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Twice Cooked Barbecue Brisket

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“This is a recipe by John Folse that we love to eat. It is very spicy and good. It is a tender and tasty dish. If you like Cajun flavor, you will love it too.”
3hrs 15mins

Ingredients Nutrition


  1. In a large stock pot, combine brisket with 1 tbsp salt, 1 tbsp black pepper, onions, garlic, bay leaves and crab boil.
  2. Add cold water to cover brisket by 6 inches.
  3. Bring to a rolling boil, reduce to a simmer and cook until brisket is fork tender, but not falling apart, approximately 1 1/2 to 2 hours depending on the size of meat.
  4. When tender, remove from stock pot and cool.
  5. This may be done one day in advance of grilling.
  6. When ready to grill, place coals on one side of the barbecue pit.
  7. This will leave the other side of grill to place the brisket during smoking.
  8. Soak an ample supply of your favorite smoke wood in water and set aside.
  9. In a small bowl, combine the remaining salt, chile powder, black pepper, cumin and granulated garlic.
  10. Blend well to create a seasoning rub.
  11. Place the brisket on a large cookie sheet and coat each side in the Worcestershire sauce.
  12. Spread the seasoning mixture evenly over each side of the brisket.
  13. Using a pair of tongs, place the seasoned brisket directly over the white hot coals to sear the meat and set the flavor, approximately 3 to 5 minutes on each side.
  14. When the meat has been seared and browned, remove it to the cool side of the pit and place a few handfuls of smoke wood over the hot coals.
  15. Close the lid and allow the brisket to smoke off of the direct heat until full flavored and heated thoroughly, approximately 1 hour.
  16. Slice and serve with your favorite barbecue sauce.

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