BBQ Brisket on Charcoal Grill

In Texas, beef is king, and beef brisket reigns supreme. For a true taste of Texas, fill your grill with Kingsford™ Charcoal with Hickory.

1Food Prep15 mins
2Grill Prep10-20 mins
3The Cook5.5 to 6.5 hrs

Cooking for 8 people

Ingredients

1
beef brisket flat, (5–6 pounds)
1 cup
beef broth
1 tbsp.
beef bouillon base (this paste is found in grocery stores, with the soup stock)

Dry Rub

1/4 tsp.
oregano
1/2 tbsp.
black pepper
1/2 tbsp.
onion powder
1/2 tbsp.
paprika
1/2 tbsp.
salt
1/2 tbsp.
sugar
1 tsp.
garlic powder
1/8 tsp.
ground coriander

Kingsford^® Charcoal with Hickory

1Food Prep

First, in a small bowl, combine your dry rub ingredients. Next, cover an entire 5 to 6 pound beef brisket flat with 1 tbsp. beef bouillon base, which can be found in grocery stores in the soup stock area. Finally, coat the brisket with the dry rub.

2Grill Prep

Fuel: We recommend Kingsford™ Charcoal with Hickory for a savory and smoky wood flavor.
Method: Two-Zone Method
Temp: 225°F (Low Heat)

3The Cook

- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- 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°F 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 to 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 to 30 minutes.
- Slice the brisket across the grain and serve.