Smoked BBQ Beef Brisket

Winter grilling has a charm all its own—peaceful, deliberate, and deeply satisfying. When the weather turns cold, recipes that cook low and slow become the go-to choice, especially when paired with the right equipment. This Smoked BBQ Beef Brisket is the ultimate wintertime recipe, combining rich, smoky flavors with minimal effort.

With the versatile Hybrid Grill Series from American Made Grills, you can take advantage of multi-fuel options to smoke this brisket to perfection. Whether you prefer hardwood, wood chips, or pellets, the grill allows you to achieve deep, complex flavors while maintaining precise temperature control with its stainless steel burners.

This brisket recipe highlights the beauty of slow cooking, letting the robust flavors develop over time. Perfect for those snowy days when you'd rather stay cozy indoors, it's a delicious centerpiece for any winter gathering or a quiet, soul-warming dinner. Take your winter grilling to the next level and enjoy the perfect harmony of tradition and innovation with this recipe and the American Made Grills Hybrid Series.

Serves 10-20

Smoked BBQ Beef Brisket Ingredients

• 1 beef brisket in the 10–18 pound range
• 2 cups injection of your choice (optional)

SPG Rub

• 1 cup Kosher salt
• 1⁄2 cup garlic powder
• 1⁄4 cup black pepper

Smoked BBQ Beef Brisket Directions

1. Inject marinade, then season brisket liberally on all sides. Allow it to sit at room temperature so it can “sweat” through the rub.
2. At the same time, preheat your grill to 250° Fahrenheit using the wood of your choice.
3. Place the brisket with the fat cap in the direction of the heat source to protect the meat. Close the lid on your cooker and let it cook until the bark has set, for approximately seven hours. In other words, the seasoning is no longer a paste and is firm enough that you can't scrape it off with your fingernail.
4. Once the bark is set and the brisket is a nice mahogany color, remove it from the pit and tightly wrap it in two sheets of aluminum foil, along with a little beef broth. Then, place the brisket back on the pit.
5. Continue cooking the brisket until it is “probe-tender.” In other words, a meat probe (or toothpick) can be pushed into the meat and removed with almost no resistance. It should feel almost like it’s going into warm butter.
6. Once the brisket is done cooking, remove it from the pit, vent the foil, and let it rest for about 30 minutes before slicing.

Taken from exmark.com  https://backyard.exmark.com/recipe/how-to-cook-a-bbq-beef-brisket/