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
Ingredients:
- 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
Instruction:
- Heat grill to 350º. Trim fat cap of brisket so there’s just a thin, even layer.
- 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.
- 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.
- 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.
- Close the grill and continue cooking until the meat reaches 200°, 45 minutes to 1 hour more.
- Transfer to a cutting board and tent with aluminum foil. Let rest 30 minutes.
- 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.
- Slice the meat against the grain and serve with the sauce.