Non traditional beef brisket

Today I decided to grill a brisket in a non traditional method that I seen chef Eric W Gephart from Kamado Joe used in one of his videos online. The traditional method of doing a brisket is using a dry heat method.

This non traditional method will use a Dry heat and the wet process of steaming, brazing, and convection. This is achieved by smoking the brisket for 3 hours then it get very interesting by wrapping it in a thick grade saran wrap and foil then on the grill again for 12 hours. As long as we keep the grill under 236 degrees the wrap will not melt or burn. However to be on the safe side I recommend keeping the grill between 200-220 degrees. The brisket will be so tender that you will have to be very careful when removing it from the grill. This method makes brisket that is so tender and flavorful. It actually melts in your mouth.

I was very skeptical at first in using this method but now that I did it all can say is wow its turns out amazing brisket that everyone will beg for more :)

Brisket Rub Ingredients:

• 1/2 cup Brown sugar
• 1/3 cup Kosher salt (sea or kosher)
• 1/3 cup Smoked Paprika
• 1/3 cup chili powder 
• 2 tsp mustard powder
• 2 tsp garlic powder
• 1 tbsp onion powder
• 3 tbsp raw sugar
• 1/3 cup Fresh ground black pepper

Direction:

1. Rinse your brisket under cold water till water is clear then pat dry with paper towels;

2. Now place your brisket in a pan or on a large cutting board fat side up. Then score the fat cap to ensure the penetration of the rub;

3. In a large bowl mix and blend all the rub ingredients together;

4. Now liberally apply the dry rub, to the fat side making sure to get it in all of the channels you made by scoring the fat cap then wait 30 minutes then flip and rub the other side. Now wrap the brisket in saran wrap and refrigerate overnight.

5. Next morning real early pre-heat your Joe to 200 degrees for indirect grilling;

6. Place a few wood chunk on the hot coals I used apple and maple mixture;

7. Now place the brisket fat side up on the grill and smoke for 2-3 hours;

8. Now remove your brisket and wrap it in a few layers of saran wrap to trap all the moisture then wrap with a layer of foil on top of it;

9. Place the wrap brisket on the grill again and cook for another 12 hours or till internal temp reaches 195 degrees. Its imperative that you do not allow your BBQ to go over 220 degrees for this phase. 

10. When ready be very careful when removing it from the grill since it will want to break apart since its so tender also carefully take it out of the wrap and gently place it on a cutting board and let it rest for 10-15 minutes before cutting and serving.

Brisket is very tender :)

Bonne Appetite!