Smoked Beef Brisket With Brown Sugar Rub
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Smoked Brisket with Brown Sugar Dry Rub recipe with step by step instructions for smoking brisket on a grill. Smoked brisket is the ultimate meal to feed a crowd and also makes an easy main dish to meal prep for the week.
Smoked brisket is my absolute favorite food. This brisket is seasoned with our Best Dry Rub, slow smoked on the grill and then finished in the oven for the most tender, juicy and delicious brisket that you can make at home.
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How to Make Smoked Brisket with Brown Sugar Dry Rub:
- Mix up the Dry Rub: brown sugar, granulated garlic, smoked paprika, salt, pepper, dry mustard and red pepper flakes.
- Remove brisket from packaging and pat dry with paper towels.
- Drizzle with olive oil and sprinkle with dry rub.
- Use a sharp knife to pierce brisket all over, pressing rub down into the meat.
- Cover brisket completely with dry rub on all sides and allow to rest while you prepare a grill fire to about 300° with hickory for smoke flavor.
- Place brisket fat side down on the grill over indirect heat and close the lid. Keep the temperature around 250° adding additional wood as needed for 3 hours.
- Remove brisket from the grill and place in a heavy duty foil packet.
- Completely seal the foil and place on a baking sheet.
- Continue to cook in the oven at 250° for 6-8 hours.
- Use a digital thermometer to check internal temperature of the brisket. Just stick it right through the foil into the thick part of the brisket. Look for 195-2o5° for tender brisket. We pulled ours at 205°.
You should allow brisket to rest one hour before slicing, but honestly, this is impossible. It works best to let the juices absorb into the meat but we always find ourselves nibbling on it immediately.
Reserve the drippings from the pan in a bowl or mason jar and store in refrigerator.
- Brisket can be served after slicing or refrigerated for later.
- Alternately you can use butcher paper instead of foil to wrap your brisket. We have tried both methods and much prefer the foil method.
- With the foil you trap all of those fabulous drippings which you can use to reheat the brisket and add all of that wonderful flavor back in.
- The fat will float to the top of the juices and can be easily removed and discarded. The brisket drippings will keep in the refrigerator in an airtight container up to 10 days.
- Brisket is one of my favorites to grill on the weekend and then enjoy all through the week and if you are not feeding a crowd, brisket can be stored in the refrigerator and it will stay fresh for at least a week if you follow my tips.
How to Store Smoked Brisket:
Only slice the brisket as needed.
If you have a really large brisket to refrigerate, you can slice it into halves or thirds.
I recommend wrapping each chunk of brisket, while it is still warm in several layers of plastic wrap, at least 3 complete wraps.
I use the restaurant plastic wrap from Sam's. I know it's obnoxiously large but the quality is so much better than the tiny rolls you get from the grocery store.
Then wrap each in a layer of foil.
This will keep the air from getting to your brisket. Slicing brisket and putting it into zip loc bags for more than a day lets air get to each slice and it begins to taste "old", even if you bbq it.
Can you Freeze Smoked Brisket?
Follow this same wrapping method and freeze a chunk of the brisket for up to 3 months.
How to Reheat Smoked Brisket:
Slice brisket and place in a skillet with ⅓ cup of brisket drippings per pound of brisket. Cook over medium heat until heated through.
Brisket can also be heated with homemade bbq sauce (½ cup sauce for each pound of brisket) in a skillet over medium heat. Shred brisket as it cooks if desired.
Leftover Smoked Brisket Recipes:
Brisket Pizza is a crazy-delicious dinner to make on the grill. A hearty pizza sauce, smoky brisket, melty cheese and sliced tomatoes that beats any take out pizza that we have ever tried.
Brisket Tacos - smoked brisket is mixed with delicious Tex-Mex flavors and served up with your favorite toppings on crunchy corn taco shells.
Brisket Mac and Cheese is one of the most comforting and delicious dinners you can make. BBQ brisket served over rich and creamy homemade mac and cheese.
BBQ Brisket Po Boy Sandwiches are always a favorite and probably the most requested lunch or dinner at our house. We love serving ours Memphis style, topped with coleslaw.
If you don't want to cook a whole brisket, these burnt ends are a great option. Made with a chuck roast and smoked to tender perfection!
A classic recipe using the butcher paper wrap method and a delicious garlic rub. Tender and delicious with the perfect amount of smoke flavor.
The delicious coffee and brown sugar marinade takes your ordinary pot roast to a whole new level of deliciousness. A great dinner or make ahead for sandwiches.
A tender and juicy roast smoked on the grill with delicious garlic and herb rub for a great weeknight dinner.
I hope I have convinced you that smoking a brisket to make dinner time easy throughout the week is a great idea. I've heard many people say they don't cook brisket if they aren't feeding a crowd, but they are missing out!
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Prep Time: 10 minutes
Cook Time: 11 hours
Total Time: 11 hours 10 minutes
Smoked Brisket with Brown Sugar Dry Rub recipe with step by step instructions for smoking brisket on a grill. Smoked brisket is the ultimate meal to feed a crowd and also makes an easy main dish to meal prep for the week.
Instructions
- Remove brisket from packaging and pat dry with paper towels. Place on a large baking sheet.
- Drizzle with olive oil and sprinkle with dry rub. Use a knife to pierce brisket all over, forcing the rub down into the brisket. Coat the entire brisket in rub. Allow to rest one hour before smoking.
- Prepare grill or smoker to 300° with hickory for smoke flavor.
- Place brisket, fat side down over indirect heat and cook with the lid closed for 3 hours, maintaining a temperature of 250°, add additional wood as needed.
- Remove brisket and wrap tightly within a foil packet. Continue to cook in the oven at 250° for 6- 8 hours or until brisket reaches 205° internal temperature with a digital thermometer.
- Allow brisket to rest 1 hour before slicing.
- Reserve drippings from brisket in a covered bowl or mason jar. Discard fat and use juices to reheat brisket as needed.
Notes
Slice brisket as needed and store unsliced brisket wrapped in 3 layers of plastic wrap and one layer of aluminum foil.
Keep refrigerated up to 7 days.
Reheat sliced brisket using pan drippings over medium heat in a skillet over medium heat.
Nutrition Information:
Yield:
20 Serving Size:
1
Amount Per Serving: Calories: 36 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 5mg Sodium: 2mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 1g
Nutritional information is estimated and may not be accurate.
Source: https://outgrilling.com/smoked-brisket-with-brown-sugar-dry-rub/
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