Barbecued beef brisket
There is never a bad time for barbecue, especially at Thanksgiving. Forget the turkey, make a brisket instead! Sure, your guests might throw a bit of a fuss when they find out the traditional roast bird is off the menu, but don’t worry about it. Once the aroma of tender, smoked beef hits their upturned noses, they’ll think twice about complaining to the cook.
Instructions
- 1
Set up barbecue/smoker for indirect heat, preheat to 225 degrees F.
- 2
Rinse brisket with cold water, pat dry with paper towels, and apply dry rub liberally.
- 3
Place brisket on grill fat side up and cook for at least 6 hours, adding wood chips every hour for additional smoke flavor.
- 4
When internal temperature reaches 165 degrees F, remove brisket from grill and place into roasting pan along with one cup of water.
- 5
Cover tightly with foil and return brisket to grill.
- 6
Cook for another 2 hours or until internal temperature reaches 185 degrees F.
- 7
Remove from grill and allow to rest for 1 to 2 hours, leave covered in foil.
- 8
Uncover and retain pan drippings.
- 9
Carve brisket and serve.