CUSTOMER SUBMITTED RECIPE - BRISKET BY RACHEL HANAWALT
Flatiron Pepper - BBQ Rub
The beauty of this recipe is that you can use the rub for any cooking style. I use a gas grill and smoker tube, but it would work even better with a traditional smoker.
4-5 lb. point brisket, most fat trimmed
1/4 cup Flatiron Pepper - Dark and Smokey BBQ Rub
1/4 cup brown sugar
2 tbs. Kosher salt
Hickory smoking pellets
Basting liquid of your choice - chicken stock, beer, or fancier combos will all work. (I used 1/4 cup melted butter, garlic, 2 tbsp brown sugar, 2 tbsp Worcestershire sauce, and 6 oz of beer, plus a bit of water and a splash of apple cider vinegar, plus extra Dark and Smokey seasoning)
BBQ sauce of your choice (for serving only)
The beauty of this recipe is that you can use the rub for any cooking style. I use a gas grill and smoker tube, but it would work even better with a traditional smoker. 1. At least 2 hours before you plan to start cooking (overnight preferred), trim excess fat from your brisket. You can leave a 1/4 in cap on one side, but you will need a fully trimmed side to create the "crust." 2. Combine brown sugar, BBQ rub and salt. 3. Pat your brisket dry - the drier you get it, the better the crust will form later. Rub generously with the rub combo. 4. Wrap brisket tightly in plastic wrap, then foil. Refrigerate at least 2 hours or overnight. 5. One hour before you plan to start cooking, remove the brisket from the fridge and let rest. This is when you want to get your grill to the proper, stable temperature. Try to keep it at 225, or up to 250. Low temp is very important for this recipe, but stability is even more important. You want enough space on the grill to place your brisket on indirect heat almost the whole time. Now is also the time to mx up your basting liquid. 6. Brush the grate with oil, and place your brisket fat side up (if you kept the fat) on direct heat for 30 minutes, then flip to the other side for another 30 minutes. This helps "jumpstart" the crust and seal in moisture. 7. Move brisket to indirect heat and place in a drip pan to avoid flare ups, and continue to cook for another 4-5 hours. A good guideline is 1 to 1.5 ours per pound, until brisket is at ~200 degree internal temp. Keep in mind, you will have a "stall" period where the temp seems like it won't go up, but resist the urge to increase the temp on the grill! Baste every 30-45 minutes, being careful not to keep the lid open for too long. 8. For at least an hour, you will want to add smoke to the meat. I fill my smoker tube 3/4 of the way with pellets, catch it on fire for ~1 minute, then blow it out before placing on the direct heat side of the grill. I was surprised by how smoky it got! 9. Once internal temp is about 205, remove from the grill. Wrap in foil, then in towels to keep the heat in, and rest for 1-2 hours before slicing. 10. Slice thinly against the grain. I use my long serrated bread knife for long, consistent cuts. 11. Serve with your favorite BBQ sauce, or just on it's own!