Rosh Hashanah is coming up, but it's still warm outside and who says that the only way to make a brisket at home is to braise it? Keep the grill going for as long as possible and celebrate this holiday with a smoked brisket.
I had never tried doing this myself before, and let me tell you, it was quite the experience, between figuring out how to regulate the temperature of the coals, getting the wood chips to just the right amount, and keeping a keen eye on the whole operation so that the brisket didn’t end up overdone. The process was certainly worth it, though, and after tasting this yourself, it'll be the only way you want to make brisket going forward.
I used a simple dry rub on the meat, let it marinate in it overnight, then spent an entire Sunday working. My guests specifically requested Dr. Pepper barbecue sauce, so I don’t want to hear any “OMG SODA SUGAR BAD” from anyone – you are free to use whatever barbecue sauce your non-processed heart desires, but I figure, if I’m indulging in a hearty helping of delicious, smoked red meat, a spoonful or two of Dr. Pepper barbecue sauce isn’t going to kill me (although we would appreciate confirmation from a certified doctor on this).
I dug into these brisket sandwiches like it was my last meal, and let me just say, they were deeeelish (you know, short for delicious). I had to push my plate away from me and proclaim no more because it was so good, my hands kept going back for more even though my brain was begging me to stop before my stomach exploded. Pair this smoked brisket with some lemony macaroni salad and juicy watermelon, and you’ve got yourself a winning summer cook out for a festive Rosh Hashanah dinner.
(Full recipe below.)
Get your rub ingredients together.
Then generously rub the brisket all over. Wrap tightly with plastic wrap and refrigerate for at least 12 hours or as long as 24 hours.
When you are ready to get started, gather your sauce ingredients.
Begin to sweat your onions in a pan.
Add in the rest of your ingredients, and bring to a simmer until thickened, about 10-12 minutes.
Place the brisket over a drip pan over indirect heat, close the lid, and smoke the meat for 4 hour for a smaller brisket, like ours, or up to 6 to 8 hours for larger cuts.
Remove the meat from the grill, wrap it in foil, then place it over direct heat for 30 minutes or so, until the internal temperature is about 185 degrees F.
When the meat is ready, is should look succulent and delicious (see above).
Allow the brisket to rest for a bit before slicing against the grain.
Don't forget to toast your buns!
Place a few slices of brisket on your toasted bun and top with some barbecue sauce.
Or don't feel shy about eating this on its own! Happy grilling.
Slow Smoked BBQ Brisket