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Recipe Detail Page
Jesse’s BBQ Brisket
Summer 2025
If you don’t have a smoker but want to make barbecue-style brisket, try this terrific technique. The meat is brushed with mustard, coated in homemade rub then smoked on the BBQ for 1 hour using the foil-pack hack. The rest of the cooking is done in an oven so low it will barely heat up your house. The crusty, spicy, juicy results will make you the neighbourhood pitmaster, no pit required. If you will be trimming your own brisket (see page 96), shop for one around 15 lbs (6.8 kg).
Serves 10 to 12
RUB
1/3 cup (80 mL) Diamond Crystal kosher salt or
2 tbsp + 2 tsp (30 mL + 10 mL) table salt
1/3 cup (80 mL) ground black pepper
2 tbsp (30 mL) granulated onion
2 tbsp (30 mL) granulated garlic
2 tbsp (30 mL) smoked paprika
1 tbsp (15 mL) coriander
1 tbsp (15 mL) dry mustard
1/2 tsp (2 mL) cumin
BRISKET
1/2 cup (125 mL) yellow mustard
2 tbsp (30 mL) Worcestershire sauce
2 tbsp (30 mL) dill pickle brine
1 tsp (5 mL) Tabasco sauce
1 large whole trimmed brisket, about 10 lbs (4.54 kg)
1 cup (250 mL) wood chips—maple, mesquite or hickory all work well
1. For the rub, mix ingredients in a small bowl until evenly distributed. Transfer to an airtight container. Store in a cool, dark place for up to 3 months.
2. For the brisket, whisk mustard, Worcestershire, brine and Tabasco in a small bowl until combined. Rub mustard mixture all over brisket, then liberally sprinkle rub all over to cover completely. Transfer to an airtight container. Refrigerate overnight.
3. The next day, soak wood chips in water for 30 minutes. Cut a 20-inch (50-cm) square of aluminum foil. Drain wood chips, lightly blot with paper towel and place in centre of foil. Fold one side over to cover wood chips, then fold in the other side. You should have a rectangle shape with two open sides. Fold open sides into centre to form a sealed packet. Flip packet and poke several holes through top of packet with a fork.
4. Preheat grill to 325°F (163°C). Place foil packet on one side with holes facing up and close lid. After about 5 minutes smoke should start to come out of foil. Turn off side of grill without foil packet and place brisket, fat side up, on this side. Close lid and cook for 1 hour, adjusting heat to maintain 325°F (163°C).
5. When it’s close to the 1-hour mark, preheat oven to 250°F (121°C). Line a baking tray with foil and place a wire rack overtop.
6. When brisket is done on grill, place it on prepared tray and place on middle rack in oven. Cook until a firm crust is formed on outside, about 4 hours. Remove brisket from oven, wrap tightly in foil, put back on tray and return to oven. Cook until it reaches an internal temperature of 195°F (91°C), 3 to 4 hours more.
7. Remove brisket from oven and rest inside foil for at least 30 minutes. Carefully unwrap brisket and rest another 10 minutes. Using a sharp carving knife, slice brisket against the grain to desired thickness.
Serves 10 to 12
