Cook The Book: Slow-Smoked Beef Brisket

1. 1

   Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.

2. 2

   Crush the beef bouillon cubes in a small bowl and mix with the Worcestershire. Cover the entire brisket with the wet rub. In a small bowl, mix the dry rub ingredients, then coat the brisket with the dry rub.

3. 3

   When the cooker reaches 225u00b0F, place the beef brisket, with the fat side up, on the void side of the grill and close the lid. Cook for 7 to 8 hours, until the internal temperature of the brisket reaches 160 to 170u00b0F. Two small wood chunks should be added every hour to increase the smoke flavor.

4. 4

   Fold a large piece of aluminum foil in half and place the brisket in the center, fat side down. Pour 1 cup of water over the brisket while lifting the edges of the foil to trap the water. Bring the foil edges together and fold, wrapping the entire brisket tight, and place in the cooker for an additional 2 hours, until the internal temperature of the brisket reaches 185 to 190u00b0F.

5. 5

   Let the meat rest in the foil undisturbed for 1 to 2 hours. Remove the brisket from the foil and slice across the grain. Save the beef juices collected in the foil and drizzle over the brisket slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.