This is a recipe of real patience and persistence — using slow, indirect heat for 12 hours. Using hickory wood chips and maple syrup, this will create an excellent well-rounded BBQ beef brisket.
Included in this post are also recipes for great summertime BBQ accompaniments, coleslaw and baked beans. Pictured above are those side dishes as well as grilled white plum, corn on the cob, and steamed broccoli.
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This recipe requires a couple days of preparation before enjoying the finished product, so make sure you set aside enough time. It will be well worth it!
BBQ Beef Brisket
Marinating time: minimum 6 hours
Cooking time: approximately 12 hours
Also you will need a good meat rub — there are many great ones out there, or you can use “Eddy’s Killer Rub Recipe,” found here.
- 3-4 lbs. beef brisket (look for good marbling)
- 1/4 cup “Eddy’s Killer Rub Recipe”
- 1/2 cup “Eddy’s Killer BBQ Sauce Recipe”
- 1 cup hickory wood chips (remember to soak them in water for a few hours before use)
- 1/8 maple syrup (in my case I used Quebec maple syrup)
- Sprinkle rub on beef brisket, cover, and marinate for at least six hours
- When ready to grill, prepare your BBQ. Using a three-burner BBQ set (the kind I have), turn the first and third burner on high heat and leave the middle burner off. Bring the cover down and allow it to sit for 10-15 minutes
- When internal temperature reaches 500-600Fº, place your brisket in the middle of the grill and bring your burners down to low
- Replace the cover and let it BBQ for approximately 10 hours
- After 10 hours, place the maple syrup and water-soaked hickory wood chips into the BBQ (use either a metal bowl or one you construct yourself out of tin foil) and start basting the brisket with “Eddy’s Killer BBQ Sauce.” Your brisket will continue to BBQ for another two hours, in which time you will baste the brisket several times with sauce. Ensure that you turn it over only once, and continue to baste with sauce.
- When your total cooking time has reached 12 hours, remove your brisket from the grill and cover with aluminum foil for 30 minutes so it can rest (allow the meat to retain the temperature and do not slice it yet — you want the juices in the meat to settle).
- Serve with summertime BBQ accompaniments. Enjoy!
Homemade Cole Slaw
Requires a minimum of 3 hours refrigeration time before serving
- 1/2 cup mayonnaise
- 1/3 cup white sugar
- 1/4 milk
- 2 1/2 tbsp lemon juice
- 1 1/2 tbsp vinegar
- Salt and pepper to taste
- 9 1/2 cups shredded cabbage
- 1/2 cup grated carrots
- 1/4 cup minced sweet onion
- Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl.
- Toss the cabbage, carrots, and onion into the dressing; mix well.
- Refrigerate for at least 3 hours or up to overnight before serving.
Traditional Old-Fashioned Baked Beans
Requires a minimum of 8-10 hours of slow cooking
- 3 cups dried white navy beans (soaked and simmered until tender – or, follow package instructions)
- 1 1/2 cups ketchup
- 1 1/2 cups water
- 1/4 cup molasses
- 1 large onion, chopped
- 1 tbsp dry mustard
- 1 tbsp salt
- 6 slices of uncooked salted pork or bacon, diced
- 1 cup brown sugar
- Place all ingredients in slow cooker
- Vover and cook for 8 to 10 hours on low setting
- Stir a few times, if possible, and allow it to cook slowly