Step-by-Step Guide to Make Super Quick Homemade Smoked Brisket w/ Phil’s Easy BBQ Sauce

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Smoked Brisket w/ Phil’s Easy BBQ Sauce. Flip the brisket over, fat side down, and place in an aluminum pan. While the grill is warming up, brush the mop sauce over every visible part of the brisket. See recipes for Smoked Brisket w/ Phil's Easy BBQ Sauce too.

A good, rich barbecue sauce adds flavor to smoked brisket whether it is sliced to chopped, but the most important benefit is the moisture it adds. Barbecue brisket can dry out quickly, either in the smoker or more likely once it is cut up for serving. To prevent the meat from getting too dry, you want to add a little sauce.

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, smoked brisket w/ phil’s easy bbq sauce. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Flip the brisket over, fat side down, and place in an aluminum pan. While the grill is warming up, brush the mop sauce over every visible part of the brisket. See recipes for Smoked Brisket w/ Phil's Easy BBQ Sauce too.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have smoked brisket w/ phil’s easy bbq sauce using 19 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Smoked Brisket w/ Phil’s Easy BBQ Sauce:

1. {Take of Mop Sauce.
2. {Make ready 3/4 cup of packed dark brown sugar.
3. {Take 1/2 cup of Sweet Baby Ray’s Original BBQ Sauce.
4. {Take 1/2 cup of Famous Dave’s Rich and Sassy BBQ Sauce.
5. {Get 1/2 cup of ketchup.
6. {Make ready 1 teaspoon of Dijon mustard.
7. {Prepare 1/4 teaspoon of Worcestershire sauce.
8. {Get 1/8 teaspoon of ground nutmeg.
9. {Take of Dry Rub.
10. {Prepare 2 tablespoons of coarse kosher salt.
11. {Make ready 2 tablespoons of coarse black pepper.
12. {Get 1 tablespoon of onion powder.
13. {Prepare 1 tablespoon of garlic powder.
14. {Make ready 1 tablespoon of paprika.
15. {Prepare 2 teaspoons of cumin.
16. {Get of Meat.
17. {Take 7.3 pound of flat brisket.
18. {Make ready of Grill.
19. {Take of Mesquite pellets.

Trim and remove excess fat from the fat cap. Remove brisket and wrap fat side up tightly in heavy duty aluminum foil. W hether you've been inspired by Texas pitmaster Aaron Franklin, you've read about Camp Brisket, or you want to try it out for your next tailgate, there comes a time when everyone learns how to smoke a brisket. A good brisket recipe can be passed down from generation to generation, and the best Central Texas brisket uses simple ingredients, like salt and black pepper for a tender brisket.

Instructions to make Smoked Brisket w/ Phil’s Easy BBQ Sauce:

1. Mix all of the mop sauce ingredients together and store overnight in the refrigerator..
2. Meat should be thawed completely before putting in the refrigerator overnight..
3. Allow meat to sit out at room temperature, uncovered/wrapped for 30 minutes..
4. Trim the flat, trying to leave about 1/4” thick of fat wherever possible..
5. Preheat the grill to 180 degrees..
6. Mix the dry rub ingredients together and rub it over every part of the brisket..
7. Once the grill is preheated, put a probe in the thickest part of the brisket and place the brisket on the grill, fat side up. Cook for 2 hours..
8. After cooking for 2 hours, turn the heat up to 275 degrees. Flip the brisket over, fat side down, and place in an aluminum pan. While the grill is warming up, brush the mop sauce over every visible part of the brisket..
9. Cook for about 5 hours (until the probe reaches 190 degrees). Every hour, reapply the mop sauce as done previously..
10. When the probe reaches 190 degrees, take the brisket off the grill and allow the meat to rest for at least 15 minutes..
11. Cut the brisket against the grain into slices about 1/4” thick..

Place brisket, fat side down on grill grate. This will add flavor and moistness. You'll also have time to make a batch of barbecue sauce while your brisket is smoking. Knowing the temp in your grill is crucial, so if your grill doesn't have a temperature gauge, purchase a digital BBQ thermometer. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.

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