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Bring the irresistible allure of a smokehouse right to your backyard with this delectable dry-aged brisket recipe. Cooking low and slow ensures unparalleled tenderness and flavor, making this feast a surefire hit. As the tantalizing aroma wafts through the air, don't be surprised if the neighbors start to gather around — there’s plenty to share!
Ingredients
Ingredients for Backyard Smokehouse Brisket on Charcoal Grill:
- 6-8 Lazy T Ranch Briskets
- ¼ cup Kosher salt
- 2 tbsp. ground coffee
- 2 tbsp. cracked black pepper
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 2 tbsp. smoked paprika
- ¼ cup yellow mustard
- ¼ cup beef broth
Instructions
How to Cook Backyard Smokehouse Brisket on Charcoal Grill:
- Prep your kettle grill for smoking with indirect heat. Stack three layers of unlit charcoal briquets around the perimeter of the grill’s bottom rack, leaving a ‘C’ shape with a 4-5 inch gap without charcoal at the front. Place 3-4 chunks of your preferred smoking wood at the beginning of the ‘C’.
- Set a disposable aluminum half pan in the center of the charcoal ring and fill it with water.
- Heat 5-6 charcoal briquettes until completely ashed over and place them at the beginning of the ‘C’, near the wood chunks. Cover the grill, letting it heat to 225-250 degrees Fahrenheit. Adjust the bottom vents as needed.
- While the grill heats, trim the brisket, leaving ¼ inch of fat on the flat side. Remove any silverskin from the opposite side. Mix the dry ingredients in a small bowl. Coat the brisket in yellow mustard, then liberally season it with the coffee dry rub.
- Place the brisket directly above the aluminum pan on the grill.
- Cover the grill and let the brisket smoke until it reaches an internal temperature of 165 degrees Fahrenheit. This could take upwards of 10 hours, depending on the brisket’s size. Add unlit charcoal as needed.
- Once at 165 degrees, remove the brisket, place it on a double layer of aluminum foil, creating a bowl shape. Pour in the beef broth and seal the brisket in the foil. Return it to the grill.
- Continue cooking until the brisket reaches 190 degrees Fahrenheit. Use a remote thermometer to monitor the internal temperature.
- Remove the brisket from the grill, open the foil to let steam escape, and let it rest for 15-20 minutes.
- Separate the flat from the point, trim any excess fat, and slice the flat against the grain. The point can be sliced for serving, or cubed for burnt ends – just re-season, and return to the grill in an aluminum pan for an additional 20-30 minutes.
Gather around, folks — it’s time to dive into a brisket feast like no other! With a rich smoky flavor and unmatched tenderness, this Backyard Smokehouse Brisket is a surefire way to impress and satisfy. Enjoy!
