The art of infusing meat with flavour and spices then slowly cooking and smoking it is a passion for most BBQ enthusiasts. The perfect method is always up for debate, but we have put together a cheats recipe that’s super delicious and super simple, so you can enjoy succulent, pull-apart, tender brisket easily and in half the time of other brisket recipes.
Our Memphis Smoky BBQ Rub adds all the rich, smoky flavours of the Deep South, giving your beef brisket that authentic BBQ flavour in just one handy spice blend.
This delicious glaze combined with a simple step-by-step guide to smoking your meat produces excellent results every time. Plus, we’ve also included some handy tips for achieving the same results if you don’t have access to a smoker.
Spices used in this recipe
Memphis Smoky BBQ Rub – Med
Our Smoky BBQ rub is a must have for any cook passionate about grilling. We came up with this blend with the idea of having it as a staple on-hand spice mix in the pantry for whatever occasion strikes. Whether it be roasting potatoes or grilling meat let this blend do all the flavour work for you!$3.45
The night before you cook your brisket removed the thick fatty areas and score the meat so that it can absorb the rub.
Generously massage the spice rub over all sides of the brisket. Place it in a shallow dish, cover and refrigerate overnight or for at least 8 hours.
Prepare your smoker to 105 degrees C( 225F). Set the meat out and allow it to come to room temperature.
Once the grill comes to a steady temperature for at least 15 minutes, add the wood chips.
Put your brisket on the smoker and let smoke for 5 hours or until the internal meat temp reaches 75 degrees C.
Right before the 5 hours is up, combine the glaze ingredients of brown sugar and apple juice.
Once the brisket hits an internal temperature of 75 degrees C, remove it from the grill and place it in a metal baking dish. Drizzle the glaze over top of the brisket and cover with foil. Put it back into the smoker.
Cook the brisket for an additional 2 hours or until the internal temp of the thickest section has reached 87 degrees C.
Once you remove the brisket from the smoker, continue to cover and let rest for 30 minutes.
If you dont have a smoker then use your oven and heat to 130degrees C and follow the steps just omit the adding of the wood chips. It may also be necessary to cover the meat with foil if it starts to get dry during the cooking process.
To Serve slice or pull apart portions and serve in a bun with hot jacket potatoes and salad.