Carne Asada
Genevieve Ko, Esteban Castillo
543 ratings with an average rating of 4 out of 5 stars
543
35 minutes, plus 2 hours’ marinating
Cheater’s Brisket
- Total Time
- 11 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 or more servings
- Two handfuls of wood chips, like hickory or oak (optional)
- ⅓cup brown sugar
- 3tablespoons smoked paprika
- 3tablespoons kosher salt
- 3tablespoons freshly ground black pepper
- 2tablespoons ground cumin
- 1beef brisket, ideally untrimmed, approximately 10 pounds
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
445 calories; 34 grams fat; 14 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 27 grams protein; 371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Submerge the wood chips, if using, in a bowl of water and set aside to soak.
- Step 2
Combine the sugar, paprika, salt, pepper and cumin in a small bowl, then rub all over the brisket, coating it entirely. Set aside at room temperature. (You may apply the rub the night before cooking and allow it to season, wrapped, in the refrigerator.)
- Step 3
Build a fire on one side of a charcoal grill, or set one of the burners on a gas grill to high. When all coals are covered with gray ash or the gas grill is hot, place the brisket, fat side up, on the cooler side of the grill, add a handful of the soaked wood chips to the hot side and put the cover down. Cook for 15 or 20 minutes. Flip the brisket over, add the second handful of wood chips to the hot side and cook an additional 20 minutes or so. Remove brisket and wrap tightly in foil, fat side up.
- Step 4
Heat oven to 225. Put the brisket packet in a large roasting pan, and place in the oven to cook, unattended, for the next 9 to 10 hours, until extremely tender. (The internal temperature of the meat will be around 165 degrees.) Unwrap the meat carefully, still in the roasting pan, and save the accumulated juices. Slice against the grain and pour the juice on top of the result. Consider serving with baked beans. Use your own recipe or one from nytimes.com.
Private Notes
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Cooking Notes
Jason Roy
165 internal temp is way too low. Brisket needs to reach 200 internal temperature to render the fat.
Eric
I used an 11+ pound Prime brisket from Costco. I had ruined one of these on the grill earlier this summer (too much salt in the rub, too dry). I used an apple wood fire 40 minutes total and a rub made of 5 or 6 tablespoons of whole black peppers crused, 3 TBS salt, 3 TBS New Mexico chile powder, some ground hot pepper & 3 TBS cumin. after the grill, overnight in a 225 degree oven. Smoky & delicious!
Walter Haenn
I was unable to find a "10" pound brisket, so I used two 4 to 5 pound brisket. I double the rub amount as I was afraid it would not be enough. While I felt that there was too much Cumin in the rub, everybody disagreed and enjoyed the dish.
yuki
So we had no set up to do smoking portion of this recipe, so we went straight into putting the rub on 9.6 pounds brisket from Tennessee (porter road, worth every penny). Cooked for 9hours in sealed fools covered situation at 225F. It came out AMAZING. So simple yet delicious. We made cranberry jam as well so that went well together, also warm corn tortilla and splash of Tabasco was amazing too. You don’t need smoker or wood chips to perfect this recipe, as I was able to do this in NY!!
Knitter4U
In order to use your grill for 20 minutes you will need to employ indirect cooking. Put charcoal on one side the surface it normally goes on. Then on the other side place a foil pan filled half way with water. After coals are hot (white) place a chunk of hardwood on them (chips need soaking chunks do not) Then place the cooking grate on top and place the brisket over the water pan, cover so vent is over the meat. You can look up indirect grilling and find more tips.
S.
Terrible. It tastes oddly like cinnamon, and the meat is mealy and dry.
M.
Made this with a smaller brisket. Flavor is good. Texture is dry and crumblier than I like.
HS from NJ
I just made this recipe for Rosh Hashanah and it was great. I bought three 3 pound briskets and they took about four hours in the 225 degree oven to get to 200 degrees. I served it with mushroom gravy. Big hit.
robbie
You have to cook to 205 at a minimum. 165 degrees is much too low.
Susan Radke
Made this with a 2lb flat brisket and it was great! Smoked it for the 40 min (20 min each side) but low & slow cooked it in oven for only 6 hours and it was perfect! Added hot water and a bit of veggie Better Than Buillion to the drippings that made a great gravy.
Carole Cassidy
Yuki, thank you so much! Many years ago in Kansas, I found a recipe similar to what you described and loved it. It’s long lost now, but I’m encouraged to try your reworking here. I do remember a lot of liquid smoke in addition to some of the ingredients you mention.
rose c
No outdoor space for smoking meat? Use smoker bags in the oven (available on-line-- I have no vested interest!). Follow bag directions for temp and time to smoke the meat then finish low and slow, adjusting for weight of meat. Same rub recipe, although I prefer sweet paprika. Excellent results! Key point: must be able to open the windows. Otherwise, the wonderful smoke aroma will permeate your home. Your neighbors' homes. Your hallway. You'll have to make more.
Betsy
We have my husband a Traeger smoker for Father’s Day. Would any of the great cooks on these comments know how to do this recipe in a smoker? Thanks for any advice!
David
Is this an entire brisket; meaning first and second cut? I generally use only a first cut when I braise during the winter and have not encountered a first cut of such weight.
Shari
This is a spectacular recipe! After cooking briskets in a smoker, smoking on a grill and in the oven,
Shari
This is a foolproof, spectacular recipe!! I followed the directions exactly except using a 5 1/2 lb brisket and cutting the rub amount approximately in half. The meat could not have been more tender or flavorful! This will be my go to recipe from now on. It beats smoking a brisket in a smoker or on a grill and is far better than roasting or braising.
kz
I used this recipe while visiting my parents in Wisconsin. They do not have a smoker, but they DO have 20 grass fed beef cattle. After grilling 20 min/side on a gas grill, I put the brisket in the oven at 8pm. At 5:30am the meat was 180 F. Refrigerated until about 5pm. Per instructions found here https://youneedabbq.com/how-to-prepare-brisket-and-then-reheat/ I added 1/4 c butter and reheated in the oven at 250 F for 1.5 ish hours. I wish it had a little more “bark,” but everyone loved it.
Chris
I'm very confused by the timing here. You put it in the oven overnight, so it's done in the morning...and then what do you do with it the rest of the day until you're ready to eat it? I presume people weren't eating this for breakfast. Are folks putting it in the fridge and then reheating it? I saw one old comment about this suggesting to grill early in the AM and then put in the oven all day - that timing makes sense, but doesn't sound like what most people here are doing.
Lisa
Most people are prepping for tailgating or parties. I will be cooking our brisket overnight for Thanksgiving. In the morning, I will switch out the brisket with our Turkey. We will eat around noon. I hope this makes sense!
Ellen
Try 30 hours in a sous vide, the 1 hour roasting in the iven, and you'll be thrilled at the result-- no kidding
Charles
If you're going to make bbq brisket, you need to smoke it for at least a couple of hours, preferably more. If you have a multi-burner gas grill, you can heat one end and leave the brisket at the "cool" end of the grill - the key is to keep the temperature between 225 and 275 degrees. With a Weber kettle you can use the "snake" method (https://perthbbqschool.com/2020/02/19/how-to-the-snake-method/) to keep the temp down. Look up Aaron Franklin's videos on YouTube - he is the Mozart of bbq.
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