Grill Brisket Recipe

Juicy and flavorful grilled brisket perfect for BBQ nights.

Grilled brisket is a staple of American barbecue, a dish that transforms a tough cut of meat into a tender, flavorful masterpiece through slow cooking and careful seasoning. Historically, brisket has been a favorite in various cuisines, but its legendary status in American BBQ culture cannot be understated. This recipe will guide you through the entire process, from preparation to serving, ensuring that your brisket is perfectly grilled and deliciously smoky.

The process may be lengthy and require patience, but the results are undeniably worth it. With the right spices, wood chips, and technique, you'll be well on your way to crafting a dish that will impress your friends and family at any cookout or gathering. So, let's get started on creating a grilled brisket that is tender, juicy, and full of rich, smoky flavor!

Ingredients

• 1 whole beef brisket (12-14 pounds)
• 3 tablespoons kosher salt
• 3 tablespoons black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons smoked paprika
• 1 tablespoon mustard powder
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper
• 1/4 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup water
• 2 cups beef broth
• Hickory or oak wood chips
• Aluminum foil
• Spray bottle

Nutrition

Calories: ~400 calories

Instructions

1. Prep the Meat: Trim the brisket by removing excess fat, leaving a quarter-inch layer for moisture. Rinse and pat dry with paper towels.
2. Season the Brisket: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, smoked paprika, mustard powder, chili powder, and cayenne pepper. Use your hands to rub the spice mix evenly all over the brisket.
3. Marinate: Place the seasoned brisket in a large roasting pan. In a separate bowl, combine the apple cider vinegar, Worcestershire sauce, and water. Pour this mixture over the brisket, then cover the pan tightly with aluminum foil. Let it marinate in the refrigerator for at least 4 hours, preferably overnight.
4. Prepare the Grill: If using a charcoal grill, arrange the coals on one side of the grill for indirect cooking. For a gas grill, turn off one burner to create an indirect heat zone. Preheat the grill to 225°F. Soak the wood chips in water for at least 30 minutes, then drain.
5. Smoke the Brisket: Place a drip pan filled with water underneath the grill grates where the brisket will be. Place the brisket, fat side up, on the grill over indirect heat. Add the soaked wood chips to the coals or in a smoker box for a gas grill. Close the lid and cook at 225°F, maintaining the temperature for about 6-8 hours. Replenish wood chips as necessary to maintain smoke.
6. Spritz During Cooking: Mix the beef broth with additional water in a spray bottle. Every hour, open the grill and lightly spritz the brisket to maintain moisture and enhance flavor.
7. Wrap the Brisket: Once the brisket reaches an internal temperature of 160°F, wrap it tightly in aluminum foil or butcher paper to prevent it from drying out. Return the wrapped brisket to the grill and continue cooking.
8. Finish Cooking: Cook the wrapped brisket until it reaches an internal temperature of 195°F. This can take an additional 4-6 hours. Use a meat thermometer to check the temperature.
9. Rest the Brisket: Remove the brisket from the grill and let it rest, still wrapped, in a cooler or insulated box for at least 1 hour. This helps the juices redistribute throughout the meat, ensuring a tender and juicy result.
10. Slice and Serve: Unwrap the brisket and place it on a cutting board. Using a sharp knife, slice the brisket against the grain into 1/4-inch thick slices. Serve immediately and enjoy!

Your perfectly grilled brisket is now ready to be enjoyed! Serve it with your favorite BBQ sides, like coleslaw, baked beans, or cornbread. Remember, the key to a great brisket is patience and maintaining a consistent temperature. As a tip, always slice against the grain to ensure the most tender bites. Enjoy your meal!