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Barbecued Brisket

Barbecued Brisket

Serves 4 to 6

  • 1 Certified Piedmontese brisket, about 4 pounds
  • 4 cups (about) oak or hickory wood chips for smoking, soaked in cold water at least 30 minutes


  • 1½ tablespoons dry mustard
  • 1½ tablespoons dried oregano leaves
  • 1 tablespoon chili powder
  • ½ tablespoon garlic powder
  • ½ tablespoon black pepper, ground
  • ½ tablespoon salt

Mop Sauce

  • 12 ounces beer
  • ¼ cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce

In a small bowl, combine rub ingredients Spread dry rub all over brisket. Cover with plastic; chill overnight.

In a small bowl, combine mop sauce ingredients and set aside.

Prepare your grill: Light only 1 grill burner to medium: If using a 3-burner grill, light burner on either end). Place smoker box over the lit burner, add ½ cup of the soaked wood chips to the box, and close the grill. (If you don’t have a smoker box, you can use aluminum foil: Wrap the chips in foil, leaving a small opening for smoke to escape.) Adjust heat as needed to keep temperature between 225°F and 250°F. The wood chips should begin to smolder and release a steady stream of smoke. How long this takes depends on how wet the chips are and the heat of your grill. To get more smoke without increasing the temperature of the grill, add a few dry chips to the soaked ones.

Place the seasoned brisket on the grill grate, as far away from the lit burner as possible. Cover grill and smoke the meat, resisting the urge to open the lid of the grill often, as this will cause the temperature to fluctuate. Adjust heat as needed to keep temperature between 225°F and 250°F. Check wood chips every 45 minutes or so, and add soaked chips, ½ cup at a time, as needed to keep smoke constant and baste with mop sauce. Cook until tender when pierced with a fork, about 8 to 10 hours.

To serve, transfer brisket to a platter and let stand 15 minutes. Thinly slice brisket across grain and serve with your favorite BBQ sauce.

Note: This recipe can be made 1 day ahead: Once cooked, cool the brisket for 1 hour, wrap in foil, and chill. Rewarm the brisket, still wrapped, in a 350°F oven for about 45 minutes.