Tender and juicy slow smoked beef brisket.
|Prep Time||2 hours|
|Grill Used||Kamado Joe|
|Cook Time||4 hours, 30 minutes|
6-7 lb beef brisket trimmed
Favorite rub/spices (my favorite is Harley's BBQ rub from Giddings, TX)
Favorite beer (2) 12 oz servings
Remove the beef brisket from the packaging and generously apply your favorite rub or seasonings. Allow the brisket to marinate in the rub a minimum of 2 hours to bring the meat to room temp. (you can also marinate overnight in the refrigerator, but again prior to cooking let the brisket reach room temp prior to putting on the grill.
Fill the grill with lump charcoal and start a fire in the center and let it burn for about 10 minutes with the cover open,install the diffuser plate on the bottom of the rack so it sets level with the fire ring for about another 10 minutes. Once the stone is warmed thoroughly close the lid and close the bottom vent till its open about 1/8 to 3/16" and set the top cover open just a sliver, maybe 1/8" max. and bring it to temp of 170?F watching it closely and adjusting the vents as needed. Once the temp is stable, remove the stone, add smoking wood, and fill a water pan filled beer. Add the brisket and let it slow cook until the internal temp reaches 145-150?F. Remove and wrap in foil and let set for 30-45 min prior to slicing.