Beef Brisket Barbecue recipe by the BBQ Pit Boys

Forget the big old Smoker. Tender smoked Beef Brisket done “Low and Slow” is easy to do on your standard barbecue grill with these simple tips by the BBQ Pit Boys. Now get that Brisket on, kick back, and crank up that music by Blue House, and Orbo and the Longshots. Check ’em out! It don’t get any better than that..!

It's only fair to share...Share on FacebookShare on LinkedInPin on PinterestShare on StumbleUponShare on YummlyTweet about this on TwitterShare on Google+Share on RedditShare on Tumblr

25 thoughts on “Beef Brisket Barbecue recipe by the BBQ Pit Boys

  1. I have followed their instructions to the letter two times and now I am doing alittle twist on mine I will say if you stay awake long enought for this ole boy to finish his instructions… holy wowser he will net you a GREAT hunk of beef…. buttttttt wow does he move like pond water… I guess that is why I enjoy his videos so much after loosing my dad this ole boy REALLY reminds me of him…LOL anyways listen to what these fella’s say they are GREAT PITMASTERS!!!!!!!!!

  2. @captainhouser careful with the top vent – too much smoke can lead to carbon build up and bitterness. always try to leave the top vent open as much as possible…just close the bottom vents most of the way and wait a bit til the heat drops. once it’s dialed in you’re good to go! i used to struggle with my old barrel grill/smoker’s heat issues and have since found more UNLIT fuel (i use lump hardwood w/ wood chunks mixed in) to be a big help. try only enough hot coals to just cover the unlit..

  3. BarbequeWeb, I just got sent this link, I’m definately gonna do it, first thing first though, is an American cut of brisket the same as an English cut, because that size piece of beef is gonna cost me a good few quid here in England an I don’t want to have the wife goin mad at me after I’ve blown the weeks shoppin budget……

  4. Nice technique and nice video editing. I just wish I didn’t hvae to watch you constantly lick your fingers and touch the meat over and over.

  5. Tried this method yesterday. Man the brisket was awesome, nothing was left.. The first I smoked and wont be the last. Any suggestions on leg quarters?

  6. So, I’m a turd and put the brisket right over the coals for about 30 minutes before I realized it was on the wrong side? I have since moved it to the other side, and suggestions???

  7. First timer smokin low and slow…turned out good. Question: Had a hard time keepin the temp low at first…had to clamp top and bottom air vents down completely for extended periods. Is this OK/normal? Should I use less charcoal?

  8. Great video and advice. Smoked my first brisket today & used your fantastic rub recipe and went low and slow for 10 hours. Used the Minion method and the end result was ‘GUUUUUUUD!” Keep ’em coming guys & thank you for taking the time to make these videos for the rest of us to learn from. Thank you!

  9. @netodude3 smoked a couple racks of baby backs for the 4th and added leg quarters at the end – chicken went even faster than the ribs! i soaked them overnight in a mixture of a bbq sauce, marinade, italian dressing & worchestershire sauce. with 1.5 hrs left on the ribs (which were by now foiled on the top rack of my weber smoky mountain) i arranged the quarters on the lower grate over the water pan and forgot about em. added some more apple chips to the coals and in 1.5 they were PERFECT.

  10. @netodude3 man i wish i could remember for sure…kind of a mash-up: mixed a bottle of Stubb’s marinade with some italian dressing and something else, i can’t remember now. i’d used it the week before for grilled chicken and boiled the extra to have as a sauce. didn’t need it so fridge’d it and re-used it for the quarters; it had gotten too thick so i added more italian dressing, some Stubb’s bbq sauce and worchestershire sauce. and maybe some angel tears, it was that good! (smoked over apple)

Leave a Reply

Your email address will not be published.