Grill Like a Mother

You know you're crushing it as the family cook when brisket is your go-to crowd pleaser. In honor of mothers everywhere, we are happy to have BBQ Queen Roxanne sharing her very own brisket with us. Roxanne is a mom of 3 and a self-taught cook with a passion for all things food - from baking to barbecue and throwing down in the kitchen. 

"I love to cook for my children and family because I feel creating and eating a meal together is so important. My children are my camera crew somedays, and others just my guinea pigs for tasting new recipes. I hope one day they share the same passion as I do when they have families and cook for them." 

Check out more of the BBQ Queen's recipes on her  website and give her a follow on Instagram @bbq_queen

BBQ Queen Smoked Beef Brisket 

This is my one thing I can make that pleases all 3 of my children and has quickly become a favorite in my household. I've made this recipe to be done on a Pellet Smoker. This is something easy to do during the week and you can actually get some sleep while you smoke it. I normally plan for about 1 hour per pound and then add one extra hour just to be safe if you're in a time crunch. I like to use a blend of Cherry, Hickory, and Mesquite pellets for Brisket. I keep my brisket whole and do not separate during the cook. I also prefer the butcher paper because I feel that foil makes it cook a little too fast for my liking and the butcher paper helps keep a nice bark on the meat.

Ingredients

12-14lb Prime or Choice Brisket

1/3 Cup Sea Salt

1/3 Cup Fresh Ground Black Pepper

1/4 Cup Granulated Garlic

Pellets of your choice

Peach Butcher Paper or Foil

Large Foil Pan

1 Cup Beef Broth

1/3 Cup Brown Sugar

Any type of probe Thermometer (I use one that has 2 probes) 

Directions

1. Trim the brisket to your liking. This will usually take around 3-4 pounds of weight off of the brisket (*see video tutorial below). 
2. Mix together the salt, pepper, and garlic and season the brisket heavily.
3. Place the brisket fat side down into a smoker that has been preheated to 225 degrees. Sticking one probe into the flat and another in the point.
4. Mix together the broth and sugar and pour into a spray bottle.
5. After one hour quickly spray down the meat and repeat this every 30 minutes.
6. When the brisket temp hits 165 degrees, I take it off the smoker and wrap tightly in butcher paper. Be careful not to wrap with too many layers because this will slow the cooking. I usually wrap twice.
7. Place back onto the smoker fat side down and continue smoking until the meat hits 203 degrees.
8. Remove and place into a large foil pan and cover with a towel. Place into a Cambro or any type of ice chest and allow to rest 1-2 hours. I prefer 2 hours.
9. Unwrap and slice against the grain and enjoy! 

This is a a method even a novice can tackle. My very first brisket I failed bad but have practiced and I feel each one gets better. This is an amazing piece of meat that can feed 10 or 20 people. I like to feed less so I have leftovers (don’t tell my family). I’ve done enchiladas, quesadillas, nachos, grilled cheese, and tamales with the leftovers.

Let us know what you think about this brisket - leave a comment below! Happy Mother's Day to all the grilling queens out there! For the non-grilling queens, may someone treat you to a nice meal!