Ranch Headquarters Manager, Devin Rossi, is getting you ready for your spring cookouts with this smoked brisket recipe!

“I like this recipe because it’s a surefire yet simple way to cook delicious brisket every time. I believe this dish is a perfect match for the 2021 Renegade red blend included in the February wine club shipment – It’s flavorful and juicy just like the wine itself.” – Devin Rossi

Prep Time: 20 minutes (trimming & seasoning) | Marinade: 1 – 12 hours | Cook Time: 6 – 8 hours | Rest Time: 1 – 2 hours
Serves 8

INGREDIENTS

1 brisket, 6-8lb (flat or small packer)

Simple Brisket Rub
Mix Together:
1/4 cup kosher salt
1/4 cup coarse black pepper
2 Tbsp brown sugar
1 Tbsp paprika
1 Tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 – 1 tsp cayenne pepper (optional)

METHOD

  1. Trim excess fat, leaving about 1/4 on the fat cap. Remove silver skin if present.
  2. Rub brisket generously on all sides. Wrap and refrigerate overnight (best), or rest at room temperature 45-60 minutes.
  3. Preheat the oven to 275 degrees Fahrenheit.
  4. Place a rack inside a large roasting pan or use a wire rack over a sheet pan.
  5. Place brisket fat side up on a rack. Loosely tent with foil. Cook for 4-5 hours, until internal temp reaches about 165 degrees Fahrenheit.
  6. Remove brisket and wrap tightly in foil (add 1/2 cup beef broth if desired). Return to oven.
  7. Reduce oven to 250 degrees Fahrenheit. Continue cooking until internal temperature reaches 200-203 degrees Fahrenheit and meat is fork-tender (about 2-3 hours).
  8. Keep wrapped and rest in a cooler or on the counter for 1 – 2 hours.
  9. Slice against the grain into 1/4-inch slices.
  10. Spoon pan juices over the meat; Pour a glass of Renegade & enjoy!