“I love a good brisket. Along with steak, it is my favorite meal. I have been serving this recipe to family and friends for over 20 years. And I have never heard a complaint yet. Served with TIBS BBQ Addiction Sauce, TIBS Grilled Potatoes And Veggies, and TIBS Texas Beans, it comes together to create a barbecue experience you are sure to share with others.”
1 whole beef brisket
2 tablespoonsground coffee (I prefer Starbuck’s Breakfast Blend)
2 1⁄2 tablespoonskosher salt
2 tablespoonsbrown sugar
4 teaspoonschili powder
2 teaspoonsgarlic powder
2 teaspoonsonion powder
1⁄8 teaspoondried mustard
1⁄8 teaspooncelery salt
2 teaspoons coarse ground telicherry black pepper
Combine hickory, applewood, and oak wood chips to make 6 cups.
Soak wood chips in water at least one hour.Drain and set aside.
In a bowl combine all ingredients. Generously rub brisket with mixture.
Prepare grill for indirect grilling.Remove grill rack; set aside. Heating one side of grill to high and leaving one side with heat off.Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife.Place pan on heat element on heated side of grill; add 1 ½ cups soaked wood chips to pan. Place another disposable aluminum foil pan on unheated side of grill.Pour 2 cups water in pan. Let chips stand for about 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°F.Place grill rack on grill.
Place brisket in a small roasting pan, place pan on grill rack on unheated side.Close lid; cook for 6 hours or until internal temperature registers 190°F.Add 1 ½ cups wood chips every hour for the first 4 hours; cover pan with foil for remaining 2 hours.Remove from grill.Let stand, covered, 30 minutes.
Unwrap brisket. Drain juices. Trim and dispose of fat. Carve and serve with TIBS BBQ Addiction Sauce, TIBS Grilled Potatoes And Veggies, and TIBS Texas Beans.