Myers’ Hasty Brisket
1 8 to 12 pound brisket
1 bottle Hasty-Bake Rub
1 large bottle Italian dressing
2 cups beer/cola/juice
Hasty-Bake BBQ Sauce
Ingredients reserved for Baste
3-4 Tablespoons Hasty-Bake BBQ Sauce
1 cup Italian dressing
3-4 Hasty-Bake BBQ Sauce
2 cups Beer/cola/juice
Other
Heavy Duty Aluminum Foil
Basting brush
Basting bowl (any Stainless Steel bowl will work)
Smoking wood of your choice soaked in water, fist
sized chunks
Preparation
Remove “hard” fat from brisket. Soft fat will melt
making juicy meat, while hard fat takes 12+ hours to
cook away. If it feels “hard” cut it out. Flat brisket will
NOT require trimming as it has had “hard” fat
removed.
Perforate/poke holes in meat with a fork about 1-
inch apart to allow fat to escape and seasoning to
penetrate.
Heavily apply Italian dressing and massage it into
the meat.
Heavily apply Hasty Bake Rub and pat until entire
brisket is covered.
If cooking is to be done soon, allow brisket to set out
for 1 hour. This allows it to warm up to room
temperature and lessens the cooking time significantly.
If brisket is to be cooked later, put it in a large
plastic bag, (trash bags work for larger cuts), remove
excess air, and seal the top. Place it in the refrigerator
to store overnight. One hour before cook time remove
from refrigerator and allow it to warm up before
cooking.
Start an indirect fire and heat the grill up to 200 to
225 degrees.
Cooking
Place brisket on grill FAT SIDE UP, to allow the juices
to run down the meat.
DO NOT OPEN THE LID FOR 1 HOUR–Use
the vents to regulate the temperature. Usually the
temperature will decrease when the food is first put on
and then gradually rise back up.
Add wood chunks, (1 to 2 fist size pieces will smoke
for approximately 1 hour).
Baste
Use the first hour to mix up the BASTE! The baste
keeps the meat juicy on the outside as the inside slowly
cooks.
2 cups beer or cola or apple juice
1 cup Italian dressing
3-4 Tablespoons of Hasty-Bake rub
3-4 Tablespoons of Hasty-Bake BBQ Sauce that will
be served with the brisket when finished.
Anything else that sounds good, be creative!
Mix all basting ingredients in a stainless steel bowl and
allow to set until it reaches room temp or until
needed. Cold baste will cool the brisket adding
cooking time.
After brisket has been on for 1 hour begin to baste
every 15 to 20 minutes with the basting brush. Keep
grill temperature between 200 and 225 degrees, add
charcoal and wood as needed.
Repeat basting for 2 to 3 hours, turning brisket is
OK and may be necessary to keep the bottom moist.
After 3-4 hours of TOTAL COOK TIME, use an
internal meat thermometer to test the internal
temperature.
Place thermometer in the thickest part of
the meat into the middle.
When an internal temperature of 160 –165 is
reached (it may take longer), remove the brisket from
the grill and wrap it tightly in heavy duty aluminum
foil.
At this point I lightly brush bbq sauce over entire
brisket, it ads flavor and stickiness!
After the brisket has been wrapped in foil the
temperature of the grill must not exceed 200 degrees.
The sugar in the rub as well as sauce will burn at
temperatures over 200 degrees.
Place foil wrapped brisket back on the grill at 180-
200 degrees for 1 additional hour. Check internal
temperature with meat thermometer. At 185 degrees
the brisket can be pulled off, unwrapped, and sliced.
For softer brisket for sandwiches continue to cook until
internal temperature reaches 190+ degrees.
ENJOY!
16
Beef
