Heath Hall’s Secret Brisket Recipe
1 – 5-7 lb brisket
2 tablespoons Extra Virgin Olive Oil
4-6 tablespoons Pork Barrel BBQ’s All American Spice Rub
6 cans of beer
1 aluminum drip pan
5 chunks of hickory wood
3 chunks of oak wood
1 Bag of Lump Hardwood Charcoal
Get your smoker’s temperature up to 225-250 degrees. When lighting your charcoal, be sure to use lump hardwood charcoal and always start with a charcaol chimney starter. If you are using a BBQ grill, you can still smoke your brisket! Just place the charcoal in a pile on one side of the grill, and place the brisket on the opposite side.
While your smoker gets up to temperature, rub 1 tablespoon of olive oil on the first side of your brisket and then rub 2-3 tablespoons of Pork Barrel BBQ’s All American Spice Rub into the meat. Repeat on opposite side of the brisket. Allow brisket to rest with rub on it for at least 30 minutes (this can be done ahead of time and placed in the refrigerator for up to 24 hours).
Place your drip pan into the smoker directly under where the brisket will sit and pour the beer into it. If using a bbq grill, simply put your beer into a disposable aluminum pan and place it under where your brisket will sit. Since we are both from Missouri, we like to grill with Bud Light (sometimes we use PBR)!
Here you can see our perfect beer foam – ready to make some great smoked brisket!
Place the wood chunks onto the hot coals in your smoker and then place the grill grate in the BBQ smoker. Place your brisket directly above the drip pan and close your BBQ smoker. If cooking in a BBQ smoker, I place the wood onto the charcoal, but if I’m cooking on a BBQ grill, I soak the wood for 30 minutes to allow it to have a longer smoke (you can’t go wrong either way!).
Make sure the temperature remains in the 225-250 degree range throughout the brisket smoking process. Every couple of hours make sure you have enough fuel on your fire to maintain the desired smoker temperature. A brisket should remain in the smoker for 6-12 hours depending on its size.
And here’s what the BBQ brisket looks like when its done! The internal temperature (always use a meat thermometer) should reach 175 degrees F. Be sure to wrap the brisket in foil immediately after cooking and let it rest for at least 15 minutes (its temperature will rise to 185 degrees F) – this is one of the keys to juicy brisket!
Once its had a chance to rest, slice the brisket with a good knife – BE SURE to cut against the grain!
Courtesy of our friends at Pork Barrel BBQ.