Barbecued Brisket of Beef

Barbecued Brisket of Beef is the cookbook recipe that pulls brisket out of crockpot territory. The two-stage technique, first oven-braising for tenderness, then mesquite-smoking on the grill for flavor, produces a brisket with the texture of slow-cooked meat and the smoke-and-char of true outdoor barbecue.

The braising liquid is the smart move. Apple cider plus white wine plus soy plus honey creates a sweet-tangy-savory base that infuses the meat as it cooks. Coriander and thyme add aromatic depth that separates this from typical American BBQ.

After the braise, the cooking liquid gets reduced to a thick glaze on the stovetop. This concentrates every flavor into a brushable, sticky coat that goes on the brisket during the smoking phase. Brushing every fifteen minutes builds layers of flavor and creates a shiny, lacquered crust.

The grill setup matters. Place the charcoal and wood to one side and the brisket on the cooler side, never directly over the heat. This is indirect grilling with smoke, not searing. Direct heat would burn the glaze before the smoke has time to penetrate.

Slice the brisket thinly against the grain. Pass the remaining glaze at the table for spooning over individual slices.

Pro Tips

• Use a 2.5-pound brisket flat for even cooking. Larger briskets need adjusted cook times in both the braise and the smoke.
• Mesquite is bold; apple or hickory wood produces a milder, sweeter smoke if you prefer subtlety.
• Reduce the glaze slowly to prevent scorching. The honey burns easily over high heat.
• Add a couple of cubes of ice to the grill drip pan during smoking. The steam keeps the brisket moist as it absorbs smoke.

Variations

• Substitute beer for the white wine for a maltier, hoppier flavor profile.
• Add a tablespoon of grated fresh horseradish to the glaze for a sharper kick.
• Use a 5-pound brisket and double everything for a crowd, increasing both cook times by 30 to 45 minutes.