12-Hour BBQ Beef Brisket Recipe

12-Hour BBQ Beef Brisket

12-Hour BBQ Beef Brisket

Briskets are not hard to cook, despite their length. While this recipe for barbecue brisket takes staggering 12-hour cooking, don't be startled if your beef requires another or two hours.
Prep Time 10 mins
Cook Time 12 hrs
Total Time 12 hrs 10 mins
Course Main Course
Cuisine American
Servings 12 person
Calories 101 kcal

Equipment

  • 3 kg of Briquettes of charcoal
  • Oak, pecan, hickory, or cherry wood pieces for smoking

Ingredients
  

  • 25 gram flakes of sea salt (12 cup)
  • 12 cup black pepper freshly ground
  • 6.5 kg brisket point end deckle removed, fat cut to 6mm-8mm thick

Instructions
 

  • The duration is an estimate that depends heavily on the brisket's thickness and the internal temperatures of your grill.
  • Cush the salt flakes to make it finer, then whisk in the pepper. Place the beef brisket on a wide baking pan and liberally season it with the mixture of salt and white pepper, pressing it down lightly to ensure it sticks. Allow for 1 hour of resting at room temperature.
  • Meanwhile, get the grill ready. When it reaches 245°F, place the beef brisket fat-side up opposite the briquettes and over the drip pan. Make sure the brisket's fattier end is towards the briquettes that have been ignited.
    Fold a 13 inch foil in half and lay this under the section of the beef that faces the burning briquettes when a fire shield. Put the lid upon its grill with the vents above the beef brisket to let the smoke travel through the grill.
    Control the temperature from 220°F to 260°F on the grill, lowering the heat as needed. Turn the brisket if it appears to be coloring too rapidly on the face towards the heat.
    Check the aluminum tray from time to time and fill it up with hot water or warm water if necessary.
  • You do not have to add extra wood because the brisket is already infused with ample smoky flavor. Make sure the pan is positioned on the grill's side opposite the unlit lump charcoal or briquettes.
    Replace the upper hot grate and brisket face on the grill, putting the beef over the drip pan.
    Continue cooking the brisket, monitoring the core temperature until it hits 140-160°F (60-70°C) and the beef brisket has developed a dark color
  • Remove off the grill and wrap the brisket in a big foil sheet as securely as possible. Return the beef to the grill and grill until it reaches roughly 200°F.

Notes

Nutritional value:
  • 101 calories
  • 5.3g fat
  • 130mg sodium
  • 92mg potassium
  • 4.6g carbs
  • 8.3g protein
Keyword bbq recipes, brisket

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Thanks for visiting my website. My name is Roger Lee, and I am a 30-year-old man with a hybrid blood of Chinese and Russian. I decided to set up this site to share with everyone my love and passion for open-air cuisine. It all started when my parents opened a restaurant and I had the chance of getting exposed to the art of outdoor cooking.
This website aims at sharing about my hobby, recipes, and tips for cooking to everyone. Try them out and tell me about your experience.

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