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    You are in: Home / Southern / Rock & Roll BBQ Brisket Recipe
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    Rock & Roll BBQ Brisket

    1/8 Photos of Rock & Roll BBQ Brisket

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    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 15 mins

    15 mins

    48 hrs

    The Rock & Roll BBQ Chef's Note:

    This is Brisket the way it is supposed to be made. Be alert...this requires you to cook it 1 1/2 hours per pound of brisket! It is well worth the effort...trust me!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim the extreme excess fat from the brisket. Not too much though, fat is good for keeping this thing moist!
    2. 2
      Rinse the brisket and pat it dry with paper towels.
    3. 3
      Mix all the dry ingredients together in a bowl.
    4. 4
      Generously coat one side of the brisket with the rub. "Rub" it in with your hands really good. This is very important!
    5. 5
      Flip the brisket and repeat the process.
    6. 6
      Wrap the brisket in a few layers of plastic wrap. Then one layer of foil. Put it in the fridge for about 24 hours.
    7. 7
      Prepare your smoker for smoking or your grill for indirect heating. You are looking to have your cooking chamber between 225 and 240 degrees.
    8. 8
      When grill is up to temp, place the brisket on the rack and WAIT!
    9. 9
      Smoke the meat for about 1 1/2 hours per pound. You are looking for an internal temp of 175-185 degrees at the thickest part of the brisket.
    10. 10
      I use Pecan wood chips for flavoring, but feel free to use Hickory, Cherry, or Apple as well. I never use Mesquite wood. Also, make sure you don't use "green" wood or it will taste horrible! Add a handful of soaked wood chips every 45 minutes for the first 8 hours.
    11. 11
      Some people like to "mop" a brisket. If you want to do this, do it during the second half of the process. Look for a mop recipe online if you want to do this.
    12. 12
      When it is done, wrap the brisket in foil and let it stand for about 30 minutes.
    13. 13
      Slice it against the grain and serve with Rock and Roll BBQ sauce (on buns if you like).
    14. 14
      I realize this may be more work than you are looking for. BUT if you want REAL BBQ this is the way you gotta do it.

    Ratings & Reviews:

    • on June 07, 2011

      55

      We had never cook a brisket before and debated between this recipe and another with high ratings. I'm glad I picked this one! Your directions were easy to follow. We were only able to marinate the brisket in the frig for about 15 hours. We cooked it on the grill with charcoal and hickory chips piled over on one side so the brisket wasn't directly near the fire. It took about 7.5 hours to reach internal temperature, then as you instructed we let it sit for 30 minutes. It was amazingly good! It's a little spicy and just perfect! Thanks so much for sharing the recipe and the easy directions!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2010

      55

      This is without a doubt, the BEST brisket we have had yet. Even better than the BBQ places we've been to. Hubby did use mesquite, and the flavor was absolutely amazing! It fell apart and melted in our mouths! We will never cook brisket any other way!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2008

      55

      low and slow is the only way to cook brisket. One caveat: avoid cherry wood as it is about the only fruit wood with a bad smoke flavor

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Rock & Roll BBQ Brisket

    Serving Size: 1 (323 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 511.7
     
    Calories from Fat 209
    40%
    Total Fat 23.3 g
    35%
    Saturated Fat 7.9 g
    39%
    Cholesterol 187.4 mg
    62%
    Sodium 3407.4 mg
    141%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.8 g
    19%
    Protein 63.8 g
    127%

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