Garlic and Onion Smoked Brisket
Garlic and Onion Smoked Brisket is smoky and delicious with tons of flavor that is sure to please a hungry crowd. Beef brisket is one of our favorites for family gatherings, holidays or to meal prep for busy weeknights.
Servings: 20 Servings
Calories: 43kcal
Ingredients
- Whole Beef Brisket 17- 20 pounds
- ¼ cup olive oil
- ½ cup Garlic and Onion Rub
Instructions
- Remove brisket from packaging and pat dry with paper towels. Place on a rimmed baking sheet.
- Use a sharp knife to make cuts about 1/2 inch apart, all over the brisket.
- Drizzle with olive oil and rub it all over the brisket.
- Season with dry rub, pressing down into the cuts and all over the outside.
- Prepare a grill fire to 225° using hickory or oak for smoke flavor.
- Place brisket over indirect fire and cook with the grill closed for about 5 hours or until brisket reaches 165° using a digital meat thermometer.
- Remove the brisket and wrap in either heavy duty aluminum foil or peach butcher paper. At this point you can return it to the grill or finish in the oven at 300° for another 2- 3 hours until brisket reaches 205°.
- Remove from foil or butcher paper and rest about 30 minutes before slicing.
Notes
Store leftover brisket wrapped in 3 layers of plastic wrap and a layer of foil in the refrigerator up to 4 days or freeze up to 3 months. Using a vacuum sealer, store in freezer up to 6 months.
Reheat sliced brisket in a skillet with bbq sauce or beef broth over medium heat, stirring until heated through.
Nutrition
Serving: 1g | Calories: 43kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 3mg