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Photo: Eric Wolfinger
Active Time:30 minsMarinate Time:4 hrsTotal Time:13 hrsServings:16Jump to Nutrition Facts
Active Time:30 minsMarinate Time:4 hrsTotal Time:13 hrsServings:16
Active Time:30 mins
Active Time:
30 mins
Marinate Time:4 hrs
Marinate Time:
4 hrs
Total Time:13 hrs
Total Time:
13 hrs
Servings:16
Servings:
16
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)IngredientsBrisket1 ½tablespoonsdry mustard1tablespoonancho chile powder1tablespoonground cumin1tablespoondried oregano2teaspoonsgranulated garlic1teaspoonground ginger1teaspooncayenne pepper1teaspoonkosher salt15-pound point brisket (see Tip)2cupsapplewoodorhickory chips (see Tip)½cupapple juice2tablespoonscider vinegarSauce⅔cupketchup½cupcider vinegar¼cuppacked brown sugar1teaspoongranulated garlic1teaspoonWorcestershire sauce (see Tip)1teaspoonkosher salt1teaspoonfreshly cracked black pepper
Cook Mode(Keep screen awake)
Ingredients
Brisket
1 ½tablespoonsdry mustard
1tablespoonancho chile powder
1tablespoonground cumin
1tablespoondried oregano
2teaspoonsgranulated garlic
1teaspoonground ginger
1teaspooncayenne pepper
1teaspoonkosher salt
15-pound point brisket (see Tip)
2cupsapplewoodorhickory chips (see Tip)
½cupapple juice
2tablespoonscider vinegar
Sauce
⅔cupketchup
½cupcider vinegar
¼cuppacked brown sugar
1teaspoongranulated garlic
1teaspoonWorcestershire sauce (see Tip)
1teaspoonfreshly cracked black pepper
DirectionsTo prepare brisket:Combine 1 1/2 tablespoons mustard, 1 tablespoon chile powder, 1 tablespoon cumin, 1 tablespoon oregano, 2 teaspoons granulated garlic, 1 teaspoon ginger, 1 teaspoon cayenne and 1 teaspoon salt in a small bowl. Trim all but 1/2-inch layer of fat from a 5-pound brisket. Place the brisket on a baking sheet and sprinkle all over with the spice mix. Cover and refrigerate for at least 4 hours or overnight.When ready to cook, place 2 cups wood chips in a medium bowl, cover with water and let soak for 30 minutes. If using a gas grill, loosely wrap all the soaked wood chips in foil with an opening at the top, and place them beneath the grill grates directly over the heat source before preheating.Preheat half the grill on medium (or build a medium-heat fire on one side of a charcoal grill) and leave the other half unheated; preheat to 250°F. Combine 1/2 cup apple juice and 2 tablespoons vinegar in a spray bottle. If using charcoal, drain the wood chips and add 1 cup to the charcoal.Place the brisket, fat-side up, on the grates over indirect heat for 2 hours, spraying with the juice mixture every 30 minutes to moisten. Gradually add the remaining 1 cup wood chips to the charcoal to keep the smoke going.Preheat oven to 250°F.Wrap the brisket in foil and place on a rimmed baking sheet. Bake until a fork meets no resistance when inserted and the internal temperature registers 195°F, 6 to 7 hours.Remove the brisket from the oven and unwrap foil. Turn broiler to high. Broil the brisket, fat-side up, until the top is crisp, about 5 minutes. (Watch carefully so it does not burn.) Let rest on the baking sheet, covered with foil, for 45 minutes to 1 hour before carving.Meanwhile, prepare sauce:Combine 2/3 cup ketchup, 1/2 cup vinegar, 1/4 cup brown sugar, 1 teaspoon granulated garlic, 1 teaspoon Worcestershire, 1 teaspoon salt and 1 teaspoon pepper in a small saucepan. Bring to a simmer over medium heat. Cook for 5 minutes.Transfer the brisket to a cutting board. Thinly slice against the grain. Serve with the sauce.EquipmentSpray bottleTo make aheadThe sauce (Step 8) can be made up to 1 week in advance and stored in the refrigerator. Prepare the seasoning (Step 1) at the same time and store it in a zip-top bag at room temperature.Frequently Asked QuestionsIf you have leftovers, store them in an airtight container for 4 days or in the freezer for up to 3 months. It’s best to reheat the brisket in the oven at 300°F until the meat is heated through to a desired temperature.You have a lot of choices: Traditionally, grilled barbecue brisket is served on a platter with pickles, pickled jalapeños andpickled red onions, along with bread, or it’s served with sides such ascollard greens, mashed potatoes, creamed corn or mac and cheese. However, it’s just as perfect with roasted orgrilled veggies, potatoes andcoleslaw.EatingWell Magazine, December 2021
Directions
To prepare brisket:Combine 1 1/2 tablespoons mustard, 1 tablespoon chile powder, 1 tablespoon cumin, 1 tablespoon oregano, 2 teaspoons granulated garlic, 1 teaspoon ginger, 1 teaspoon cayenne and 1 teaspoon salt in a small bowl. Trim all but 1/2-inch layer of fat from a 5-pound brisket. Place the brisket on a baking sheet and sprinkle all over with the spice mix. Cover and refrigerate for at least 4 hours or overnight.When ready to cook, place 2 cups wood chips in a medium bowl, cover with water and let soak for 30 minutes. If using a gas grill, loosely wrap all the soaked wood chips in foil with an opening at the top, and place them beneath the grill grates directly over the heat source before preheating.Preheat half the grill on medium (or build a medium-heat fire on one side of a charcoal grill) and leave the other half unheated; preheat to 250°F. Combine 1/2 cup apple juice and 2 tablespoons vinegar in a spray bottle. If using charcoal, drain the wood chips and add 1 cup to the charcoal.Place the brisket, fat-side up, on the grates over indirect heat for 2 hours, spraying with the juice mixture every 30 minutes to moisten. Gradually add the remaining 1 cup wood chips to the charcoal to keep the smoke going.Preheat oven to 250°F.Wrap the brisket in foil and place on a rimmed baking sheet. Bake until a fork meets no resistance when inserted and the internal temperature registers 195°F, 6 to 7 hours.Remove the brisket from the oven and unwrap foil. Turn broiler to high. Broil the brisket, fat-side up, until the top is crisp, about 5 minutes. (Watch carefully so it does not burn.) Let rest on the baking sheet, covered with foil, for 45 minutes to 1 hour before carving.Meanwhile, prepare sauce:Combine 2/3 cup ketchup, 1/2 cup vinegar, 1/4 cup brown sugar, 1 teaspoon granulated garlic, 1 teaspoon Worcestershire, 1 teaspoon salt and 1 teaspoon pepper in a small saucepan. Bring to a simmer over medium heat. Cook for 5 minutes.Transfer the brisket to a cutting board. Thinly slice against the grain. Serve with the sauce.EquipmentSpray bottleTo make aheadThe sauce (Step 8) can be made up to 1 week in advance and stored in the refrigerator. Prepare the seasoning (Step 1) at the same time and store it in a zip-top bag at room temperature.Frequently Asked QuestionsIf you have leftovers, store them in an airtight container for 4 days or in the freezer for up to 3 months. It’s best to reheat the brisket in the oven at 300°F until the meat is heated through to a desired temperature.You have a lot of choices: Traditionally, grilled barbecue brisket is served on a platter with pickles, pickled jalapeños andpickled red onions, along with bread, or it’s served with sides such ascollard greens, mashed potatoes, creamed corn or mac and cheese. However, it’s just as perfect with roasted orgrilled veggies, potatoes andcoleslaw.
To prepare brisket:Combine 1 1/2 tablespoons mustard, 1 tablespoon chile powder, 1 tablespoon cumin, 1 tablespoon oregano, 2 teaspoons granulated garlic, 1 teaspoon ginger, 1 teaspoon cayenne and 1 teaspoon salt in a small bowl. Trim all but 1/2-inch layer of fat from a 5-pound brisket. Place the brisket on a baking sheet and sprinkle all over with the spice mix. Cover and refrigerate for at least 4 hours or overnight.
When ready to cook, place 2 cups wood chips in a medium bowl, cover with water and let soak for 30 minutes. If using a gas grill, loosely wrap all the soaked wood chips in foil with an opening at the top, and place them beneath the grill grates directly over the heat source before preheating.
Preheat half the grill on medium (or build a medium-heat fire on one side of a charcoal grill) and leave the other half unheated; preheat to 250°F. Combine 1/2 cup apple juice and 2 tablespoons vinegar in a spray bottle. If using charcoal, drain the wood chips and add 1 cup to the charcoal.
Place the brisket, fat-side up, on the grates over indirect heat for 2 hours, spraying with the juice mixture every 30 minutes to moisten. Gradually add the remaining 1 cup wood chips to the charcoal to keep the smoke going.
Preheat oven to 250°F.
Wrap the brisket in foil and place on a rimmed baking sheet. Bake until a fork meets no resistance when inserted and the internal temperature registers 195°F, 6 to 7 hours.
Remove the brisket from the oven and unwrap foil. Turn broiler to high. Broil the brisket, fat-side up, until the top is crisp, about 5 minutes. (Watch carefully so it does not burn.) Let rest on the baking sheet, covered with foil, for 45 minutes to 1 hour before carving.
Meanwhile, prepare sauce:Combine 2/3 cup ketchup, 1/2 cup vinegar, 1/4 cup brown sugar, 1 teaspoon granulated garlic, 1 teaspoon Worcestershire, 1 teaspoon salt and 1 teaspoon pepper in a small saucepan. Bring to a simmer over medium heat. Cook for 5 minutes.
Transfer the brisket to a cutting board. Thinly slice against the grain. Serve with the sauce.
Equipment
Spray bottle
To make aheadThe sauce (Step 8) can be made up to 1 week in advance and stored in the refrigerator. Prepare the seasoning (Step 1) at the same time and store it in a zip-top bag at room temperature.
To make ahead
The sauce (Step 8) can be made up to 1 week in advance and stored in the refrigerator. Prepare the seasoning (Step 1) at the same time and store it in a zip-top bag at room temperature.
Frequently Asked QuestionsIf you have leftovers, store them in an airtight container for 4 days or in the freezer for up to 3 months. It’s best to reheat the brisket in the oven at 300°F until the meat is heated through to a desired temperature.You have a lot of choices: Traditionally, grilled barbecue brisket is served on a platter with pickles, pickled jalapeños andpickled red onions, along with bread, or it’s served with sides such ascollard greens, mashed potatoes, creamed corn or mac and cheese. However, it’s just as perfect with roasted orgrilled veggies, potatoes andcoleslaw.
Frequently Asked Questions
If you have leftovers, store them in an airtight container for 4 days or in the freezer for up to 3 months. It’s best to reheat the brisket in the oven at 300°F until the meat is heated through to a desired temperature.
You have a lot of choices: Traditionally, grilled barbecue brisket is served on a platter with pickles, pickled jalapeños andpickled red onions, along with bread, or it’s served with sides such ascollard greens, mashed potatoes, creamed corn or mac and cheese. However, it’s just as perfect with roasted orgrilled veggies, potatoes andcoleslaw.
EatingWell Magazine, December 2021
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Nutrition Facts(per serving)221Calories6gFat9gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Linda Frahm
andCarrie Myers, M.S.
Carrie Myers, M.S.
SourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture. FoodData Central.Beef, brisket, whole, separable lean only, all grades, raw.
Sources
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture. FoodData Central.Beef, brisket, whole, separable lean only, all grades, raw.
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.
U.S. Department of Agriculture. FoodData Central.Beef, brisket, whole, separable lean only, all grades, raw.
