The secret to great tasting, juicy BBQ brisket on the grill is low heat, a long cooking time and MySpicer Brisket Seasoning.
Here’s how to make brisket that your family and friends will rave about!
Purchase hickory or mesquite chips for your charcoal grill. Place your chips in a bowl and fill the bowl with cold water. Cover the bowl with a towel and let the chips soak for 1 – 2 hours.
Wash and rinse your brisket in water and pat dry with paper towels. Leave some moisture to help the rub adhere.
Take MySpicer Brisket Seasoning and rub into all sides of the brisket. The rub should fully coat the surface of the meat so it is distributed evenly into to the meat to get the flavor inside as much as possible. Apply the rub at least two hours before you plan to grill. If you can rub in the seasoning the night before that is even better. This allows the seasonings to mix with the natural juices of the meat and add as much flavor as possible.
Start heating your charcoal grill to low. Once heated to low add about 12 ounces of wood chips in with the coals.
Place the brisket on an aluminum pan and set it on the grill with the fat side facing up. Close the cover of the grill and let the brisket cook for at least 6 hours.
Make sure to check and baste your brisket every hour by using the juices in the pan. Also add about 10 fresh coals to the grill every hour. I also suggest adding more wood chips for the first 3 – 4 hours each time you uncover to baste the brisket.
You will know the brisket is ready when it is soft and tender enough to shred it with your fingers. Once ready, remove from the grill and let sit for about 15 minutes. Carve the brisket into thin slices.
Serve by itself with the juices from the pan over the meat or shredded on buns.
MySpicer brisket seasoning is the key to great tasting brisket! The chef’s choice for the best flavored and most tender brisket.