The Beef Brisket of Your Dad Dreams
- by Omaha Steaks
- Jan 9, 2017
Tackle the beef brisket you’ve been dreaming about with the help of Kamado Joe’s heat-retaining ceramic walls and Divide & Conquer® Flexible Cooking System. Prep the meat in just a few simple steps with the big flavor of Omaha Steaks Asian Barbecue Rub, then let the Kamado Joe grill handle the rest.
Cooked low and slow, you’ll have a perfectly-sliced brisket to please any crowd.
- 1 bottle Omaha Steaks Asian Barbecue Rub
- Whole Beef Brisket
- Pecan wood chunks
Cover the entire slab of meat with the Omaha Steaks Asian Barbecue Rub.
Tightly wrap the meat in plastic and let it marinate in the fridge for 12-24 hours.
Preheat the grill to 250°F and setup for indirect cooking with the heat deflector in the low position. Add 2-3 chunks of pecan smoking wood (or oak).
Apply a second coat of the rub right before placing the meat on the grill.
Place the meat on the grill and cook until the meat reaches an internal temperature of 200-205°F.
When done, wrap the meat in foil, put it in a dry cooler and cover with a towel. Let the meat rest for 60-90 minutes. Then pull out of the cooler, unwrap and slice perpendicular to the grain. Note: you can slice on a bias as well.
Note: 8 lbs. of protein at 250°F to reach 200°F internal temperature is done!