Memorial Day is almost here, and if you really want to do it up big for your Memorial Day Cookout, this dish is the ticket to satisfy your friends and family! A delicious recipe brought to us by Summerset Grills, the brisket slowly caramelizes, chars, and marinates while it smokes to perfection.
Begin by combining the spices and brown sugar to make the rub, then thoroughly apply over the entirety of the brisket. Add minced garlic and let the beef reach room temperature. Soak the wood chips and prep grill for indirect heat while the meat is sitting. Only lighting one side of the grill, smoke the brisket for 6 hours at a temperature between 230-275 degrees. When finished, a small fork should twist effortlessly in the meat.
- 6-8 pound boneless flat-cut beef brisket
- 2 tbsp sea salt
- 3 tbsp brown sugar
- 1 tbsp chili powder
- 1 tbsp paprika
- 2 tsp dried thyme
- 1 tbsp dried mustard
- 2 tbsp granulated garlic
- 1 tbsp onion powder
- 1 tbsp minced garlic
- 1/4 cup teriyaki sauce
- Favorite wood chips
- In a small bowl, mix salt, brown sugar, & remaining spices except minced garlic.
- Rub spice blend over the entire surface of the brisket.
- Top with minced garlic
- Soak your wood chips
- Prep grill: light one side & place your wood chips near, but on the side that’s not lit. Watch carefully so that the wood doesn’t catch fire. You want smokiness and smoldering, not flame. Your meat will go over unlit side.
- Once heat enters the smoking zone (250-300 degrees), add your brisket & wood chips.
- Cover & leave it! Now focus on temperature control. Try to keep your grill at 230-275 degrees. Watch for about 6 hours.
- The ideal temperature of a properly smoked brisket is 195°F (keep in mind that the internal temp of the brisket can increase by 10 degrees even after it’s been removed from the grill.)
- Stick a small fork in the brisket, & if it twists easily in the meat, it’s done.
Try this recipe out this Memorial Day Weekend, and let us know how your friends and family enjoy it!