Fireworks, flags, family, friends, and brisket – there isn’t anything more American than smoked meat to celebrate the Fourth of July. Whether it’s a holiday feast for just the family or the whole neighborhood, a big barbecued brisket is a perfect way to bring everyone together for a day of celebrating the red, white and blue.
Sometimes preparing such a large piece of meat can be scary but cooking a brisket doesn’t have to be intimidating! With a few easy steps and a little time and patience, everyone can make an incredible brisket. To help you here’s a great guide from Stubb’s BBQ Expert Rocky Stubblefield.
Rocky Stubblefield’s Tips for Preparing Brisket
“My grandfather Stubb was famous for all kinds of barbecue – ribs, chicken, you name it. But brisket – cooked low and slow – was his specialty. He made so many briskets that he used to joke that he didn’t have any fingerprints left because he’d burned them off pulling meat off the pit.”
Preparing Brisket: My granddad would have made brisket low and slow in his own hand-welded pit. You can do the same on your gas or charcoal grill using hickory wood chips. Just be prepared to man that grill for at least a half day, monitoring the temperature.
Selecting a Brisket: A brisket is usually about 12-15 pounds. If you need a smaller option, those are available as well. With this size of meat, you’ll need to plan ahead when cooking. It’s better right off the grill but if you don’t have time, you can make it the day before and rewarm it on the grill or in the oven.
Prepare the Brisket: Preparation with a rub is critical for a good flavor crust. Rub the entire brisket generously with Stubb’s Beef or Bar-B-Q rub. Only put the rub on 15-20 minutes before the meat goes on the grill. The longer the rub sits on the meat, the more the salt draws out the moisture of the meat
Cook the Brisket: Fat side up! Place the meat fat side up on your grill or smoker so that the fat drips down into the meat and it stays moist. Most people at home have a charcoal grill, and you can easily smoke a brisket on it.
Here’s how to do it:
- First, soak your wood chips in water for 30 minutes.
- Spread charcoal on one side of the grill, leaving the other side empty. Light your charcoal and allow to heat until a subtle coating of gray ash forms.
- Sprinkle soaked wood chips directly onto the coals and allow them to start smoking.
- Place brisket over the side of the grill without charcoal, and cover, so it cooks over indirect heat.
- Cook at 225-250 degrees until the internal temperature of the thickest part of the brisket reaches 180-185 degrees. This can take 8-10 hours depending on your grill.
- To maintain the temperature, check every hour to adjust vents and add more charcoal and soaked wood chips as needed.
- I usually wrap my brisket after about 5 hours to keep the juices inside.
Slicing Brisket: Slice along the ribbon of fat that runs horizontally through the meat. Then, slice the meaty halves of the brisket against or across the grain. Not sure where the grain is? It’s easier to see on the raw meat before it’s rubbed, so cut notch when prepping to help guide once it’s cooked.
Add the sauce: As they say in Texas – it’s not done ‘til you add the sauce! We add it after so the sauce doesn’t burn on the grill. You can put in on the side and dip, or drizzle it over the top.
Now that you have the perfect brisket, it’s time to kick it up a notch and prepare the ultimate Bar-B-Q Brisket Sliders for your family and guests.
Bar-B-Q Brisket Sliders with Barbeque Pickles and Crispy Onion Straws
Loaded with flavor, these Bar-B-Q Brisket Sliders are just how Stubb would have made ‘em himself. From his tangy-sweet brisket seasoned with Stubb’s Bar-B-Q Rub and Bar-B-Q Sauce, to the savory, spice-rubbed barbeque pickles, and crispy onion straws, these sliders have got it all.
Prep Time: 20 minutes
Cook Time: 5 minutes
- 2 cups very thinly sliced small cucumbers (1/8-inch thick)
- 1 tablespoon Stubb’s® Bar-B-Q Rub
- 1 tablespoon sugar
- 2 tablespoons white vinegar
Crispy Onion Straws:
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon McCormick® Ground Black Pepper
- 1 medium onion, very thinly sliced and separated into rings
- Vegetable oil, for frying
Bar-B-Q Brisket Sliders:
- 2 pounds sliced Stubb’s BBQ Brisket (see above)
- 12 slider or small dinner rolls
- 3/4 cup Stubb’s® Original Bar-B-Q Sauce
For the Pickles, mix cucumbers, Bar-B-Q Rub, and sugar in small bowl. Let stand 30 minutes. Strain cucumbers and place in glass bowl or jar. Stir in vinegar. Cover. Refrigerate until ready to use.
For the Onion Straws, mix flour, salt, and pepper in a large resealable plastic bag. Add onion rings; toss to coat well. Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat oil on medium-high heat. Carefully add onion rings to hot oil. Fry 4 to 5 minutes, turning once to brown evenly, until onion rings are golden brown. Drain on paper towels.
For the Sliders, serve brisket slices on slider rolls topped with Barbecue Pickles, Crispy Onion Straws and Stubb’s Bar-B-Q Sauce. (Store any leftover pickles in a tightly covered glass container in the refrigerator for another use.)
Makes 12 sliders.
Still looking for more recipes for your celebration? Rocky Stubblefield, the grandson of Stubb’s Legendary Bar-B-Q founder C.B. “Stubb” Stubblefield has more original recipes that are sure to please every partygoer:
Stubb’s Bar-B-Q Brisket, smoked low and low, or one of these favorite takes:
Delicious family-friendly BBQ sides:
Now that you’ve got your brisket cooking it’s time for some fun and a giveaway! To help you make your 4th of July celebration extra delicious Stubb’s Bar-B-Q is sponsoring a Fourth of July giveaway with coupons, swag, and product valued at $50 for one lucky reader to win. All you have to do for a chance to win is enter on the widget below. Remember the more entries you do the better your chances are to win!
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