Genuine Texas Angus Beef Genuine Texas Angus Beef

Hickory Smoked BBQ Brisket

Serves: 6 to 8


6 lbs Genuine Texas Angus Beef™ brisket
Salt and pepper
1 bottle (12 oz) beer
2 cups apple cider
1 cup sliced onions
2 cups barbecue sauce
1 cup soaked hickory wood chips


Set up grill for indirect cooking over medium heat (no direct heat source under brisket). Rinse brisket with cold water and pat dry. Season with salt and pepper and place in foil baking pan. Add the beer and enough apple cider to cover brisket halfway. Top with onions and cover with heavy-duty aluminum foil. Place pan on hot grill over a drip pan. Cover grill and cook for 2-1/2 hours. If using charcoal, add 10 briquettes to each pile of coals every hour. Remove brisket from braising liquid and place directly on grill over the drip pan. Combine 2 cups of braising liquid with barbecue sauce. Mop brisket thoroughly with sauce. Add 1/2 cup of wood chips to each pile of coals. Cover grill. Turn and mop brisket every 20 minutes for 1 hour. Internal temperature of meat should reach 145°F on a meat thermometer. Transfer brisket to cutting board and let rest for 10 minutes before slicing. Thinly slice against the grain and serve with mop sauce on the side.


Mac 'n' cheese
Baked cinnamon apples