How long does it take to grill a brisket

You don't need a fancy smoker to make BBQ Brisket. Instead, use your grill to make classic BBQ Brisket and serve with your favorite sides like Southern Baked Mac & Cheese, Potato Salad, Broccoli Salad, and potato rolls. Before cooking, you'll infuse the meat with a savory-sweet dry rub. At least 20 minutes is recommended, but if you wanted to get that step out of the way (and amp up the flavor, too), you can refrigerate the dry-rubbed brisket uncovered for up to 24 hours.

The key to grilling BBQ Brisket is setting up two heat zones on the grill. You'll start by searing the brisket over a direct flame, which caramelizes the meat. Then, you'll move it to a burners-off cool zone, where the meat will slowly cook for another few hours. This mimics the temperature environment of a cold smoker and is the key to super tender brisket meat.

Hot tip! Don't throw out any juices that collect in the foil. They're infused with flavor and are perfect for stirring into your DIY BBQ sauce.

Got leftovers? Don't cut up the extra meat. Refrigerate it in an airtight container for up to 3 days, and slice off one or two servings at a time to keep it juicy. 

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Yields: 8 - 12 serving(s)

Total Time: 4 hrs 30 mins

Directions

• 1. Step 1Heat grill to 350º. Trim fat cap of brisket so there’s just a thin, even layer. 
  2. Step 2Combine 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. Step 3Place 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. Step 4Adjust 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. Step 5Close the grill and continue cooking until the meat reaches 200°, 45 minutes to 1 hour more. 
  6. Step 6Transfer to a cutting board and tent with aluminum foil. Let rest 30 minutes.
  7. Step 7In 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. Step 8Slice the meat against the grain and serve with the sauce.

This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

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Tips

Derived from the cow's pectoral muscle, brisket is a large cut of meat, weighing up to 20 pounds. But most supermarkets sell it in smaller pieces. You'll often find it portioned in one of two ways: the fattier point-cut stays moist during the smoking process.

Many grocery stores carry wood chips for smoking, but try a hardware store for a bigger assortment. They're simply small, dried pieces of wood. Chips from fruit trees, like cherry, apple and pear, impart a mild smoky flavor ideal for delicate fish and chicken, while hickory, maple, oak and pecan have a stronger flavor best suited for more fatty cuts of meat.

To make this recipe kosher, substitute tamari or soy sauce for the Worcestershire sauce.

To make ahead

Refrigerate sauce (Step 8) for up to 1 week.

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