Beef Brisket Recipe Grill

This recipe was first published on June 29, 2016, and includes instructions for brisket, a rub, and barbecue sauce.

Do you want to learn how to grill brisket? The first time I grilled brisket, I was pleasantly surprised with the results. Although I don’t own a smoker (yet), I do own a gas grill, which I love using to cook new dishes. Smoked beef brisket is something we would typically order from well-known local BBQ restaurants, but now that I know how to do it, I can make my own. So, here is my hopefully helpful post.

This was a sponsored post on behalf of KC Masterpiece BBQ Sauce Mix and Dry Rub from Kroger back in 2016, but that was a few years ago, and since then, thanks to Google, this post for how to grill brisket has become my most popular in terms of organic search visits. So I decided to revamp the post and recipe to reflect my grilling skills and make it more my own to reflect my blog and business.

I found my instructions for grilling brisket HERE, but I changed a few things. First, I let the brisket warm up a little from the fridge and sit with the dry rub to get that crispy exterior going. Next, I transferred the brisket to a (grill safe) foil pan to keep it cooking low and slow. Finally, I basted it toward the end of grilling time with my recipe for Apple Butter Barbecue Sauce.

How to grill Beef Brisket | Recipe

BBQ Brisket 🔗

You don’t need a fancy smoker to make BBQ Brisket. Make BBQ Brisket on the grill with this easy recipe and serve with your favorite side dishes.

Prep: 15min

Total: 4h30min


  • 1 (3-lb.) flat cut brisket
  • 3 tbsp. onion powder, divided
  • 3 tbsp. garlic powder, divided
  • 3 tbsp. light brown sugar, divided
  • 3 tbsp. mustard powder, divided
  • 3 tbsp. chili powder, divided
  • Kosher salt
  • 1 c. ketchup
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. apple cider vinegar


  1. Heat grill to 350º. Trim fat cap of brisket so there’s just a thin, even layer. 
  2. Combine 2 tablespoons each onion powder, garlic powder, sugar, mustard powder, chili powder, and 2 teaspoons salt in a small bowl. Rub evenly over the entire surface of the meat. Let sit at room temperature, uncovered, for 20 minutes.
  3. Place the brisket fat-cap-side down over a direct flame and cook until spices are browned, about 10 minutes. Flip and grill the other side for about another 10 minutes.
  4. Adjust grill heat to 250º. Move brisket to the grill’s cool zone and close the lid. After 2 hours, insert an instant-read thermometer into the thickest part of the meat. When it reads 180º, transfer the brisket to a large piece of foil and replace it on the grill. Crimp the edges up slightly so it will catch the juices from the meat as it finishes cooking.
  5. Close the grill and continue cooking until the meat reaches 200°, 45 minutes to 1 hour more. 
  6. Transfer to a cutting board and tent with aluminum foil. Let rest 30 minutes.
  7. In a medium microwave-safe bowl, combine the ketchup, Worcestershire sauce, remaining tablespoon each onion powder, garlic powder, sugar, mustard powder, chili powder, the apple cider vinegar, and 1 teaspoon salt. Microwave until warm, about 1 minute. Stir in any juices that collected in the foil, if you like.
  8. Slice the meat against the grain and serve with the sauce.

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