Grilling a beef brisket to perfection is an art, and this traditional recipe brings out the best in this flavorful cut of meat. With a blend of spices and a low, slow cook, you'll have a tender brisket that's perfect for any barbecue gathering.
The star of the show is, of course, the beef brisket. This cut is known for its rich, beefy flavor and, when cooked correctly, its melt-in-your-mouth texture. The olive oil helps the spice rub adhere to the meat, enhancing the flavor. We use kosher salt to penetrate the brisket and draw out its natural flavors. Black pepper, garlic powder, and onion powder provide a savory base, while smoked paprika adds a subtle smokiness. A touch of cayenne pepper gives a hint of heat without overpowering. The brown sugar balances the spices with a touch of sweetness. Finally, a mix of apple cider vinegar and water keeps the brisket moist and adds a tangy note.
This brisket pairs beautifully with classic barbecue sides like cornbread, coleslaw, and baked beans. You might also consider serving it on a bun with pickles and onions for a hearty sandwich.
Start by creating your spice rub. In a small bowl, combine the olive oil with kosher salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and brown sugar. Mix well to ensure all ingredients are evenly distributed.
Next, take your beef brisket and pat it dry with paper towels. This will help the rub adhere better. Generously apply the spice mixture to the brisket, making sure it's evenly coated on all sides. Massage it in a bit to ensure the flavors penetrate the meat. Once it's well-coated, place the brisket in a dish, cover it, and let it marinate in the refrigerator for at least four hours, or overnight if you have the time. The longer it sits, the deeper the flavors become.
When you're ready to cook, preheat your grill to a medium-low setting, about 250°F. While the grill is heating up, prepare your spritzing solution by mixing apple cider vinegar and water in a spray bottle. This will keep the meat moist and add a bit of tanginess as it cooks.
Place the brisket on the grill with the fat side up. This allows the fat to slowly render and baste the meat during cooking. Close the grill lid and let it work its magic. Every hour, open the grill and give the brisket a good spritz with your vinegar mixture. This helps maintain moisture and adds layers of flavor.
After about 5-6 hours, check the internal temperature of the brisket. You're looking for a perfect 195°F. Once it reaches that, remove it from the grill and let it rest for about 20 minutes. This rest period allows the juices to redistribute throughout the meat, ensuring each bite is juicy and tender. When it's time to serve, slice the brisket against the grain for maximum tenderness.
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