- 16 lb beef brisket
- Olive oil
- ½ cup beef broth/consommé, beer, water, or other wrapping juice
- 12-16 buns
- 1 english cucumber
- 1 tbsp. lemon juice
- 1 tbsp. flat parsley, finely shredded
- 2 tbsp. olive oil
- Salt and freshly ground pepper
- 2 medium red onions cut into 1/4 inch slices
- Salt and pepper
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp. fresh horseradish, grated
- 3 tbsp. lemon juice
- Salt and pepper
- Light your Pit Barrel® Cooker according to the instructions.
- Remove the brisket from the package, rinse gently with cold water and pat dry with a paper towel. Trim all but ⅛ – ¼" of the hard white fat from all sides of the brisket. Carve out most of the two large nuggets of fat on the sides, being careful not to separate the two muscle groups (the point and flat). Finally, slice off about ½" of each of the long edges to remove any grey meat.*
- Lightly coat all sides of the brisket with olive oil, followed by Beef & Game Rub.
- Insert one hook into the center of the thick pointed end of the brisket, leaving enough of the rod (U-shaped) end of the hook exposed to allow it to be hung on the rod, about 3 inches down. Hook the rod end of a second hook over the pointed end of the first, pull to apply tension, then insert the second hook through the meat until secure. Hang the brisket from the rods in the center of the barrel, and secure the lid.
- Using a vegetable peeler, peel cucumber lengthways into thin ribbons.
- Season the cucumber ribbons with salt and pepper. Add the lemon juice, olive oil, parsley and mix well. Let cucumber salad rest.
- Season onions and place on the hinged grate. Cook until soft.
- Mix all ingredients for Sour cream and horseradish dressing. Let dressing rest until brisket is done.
- Cook brisket approximately 3-4 hours, or until the center of the thickest part of the brisket reaches an internal temperature of 160-170º.
- Remove the brisket from the Pit Barrel® to a large platter or sheet pan, remove the hooks, and wrap it fat-side-down in a double layer of heavy-duty foil, adding the broth/consommé, beer, water, or other wrapping juice before sealing the foil.
- Remove the rods from the Pit Barrel®, install the grill grate, and put the wrapped brisket on the grate with the sealed/crimp of the foil facing up.
- Re-insert the Pit Barrel® rods (to control the ventilation), secure the lid, and continue cooking the brisket until it reaches an internal temperature of 200º, about 1-2 hours.
- Remove the brisket from the cooker, and let rest for at least an hour either tented with foil or wrapped in a towel and placed in a cooler (without ice). Tip: You can hold a cooked brisket in a cooler for up to 6 hours. The longer you hold it, the better the results.
- Remove the brisket from the foil, reserving the foil liquid, and separate the point from the flat by slicing through the layer of fat between them. Remove any excess fat from each part of the brisket.
- Slice the flat portion across the grain to ¼", then cut the point into cubes. Sprinkle the cut meat lightly with Beef & Game Pit Rub, then, drizzle with some of the reserved foil liquid.
- Split the buns in half, add the slices of brisket then top with the grilled onions and cucumber salad. Drizzle over a little of the sour cream dressing.
Desired Temp: 200°
- Tip: Cut off one corner of the thin end of the flat, across the grain, to serve as a slicing reference.