Beef Brisket – Beef Brisket from Gas Grill

Summary

Ingredients

• 4 kg beef brisket
• Rapeseed oil

For the rub:

• 2 tablespoon salt
• 2 tablespoon paprika powder
• 1 tablespoon garlic powder
• 1 tablespoon sugar, brown
• 1 teaspoon chilli
• 0.5 teaspoon ½ Pimentón de la Vera, hot
• 1 tablespoon pepper

Moreover:

• 100 ml apple juice
• 20 ml whiskey
• 1 pack smoking chips

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Instructions

1. Gather two grill thermometers.
2. The day before grilling: Wash the beef brisket, pat dry, mix spices for the dry rub, lightly coat with rapeseed oil, massage the rub over all surfaces, wrap tightly in cling film, and refrigerate overnight in a bowl. Reserve any remaining spices.
3. The next day, prepare the grill with a full gas bottle (have a spare if possible).
4. Place the brisket in an aluminum dish on the grill, using indirect heat (for a three-burner grill, position the dish in the middle and turn on the two outer burners to low). Close the lid and cook for 60 minutes, monitoring the grill chamber temperature with a thermometer (not the lid thermometer, which is often inaccurate).
5. After 60 minutes, add a batch of soaked smoking chips (either wrapped in foil or in a smoke box). Close the lid and let the smoke develop.
6. Mix the remaining spices with apple juice and whiskey in a bowl.
7. Use a silicone brush to baste the meat repeatedly with the spice-juice mixture. Continue basting and add more soaked smoking chips every hour or more often for greater smoke flavor.
8. Place a second thermometer probe in the center of the meat. Cook for approximately 9 hours at 110°C (230°F), reducing to 90°C (194°F) toward the end if needed. Target core temperature is 83–92°C (181–198°F).
9. Remove the brisket from the grill, wrap in aluminum foil, and rest for 30–60 minutes in a cooler or at 65°C (150°F) in an oven.
10. Slice the meat against the grain.
11. Do not increase the grill temperature if the core temperature is rising slowly. High heat will dry and toughen the meat. It is better to allow extra cooking time than to risk ruining the brisket.
12. Each piece of beef varies naturally. Be prepared to adjust temperature and cooking time as needed during the process. Purchase well-aged brisket from a butcher and order large cuts in advance.