Hickory Smoked BBQ Beef Brisket

Published: 25th March 2010
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One of the greatest joys of cooking BBQ is to take a fine joint of beef and smoke it slowly with hickory wood chips. It is such a simple recipe to follow, and one that is always hugely popular at weekend grill-fests.

Hickory Smoked BBQ Beef Brisket Ingredients

6 cups hickory chips

8 to 9 pounds beef brisket, choice grade

Your favorite BBQ dry rub and BBQ sauce


Remove any excess fat from the brisket, leaving a good quarter inch of fat remaining so that the brisket retains succulence during cooking. Take your BBQ rub, and rub the brisket well with your fingers until the whole joint has a good even coating.

Wrap the rubbed brisket in plastic and refrigerate it overnight.

The following day, remove the brisket from refrigerator 1 hour prior to cooking and allow it to stand until it reaches room temperature. Just prior to adding the brisket to the smoker, mop the whole joint with your favorite BBQ sauce being careful not to add too much. You just want a light even coating, and you can always add more later if you want to.

Bring your BBQ smoker up to 200 to 225 degrees F, and during this time, take the hickory wood chips and allow them to soak until your smoker is ready to start cooking the brisket.

When you are ready to start cooking the brisket, add three or four handfuls of the hickory chips to the charcoal, and place the brisket inside.

After 2 hours, place the brisket on heavy-duty aluminium foil and pour a 1/4 cup of your sauce on top of the joint and wrap it up so that no moisture can easily escape. Continue to cook the meat in the smoker for another 2 to 4 hours, or until internal temperature reaches 185 degrees F.

Always use a meat thermometer if you can as this will ensure that your meat is properly cooked, avoiding the chance of it being underdone and losing valuable heat from the smoker which will increase the cooking time.

Remove the brisket from the foil and allow it to stand and rest for about quarter of an hour.

Slice the meat against the grain into 1/4-inch thickness and add a generous amount of your favorite BBQ sauce and serve!

Smoking Tips When BBQ'ing Beef Brisket

Don't check the joint too often you will lose cooking heat.

Wrapping the brisket in aluminium foil will allow you to increase cooking time and help keep the meat nice and moist.

Adjust cooking times to suit barbecue temperature and outside conditions.

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