Father’s Day BBQ Beef Brisket

Father's Day is here, and if you really want to do it up big since you love him so dearly, this dish is the ticket to his heart and belly. Father's Day BBQ Beef Brisket features 6 hours of smoky goodness infused into this favorite cut until tender as the fat slowly renders. It's making me hungry as I describe it. With a robust rub of spices and sugar, the brisket slowly caramelizes, chars, and marinates while it smokes to perfection.

Begin by combining the spices and brown sugar to make the rub and then thoroughly apply over the entirety of the brisket. Add minced garlic and allow the beef to rise to room temperature. While the meat is sitting, soak your wood chips and begin prepping the grill for indirect heat.  With just one side of the grill lit, smoke the brisket for 6 hours, keeping the cooking temperature between 230-275 degrees. When finished, a small fork should twist effortlessly in the meat. Succulent and tender, any dad would enjoy this feast, but even more, coming from those he loves.  So celebrate your dad this Father’s Day and let him know you appreciate him.

Serves 8

Father’s Day BBQ Beef Brisket Ingredients

  • 6-8 pound boneless flat-cut beef brisket
  • 2 tbsp sea salt
  • 3 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 2 tsp dried thyme
  • 1 tbsp dried mustard
  • 2 tbsp granulated garlic
  • 1 tbsp onion powder
  • 1 tbsp minced garlic
  • 1/4 cup teriyaki sauce
  • Favorite wood chips

Father’s Day BBQ Beef Brisket Directions

  1. In a small bowl, mix the salt, brown sugar, & all remaining spices except the minced garlic until well combined.
  2. Rub the spice blend over the entire surface of the brisket
  3. Top with minced garlic
  4. Soak your wood chips
  5. Prep the grill: light one side and place your wood chips near, but on the other side that's not lit. Watch carefully so that the wood doesn't catch fire. You want the smokiness and smoldering, not flame. Your meat will go over the unlit side.
  6. Once the heat enters the smoking zone (250-300 degrees), it's time to add your brisket & wood chips.
  7. Cover & leave it! Now focus on temperature control. Try to keep your grill at 230-275 degrees. Watch for about 6 hours.
  8. The ideal temperature of a properly smoked brisket is 195°F (keep in mind that the internal temp of the brisket can increase by 10 degrees even after it’s been removed from the grill.)
  9. Stick a small fork in the brisket, and if it twists easily in the meat, it’s done.

Taken from kleinworthco.com