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Authentic Barbecued Brisket

This Authentic Barbecued Brisket recipe will show you how to cook a barbecue brisket. It's not as hard as it sounds, but it is as delicious!


Place 1 untrimmed cooked brisket flat side down on cutting board. Cut tapered end of fatty side. If not burnt enough, toss end on a preheated 265 degree F grill until crunchy, about 1 hour. Then cut into cubes. Serves as is, in sandwiches, in baked beans, or in barbecue gumbo.


  • 8 pounds beef brisket, trimmed
  • 1/2 cup dry rub
  • Freshly ground black pepper, to taste
  • 2 large yellow onions, peeled and quartered (optional)


  1. Prepare and preheat grill. Grill is ready when the temperature reaches 265 degrees F.
  2. Blot brisket with paper towels, then sprinkle rub generously on both sides.
  3. Place brisket in a disposable aluminum pan. Arrange onions around meat, then add enough water to come just to top of brisket.
  4. Place pan on grill rack, close lid, and cook for 6 to 7 hours, adding coals and wood as needed.
  5. Because grills have hot spots, rotate pan occasionally. If water boils, your fire is too hot. Midway through cooking, turn brisket over and add more water. Do not let water boil away.
  6. Brisket, which shrinks by almost half in cooking, is done when fork-tender. Remove pan from grill, transfer meat to a cutting board, and let rest for 15 minutes.
  7. Save tapered end of brisket where grain runs opposite to rest of meat, for burnt ends (see note below); slice and serve, peppered to taste.

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"As hard as it sounds" -- REALLY???? This is not a recipe, it's a travesty; a method without ingredients. ("Dry rub" can be anything you want -- but face it, some rubs work better than others.) This author should quit wasting bandwidth here until s/he has something worthy of publishing.


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