The Beef Brisket of Your Dad Dreams
- by Omaha Steaks
- Jan 9, 2017
Tackle the beef brisket you’ve been dreaming about with the help of Kamado Joe’s heat-retaining ceramic walls and Divide & Conquer® Flexible Cooking System. Prep the meat in just a few simple steps with the big flavor of Omaha Steaks Asian Barbecue Rub, then let the Kamado Joe grill handle the rest.
Cooked low and slow, you’ll have a perfectly-sliced brisket to please any crowd.
PREP
12-24 HRS
COOK
11-13 HRS
SERVES
8-12 PEOPLE
Ingredients
- 1 bottle Omaha Steaks Asian Barbecue Rub
- Whole Beef Brisket
- Pecan wood chunks
Cooking Instructions
Step #1
Cover the entire slab of meat with the Omaha Steaks Asian Barbecue Rub.
Step #2
Tightly wrap the meat in plastic and let it marinate in the fridge for 12-24 hours.
Step #3
Preheat the grill to 250°F and setup for indirect cooking with the heat deflector in the low position. Add 2-3 chunks of pecan smoking wood (or oak).
Step #4
Apply a second coat of the rub right before placing the meat on the grill.
Step #5
Place the meat on the grill and cook until the meat reaches an internal temperature of 200-205°F.
Step #6
When done, wrap the meat in foil, put it in a dry cooler and cover with a towel. Let the meat rest for 60-90 minutes. Then pull out of the cooler, unwrap and slice perpendicular to the grain. Note: you can slice on a bias as well.
Note: 8 lbs. of protein at 250°F to reach 200°F internal temperature is done!
