The Butcher's Blog

"To be excellent, consistent and customer focused in everything we do!"

Recipe: The Best BBQ Brisket You Will Ever Make


  • One Certified Angus Beef Brisket (10-12lbs) You can get smaller ones and we can cut them down to size for you
  • Meat House Cattleman Ranch Seasoning
  • Bills Best Organic BBQ Sauce
  • Allagash Black Stout 22oz
  • Smoking Wood Chips of your choice.(We recommend Mesquite or Hickory)


Take the Brisket out of the packaging and place on a cookie sheet.

Generously rub the brisket with Meat House Cattleman Ranch Seasoning.

Cover with tin foil.

You can leave it out of the fridge for about an hour before cooking or you can store it in the fridge over night.

*Now depending on what you’re working with you can do this one of two ways.  It is important to pay attention to the directions below because there are subtle cooking differences that are important!

On the Smoker:

IndaSmoker2Get the smoker to about 275-300 degrees. Place the Seasoned brisket fat side down and smoke for 3 hours.

After 3 hours flip the brisket so the fat side is up.

In a small bowl combine one bottle of Bill’s Best Organic BBQ Sauce and a third of the Allagash Black Stout. Mix the BBQ Sauce and Beer Well.

Generously apply the BBQ Sauce mixture to the fat side of the brisket as needed and continue to smoke for 3 hours.

After 6 Hours of smoking take off the grill.

On the Grill:

Turn on only one burner on you grill. Either your back burner or one side burner depending on your grill.(Grill should be hqdefaultbetween 275-300 degrees)

You  want to grill the brisket on indirect heat. Place the brisket on the grill, Fat side up, where the burners are not lit.

Place the pre-soaked wood chips on direct heat using either a wood box or homemade woodbox with tin foil. (With heavy duty aluminum foil make a boat like structure and put the pre-soaked wood chips in that.)

Refill the wood chips as needed throughout the cooking process.

Grill the brisket for 3 hours

In a small bowl combine Bill’s Best Organic BBQ Sauce and a third of the Allagash Black stout. After 3 hours start applying the BBQ Sauce mixture

generously over the next 3 hours of cooking.

Cook for a total of 6 hours.

By the time you’re done cooking low and slow you will have a brisket that will be fork tender- the marker of excellent BBQ.  Slice and Serve with Meat House Coleslaw and Jersey Corn on the Cob!

This beauty of this recipe is that it also makes great BBQ brisket sandwiches- just pile some on our fresh made Kaiser rolls and you’re ready to serve!

2 comments on “Recipe: The Best BBQ Brisket You Will Ever Make

  1. Don Gagnon
    July 30, 2015

    Dave, This is twice in a row that a blog is posted without our advance knowledge and with product we don’t yet carry.

    Since this will appear in our Facebook page it is a problem.

    I mentioned this to Candice last time and she indicated that this is between Scott and the social media person.

    How do we coordinate better moving forward?


    Sent from my iPhone


  2. Sadie's Nest
    July 30, 2015

    Now if I only had your grill! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


This entry was posted on July 30, 2015 by in BBQ, Beer, Grilling, Low & Slow, Recipes, Smoker and tagged , , , .

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 523 other followers

%d bloggers like this: