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BBQ Beef Brisket

Name: BBQ Beef Brisket
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
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); 0.25 tsp. oregano; 0.5 tbsp. black pepper; 0.5 tbsp. onion powder; 0.5 tbsp. paprika; 0.5 tbsp. salt; 0.5 tbsp. sugar; 0.75 tsp. garlic powder; 0.125 tsp. ground coriander; Kingsford® Charcoal with Hickory

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

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1 Food Prep 15 mins
2 Grill Prep 10-20 mins
3 The Cook 5.5 to 6.5 hrs

Cooking for 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

0.25 tsp. oregano
0.5 tbsp. black pepper
0.5 tbsp. onion powder
0.5 tbsp. paprika
0.5 tbsp. salt
0.5 tbsp. sugar
0.75 tsp. garlic powder
0.125 tsp. ground coriander

Kingsford^® Charcoal with Hickory

1 Food 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.

What Should I Watch for When Shopping for Pork Ribs? Select a rib with the fresh date being as far in the future as possible. Although there is nothing wrong with frozen ribs, a fresh rib will provide a bit more of a vibrant meat flavor so go with fresh ribs whenever possible. Supermarket pork ribs are commonly sealed in packaging to extend their freshness from a few days to a few weeks. But because of this packaging, the closer you get to the fresh date, the more susceptible the meat is to being past its prime.

Here’s How to Remove the Membrane of the Bone Side of Ribs Slide a butter knife underneath the membrane between the bones at about the second or third bone from the end, then grab the membrane with a cloth and peel it off of the ribs.

2 Grill Prep

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

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

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.

3 The 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.

Here’s How to Control Your Grill Temperature with Vents An easy way to control the temperature of your grill is by opening and closing its vents. To reduce the temperature: Close the vents on your grill to reduce the flow of oxygen. To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.

World Champion Pitmaster Chris Lilly.

For safe meat preparation, reference the USDA website.

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Products

Reviews

3.7

6 Reviews

Rated 4 out of 5 by MGBBQ from First time trying this method usually slow smoke b Tried this recipe after slow smoking briskets for years. The weather was working against me time wise so I gave it a shot. Came out delicious sliced more like a steak but was very tender. Try it

Date published: 2023-08-14

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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BBQ Beef Brisket

Ingredients

Ingredients

Dry Rub

1 Food Prep

2 Grill Prep

3 The Cook

Reviews

6 Reviews

Light your fire with all new Kingsford® products.