Old-Fashioned Barbecued Beef Brisket
Thick pieces of meat such as brisket make excellent candidates for long, slow cooking. Use any of your favorite barbecue sauces—from the store or homemade.
Serves: 20Hands-on: 2 hoursTotal: 10 hours 30 minutesDifficulty: Medium
- 5 cups wood chips, soaked
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 10 lbs. brisket of beef, fat left on one side
- 1 quart barbecue sauce
- Prepare grill with banked coals on one side, a water pan in the empty space, and presoaked chips. Salt and pepper the brisket.
- Put the meat on the rack over the pan, fat-side down, and “mop” the top with the barbecue sauce.
- Mop the meat every 30 minutes and check the water pan. Add chips every 30 minutes or when smoke stops coming out of the vents. Add hot coals when necessary to maintain low heat. Smoke until meat reaches an internal temperature of 185°F, about 8 to 10 hours.
- Let rest at least 15 minutes. Carve in thin slices across the grain before serving.