If you love a good barbecue brisket but don't like the mess of brisket juice dripping all over your nice, clean grill, this is a beef brisket recipe you should try. Seasoned simply with commercially available barbecue seasoning, it turns out juicy, tender and full of great beefy flavor.
Once seasoned, the foil wrapped beef brisket can be grilled immediately or refrigerated overnight, which allows the rub flavor to penetrate deeply.
Sometimes I even wrap up two of these briskets, cooking one now and freezing the other one, ready to take out at a moments notice. And the brisket can go right on the grill, still frozen. It'll take a little longer to cook, but the point is you don't have to wait for it to thaw before starting it on the grill.
Choose a brisket flat for this recipe, one that still has a layer of fat covering one side. The fat will add loads of flavor to the meat, plus it'll make it more juicy.
Score the fat cap with a sharp knife. Cut in a criss-cross pattern, just exposing the meat so the bbq seasoning can reach the brisket .
Season all sides of the brisket flat. I use about 2 teaspoons of the bbq seasoning mix on each side, rubbing it in well. For more intensely seasoned barbecue brisket, use double the amount of rub.
Pull out a section of heavy duty foil and position the four strips of bacon in the center. Lay the brisket over the bacon (fat side up), then seal up the foil. Pull out another section of foil and wrap the brisket in a second layer, mainly to prevent leaks.
It can now go directly on the grill, but I prefer to let it hang out in my fridge overnight. I'll put the foil package together in the evening, then grill it the next day. Or if you want, you can freeze it for later use.
When grilling the brisket, use indirect, medium heat, 275-300 degrees Fahrenheit. Place your brisket on the grill and close 'er up. Now just wait.
After 4 hours, carefully remove the brisket from the grill. Gingerly open up the foil and test for tenderness with a fork. Just stick it in and give it a twist. If it's still a little tough, seal up the foil and give it another hour.
If it's tender, seal the foil and cover it with a heavy towel, leaving it to rest for an hour. The rest period is what makes or breaks a good brisket. During the rest, some of the juices in the foil absorb back into the brisket, adding flavor, improving texture and making it super juicy.
Remove the brisket from the foil, slice, and serve with sliced white
bread, a good bbq sauce, dill pickle slices and some hot sauce for good
measure. Bake beans, cole slaw, potato salad and iced tea complete this
great barbecue meal.