Salt Lick Brisket

Name: Salt Lick Brisket
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT14H20M0.000S
Total time: P0Y0M0DT14H30M0.000S
Yield: 12 to 14 servings
Ingredients: 8 to 10 pound grain-fed beef brisket (recommended: Angus beef); 3 tablespoons dry rub (recommended: Salt Lick dry rub); Barbecue sauce (recommended: Salt Lick BBQ sauce)

Recipe courtesy of The Salt Lick

Watch how to make this recipe.

Salt Lick Brisket

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Level: Intermediate
Yield: 12 to 14 servings

Total: 14 hr 30 min
Prep: 10 min
Cook: 14 hr 20 min

Level: Intermediate
Yield: 12 to 14 servings

Total: 14 hr 30 min
Prep: 10 min
Cook: 14 hr 20 min

Ingredients

8 to 10 pound grain-fed beef brisket (recommended: Angus beef)

3 tablespoons dry rub (recommended: Salt Lick dry rub)

Barbecue sauce (recommended: Salt Lick BBQ sauce)

Directions

Dry brisket with a clean cloth. Evenly spread the dry rub over the entire outside of the brisket. Rub in lightly and dust off any excess. Start a fire in your grill using oak, other hard woods, or oak charcoal. Do not use mesquite in any form. Once the fire has reached the stage where you can hold your hand about 1-inch over the grill to a count of 4, place the brisket fat side down above the coals. Leave for 5 to 10 minutes or until caramelization begins. Turn brisket over and repeat process. Remove from fire. The purpose of this procedure is to set the spices into the meat so that they will not wash off during the cooking process.
Place the brisket on an open grill away from the coals and maintain a temperature to where you can hold your hand over it to a count of 12 or place in a closed smoker away from the coals at a temperature of 210 degrees F. Cook for 14 hours or until the internal temperature reaches 160 degrees F.
During the cooking process, turn and baste the brisket with Salt Lick BBQ sauce often (at least 4 times). If not using Salt Lick BBQ sauce, make sure your sauce has no tomatoes in it, as they will burn and leave a bitter taste. When turning the brisket, try not to use a barbecue fork. If you do, only insert it at the edges. Poking the center will cause the juices to run out and make the brisket dry.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.