Texas Style BBQ Beef Brisket
Ingredients
1 beef brisket, with a layer of fat about ½ inch thick.
You will need
Hickory or mesquite chips or chunks, soaked and drained
Aluminium foil dish big enough to stand the brisket in.
Preparation
Rinse the brisket and pat dry with paper towels.
Set-up
your grill for indirect grilling . There’s no need for a drip pan as
you’re standing the brisket in the aluminium foil dish.
When the
charcoal is ready, put on the wood chips or chunks. If you’re using a
gas barbecue, follow the manufacturers instructions.
Place the
beef brisket on the aluminium foil dish and place in the center of the
grill, away from the heat. Cover the barbecue and leave to smoke for
about 5 to 8 hours.
Periodically baste the brisket with the juices from the foil dish. Add extra charcoal and wood chips/chunks as required.
When
your Texas barbecue brisket is cooked, transfer to a cutting board and
let stand for about 15 minutes. Carve the brisket into thin slices
across the grain.
Transfer to a serving platter and pour over the juices from the foil dish and serve immediately.
This recipe serves 10.
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