Recipe: Bounty Hunter Smokin’ BBQ Beef Brisket

By Jesse Wall
chef, Bounty Hunter

1 8- to 10-pound beef brisket

Beef Brisket Rub:

1/2 cup kosher salt

1/2 cup ground black pepper

1/4 cup garlic powder

1/4 cup onion powder

2 Tbsp. Chinese five spice

1/4 cup brown sugar

Mix all ingredients and apply to whole brisket. Refrigerate overnight before cooking.

You can cook the brisket in a smoker/grill, but only by indirect method, so that it will cook slow and low.

If you are using a gas grill, only turn on half the jets, placing the brisket in a pan on the opposite side of the grill where the jets remain off.

If cooking with charcoal, pile the burning coals to one side of the grill, placing the brisket on a pan on the opposite side — not directly over the coals.

If using a smoker, only smoke the brisket for half of the total cooking time at most. You don’t want the meat to take on too much smoke flavor. Wrap the brisket in foil for the final 4 hours of cooking time.

Another method — soak some applewood chips and throw them on the hot coals at the beginning of the cooking period. Let them burn up and let the charcoal get pretty low before adding any new charcoal briquettes — but make sure there’s enough heat so the added charcoal will catch fire.

Leave the lid on the grill for the entire cooking time.

If you’re using a smoker, once you feel the meat has absorbed enough of the smoky flavor from the grill, you can wrap the brisket in foil and finish it in a slow oven. Remember, the only way to cook this cut of meat is slow and low.

Total cooking time should be around 8 hours.

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