Cheater’s Brisket
- Total Time
- 11 hours
- Rating
- Comments
- Read comments
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Ingredients
- Two handfuls of wood chips, like hickory or oak (optional)
- ⅓cup brown sugar
- 3tablespoons smoked paprika
- 3tablespoons kosher salt
- 3tablespoons freshly ground black pepper
- 2tablespoons ground cumin
- 1beef brisket, ideally untrimmed, approximately 10 pounds
Nutritional analysis per serving (12 servings)
445 calories; 34 grams fat; 14 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 27 grams protein; 371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Submerge the wood chips, if using, in a bowl of water and set aside to soak.
- Step 2
Combine the sugar, paprika, salt, pepper and cumin in a small bowl, then rub all over the brisket, coating it entirely. Set aside at room temperature. (You may apply the rub the night before cooking and allow it to season, wrapped, in the refrigerator.)
- Step 3
Build a fire on one side of a charcoal grill, or set one of the burners on a gas grill to high. When all coals are covered with gray ash or the gas grill is hot, place the brisket, fat side up, on the cooler side of the grill, add a handful of the soaked wood chips to the hot side and put the cover down. Cook for 15 or 20 minutes. Flip the brisket over, add the second handful of wood chips to the hot side and cook an additional 20 minutes or so. Remove brisket and wrap tightly in foil, fat side up.
- Step 4
Heat oven to 225. Put the brisket packet in a large roasting pan, and place in the oven to cook, unattended, for the next 9 to 10 hours, until extremely tender. (The internal temperature of the meat will be around 165 degrees.) Unwrap the meat carefully, still in the roasting pan, and save the accumulated juices. Slice against the grain and pour the juice on top of the result. Consider serving with baked beans. Use your own recipe or one from nytimes.com.
Private Notes
Comments
165 internal temp is way too low. Brisket needs to reach 200 internal temperature to render the fat.
I used an 11+ pound Prime brisket from Costco. I had ruined one of these on the grill earlier this summer (too much salt in the rub, too dry). I used an apple wood fire 40 minutes total and a rub made of 5 or 6 tablespoons of whole black peppers crused, 3 TBS salt, 3 TBS New Mexico chile powder, some ground hot pepper & 3 TBS cumin. after the grill, overnight in a 225 degree oven. Smoky & delicious!
I was unable to find a "10" pound brisket, so I used two 4 to 5 pound brisket. I double the rub amount as I was afraid it would not be enough. While I felt that there was too much Cumin in the rub, everybody disagreed and enjoyed the dish.
One of the best briskets I've ever cooked, and I have cooked many. Used a 4lb flat, smoked indirect on the Weber 1 hr. (used chunk charcoal with oak/hickory pellets). Finished in oven for 9-10 hrs. Perfect amount of smoke flavor, very tender and shreddy, and the rub had a good taste though I added a few extra spices. Would highly recommend this recipe, especially for someone new to cooking brisket. Much easier than spending all day tending to the smoker and it turned out a 10/10.
Terrible. It tastes oddly like cinnamon, and the meat is mealy and dry.
Made this with a smaller brisket. Flavor is good. Texture is dry and crumblier than I like.
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