Smoky Grilled Brisket with Bold Signature Rub

Smoked Brisket with The Bold Signature Rub

Transform your summer gatherings with this smoked brisket, seasoned with The Bold Signature Rub. This recipe highlights the robust flavors of roasted coffee and chili powder, delivering a tender and juicy centerpiece that will have everyone coming back for seconds.

Smoky Grilled Brisket with Bold Signature Rub

Blaze O'Callaghan

Servings

12

Prep Time

15 minutes

Cook Time

240 minutes

Calories

318

Cuisine

American

Transform your summer gatherings with this smoky grilled brisket, seasoned with The Bold Signature Rub. This recipe highlights the robust flavors of roasted coffee and chili powder, delivering a tender and juicy centerpiece that will have everyone coming back for seconds.
Smoky Grilled Brisket with Bold Signature Rub

Ingredients

  • 4 pounds beef brisket, trimmed and excess fat removed

  • 1/4 cup The Bold Signature Rub

  • 1/2 cup beef broth

  • 2 tablespoons olive oil

  • 2 cups wood chips (hickory or mesquite), soaked in water for 30 minutes

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon brown sugar

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

Directions

  1. Preheat your grill to medium-low heat (about 250°F to 275°F) for indirect grilling. Use a two-zone fire setup by placing coals on one side and leaving the other side empty.

  2. Rinse and pat dry the brisket. Generously rub The Bold Signature Rub all over the brisket, making sure to cover all sides. Allow it to sit at room temperature for about 30 minutes to absorb the flavors.

  3. In a small bowl, mix the beef broth, apple cider vinegar The Bold Signature Rub to create a marinade. Set aside.

  4. Once the grill is ready, place the wood chips directly on the coals or in a smoker box. Close the lid and wait for the smoke to begin billowing out, which should take about 5 minutes.

  5. Place the brisket on the cooler side of the grill (indirect heat) and pour half of the marinade over it. Close the lid and smoke the brisket for about 4 hours, or until the internal temperature reaches 195°F to 205°F for optimal tenderness. Every hour, check the brisket and baste it with the remaining marinade.

  6. After 4 hours, check for doneness. If the brisket is not yet tender, continue to cook, checking every 30 minutes until it reaches the desired temperature. When done, remove the brisket from the grill and let it rest, covered with foil, for at least 30 minutes before slicing.
Back to blog

Leave a comment