Menu Icon Menu Print Icon Print Email Icon Email Reading List Icon Reading List Product Icon Product Fire Icon Fire Grill guide Icon Grill guide Beef Icon Beef Poultry Icon Poultry Chicken Icon Chicken Pork Icon Pork All Icon All Country Icon Country Seafood Icon Seafood Fruit and Veggies Icon Fruit and Veggies Vegetables Icon Vegetables Hamburger Icon Hamburger Spatula Icon Spatula Thermometer High Icon Thermometer High Thermometer Medium Icon Thermometer Medium Thermometer Low Icon Thermometer Low Tree Icon Tree Nose Icon Nose Picnic Table Icon Picnic Table Smoke Icon Smoke Table Clock Icon Clock Clock 10 Icon Clock 10 Clock 15 Icon Clock 15 Match Icon Match Grill Icon Grill Clean Grill Icon Clean Grill Arm Icon Arm Oven Icon Oven Charcoal Icon Charcoal Charcoalpile Icon Charcoalpile Charcoalpile 2 Icon Charcoalpile 2 Search Icon Search Right Arrow Icon Right Arrow Left Arrow Icon Left Arrow Down Arrow Icon Down Arrow Facebook Icon Facebook Twitter Icon Twitter Instagram Icon Instagram Pinterest Icon Pinterest Google Plus Icon Google Plus Youtube Icon Youtube Cloudy Weather Icon Cloudy Weather Sunny Weather Icon Sunny Weather Snow Weather Icon Snow Weather Rain Weather Icon Rain Weather Partly Cloudy Weather Icon Partly Cloudy Weather Charcoal on fire icon Charcoal on fire
Grilling.com has moved to Kingsford Country. The all-new Kingsford.com features how-tos, recipes, product info and news about the latest in BBQ. Slow down and BBQ with Kingsford. OK, got it
Skip to content

BBQ Beef Brisket

  • Yields: 8 Servings
  • Cook time: 6 hours
  • Prep time: 30 minutes

Ingredients

Ingredients
  • 1 beef brisket flat, (5–6 pounds)
  • 1 cup beef broth
  • 1 tablespoon beef bouillon base (this paste is found in grocery stores, with the soup stock)
Dry Rub
  • 1/4 teaspoon oregano
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon paprika
  • 1/2 tablespoon salt
  • 1/2 tablespoon sugar
  • 3/4 teaspoon garlic powder
  • 1/8 teaspoon ground coriander

Instructions

Build a charcoal fire with Kingsford® charcoal for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.

Cover the entire brisket with the beef bouillon paste. In a small bowl, mix the dry rub ingredients and coat the brisket with the dry rub. When the cooker reaches 225°F, place the beef brisket on the void side of the grill and close the lid. Cook for 4 hours until the internal temperature of the brisket reaches 160 to 170°F.

Remove the brisket from the grill and place in a shallow baking dish or disposable aluminum pan. Pour 1 cup of beef broth over the brisket and cover the pan with aluminum foil. Place the baking dish in the cooker for an additional 1–2 hours, until the internal temperature of the brisket reaches 185°F.

Remove the baking dish from the grill and let the meat rest undisturbed for 20–30 minutes. Slice the brisket across the grain and serve.

Mesquite is the wood of choice for many Texans, where beef brisket reigns supreme.

  1. Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.
Top