 2 PM.  I will have wrapped the brisket with a steaming liquid and allowed the meat to steam on the smoker for 2 hours at least.  So, with the steaming time and preparation time that moves me back to 11:30 AM.  My Brisket is approximately 3 pounds so I'll need to smoke the meat until it reaches as least 162 degrees before I consider the wrapping process.  So, this smoking process may take up to 2-1/2 hours as I will be seeking a smoking temperature of about 225 to 250 degrees on average.  Now working backward from 11:30 AM for 2-1/2 hours puts us at around 9 AM.  Last but not least is the amount of time it will take to get my charcoal up to temperature.  I would expect that my smoker will take about 30 minutes to regulate the temperature so overall and considering the fact that I filled the charcoal the night before I'll need to start the fire around 8:15 or 8:30 AM. 

The overall efficiency in this process is knowing beforehand how much time will be required to complete all the tasks then working efficiently within those time-frames to get things done. 

Next day.  It's now 7 AM I'm up and ready to get the smoker going.  I've checked my brisket and it looks very good.  I've checked the charcoal combination and it looks very good as well.  One other thing to focus on is the external temperature, is it sunny or cold or rainy.  If rainy, cold or moist temperatures these will slow down the smoking process extending the time by at least 30 minutes. 

Now it's 8 AM and with everything ready let's go ahead and start the charcoal basket.  With the starter lit and charcoal combination slowly starting let's go ahead and remove the brisket from the fridge and allow it to rest on the kitchen counter while the charcoal is starting.  The resting process will bring the meat to room temperature which can reduce the amount of heat and time required to cook the brisket. 

One thing on the lighting of charcoal.  I am reminded that I often use a Chimney Starter to get my charcoal going.  I could of course use this but by doing so I'm forcing a lot of heat into the smoker all at one point.  Our object here is to smoke the meat for a considerable time-frame which will help tenderize the brisket.  So, for this purpose I will use my Chimney Starter at some other time. 

Make sure the vent door is wide open which will allow maximum oxygen to the charcoals as they burn. Also ensure that the top of the smoker is off for at least 15 minutes as the charcoal gets started.  After 15 minutes place the grill plate in the smoker followed by the addition of a heat probe.  Place the smoker lid on the unit and begin taking note of the temperature as the smoker settles into it's standard smoking range.  As the temperature notches upward closer to the 225-250 degree range begin adjusting the vent door to about 1/2 closed.  This will further moderate the temperature and will ensure that our readings are accurate.  It's now 8:20 AM let's confirm that our temperature is at the right level and that the wood is burning evenly.  If all is right it's time to get the meat on the grill. 

Insert your second probe sensor into the brisket about 1/2 way into the meat.  Key point we will be inserting the probe on the top of the meat with the fat side on the bottom. If you do not have a heat diversion plate on your smoker you can set the brisket to the outer side of the grate so as not to sear the meat while it's being smoked.  Place the meat on the smoker fat side in contact with the grill plate.  Confirm the position of the meat, connect the sensors and place the lid on the grill. Now comes the monitoring process.  This stage is focused mainly on ensuring that the temperature remains level within the range. 

Note the initial temperature of the brisket, remember we are looking for a temperature of about 162 degrees within the center of the meat.  It's a good idea to do a temperature check about every 15-20 minutes.  If you have an alarm setting on your remote thermometer set the gauge for the 162 degrees then go about your business. 

Prior to reaching the 162 degree temperature we will be preparing a steam bath for the smoked brisket.  Pull two large sheets of aluminum foil enough to completely wrap the meat with about 5 inches left over on each side.  Place one sheet lengthwise and the other at 90 degrees underneath the top sheet.  Set aside 1/2 cup of beef broth and about 2 tablespoons of brown sugar.  These will be used to steam the meat and add just a slight sweetness to the overall taste. 

At 162 degrees remove the brisket and place it on the top sheet.  Fold the foil inward on the sides and the ends then pour in 1 tablespoon of brown sugar per lengthwise side next to the brisket.  Follow that with 1/4 cup of beef broth per side.  Fold over the foil to catch the liquids.  Fold over the 2nd piece of foil to seal in the first piece and the liquids.  Return the sealed brisket to the grill.  Now pierce the foil with the temperature probe and again place it as close to center of the meat as possible without pushing through the meat.  Place the lid back on the smoker and note the temperature of the heat from the smoker as well as the temperature of the meat. 

One thing that can and does happen is the uneven burning of charcoal in the basket.  You may notice a dip in the overall temperature of the smoker.  If your smoker drops below 210 degrees you will need to add some charcoal briquettes to keep the heat up.  Note, place the charcoal in areas where you see red zones this means that charcoal is avidly being burned and by adding your units this will shorten the time toward keeping the heat at the right level.  As an option this is where the use of the Chimney Starter is desired.  In the starter place 10 charcoal cubes.  Light the cubes and allow them to burn for at least 10 minutes.  Once burned you can carefully remove the grill grate with the brisket wrap on it and pour the charcoal near the center of the basket.  If you have flip grates on your grill turn the grates and pour the charcoal into the basket.  Be careful not to get burned.  There's a lot of heat from the starter and embers will move upward with the flow of air so keep an eye on things and wear heavy protective gloves. 

Now our final smoking temperature of the meat is 200 degrees.  Early in the process you would have reset your remote gauge to accept the new temperature reading.  After the reading is reached remove the brisket in foil and place in a metal serving tray.  Cover the tray with a large towel enough to full cover.  Place the tray and towel on a rack in your oven with the oven off or in a large cooler.  Keep in mind the tray will need to remain undisturbed for 2 hours before even thinking about serving.  If you need your oven during that two hour period try to find some other location in which the tray can be sealed undisturbed. 

After the 2 hour resting period remove the brisket from the foil and place it on a cutting board.  Use a large serrated knife and first find the direction of the meat grain pattern.  Cut slices approximately 1/8 inch to 1/4 inch across the grain and layer out.  Note how the fat at the bottom has rendered into the meat.  You can leave the fat on or remove it depending on what you or your guests desire. 

Beef Brisket Slices

Collect the liquids into a container with a lid.  When cooled the fat will solidify near the top of the liquid.  Remove the fat from the liquid and hold aside as an amazing au jus pour over.  To reuse just microwave about 20 or 30 seconds then pour over the meat. 

The results of your Smoked Brisket should be awesome.  The meat should be tender and extremely pliable.  Those are the signs that the brisket was cooked at the right temperature and that the seasonings used did their jobs.  In addition the meat will have a savory, subtle peppery finish that complements the smoked brisket and is just wonderful.

We hope you've enjoyed how we explained making a 3 pound brisket using a UDS.  Often times it's hard to keep up with all the items and ingredients used in the process so I've captured that list below.  Be sure to checkout our vast array of amazing products and use code: Barbecue10 for an immediate 10% savings on all items on our Jake's Famous Foods. website.

Smoking List:

3 Pound Brisket
Water
Paper Towels
Refrigerator
Jake's Santa Maria Dry Rub
Jake's Tri Tip Steak and Rib Rub
UDS Ugly Drum Smoker
1/2 bag of charcoal briquettes
1/3 bag of Hickory Lump charcoal
15 Ounces Red Oak Smoking Wood
Lighter cubes
Aluminum Foil
Tongs
Beef Broth
Brown Sugar
Remote Sensing Temperature Gauge and Probes
Heavy Gloves
Chimney Starter
Metal tray
Towel
Oven
Cutting Board
Serrated cutting blade
Container for Au Jus storage
8 Hours minimum for preparation and smoking


I've enjoyed my 55 gallon drum grill.  I've enjoyed it so much so that I've commissioned an additional grill.  This grill is a vertically standing UDS Ugly Drum Smoker unit that I used to make this wonderful brisket.  In this unit the charcoal is lit and the heat rising along with smoke from wood chunks delivers an enormously flavorful result.  To get an idea of what I've actually done see the picture below. 

Red Top UDS Ugly Drum Smoker and BBQ Grill

Happy Barbecue...

Jake

How To Cook Brisket for One or more....

Brisket making can be simple and easy or hard depending on the time and attention to detail that one pays.  We've made a number of briskets over the years and while we can't say that we are the Grand Champions, we can say that our brisket has been loved by hundreds of followers and friends.  To that end we wanted to give you our simple process for making brisket.  Brisket is very popular now but an average cut of brisket can weigh in the 10 to 20 pound range costing upwards of $50 to $100.  It's great if you're an average family of 4 or 5 but what if it's just you and maybe one other person.  That would mean that 20 pound brisket would last you for a couple of weeks and after about three days I can tell you that you will be completely done with having brisket.

So, let's spend some time on a process we call "Brisket for One" or maybe "Two".  First things first, select the best brisket you can find.  One key point we want known is that we believe that brisket responds better when it is chilled.  If the brisket is brought to room temperature the meat can get a bit mushy making it harder to cut especially where the fat is concern.

 Using standard terms a brisket is typically divided into two main sections, the flat and the point.  The point is usually the thicker, fatter segment of the brisket with the thinner segment being known as the point.  Depending on the amount of fat on the backside of the brisket you will need to trim at least a 1/4 inch of the fat.  Then trim the silver skin on the other side of the brisket.  If there is a section known as the "deckle" which is technically the pointy section on the top of the point which in some ways looks like a fin on a fish.  You will want to trim back about 1/2 of that deckle.  This section is usually where "burnt ends" come from.  But for our purposes most of that section will be removed and discarded.

When you've taken off about all the fat that you think is necessary now comes the decision point.  As a comment we want to make sure that you don't completely skin the brisket.  Brisket like tri-tip needs some fat to work through the grilling process.  If you remove too much fat then you make the meat more vulnerable to burning even with the rub added.  So, let's be careful about the amount of trimming that goes on.

Let's get to the Brisket for One step.  This is where we divide the brisket into two sections.  Let's take the brisket and check for the transition point between the point and the flat.  Right about that point let's use a very sharp knife to cut across the brisket to segment it into two.  The second decision point is deciding which segment of brisket you will actually barbecue.  In the truest sense of the word barbecue because we are going to barbecue the meat for a relatively long period.  In fact we will be barbecuing the meat at the rate of 1-1/2 hours per pound.  So, if we've got a 10 pound brisket and we cut the meat about half way across leaving 5 pounds on either side then we will need at least 7-1/2 hours to barbecue our brisket.

So, let's prep both sides of the brisket.  Actually you can prep the brisket with dry rub before cutting it in half.  No matter, we'll be using our long standing favorite Jake's Famous Pure Santa Maria Dry Rub.  This is a simple dry rub that uses Kosher smoked salt, Coarse ground black pepper, Granulated Garlic and Parsley.  This Santa Maria Style rub is spread evenly over the entire brisket.  Now, for best results we'll be pressing the rub into the meat.  We won't necessarily be rubbing the meat but we will be pressing the dry rub in all the same.

Now with the segment you've chosen to save you can bag or wrap that up and store it in your freezer.  Remember once this brisket is done it will last at least 4 to 5 days especially if you're one person.

Earlier we mentioned that the brisket will take about 7-1/2 hours to barbecue.  Just some simple calculations will tell you that without resting time we should consider getting the brisket going around 7 AM.  We'll want to have a temperature in the grill at 250 degrees.  We will also want to have some smoke added into the cooking process. But let's not over do it with smoke.  We've found that smoke is the best when there's about 5 to 8 ounces of wood chips laid across the coals during the cooking process. We prefer Red Oak but you can use Pecan or Hickory or Peach whatever your favorite wood.

Moisture, it's a good idea to think about moisture as well.  Brisket can get dry if not properly managed especially if your fire gets too hot.  A special item to keep an eye on is noting that when the wood burns it will drive up the temperature by a minimum of 10 degrees.  One way to slow the rising temperature is by soaking the wood chips for about an hour before usage.  Additionally let's get a small metal pan or bowl filled with water placed next to the brisket and near the heat but not directly over the heat.  We want nice rising steam not bubbling steam.  Bubbling will dry the water  out which will mean that you'll need to keep raising or removing the lid to restore fresh water.  The other downside to bubbling is that the more times you remove the lid the more times you remove heat from the grill.  Just think of adding 10 minutes to the cook process each time the lid is removed.

Additional forms of moisture come from a spray bottle filled with either Worcestershire sauce and water a 50/50 mix or a mixture of Apple Cider vinegar, apple juice and water.  I like using the Apple Juice and orange juice combination.  The combination mixes well and doesn't overpower the flavor of the meat.

We touched lightly on the heat but we're going to spend a little more time with it here.  We'll be using an 18 inch Weber grill.  This is a charcoal grill and as we say "old school" barbecue method.  We very much enjoy the real process of managing the charcoals and the timing of the meats this way.  Let's focus in on using the "snake method" of laying out the charcoals.  This method means that you'll be laying down three unit triangles of charcoals with two on the bottom and one on the top.  So, we'll layer out the charcoals with the two units about 3/4 of the way around the grill.  Then we'll follow that by placing one charcoal briquette on top of each two unit section of briquettes until they effectively form triangles.  Leave about 8 inches clear between the start of the charcoal snake and the tail of the snake.

Now take about 10 briquettes and place those in a charcoal chimney if you have one.  Use standard newspaper to start the charcoal.  Let the charcoal burn down until you start to see the red hot glow between the briquettes.  This charcoal process will take about 25 minutes to burn down.  Once ready pour out the charcoal in the center of the grill.  With long tongs one by one place the charcoal at the head of the snake building on additional rows.  Once completed allow the charcoal to burn for about 5 minutes without the lid on the grill.  After 5 minutes add a temperature probe to the grill then place the lid on the grill.  With the vents wide open on the bottom and top of the grill begin checking the temperature after about 8 to 10 minutes.  This 10 minutes window will give the newly added charcoal time to settle in while the adjacent charcoal begins to burn.  Keep in mind we are looking for a grill temperature of 250 degrees.

Note, sometimes the fire might burn hotter than planned.  There are a couple of ways to manage the excessive heat.  The first standard way is by limiting the amount of air circulating in the grill.  You can notch down the bottom vents by 1/2 to starve the charcoals of oxygen thus lowering the overall temperature.  Second you can notch down the top vents which will burn up all of the oxygen contained in the grill which will ultimately lower the temperature of the grill.  I find the fastest and simplest way to lower the start up heat is to just remove 1/2 of the charcoal we started with.  Take out about 5 coals and place them in a metal container.  Allow those charcoals to burn down away from the grill.  Do not place the charcoal in paper, plastic or any other container that will melt or burn or will transfer high heat without protection.

With the temperature at 250 degrees let's get the brisket on the grill.  One thing before we move that brisket is to say that we like resting the meat at room temperature about 1/2 hour before the grill process.  This gives the meat time to relax and makes it easier to start into the grill process.  Colder meat will take longer to grill.  Now, we suggest placing the brisket opposite the main fire with the fat side up.  Put the water tray as close to the brisket as possible but not completely over the coals.  Now place the second temperature probe into the brisket.  Set your clock for 7-1/2 hours.  Keep in mind that if the temperature rises too much you'll need to adjust the vents to manage the airflow.  It's also a good idea to check the water pan in about 2 hours.  Depending on the size of the water pan you may need to check the pan more frequently, say every hour.  Each time you remove the lid to check the temperature remember to add 10 minutes into the cooking time.

With the lid off it's also a good time to add external moisture to the meat.  Take your sprayer and spritz the meat all around.  Do not turn the meat over just spritz enough liquid to add back some flavor.

At about 5 hours in check the status of the charcoal and the placement of the brisket.  As the snake burns around re-position the brisket away from the heat source.  Adjust the position of the water pan and keep an eye on the internal temperature of the meat.

Our desired internal temperature is 195 to 200 degrees.  Sometimes in the cooking process you can encounter the "stall".  That is commonly know as the point at which tissue and fats transition in the meat.  The actual stall can be measured by noting that the meat will reach about 150 degrees and won't climb one degree more for sometimes an hour or so.  Eventually this stall will break down and higher temperatures will occur.  That's why it's so important to have a good moisture source when grilling.

Note, if you burn through more charcoal and still have time left either on the internal temperature or you've run out of charcoal then add in more charcoal.  Move the grill plate aside and add in about 20 briquettes.  Try to stack them in a similar fashion but keep in mind you're adding them at the back end of the snake.  This additional charcoal will add about 1 to two more hours in the grilling session.  If more are needed simply add more as necessary.

Now with the internal temperature reached comes a really important step....resting.  Remove the brisket and wrap in butcher paper or aluminum foil and place in a cool dry place like your oven.  Crack the door open just slightly and allow the brisket to rest for a minimum of 1 hour to 2 hours.  After the resting period remove the brisket.

With the brisket removed place on a cutting board or long tray.  Take a sharp knife and cut across the brisket inspecting the smoke ring and the level of doneness throughout the first cuts.  Continue slicing as desired until you have enough of the meat on your plate.

Now comes the really good part.  Taste the meat to see if you've achieved brisket nirvana.  The meat should be amazingly tender with a wonderful peppery, salty, smoky taste.  The end result should be absolute perfection.

As for sides, we like potato salad, coleslaw, salsa, or Chimichurri sauce.  Additional compliments are barbecue sauce, garlic bread, asparagus and a host of other items.

We hope you've enjoyed this discussion and recipe for brisket for One or Two.  If you don't have your own dry rub for brisket or brisket sauce you can always get ours.  We make lots of products and dry rubs and brisket sauce are among our specialties.  Check out our selection of brisket sauces and dry rubs below.  Add our special code 1707200910 at checkout and receive 10% automatically off your order.

Tri Tip Steak and Rib Rub

Santa Barbara Rub

San Ysidro Rub

Santa Maria Dry Rub

Memphis Dry Rub

California Chipotle Dry Rub

California Chicken Dry Rub

Really Good Mild Barbecue Sauce

Really Nice Medium Hot Barbecue Sauce

Really Hot Barbecue Sauce

Maple Bourbon Barbecue Sauce

Memphis Blues Barbecue Sauce

Texas Style Inspired Barbecue Sauce

Just when you think it's over we've added in a video on making your own bbq sauces.  Nothing is finer when you make things yourself except in the cases when you can't then we hope you look to Jake's Famous Foods.

Brisket Rub Recipes

Brisket BBQ

 

Our Brisket Rub recipes provide you the best and most popular options for having your favorite style of mouthwatering slow cooked Brisket. Jake's Famous brand Pure Santa Maria Rub and our Tri-Tip, Steak and Rib Rub for sale are both superior blends of herbs and spices that improve upon the old standard Santa Maria Style Brisket Rubs.

Over the years Brisket has become a main line staple on the barbecue scene.  True Brisket roasts require time and patience and most people buy them because they understand the time and energy it takes to produce and exceptional tasting meal.  We season our Brisket with our  Jake's Famous Tri-Tip, Steak and Rib Dry Rub then we let the tri tip roasts marinate in the tri tip rub seasoning for a minimum of an hour. The roasts after preparation are covered and placed in a fridge on a middle shelf during the marinating process. In the setup smoking process we like using wood fire (Red Oak) or Charcoal with smoking chips. If using smoking chips make sure you soak the chips in water for at least 2 hours. Then put a handful of chips on the coals or in a smoke box once you have reached the right temperature for smoking.  I take BBQ Sauce or our special recipe Bourbon Glaze warm that and hold for serving with the Brisket.  That warmed sauce becomes more of a condiment at this point and my guests are afforded the opportunity to lather on as much sauce as they prefer during their eating process.

**When many people asked about what they would want more of in their lives.  At a rate of 8 out of 10 answer, they wish they had more TIME.  And while we can't give you more time, we can certainly reduce the amount of it you waste on non productive things.  Yes, you could write down these recipes and gather the ingredients, blend them and walk through the marinating process.  And yes, you could go through the motions of testing and marinating and testing and marinating to find out which one works best.  But, why would you when you have access to the best Smoked and standard Brisket recipes right here on this website.  That's right, we host 3 outstanding brisket rubs premeasured, pre-blended and pre-ready for you to use.  It might take you 3 days to collect the materials you need to get your tri tip rub together from one of these recipes. But, if you act now you could have your favorite of our three brisket rubs in your hands tomorrow.  That's right if your order any time between Monday and Thursday you could have the brisket rub of your dreams in your hands in handy right sized containers.  Take a look at these three dry rubs:

Tri Tip, Steak and Rib Rub

A full flavored dry rub recipe with bold hints of smoked hickory salt, rich brown sugar, savory granulated garlic, onions, coarse ground black pepper and the most perfect blend of tarragon and oregano.

Santa Maria Pure Dry Rub

How fantastic it is this straightforward, no frills, all action Santa Maria inspired dry rub.  Combining rich hints of wholesome garlic, coarse ground black pepper, smoked kosher salt, the freshest parsley and hints of onion and mustard.

Santa Barbara Smoked Rub

Life is better when the perfect blend of spices and herbs join together to improve your life and tastes.  This righteous blend of New Mexico Chili powder, cayenne, smoked hickory salt, golden brown sugar, granulated garlic, onion and more make this the quintessential dry rub.  A rub that not only delivers its best flavors to perfect brisket but increase peak flavor with the right hints of smokiness.  This is a keystone dry rub in our stable of rubs.  And right now this dry rub could be yours.

Get one or all of these dry rubs Today!  Don't hesitate to get ahead of the pack by choosing the right rub for you.  When it comes to making brisket for you and your friends, do you want to experiment or deliver proven results?  Right, you want to deliver proven results.  We've taken all the guesswork, efforts and time loss out of the equation.  Just use our code: 1707200910 now to get an extra 10% OFF your next purchase at Checkout.

Time is of the essence Order Today!

Texas Brisket Rub Recipe

• 1/3 cup/80 mL paprika (not smoked)
• 1/3 cup Brown Sugar
• 3 tablespoons/45 mL garlic powder
• 3 tablespoons/45 mL onion powder
• 2 tablespoons/30 mL oregano
• 2 tablespoons/30 mL salt

Easy Texas Brisket Rub Recipe

• 1/3 Cup Coarse Ground Black Pepper
• 1/3 Cup Kosher Salt

Ranch Style Brisket Rub Recipe

• 4 Teaspoons Garlic Powder
• 2 Teaspoons Paprika
• 2 Teaspoons Dried Orange Peel
• 1 Teaspoon Chili Powder
• 1/2 Teaspoon Black Pepper
• 1/2 Teaspoon Kosher Salt

Chipotle Brisket Rub Recipe

• 2 Dried Chipotle peppers
• 3 Tablespoons Black Pepper
• 2 Tablespoons Dried Oregano
• 1 Tablespoon Dried Cilantro
• 1 Bay Leaf
• 1 Teaspoon Cumin
• 1 Teaspoon Onion Powder
• 1 Teaspoon Ground Orange Peel

Smoky Brisket Rub Recipe

• 1/4 Cup Salt
• 1 Teaspoon Smoked Hickory Powder
• 1 Tablespoon Ground Black Pepper
• 1 Tablespoon Paprika
• 2 Teaspoons Cayenne Pepper
• 2 Teaspoons Dried Oregano
• 2 Teaspoons Granulated Garlic
• 2 Teaspoons Ground Cumin

Brown Sugar Brisket Sweet and Spicy

• 1/2 Cup Brown Sugar
• 1/3 Cup Salt
• 1/3 Cup Paprika
• 1/3 Cup Chili Powder

Brown Sugar Brisket Sweet and Spicy

• 4 Tablespoons Dried Black Peppercorns
• 3 Tablespoons Paprika
• 2 Tablespoons Onion Powder
• 2 Tablespoons Sea Salt
• 1 Tablespoon Cumin Seeds Ground
• 2 Teaspoon Celery Seeds Ground

Santa Maria Brisket Rub Recipe

• 3 Tablespoons Granulated Garlic
• 2 Tablespoons Salt
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Coarse Ground Black Pepper

Coffee Brisket Rub Recipe

• 1 Tablespoons Ground Coffee
• 1 Tablespoons Kosher Salt
• 1 Tablespoon Brown Sugar
• 2 Teaspoons Smoked Paprika
• 2 Teaspoons Ancho Chile Powder
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Ground Black Pepper
• Coarse Ground Black Pepper

Although these Brisket Rub Recipes are perfect for Brisket, they can all be used on select pieces of beef, chicken, pork ribs, beef ribs and fish. Select one, mix and sample on your favorite meat.

**In our e Learning section we've added an ebook entitled 12 Days of Tri Tip Recipes . This is a great collection of Jake's 12 best Tri Tip recipes that we've used over the years. Keep in mind even though these are listed as Tri Tip Rub Recipes they can easily be adapted to support Brisket or Pulled Pork Shoulder.   The eBook is a limited edition series and is available while supplies last. Click the link to Order Now. Downloads will be emailed to your favorite email address. (Although shown note there is NO shipping cost as this is a download. Just click continue and follow to Checkout).

To help out our many customers requests we are including instructions on How To Brisket...see below:

Ingredients Needed:

-Yellow Mustard
- Jake's Dry Rubs (Tri Tip, Steak and Rib Rub, or Santa Maria Pure Dry Rub)
-Charcoal Grill
-Charcoal
-Red Oak Firewood soaked for 20 minutes in water
Sharp Knife
-Plastic bags or sealed container

We'll start with how we make Brisket here at Jake's Famous Foods.  We do a couple of things that maybe a lot of folks don't do but the results are always phenomenal.  So, let's get started.

1. Once you've selected your Brisket from either the grocer or butcher you'll want to thoroughly clean the Brisket.  Cleaning with just regular water is the preferred method that does not leave any residue on the meat.

2. You'll want to trim off any excessive fat.  When we say excessive what we mean is that a good Brisket requires some fat on the meat.  The fat breaks down in the cooking process and adds additional flavor to the meat.  So leave enough fat cap on the meat so that it will add additional flavor.

3. Prepping the meat is fairly simple but it does take some time.  After you've trimmed off the excessive fat and cleaned the meat a second time pat the meat dry with a paper towel.  Once the meat is reasonably dry take some standard yellow mustard in a squirt bottle and squirt that all over the Brisket.  Keep in mind the mustard can be just average style that you would find in a dollar store.  Once the meat is squirted rub the yellow mustard all over the meat ensuring that all of it is covered.  **A Note on the mustard process.  We add mustard to the meat because it adds additional strength in breaking down the muscle fibers of the meat.  The mustard will be absorbed into the meat and it will add a slight tartness to the meat which is highly desired when cooked.

4. Once the meat is covered with the mustard place in a container for resting.  You'll want to rest the meat for a minimum of 1 hour and a maximum of 12 hours.  Anything beyond 12 hours and basically the meat starts to turn to pulp.  So, rest the meat a good two hours if you can spare it.

5. After resting you'll want to add either one of our Famous Tri Tip, Steak and Rib Rub or the traditional Pure Santa Maria Dry Rub  Just click on either term and you will be transported to their respective pages.  Coat and / rub the meat with either dry rub and be a little generous with the rub.  This is a fairly dense meat and basically you'll just be delivering the rub into the first 1 inch layer of the meat.  After the rub is applied allow the meat to rest again in a cool dry place preferably your refrigerator for at least 1 hour and 2 if you can do it.

6. Now your cooking time is going to take at least two hours or more so we want to make sure you get your grill ready.  If using a charcoal grill you'll want to get the coals started in plenty of time ahead of the cooking.  Here a good step after the meat has rested remove it from the refrigerator and place it in a sealed container on your counter.  At the same time go out and start your charcoal grill.  Note, you're grill will take anywhere from 15 to 30 minutes to reach a peak cooking temperature and during that time the meat will be resting getting ever closer to ambient room temperature.  We do this so that the meat doesn't have to start on the grill flat cold which will take longer to cook and may actually deliver a poorer flavor to the meat.

7. Once the grill is ready add the soaked Red Oak Firewood onto the charcoals.  The Red Oak will deliver a really nice flavor to the meat in addition to the dry rub.  The fat cap should be on the upside of the meat.  Turning the meat this way will allow a melting effect and will increase the flavor of the meat.

8. Place the lid on the grill and allow the meat to reach its smoking temperature.  Remember brisket will take a fair amount of time to cook (approximately 6-8 hours) so plan ahead especially when smoking. After 30 minutes you'll want to check the temperature gauge to see if additional management is needed.  If the temperature looks steady just leave the grill alone and monitor at least once an hour.  If the temperature is too low or too high then adjust the vent down to reduce temperature and open it up more to add additional oxygen thereby increasing the temperature.

9. After about two hours you'll want to decide what you're final results will look like.  Do you want the meat medium rare, or medium and if you have to medium well.  I like medium so I tend to let the meat cook until it reaches about 200 degrees. Brisket grill temperature should average around 290 to 300 degrees.

10.  Rest the meat for no less than 30 minutes.  This will allow the juices to reabsorb in the meat making the Brisket even juicier.  Following the resting period place the meat on the cutting board and with a sharp knife you'll want to slice off sections that are at least 1/4 inch wide.  Another critical thing is direction for cutting the meat.  You'll want to ensure that you cut perpendicular to the grain of the meat.  The best way to describe it is if you stretch out your hand so that all your fingers are together then place your other hand on top so that your palm is facing you and it rests on all the knuckles.  If this was a knife this would be considered perpendicular.  The same applies to the meat because of where the meat originally comes from there is a degree of musculature that runs within the meat.  Cutting in a perpendicular fashion opposite of the grain of the meat will allow the meat to chew to perfection.  If you cut the meat with the grain where you'll be able to see lines formed in the meat the meat will be chewy so all that hard work will be for not.

That's how we make Brisket on a Weber grill.  If you have any questions don't hesitate to write us at jakesfamousfoods@gmail.com. Whether you're looking for Brisket Recipes like Tri Tip Dry Rub Brown Sugar recipe, Homemade Cajun Brisket Recipe, Santa Maria Brown Sugar Recipe, or more checkout all the recipes and ideas on our website: Jake's Famous Foods

Happy Brisket!

Use Code 1707200910 with any item and receive a 10% discount.

Learn More About What Makes A Spice Rub?