Pork & Mindy’s Brisket
“Most traditional pit masters will use a smoker to slow smoke meat. Don’t be discouraged if you don’t have one. I created this recipe to be done on a kettle grill, gas grill, or if you are lucky enough to own one, a smoker. Yes, you can smoke a delicious brisket for your family and friends with a traditional kettle grill,” says celebrity chef Jeff Mauro, Food Network star and co-founder of Pork & Mindy’s.
- 1 Tbsp. Kosher Salt
- 1 Tbsp. Coarse Black Pepper
- ½ Tbsp. Paprika
- 2 tsp. Dark Brown Sugar
- 1 tsp. Chili Powder
- 1 tsp. Dried Oregano
- 1 tsp. Onion Powder
- 1 tsp. Granulated Garlic
- 1 tsp. Cayenne Pepper
- 1 tsp. Mustard Seeds
- 1 tsp. Red Pepper Flakes
Injection & Mop
- 1 Quart of Beef Stock
- 2 tbsp. Worcestershire Sauce
- 1 tbsp. Apple Cider Vinegar
- 1 tbsp. of the Rub you just made
- 1 tsp. granulated garlic
- ½ tsp. Kosher Salt
- ½ stick of Butter
In a large sauce pan, add the beef stock, Worcestershire sauce, rub, granulated garlic, salt and butter into pan and bring to a boil while continually stirring. Reduce to a slow simmer for 10 min and set aside to cool. In a medium sized bowl, mix all of the dry ingredients for the rub and set aside.
Trim your Brisket.
- Place the brisket in a large aluminum baking pan, fat side up. Pour half of the injection / mop made into a bowl for the injection and reserve the other half for the mop. Start injecting the brisket about 1″ apart in squares, all over the top of the brisket. Cover the pan with plastic wrap and put in the refrigerator for a minimum of 4 hours.
- Remove the brisket from the refrigerator and set aside. It is now time to get your grill ready. If using a kettle grill, pour about 100 briquettes on one side of the grill leaving the other side void. Now, ideally using a chimney starter, pour another 80-100 lit briquettes over the unlit briquettes. (This is called the minion method developed by Pit Master Jim Minion. This allows you to keep your fire going for hours with little fuss.) You want to get your cooker to about 225-250 degrees.
- Using your hands, massage in Extra Virgin Olive Oil all over your injected brisket. Next liberally rub the brisket all over with the rub mixture.
- Add 4-5 pieces of pecan wood chunks to the fire and place the brisket, fat side up, on the cool side of the grill. Close the lid, and come back in an hour to mop the top of the brisket. Mop the brisket every hour.
- Using a thermometer, allow the brisket to reach 160 degrees internal temperature (that should take about 5-6 hours). Once at the ideal temperature, wrap the brisket tightly in aluminum foil and place back on the smoker for 2 hours
- After 2 hours, remove the brisket from the foil and put it back on the smoker unwrapped for about an hour, or until it reaches an internal temperature of about 190 degrees. Once 190 degrees internal temperature is achieved, wrap the brisket in aluminum foil and let rest for a minimum of one hour before slicing against the grain.
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