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Better Than Sex Brisket

Smoked Brisket can be a terrifying assignment. With the correct direction, nonetheless, you’ll be turning out dissolve in-your-mouth cuts in a matter of seconds on account of our Smoked Brisket Recipe! To kick you off, Grillocracy is going to one of our number one BBQ and barbecuing bloggers, Robyn Medlin Lindars of GrillGirl.com, for her “Better than Sex Brisket” Brisket Recipe.

In it, Robyn centers around the greasy “point” of the brisket versus the “level” from which cut brisket ordinarily comes from. While it tends to be more hard to obtain except if you approach full packer briskets which contain the two bits of the brisket (if not, you’re smartest option is call your neighborhood butcher a couple of days early and demand that he/she hold one for you), it is all the more sympathetic should you cook it excessively long because of the additional fat substance. Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

Ingredients:

  • 4 lb Brisket “point”
  • 1 part hickory, 2 parts apple
  • smoker or a grill set for indirect heat

Rub- part 1

  • 2 tbsp beef base
  • 2 tbsp garlic salt
  • 2 tbsp fresh ground pepper (I used smoked black pepper)
  • 2 tbsp chili powder
  • 1 tbsp light brown sugar
  • 1 tbsp smoked paprika
  • Wrap Sauce – part 2- The “Texas Crutch”
  • 2 tbsp light brown sugar (I used bourbon barrel smoked brown sugar)
  • 2 tbsp chopped shallots
  • 2 tbsp apple juice OR 2tbsp sweet tea (funny story here)

Glaze:

  • 3/4 cup of your favorite BBQ sauce
  • 2 tbsp light brown sugar
  • 1 tbsp apple cider vinegar

How to make it :

  1. Meat: removed fat cap/very fatty areas and score the meat on both sides so it can absorb more rub.
  2. Rub the beef base into the brisket on all sides. Combine the rub ingredients and generously “rub” into the meat. Cover and refrigerate overnight.
  3. Prepare your smoker to 225 degrees. If using a grill, you will need to prepare for indirect heat by creating a direct/indirect zone.
  4. I used a combination of applewood and hickory- 1 part hickory and 2 parts apple. Once your grill is at temp, add the wood.
  5. Put your brisket on the smoker and let smoke for 5 hours or until the internal temp reaches 170 degrees.
  6. Next, you are going to do the “Texas Crutch”- or wrap it in foil. Roll out a bunch of foil and double it up so that you can fold the brisket into a foil “packet”.
  7. Remove the brisket, put it on the foil and pour on the wrap liquid. Seal up the foil packet and put it back on the grill.
  8. Let the brisket steam in the packet for another 2 hours.