Flags, fireworks, and brisket – there isn’t anything more American than barbecue. Whether it’s a Fourth of July feast for just the family or the whole neighborhood, a brisket is a perfect way to bring everyone together for a day of celebrating the red, white and blue. 

“A lot of people are intimidated by the big meats but, with a few easy steps and a little time and patience, everyone can make an incredible brisket,” said Rocky Stubblefield, grandson of legendary BBQer C.B. “Stubb” Stubblefield. 

“I grew up around my grandfather’s barbecue in Lubbock, Texas, and the Fourth of July always meant tons of family – and tons of brisket. Not just hot dogs and hamburgers for us. It was sliced brisket and brisket sandwiches.”

How to Cook the Perfect Brisket – Tips from Rocky Stubblefield:

My grandfather Stubb was famous for all kinds of barbecue – ribs, chicken; you name it. But brisket – cooked low and slow – was his specialty. He made so many briskets that he used to joke that he didn’t have any fingerprints left because he’d burned them off pulling meat off the pit. 

Cooking a brisket doesn’t have to be intimidating! With a few easy steps and a little time and patience, everyone can make an incredible brisket. My granddad would have made brisket low and slow in his hand-welded pit. You can do the same on your gas or charcoal grill using hickory wood chips. Just be prepared to man that grill for at least a half day, monitoring the temperature.

Selecting a Brisket
A brisket is usually about 12-15 pounds. If you need a smaller option, those are available as well. With this size of meat, you’ll need to plan ahead when cooking. It’s better right off the grill, but if you don’t have time, you can make it the day before and rewarm it on the grill or in the oven.

Prepare the Brisket
Preparation with a rub is critical for a good flavor crust. Rub the entire brisket generously with Stubb’s Beef or Bar-B-Q rub. Only put the rub on 15-20 minutes before the meat goes on the grill. The longer the rub sits on the meat, the more the salt draws out the moisture of the meat

Cook the Brisket
Fat side up! Place the meat fat side up on your grill or smoker so that the fat drips down into the meat and it stays moist. Most people at home have a charcoal grill, and you can easily smoke a brisket on it. First, soak your wood chips in water for 30 minutes. Spread charcoal on one side of the grill, leaving the other side empty. Light your charcoal and allow to heat until a subtle coating of gray ash forms. Sprinkle soaked wood chips directly onto the coals and allow them to start smoking. Place brisket over the side of the grill without charcoal, and cover, so it cooks over indirect heat. Cook at 225-250 degrees until the internal temperature of the thickest part of the brisket reaches 180-185 degrees. This can take 8-10 hours depending on your grill. To maintain the temperature, check every hour to adjust vents and add more charcoal and soaked wood chips as needed. I usually wrap my brisket after about 5 hours to keep the juices inside. 

Slicing Brisket
Slice along the ribbon of fat that runs horizontally through the meat. Then, slice the meaty halves of the brisket against or across the grain. Not sure where the grain is? It’s easier to see on the raw meat before it’s rubbed, so cut a notch when prepping to help guide once it’s cooked. 

Add the sauce
As we say in Texas – it’s not done ‘til you add the sauce! We add it after so the sauce doesn’t burn on the grill. You can put in on the side and dip, or drizzle it over the top.

Stubb’s Brisket Walking Nachos
• 12 bags (1 ounce each) waffle-cut, rippled or kettle style cooked potato chips
• 3 cups shredded cheddar cheese, divided
• 2 pounds shredded Stubb’s BBQ Brisket, divided
• ¾ cup Stubb’s® Original Bar-B-Q Sauce, divided
• ¾ cup pico de gallo, divided
• ¾ cup prepared guacamole, divided

Place 1 opened bag of chips in a small disposable paper food tray. Top with ¼ cup cheese. Microwave on high 30 seconds or until cheese is melted. Top cheese with ¼ cup shredded brisket, 1 tablespoon Original Bar-B-Q Sauce, 1 tablespoon Pico de gallo and 1 tablespoon guacamole. Repeat with remaining ingredients.
Makes 12 servings.

Stubb’s Brisket Tacos with Roasted Corn Avocado SalsA
Roasted Corn Avocado Salsa
• 2 medium avocados, peeled, pitted and chopped
• 1 cup grilled corn kernels (from about 2 ears fresh corn)
• 1/4 cup chopped red bell pepper
• 2 tablespoons lime juice
• 1 tablespoon finely chopped red onion
• 1/4 teaspoon salt
• 1/4 teaspoon McCormick® ground black pepper

Brisket Tacos
• 12 (6-inch) flour tortillas
• 2 pounds shredded Stubb’s BBQ Brisket, with reserved pan juices

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