- 4 pounds brisket (“point”)
- 1 apple (part hickory, 2 parts)
- 2 tablespoons beef base
- 2 tablespoons garlic salt
- 2 tablespoons ground pepper (fresh, I used smoked black pepper)
- 2 tablespoons chile powder
- 1 tablespoon light brown sugar
- 1 tablespoon smoked paprika
- 2 tablespoons light brown sugar (I used bourbon barrel smoked brown sugar)
- 2 tablespoons shallots (chopped)
- 2 tablespoons apple juice (OR 2tbsp sweet tea, funny story here)
- 3/4 cup bbq sauce (your favorite)
- 2 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
|Calories790Calories from Fat230|
|% DAILY VALUE|
|Calories from Fat230|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lauren Amenedo 6 months ago
This was delicious! Great flavors
Robyn P. 6 months ago
Made this for Christmas dinner one year. This is now our 4th year having it for Christmas. It will surely make sure your dinner table is full of loved ones.
Cindi D. a year ago
Third time making recipe, each time excellant. Like using sweet tea in place of apple juice. if your grill starts hot cooking time will be reduced. Which is fine wrap in foil. I've frozen summer brisket and made french dip sandwich in winter, tasty treat.
Roman M. a year ago
it's good a brisket.
Gina C. a year ago
Holy...best thing ever. Not a big bbq fan but this might convert me!
Cynthia T. a year ago
Amazing recipe making it again!
Upchurch a year ago
Delicious, I actually used a little Bourbon in the second part and was very good.
Tony 2 years ago
Very good. The extra step of putting the liquid in and then wrapping it was a must. This makes it very tinder and juicy. Some people may think that it takes too to cook but it is well worth the wait. My wife is or shall I say was not a big fan of brisket until now. This is a keeper recipe and will do this again.
Kermit Nelson 2 years ago
It was fantastic. I made it for my coworkers and in ninety minuets an eight pound brisket was completely gone. I do plan on using this as my go to brisket recipe.
Keith Flood 2 years ago
The party group loved it
Mark S. 3 years ago
mine is marinating. caint wait, it's only been an hour, still waiting for me to get off of work tomorrow... this was supposed to be Christmas dinner, not the Celebration of the holiday itself, but i do celebrate an appreciate good food when I see it.
Jill L. 3 years ago
Turned out amazing!!! My friends loved it!!! I would not change a thing to the recipe! Try it you won't regret it.
Ron H. 3 years ago
Great brisket the times and temperatures were spot on using the same smoker great taste gone in ten minutes
Sandy G. 3 years ago
My brisket recipe is very similar to this recipe...also calls for Karo syrup, liquid smoke, mustard powder, more brown sugar and red pepper.. I make it covered in the oven on 325 degrees for 3-4 hours covered and remove the foil for the last half an hour. Smoking good!
Pat N. 4 years ago
This was a great recipe. My 8 lbs hit the stall at 145 degrees for 3 hours. I have a Smokin-it electric smoker and I used pecan wood chunks. When the temp reached 185 degrees internal I placed in tin foil in my ice chest covered with bath towels for 2 1/2 hours. I did mop every 1 1/2 hours during the cooking process. Wow this was tender. It was my first ever try at beef brisket. Total smoking time was 14 hrs.
Maria C. 4 years ago
Yelp! tried it but added a bit of red pepper to give it a kick, it was out of this world and yes! it is on my try again list.