Cherry wood smoked beef brisket

This weekend?s BBQ was an experiment in preparing and grilling a beef brisket. The absence of leftovers following the Saturday evening meal is a pretty indication the mission was successful.

Prep-to-table time was a little under 6 hours. I used Cattleman?s brand ?Smokehouse Marinade? as the primary ingredient, adding a liberal amount of Worchestershire sauce and Stubb?s brand dry rub into the marinade mix. Using an industrial-grade marinade injector, the brisket was pumped full of the marinade mix. I place the brisket on a bed of onion and green peppers, poured the remaining marinade over the top of the roast and wrapped the roast in a triple layer of foil.

The brisket was slow roasted over indirect heat on the gas grill for about 4 hours. I use the top shelf of the grill to prevent uneven heat distribution around the roast. Temperature range was 275-300 degrees.

At the 5 hour mark, it was time to transfer the brisket to the smoking grill. I used a small bed of coals and added cherry wood chips throughout the next 2 hours of the process. No idea what the temperature range was during this phase, but I did keep the brisket on the top shelf of the smoker and used the indirect heat technique. The brisket began turning a beautiful shade of red-brown as the smoke did its job. I kept the brisket partially submerged in the foil pocket, turning it regularly to flavor the entire surface. There was about an inch of sauce in the foil pocket and there was very little evaporation after opening the foil pouch. To my delight, the brisket remained extremely moist and cut effortlessly for serving.

File this one away under ?yep, we?ll do this again?.