BBQ Beef Brisket
Try this delicious BBQ beef brisket recipe, which includes a tasty twist on this popular dish. Use Kingsford Charcoal with Hickory for authentic BBQ brisket.
Let's get grilling
1
Build a charcoal fire with Kingsford® Charcoal with Hickory for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
2
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.
3
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.
4
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.
5
Hickory is the wood of choice for many Texans, where beef brisket reigns supreme.
Cooking for 8 people
Ingredients
Ingredients
-
beef brisket flat, (5–6 pounds)
1
-
beef broth
1 cup
-
beef bouillon base (this paste is found in grocery stores, with the soup stock)
1 tbsp.
Dry Rub
-
oregano
0.25 tsp.
-
black pepper
0.5 tbsp.
-
onion powder
0.5 tbsp.
-
paprika
0.5 tbsp.
-
salt
0.5 tbsp.
-
sugar
0.5 tbsp.
-
garlic powder
0.75 tsp.
-
ground coriander
0.125 tsp.
Meals & Dishes: Main CourseRegion: TexasMeals & Dishes: DinnerTagline: Low, slow and good to go.Pitmaster Note: This traditional barbecue favorite prepared low and slow over the charcoal grill is sure to be a crowd pleaser. Fire it up before your next backyard tailgateCooking Method: GrilledMain Ingredient: BeefOccasion: HolidaysCredit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.
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For safe meat preparation, reference the USDA website.
Rated 1 out of
5
by
GrillinWill from
De ja ewwww!
This is the second time trying this recipe with no success. The rub turned into a chalky, bitter paste. I had to scrape it off and wipe with paper towels before dousing it with BBQ sauce. I love to cook and have used dozens of recipes successfully so this has me stumped
Date published: 2021-09-26
Rated 2 out of
5
by
bluetod from
wraping in foil
I've found that wrapping in foil during cooking is a huge mistake, it draws out the juices.
Once you remove the brisket from the grill wrap in foil and let rest, but never wrap a
brisket on the grill!
Date published: 2021-09-11
Rated 5 out of
5
by
Puregolf from
Best Brisquet Ever
I use a Traeger style grill I put the dry rub on, let it absorb for 2+ hours then onto the grill for 5-6 hours. I love the Dry Rub, I use it also use it on Ribs!
Date published: 2021-06-22
Rated 5 out of
5
by
FamilyofTen from
Nailed It!
I followed the directions just as they are written and my brisket came out perfect! I was surprised that it was so juicy and flavorful.
Date published: 2021-04-03
Rated 5 out of
5
by
Ask 4 Rask BBQ from
Great easy instructions to follow .
I am going to purchase the Brisket and try this for Christmas. I use Kingsford for all my smoking and grilling meals. There is no substitutes for a better smoking and grilling experience.
Date published: 2020-12-08
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