{"id":30121,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/barbecued-beef-brisket\/"},"modified":"2024-05-17T12:04:23","modified_gmt":"2024-05-17T17:04:23","slug":"barbecued-beef-brisket","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/barbecued-beef-brisket\/","title":{"rendered":"Barbecue Brisket"},"content":{"rendered":"

There are plenty of ways to infuse rich flavor into a brisket cooked indoors, but nothing beats a real-deal grilled barbecue brisket. Slow-cooking for hours over indirect heat, brisket meat becomes unbeatably tender and juicy in a sweet-and-tangy sauce.<\/p>\n

Grilling over indirect heat<\/a> is a fantastic hands-off way to feed a crowd, too. Prepare this stellar entree for picnics, backyard barbecues and holiday cookouts. If the weather cooperates and you can access your grill during the winter months, you could even make this recipe as an alternative to turkey or ham for Thanksgiving or Christmas.<\/p>\n

What is brisket?<\/h2>\n

Beef brisket comes from the well-exercised pectoral muscle (or breast) of the cow. It has a reputation for being difficult to cook. In fact, one of my instructors in culinary school always repeated the mantra, \u201cBrisket\u2014don\u2019t risk it.\u201d You see, brisket is one of those tough-muscle cuts with a lot of connective tissue. If cooked incorrectly, it can turn out tough and stringy. And no one wants to risk their reputation on a chewy piece of meat!<\/p>\n

Luckily, I didn’t listen to my instructor’s advice, and I regularly risk it all. Beef brisket becomes mouth-watering, tender and juicy during low-and-slow cooking methods like smoking, indirect-heat grilling and braising<\/a>. As long as you don’t try to rush it, your barbecue brisket will become the star of your gathering every time.<\/p>\n

A whole packer brisket is huge, so ask your butcher for a smaller, trimmed brisket (here are more tips from butchers<\/a>). You’ll have two choices, the flat cut or the point cut. The point cut (also called the “deckle cut”) is richer and thicker than the flat cut, and it contains more fat. However, it can take longer to cook because of its uneven shape. The flat cut is leaner, but it still has plenty of intramuscular fat to keep the meat juicy as it cooks. It tends to cook more evenly and is easier to slice, so it\u2019s more presentation-worthy on a platter.<\/p>\n

Ingredients for Barbecue Brisket<\/h2>\n