BEST BACKYARD BRISKET


COOK TIME: 14-16 HOURS | TRIM AND PREP TIME: 30 MINUTES

INGREDIENTS:

  • 15-18 lbs. Whole Beef Brisket (Packer)

  • Lisa's Family Table, Lisa's Steak Rub (LSR)

  • 16-18 Grain Ground Black Pepper

  • Beef stock mixture for spritzing

Beef Stock Mixture:

  • 1 32 oz. box of unsalted beef stock

  • 1 packet of Savory Choice Beef Demi-Glace, 2.6 oz. Package (available on Amazon)

Additional Needed Items:

  • Squirt or Sprinkle bottle

  • Pink Butcher Paper (preferred) or Aluminum Foil

  • A Good Sharp Knife for trimming

Pellet Grill or Smoker:

  • If using pellet grill, choose cherry wood pellets or premium blended wood pellet. If using a charcoal or wood fire smoker, choose cherry wood for the smoke flavor and briquet charcoal for a slower and longer burn. With either smoker, it's important to maintain a steady temperate of 220 degrees.

STEP 1: Place brisket on cutting board fat side up. Trim away browned areas and square sides as much as possible trimming ends to be close to same thickness. Cut off silver skin and trim hard-fat pockets on the point. Turn brisket over and cut away large pocket of hard fat on point. Trim excess fat from fat-cap, leaving eighth to quarter inch of fat.


STEP 2: Starting with the fat-cap up, apply generous covering of Lisa's Family Steak Rub (LSR). Sprinkle a tablespoon of 16-grain ground black pepper over meat's surface. Repeat on other side. Allow to sit 60 to 90 minutes.


STEP 3: When smoker reaches 220 degrees, insert brisket with fat-cap up and close smoker. If using wood or charcoal smoker, add moistened cherry wood chips for smoke.


STEP 4: Beginning at two-hour mark - and continuing every two hours until brisket is wrapped - sprinkle brisket with beef stock or demiglace solution. Make sure there's adequate water in pan and keep temperature at 220 degrees.


STEP 5: At six-hour mark, check temperature of meat; once it reached internal temperature of 165 degrees, pull the brisket off smoker or grill.


STEP 6: Spritz and wrap brisket in pink butcher paper or aluminum foil. After wrapping, insert internal temperature probe. Refill water-pan and return wrapped brisket to the smoker or grill.


STEP 7: Cook until internal temperature of 195 to 200 degrees is reached.


STEP 8: Remove and allow the brisket to rest in its wrapper for 60 minutes.


STEP 9: Unwrap and slice the brisket. Go ahead and sneak a bite or two - you've earned it!


Click here to download and print the recipe.

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