Smoked Sahara Brisket
The first time you cook a Brisket on your Sahara BBQ can feel daunting, but I promise it’s worth it and once you try out this brisket, you’ll be on the lookout for the next opportunity to smoke another one. This Sahara Beef Brisket recipe is so tasty & the perfect grilling recipe that will take you through the summer. Delicious with simple sides and even more amazing shredded on a sandwich.
Ingredients
- 7/8 lb. brisket
- 1 Tablespoon kosher salt
- 2 Tablespoons black pepper
- 2 Tablespoons chili powder
- 2 Tablespoons brown sugar
- 2 Tablespoons Garlic Salt
- 1 Teaspoon cumin
- 1 Teaspoon cayenne pepper
- 1 ½ – 2 Tablespoons red pepper flakes
- 1 Teaspoon minced dried onion
- 2 Tablespoons paprika
Method
Firstly, remove the meat from the fridge and after mixing all the ingredients, rub it into the meat. Leave the meat to sit until it reaches room temperature.
Turn on all burners on your Sahara BBQ and let it heat up. Keep your grill between 225 and 250 degrees, which is optimal smoking temperature for most meat.
Using the Sahara Smoker box, fill it with damp wood chips. It is important that you let the wood soak in water for around 2/3 hours (preferably overnight). This will allow the chips to smoke rather than just burn.
When you are ready to get cooking, place your smoker box on one side of the grill letting it heat up for 10-15 minutes until it starts smoking.
As we are going to be turning off the grills directly under the brisket, keep the smoker box to the side you will be leaving on.
When your Grill has warmed up, now you are going to turn off the grills that will be directly under the Brisket and the remaining grill will be on High.
For example, if you have a 4 burner BBQ, the grill to the far right will be on high with the smoker box on top and the remaining grills will be turned off and the brisket will be on those grills.
When placing the Brisket into a foil pan, make sure your brisket it fat side up! This will allow the juices and flavour the sink down into the meat, instead of just dripping off the bottom. Place your digital thermometer into the fattest part of the meat.
Close the lid and let the magic happen. I cannot stress how important it is to keep the lid closed at all costs. Keep an eye on the grill through your viewing window on the BBQ. Try keep to 1 hour cooking per every pound of your Brisket.
After 2 hours, check the meat and baste with some of the juices. Turn the wood chips at this time. Keep basting the meat every 45 minutes.
The meat is done when it reaches 185 degrees F. It is important to keep in mind that the internal temperature of the brisket can increase by 10 degrees even after it has been removed from the grill. If the internal temperature is 190 degrees F when you take it off the grill, it may rise to an optimal 200 degrees F. Any higher than 200F and it will be tough.
We are going to cook the Brisket using indirect heat. This is the best way to grill large pieces of meat slowly without it drying out…NOBODY wants dried out Meat!! EVER.
With Communion season just ahead, this would be the perfect recipe for a large crowd and it’s a big people pleaser. The prep work can be done the night before and it doesn’t need a lot of attention so you can be busy chatting with friends and family while this surprise cooks along nicely in the background waiting to be unveiled. This recipe is so tasty and it’s restaurant quality right in your own back garden!
Enjoy,
Andrea
For more recipe ideas along with the Sahara accessories and gas bbq, scroll through our website www.saharabbqs.com
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