Go Back

Better Than Sex Brisket

An unforgettable brisket dish infused with deep flavors and smoky aromas, perfect for family gatherings and special occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 7 hours 30 minutes
Total Time 8 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 lb Brisket “point” Opt for high-quality brisket with good marbling.
  • 1 part hickory For smoking.
  • 2 parts applewood For smoking.
  • 2 tbsp beef base Adds depth to the meat.
  • 2 tbsp garlic salt For aromatic flavor.
  • 2 tbsp fresh ground pepper Use smoked black pepper for more flavor.
  • 2 tbsp chili powder Adds hint of spice.
  • 1 tbsp light brown sugar Balances savory elements.
  • 1 tbsp smoked paprika For color and flavor.
  • 2 tbsp chopped shallots Adds sweetness.
  • 2 tbsp apple juice or sweet tea Adds moisture and sweetness.
  • 3/4 cup your favorite BBQ sauce Choose one with sweet and tangy balance.
  • 1 tbsp apple cider vinegar Adds acidity.

Method
 

Preparation
  1. Remove excess fat from the brisket and score the meat on both sides to enhance flavor.
  2. Rub the beef base into the brisket thoroughly. In a separate bowl, mix garlic salt, pepper, chili powder, brown sugar, smoked paprika, and shallots. Rub this mixture over the brisket and refrigerate overnight.
Cooking
  1. Preheat your smoker to 225 degrees Fahrenheit, or set your grill for indirect heat.
  2. Add wood chips for smoking, then place the brisket on the smoker. Smoke until the internal temperature reaches 170 degrees Fahrenheit, approximately 7.5 hours for a 4 lb brisket.
  3. Wrap the brisket with foil, adding apple juice or sweet tea inside the foil, and seal it.
  4. Place the wrapped brisket back on the grill/smoker and cook for 2 more hours until it reaches 190 degrees Fahrenheit.
  5. Unwrap the brisket and brush BBQ sauce on it. Let it cook for another 20 minutes to set the glaze.
  6. Remove from heat and tent with foil for about 30 minutes before slicing against the grain into ¼ inch thick slices.

Notes

For optimal flavor, add spices to your rub or experiment with different wood types for smoking. Allow resting time to retain juiciness.