Glazed Barbecued Beef Brisket

This brisket uses a two-stage approach that takes the guesswork out of barbecuing a tough cut. First, the meat simmers low in water until it’s fork-tender, which can take two to two and a half hours. Then it hits the grill (or the oven) with a glaze brushed on in layers until it’s heated through with a sticky, caramelized crust.

The real star here is the choice of three distinct glazes. Honey-and-spice uses lemon peel, honey, and crushed pickling spice for a sweet-tart warmth. Apple-mustard blends apple jelly, white wine, mustard, and a touch of curry powder for something tangy and complex. Apricot goes full fruit-forward with blended canned apricots, vinegar, and ground cloves.

Each glaze takes the same beef in a completely different direction, so you can make this recipe three times and never repeat yourself.

Pro Tips

• Simmer the brisket the day before and refrigerate it. Cold brisket slices cleaner and holds together better on the grill
• Brush the glaze on in thin layers, turning frequently. Thick coats will burn before they caramelize
• Medium-low heat on the grill is a must. Hot coals will char the sugar in the glaze black
• The oven method at 350°F (180°C) for 45 minutes works just as well if the weather doesn’t cooperate

Variations

• Mix glazes together: a 50/50 blend of honey-spice and apple-mustard creates a complex sweet-tangy finish
• Add chipotle powder to any of the glazes for a smoky heat layer
• Slice the brisket thin after grilling and pile onto rolls for barbecue brisket sandwiches