Go Back

Better Than Sex Brisket

An irresistible dish with savory and smoky flavors, perfect for BBQs and family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Brisket
  • 4 lb Brisket “point” Opt for high-quality beef with good marbling for tenderness.
  • 1 part hickory wood Combine with apple wood for balanced smokiness.
  • 2 parts apple wood
  • 2 tbsp beef base Infuses the meat with deep umami notes.
  • 2 tbsp garlic salt Adds aromatic and flavorful kick.
  • 2 tbsp freshly ground black pepper Smoked black pepper recommended for extra flavor.
  • 2 tbsp chili powder Provides warmth and spice.
  • 1 tbsp light brown sugar Adds sweetness complementing the smoke.
  • 1 tbsp smoked paprika Enhances smokiness and color.
  • 2 tbsp chopped shallots Deepens the dish's flavor.
  • 2 tbsp apple juice or sweet tea For moisture and Southern flavor.
  • 3/4 cup BBQ sauce Choose a tangy or slightly sweet variety.
  • 1 tbsp apple cider vinegar Brightens and balances the dish.

Method
 

Preparation
  1. Start by removing the fat cap or any excessively fatty areas from the brisket. Lightly score the meat on both sides.
  2. Massage the beef base over the brisket, covering all sides. Mix together the rub ingredients and generously apply it to the brisket. Cover and refrigerate overnight.
Smoking
  1. Preheat your smoker to 225°F. Prepare your grill for indirect heat if using.
  2. Add wood chips to the heat source and stabilize the temperature.
  3. Place the brisket on the smoker and cook until the internal temperature reaches 170°F, approximately 6 to 7 hours.
Wrapping and Finishing
  1. Once the temperature hits 170°F, wrap the brisket in aluminum foil after pouring apple juice or sweet tea over it.
  2. Return the wrapped brisket to the smoker and cook until the internal temperature reaches 190°F (203°F for optimal tenderness).
  3. After about 2 hours of cooking in foil, unwrap the brisket and glaze it with BBQ sauce. Cook for an additional 20 minutes.
Serving
  1. Let the brisket rest loosely tented with foil for about 30 minutes before slicing.
  2. Slice against the grain into 1/4-inch thick slices. Can be kept wrapped until serving.

Notes

Use a Thermapen for precise internal temperature. Resting helps retain moisture and makes slicing easier.