Barbecued brisket is one of the most difficult yet simplest recipes and the explanation to that is the fact that it just demands of brisket as the principal ingredient, but at the same time, it requires of the technique and expertise to combine different factors like time, heat and smoke while cooking. This combination of factors is what transforms one of the most difficult parts of the steer into delicious perfection.

As previously explained, cooking a great brisket is complicated and it is more about technique than a recipe. Seasoning isn’t as relevant as how you cook the brisket, because the smoking process has an important influence on the final result. In other words, it is true that species affect the final flavor but not as much as the smoking process.



  • 1 beef brisket (6 pounds), with a layer of fat at least ? inch thick
  • 3 teaspoon chili powder
  • 3 teaspoons coarse salt?
  • 2 teaspoons sugar
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin



To start with the cooking process it is necessary to mix the chili powder, salt, sugar, cumin, and pepper in a container and combine the different ingredients. Spread the spice mix on the brisket on both sides. Then, cover the brisket in plastic and allow it to cure, in the fridge for a minimum of four hours.?

Prepare a charcoal grill for indirect grilling and preheat it to low temp. No drip pan is required in this situation.

Once it is ready to cook, include the wood chips on the coals on each side. Put the brisket in a disposable foil pan and place it away from the heat. Cover the grill.

Smoke cook the brisket till soft enough to destroy with your fingers. It might require as long as eight hours. Pour the brisket occasionally with the juices and fat that accumulate in the pan. At this point in the process, it is recommended to add new coals per side every hour.

Take away the brisket pan from the grill and allow it to rest for fifteen mins. Place the brisket into a cutting board and very finely slice it over the grain, making use of a cleaver, sharp knife, or electric knife. Transfer the sliced meat to a platter, the next step is to add the pan juices on top to make it even more tasteful and proceed to finally serve this incredible meal