Beef Brisket – Beef brisket from the gas grill

Ingredients for 8 servings:

• 4 kg beef brisket
• rapeseed oil
• 2 tbsp salt
• 2 tbsp paprika powder
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 1 tsp chili
• ½ tsp Allspiceón de la Vera, hot
• 1 tbsp pepper
• 100 ml apple juice
• 20 ml whiskey
• 1 pack of smoking chips

Instructions

Working time approx. 2 hours; Rest time approx. 45 minutes; Cooking/baking time approx. 9 hours; Total time approx. 11 hours 45 minutes

You will need two grill thermometers. The day before grilling: Wash the brisket and pat dry. For the rub, mix the spices together. Lightly rub the meat with rapeseed oil, then massage the rub into the meat so that the brisket is generously coated with the spices. Wrap tightly in plastic wrap and place in a tray in the refrigerator. Save the remaining spices; you will need them later. Prepare the grill the next day. You will need a full gas cylinder and possibly even a spare, as the meat will be on the grill for a long time. Unpack the meat and place it in an aluminum tray. I have a three-burner grill; I place the tray with the meat in the middle and light the two outer burners. The meat is cooked indirectly at low heat. Check the temperature in the cooking chamber with a thermometer (lid thermometers are often inaccurate) and cook with the lid closed for the first hour. After an hour, I add the first batch of smoking chips to the grill. Either wrapped in aluminum foil or in a special commercial smoke box. Always soak the smoking chips beforehand, otherwise they’ll burn. Close the lid and let the smoke develop its aroma. Mix the remaining spice with apple juice and whiskey and brush the meat repeatedly with a silicone brush. You can also use the juice from the skin to brush it on. Repeat this process over and over; it all depends on your taste. The more smoky flavor you want, the more often and in greater numbers you’ll add smoking chips to the grill. The second thermometer is placed in the center of the meat. I have a thermometer with two probes and the option to connect it to my phone via an app. This way, I always have an overview of the core temperature and the heat in the cooking chamber. However, this is more of a gimmick than a requirement. My brisket was on the grill for a total of 9 hours, usually at 110 degrees. Towards the end, I reduced the temperature to about 90 degrees because the guests arrived later and the core temperature was slowly being reached. The core temperature should be between 83 and 92 degrees. The meat continues to cook during the resting process. After cooking, I removed the meat from the grill, wrapped it in aluminum foil, and placed it in a cooler to rest. It can also be placed in an oven at minimum temperature to rest. After 30 to 60 minutes of resting, the meat is juicy and cooked through. Now there is only one important point to observe: The meat must be sliced ​​against the grain. It is important not to panic if the internal temperature only rises slowly. Under no circumstances should you turn up the grill to speed up the cooking process. Otherwise, the meat will become dry and tough. It is better to let your guests wait a little longer and serve a successful brisket instead. Please note that meat is a natural product and not every cut is the same. You may need to make spontaneous variations during the cooking process to achieve a good result. It makes sense to buy a well-aged piece of beef brisket – your butcher can help with this. A large piece of beef brisket may need to be ordered in advance.