How to Make Gordon Ramsay Smoked Brisket w/ Phil’s Easy BBQ Sauce

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, smoked brisket w/ phil’s easy bbq sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Smoked Brisket w/ Phil’s Easy BBQ Sauce is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Smoked Brisket w/ Phil’s Easy BBQ Sauce is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have smoked brisket w/ phil’s easy bbq sauce using 19 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Smoked Brisket w/ Phil’s Easy BBQ Sauce:

1. Prepare Mop Sauce
2. Make ready 3/4 cup packed dark brown sugar
3. Take 1/2 cup Sweet Baby Ray’s Original BBQ Sauce
4. Prepare 1/2 cup Famous Dave’s Rich and Sassy BBQ Sauce
5. Get 1/2 cup ketchup
6. Prepare 1 teaspoon Dijon mustard
7. Prepare 1/4 teaspoon Worcestershire sauce
8. Get 1/8 teaspoon ground nutmeg
9. Take Dry Rub
10. Prepare 2 tablespoons coarse kosher salt
11. Prepare 2 tablespoons coarse black pepper
12. Get 1 tablespoon onion powder
13. Get 1 tablespoon garlic powder
14. Take 1 tablespoon paprika
15. Get 2 teaspoons cumin
16. Take Meat
17. Make ready 7.3 pound flat brisket
18. Get Grill
19. Prepare Mesquite pellets

Kim G: Phil's BBQ is truly a San Diego staple. You come here, you gotta make a trip to Phil's. Pour the cider vinegar, beer, liquid smoke and lemon juice over the spices and whisk well to combine. Great brisket isn't about fancy rubs, mops, marinades or BBQ sauce.

Steps to make Smoked Brisket w/ Phil’s Easy BBQ Sauce:

1. Mix these all of the mop sauce ingredients together and store overnight in the refrigerator.
2. Meat should be thawed completely before putting in the refrigerator overnight.
3. Allow meat to sit out at room temperature, uncovered/wrapped for 30 minutes.
4. Trim the flat, trying to leave about 1/4” thick of fat wherever possible.
5. Preheat the grill to 180 degrees.
6. Mix the dry rub ingredients together and rub it over every part of the brisket.
7. Once the grill is preheated, put a probe in the thickest part of the brisket and place the brisket on the grill, fat side up. Cook for 2 hours.
8. After cooking for 2 hours, turn the heat up to 275 degrees. Flip the brisket over, fat side down, and place in an aluminum pan. While the grill is warming up, brush the mop sauce over every visible part of the brisket.
9. Cook for about 5 hours (until the probe reaches 190 degrees). Every hour, reapply the mop sauce as done previously.
10. When the probe reaches 190 degrees, take the brisket off the grill and allow the meat to rest for at least 15 minutes.
11. Cut the brisket against the grain into slices about 1/4” thick.

Pour the cider vinegar, beer, liquid smoke and lemon juice over the spices and whisk well to combine. Great brisket isn't about fancy rubs, mops, marinades or BBQ sauce. There is a thick membrane called the deckle that will. Can be made the day before. Slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices.

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