4th of July BBQ? Try This 4th Of July BBQ Beef Brisket Recipe
What are you going to BBQ for the fourth of July this year? I’ve blogged about a lot of BBQ recipes in the past and while you can go the safe and easy route of a BBQ / Oven Slow Roasted Pork Shoulder, the big challenge and bolder flavors (in my opinion) will come from barbequing your own piece of beef brisket.
The challenge of BBQ Brisket is that it takes a long time (7-14 hours) and if you remove the brisket off the BBQ too soon, you’ll end up with a pretty tough piece of meat. Like Pork Shoulder, it’s all about the slow low heat of the BBQ grill or oven. Why? Because the brisket is a very tough muscle at the front of the chest and is used to stabilize the cow as it stands and while it is moving.
It’s going to take a long long time to break down the tough muscle fibers in the brisket to become the tender succulent piece of smoky bbq. But it’s well worth it of course. Get a bucket of beers and gather your friends around the BBQ, and have a great time as you smoke and bbq your brisket this 4th of July.
Recipe: 4th Of July BBQ Beef Brisket Recipe
Summary: 4th Of July BBQ Beef Brisket Recipe
- BBQ Beef Brisket (you can buy it at your local grocer, butcher shop) Usually they’ll sell the top cut or a whole cut brisket. (Get the whole cut if you can)
- Dry Rub (see recipe from my BBQ Chicken Recipe)
- I did an overnight brine to help further break down the meat and connective tissue of the brisket, however most of the recipes I’ve read do not require an overnight brine prior to BBQ. You can read about the brine steps here if you’d like to give it a shot. Because the salt gets into the beef during the brine steps, I think it does contribute some flavor throughout the meat and does give the brisket some more extra flavor. Again, it’s up to you – you’ll already be BBQ’ing for 14 hours so what’s another 10 hours the night before you start.
- Rinse your brisket with cold water and pat dry with a towel. Then rub brisket with the dry rub spices and set aside.
- Prepare the smoker. I don’ t have a real smoker but just created a makeshift bbq smoker by converting my Weber Smoky Joe. You put the coals on one side, and a small aluminum pan on the other side and fill with water. Light up the coals to let them start to burn. Meanwhile soak your smoking chips in water with a small shot of bourbon. After about 20 mins when the coals are smoking hot, sprinkle half of your bbq smoking chips on the grill.
- Now place the bbq grill on top of the coals and water and when the temperature stabilizes at 225F, place your brisket on the bbq grill. Kick back and hang out with your friends for the next 10 hours. It’s about 90 mins per pound of brisket beef is the average but it also depends on how well you can stabilize the temperature.
- Watch the coals and the water level, and after about 2 hours add the rest of your smoking chips to the coals. You want to eventually reach what is called the stall zone (140-150F). At this point do not crank up the heat, this is the time when the heat is being internalized by the brisket to break down the connective tissues. Once that has occurred, the brisket will eventually reach an internal temperature of 190F. Remove, rest for 20 mins and then enjoy!
Preparation time: 45 minute(s)
Cooking time: 11 hour(s) 40 minute(s)