Smoked Brisket

I'm calling all girls to the grill today.  I can't even begin to count how many times I've heard grilling referred to as "a man's job."  I'm here to tell you that grilling is not just for the boys anymore.  I'm a girl who can grill with the best of 'em and I love it.  I have a Big Green Egg and I'm not afraid to use it.  😆

​My blog today is designed to empower women to become Girls Who Grill.  There are great resources and websites available to educate women about buying grills, grill safety, grilling recipes and basic grilling techniques.  There's really no excuse to be afraid of the grill anymore, girls.  It's time for us to embrace the art of outdoor cooking.  

Whether you're passionate about smoked meat or giddy over grilled vegetables, there are grill recipes for everything.  If you can eat it - it can be grilled.  Meat, fish, vegetables, fruit, desserts - you can grill them all.   Grilled pineapple drizzled with honey is one of my absolute favorites.  

This Smoked Brisket is a great place to start if you're new to grilling.  It's simple and straightforward and the homemade sauce is RIDICULOUS.  It can be spiced up for those of you who like things hot and toned down for those of you who like things on the sweeter side. 

Smoked Brisket
1 Tablespoon paprika
1 Tablespoon brown sugar
2 Tablespoons kosher salt
​2 Tablespoons pepper
4.5 - 5 pound brisket

Sauce
1 cup apple cider vinegar
3/4 cup ketchup
1/4 cup brown sugar
1 teaspoon Worcestershire
1 teaspoon mild hot sauce
1 teaspoon paprika
1 teaspoon kosher salt
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Combine paprika, brown sugar, salt and pepper.

Rub into brisket. 

Cover and refrigerate overnight.   Soak hickory or mesquite wood chips in water for an hour.  ​

Scatter wood chips over hot charcoal and place brisket, fat side up on, on grill.  Grill between 200 & 250.  

Cook brisket until temperature of brisket registers 185 - 200.  (7.5-10 hours)

Remove brisket from grill.  Wrap in foil and let rest 45 minutes. 

Combine sauce ingredients in a small saucepan.  Cook, but do not boil, for 3 minutes. 

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Slice brisket across the grain and serve with pan juices and sauce. 

Serve as a sandwich. 

It looks like this is going to be a perfect weekend for grilling.   So if you live in the South, and you can tolerate the pine pollen 😷 - fire up your grills.   And if be sure and tag me in your photos or send me a comment if you make my brisket recipe.   I'd love to see your results.  

Ciao!

Click here for a printable version of this recipe