Smoked Grilled Beef Brisket

Votes: 3

Time: 11 hours 40 minutes
Complexity: average
Servings: 8

Cooking a delicious beef brisket takes about 18 hours, including overnight marination in the refrigerator and about 10 hours of smoking, so plan ahead if you're cooking for a specific time. A lightly fat sirloin of beef brisket is generously rubbed with a spice mixture, refrigerated, and then slowly simmered over smoldering wood chips in the indirect heat of a charcoal or gas grill. The resulting meat is incredibly flavorful and juicy. Serve it as a main course with barbecue sauce, or use thin slices to make delicious sandwiches.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 beef brisket weighing 2-2.5 kg, trimmed of fat, leaving only a 0.5 cm thick layer.
1 tbsp paprika
1 tbsp. l. brown sugar
1 cup apple cider vinegar
3/4 cup ketchup
1/4 cup brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce, not too hot
1 teaspoon paprika
6-8 cups hickory or mesquite chips

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce, paprika, barbecue sauce

Cooking the dish according to the recipe:

Prepare the brisketIn a small bowl, combine the paprika, brown sugar, and 2 tablespoons each of salt and black pepper. Spread the mixture over the entire surface of the brisket, patting it down to form a thick, even layer. Cover with plastic wrap and refrigerate overnight.
When you're ready to smoke, soak the wood chips in a large bowl of cold water. Preheat a charcoal grill using indirect heat: light the coals, then rake them to one side of the grill. Place a drip pan on the other side of the grill and place the grate on top. Heat the grill to 205°F-250°F (95°C-120°C) (you can test this by holding your hand 12 cm from the grill; if you can hold the heat for no more than 6 seconds, the grill is ready). Drain the wood chips and scatter them over the coals. If using a gas grill, cook over indirect heat using a wood chip smoker.

Place the brisket, fat side up, on the grate over the drip tray. Cover the grill; adjust the vents to maintain a temperature between 205°F and 250°F (95°C and 120°C). Smoke until a thermometer inserted into the thickest part of the brisket registers 185°F to 205°F (85°C and 95°C), about 7.5 to 10 hours. Turn the brisket every few hours and add more charcoal and wood chips every 45 minutes to maintain a constant temperature (use dry wood chips if you need to increase the heat).
Remove the meat from the grill, wrap it in foil, and let it rest for 45 minutes to 1 hour. Pour the liquid from the drip pan into a bowl, let it settle, and then skim off the fat.
Meanwhile, prepare the barbecue sauce.In a saucepan, combine vinegar, ketchup, brown sugar, Worcestershire sauce, hot sauce, paprika, and 1 teaspoon salt. Heat, stirring, over medium heat until just simmering, about 3 minutes. Let cool, then season with salt to taste.
Slice the meat against the grain. Serve drizzled with the juices and barbecue sauce.

Categories:

recipe / Backyard Recipes / Summer dishes / Main courses / Meat / Grill, barbecue / Hot smoking recipes / Grilled meat / Food Network - recipes / American cuisine