- 1⁄2 cup Morton Kosher Salt
- 3 tablespoons coarse ground black pepper
- 2 teaspoons cayenne pepper
- 1 (9-11 pound) whole beef brisket, untrimmed (sometimes referred to as a packer’s cut)
- 1⁄2 cup Basic Brisket Rub (see above)
- 1 bottle beer*
- Post oak or oak wood chips, soaked in water for 30 minutes, optional
- Prepare Rub - Combine all ingredients in a bowl; mix well. Store leftover rub in an airtight container for three months.
- Prepare Brisket - Sprinkle brisket liberally on both sides with the rub. Preheat your oven or grill to 225 F or set-up a charcoal grill or smoker for indirect cooking. If using wood chips, place soaked chips directly on the gray-ashed charcoal briquettes or in the smoker box in your gas grill.
- Pour beer into a drip pan and place the drip pan on the charcoal grate between the two piles of briquettes. In a gas grill, pour the beer into a small drip pan and put on the far left corner of the cooking grates. In an oven, pour the beer into a loaf pan and place on the bottom rack of the oven.*
- Place brisket (fat side up) in the center of the cooking grate over the drip pan. If you are roasting in the oven, place brisket on the rack set into a sheet pan and place in the center of the oven. You will not turn the brisket during the cooking time at all. Grill/Roast 5-8 hours, depending on the size of the brisket, or until meat thermometer registers 185°-190°F in the thickest part. I like to wrap the brisket in two layers of heavy-duty foil when it reaches about 170°F. That way, the brisket steams and tenderizes even more as it finishes cooking.
- When done, remove from grill/oven and let rest a minimum of 20 minutes. Slice thin and serve warm.
- The brisket can also be made the day before and reheated on the same rack and sheet pan system, covered loosely with foil for a couple of hours at 250° F. Remember to let the meat rest again before slicing.
- When slicing, be aware that the grain of the brisket changes. Look at the grain of the meat and make sure to slice against it. If the slices look like a small honeycomb pattern, you are slicing it correctly, if it looks like long strings, then it is incorrect. And, remember a sharp knife is your best friend when carving. If you can’t remember the last time you had sharp knives, consider purchasing a Chef’s Choice electric knife sharpener.
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