Wednesday, June 20, 2012

Slow Smoked Brisket

imageLet's face it, my husband is a spoiled, spoiled man.  Believe me he knows it!  How many wives would prepare a smoked a brisket for Father's Day?  That's right kids, I didn't take him out to a restaurant to enjoy brisket or grill hot dogs or take the other easy way by slapping this baby in the oven, No I did it the real boss, hoss way over coals in my trusty little Weber grill. 

Don't be scared, because this was so easy thanks to McCormick Grill Mates Products.  See this little envelope of "Smokin' Texas BBQ" rub?  It's really a magical envelope of brisket love.  Because of this little envelope, I was able to spend an afternoon leisurely multi-tasking...smoking my brisket and spending time with my husband and children in the backyard on a gorgeous Sunday afternoon.  And then, oh yeah baby, enjoy a fabulous brisket dinner with literally no clean-up!

First, before we get started, the first rule I learned when I became interested in learning to grill was grill maintenance and safety.  The one sure way to spoil any meal is to start off with a dirty and ill-placed grill.

If you are a seasoned master of the grill or are interested in grilling, place your grill in an area away from your house or out buildings, away from children play areas and an area free of clutter.  

Always start off with a clean grill.  Dirty grills can cause fires and not only ruin the taste of your food, but can make you, your family and your guests extremely ill.  

So Rule Number One, place your grill in an area clear from hazards and keep your grill C-L-E-A-N!

1 - 3.75 lb. beef brisket, trimmed.
1   envelope of McCormick Grill Mates Smokin' Texas BBQ rub
1   high-sided foil pan large enough to accommodate the brisket
Aluminum foil
Several handfuls of mesquite wood chips soaked in water for several hours

Rub in the McCormick Grill Mates Smokin' Texas rub on all sides of the brisket.  Place the seasoned brisket in the foil pan and tightly cover with a sheet of aluminum foil.  Refrigerate overnight.  Keep the brisket refrigerated until you are ready to place it on the grill.

In order to smoke/cook the brisket low and slow, it should be placed on the grill grate cold and not at room temperature.

Light the charcoal and keep the coals to one side of the grill and place the brisket on the opposite side of the grill to cook it slowly over indirect heat. 

Once the coals are lit, sprinkle some of the mesquite chips over the coals.  Ideally, I was trying to keep the temperature on the grill between 275 degrees F and 300 degrees F, which for the most part I was able to maintain.  In the very beginning, temperature on the grill spiked at 350 degrees F.  After closing off one of the vents a little to slow down how fast the fire was burning the coals, and adding a small pan of water on the grill, the temperature gradually dropped and I was able to maintain a temperature of 280 degrees F the remainder of the cooking time.

Was the foil pan for later use.

I checked on the brisket after one hour to check the grill temperature and to add more wood chips.  After 2 hours, I turned the brisket and continued to cook it for 2 more hours.  After the 4th hour, the internal temperature on an instant read thermometer read 160 degrees F which is what I wanted. 

The brisket was then placed in back in the clean foil pan along with the small pan of water and tightly covered with aluminum foil.  I add more lit coals and wood chips as the temperature on the grill was beginning to drop and continued cooking the brisket for another 1-1/2 hours. 
After removing the brisket from the grill, I placed the pan on a cooling rack and left it covered to allow it to rest for one more hour. 

This brisket cut like butter, was so moist and flavorful.  The McCormick Grill Mates Smokin' Texas BBQ rub was sensational!

So don't forget to stop by McCormick's Grillerhood and become a part of the a growing grilling social network!

Share with all of us your number one "Rule of Grilling"! 

Disclosure - I have been compensated by McCormick in all relevant communication mediums, including without limitations on Facebook, Twitter, any blog posts.

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Pam said...

You are the grill master!

Sam @ My Carolina Kitchen said...

Yep, A.J. is a lucky man. You both rock.

Big Dude said...

Wow Girl, are there no bounds to you talents. The brisket looks delicious.

Betsy from Tennessee said...

Hi Katherine, Well---I guess I don't spoil my hubby like you do, since I took him out to dinner on Father's Day. Think I'd rather have your brisket though... ha

I've never heard of finches nesting in a hanging basket... Sometimes the little Carolina Wrens do --but not the finches. AND--we have lots and lots of finches here... I get to see their babies --after the parents start bringing them to the feeders.

Have a great day.

David said...

Katherine, That is one beautiful brisket!! Too much time and effort for me though...I'll just keep getting my brisket from Big Dude aka Larry! Take Care, Big Daddy Dave

Anonymous said...

sounds delicious! mmm

Mary said...

Katherine, you are a grill master! I'm sure your husband was pleased with the brisket. How could he not be:-) Have a wonderful evening. Blessings...Mary

Candy said...

Your husband is a lucky man indeed! Looks fab!

Chris said...

Brisket has become one of my family's favorite bbq meats in the past year, something I never thought would happen.

Great job on the smoking, sounds like you have the Weber mastered.

Gloria said...

Love this look amazing !!

Blond Duck said...

I must try this! This sounds better than my oven brisket!