Looking to give your BBQ skills a boost? You don’t need to be a pitmaster to create a mouthwatering brisket that will wow your family and friends. This unique smoked brisket recipe is sure to take your BBQ game to the next level. And the best part? You don’t need a smoker to achieve that deliciously smoky flavor. We’ll show you how to smoke your brisket on a gas grill and then finish it in the oven for the perfect finish. Get ready to impress with this sure-fire crowd-pleaser!

Take Your BBQ Game to the Next Level: Try This Unique Smoked Brisket Recipe Finished in the Oven

Introduction

Are you tired of the same old BBQ recipes? Do you want to impress your family and friends with something unique and delicious? Look no further than this smoked brisket recipe finished in the oven. In this article, we will guide you through all the steps needed to create this mouth-watering masterpiece, including tips and tricks to take your BBQ game to the next level.

Ingredients

Before we start, let’s go through the ingredients you will need for this recipe:

• A 12.5-pound USDA prime cut brisket
• Jolly Roger Jalapeno Garlic Black Rub
• Hickory wood chips
• Water
• Raspberry vinegar

Smoking the Brisket

The first step to making this incredible brisket is smoking it. The cooking process starts with trimming off some of the excess fat and then applying Jolly Roger Jalapeno Garlic Black Rub generously all over the meat. After that, place the brisket on an offset smoker, such as the Lone Star Grillz, with some hickory wood chips for flavor.

The brisket should be smoked for approximately two hours, with periodic spritzes with a mixture of water and raspberry vinegar. This creates a flavorful crust that will delight your taste buds.

Finishing in the Oven

Once the brisket has been smoked for the required time, remove it from the smoker and wrap it tightly in parchment paper and tinfoil. Place it in the oven at 225°F and cook until it reaches an internal temperature of 200°F. This should take approximately 4-5 hours, but make sure to use a meat thermometer to check the temperature.

Tips and Tricks

• Trim the excess fat before seasoning the brisket to prevent the meat from becoming greasy.
• Use a meat thermometer to check the internal temperature of the brisket to ensure it is cooked properly.
• Be sure to spritz the brisket with the water and raspberry vinegar mixture during the smoking process to keep it moist and flavorful.
• Try using different types of wood chips for different flavors. Mesquite and oak are also great options.
• Wrapping the brisket tightly in parchment paper and tinfoil will help keep the moisture locked in while finishing in the oven.

Buying Links and Support

In the video, the cook includes buying links to items used in the recipe, such as a Thermapen and grill gloves. Viewers can also support the Cooking With Ry channel through PayPal, and merchandise is available for purchase.

Conclusion

If you want to take your BBQ game to the next level, try this unique smoked brisket recipe finished in the oven. With just a few simple ingredients and some careful cooking, you can create a dish that will impress everyone at your next BBQ. Don’t forget to use our tips and tricks to make the most out of your brisket. Happy cooking!

FAQs

1. Can I use a different type of rub for this brisket recipe?
   Yes, you can use any rub you prefer. Choose one that complements the flavors of the meat and your tastes.

2. What temperature should I set my oven to when finishing the brisket?
   Set your oven to 225°F when finishing the brisket.

3. Will the brisket turn out dry if I don’t spritz it with the water and raspberry vinegar mixture during smoking?
   Yes, the brisket may turn out dry without spritzing it periodically. The mixture helps keep the meat moist and flavorful.

4. Can I use a gas grill instead of an offset smoker?
   While it is possible to use a gas grill, it may not provide the same flavor as an offset smoker. Try to use an offset smoker if possible.

5. How long should I let the brisket rest before slicing?
   Let the brisket rest for at least 15-20 minutes before slicing. This helps the juices redistribute within the meat, resulting in a more flavorful dish.