Creating the Ultimate BBQ Brisket: A Foolproof Recipe

Discover how to make BBQ Brisket on your conventional grill. Forget about fancy smokers - your grill can deliver delicious classic BBQ Brisket that you can serve with your preferred sides, including Potato Salad, Southern Baked Mac & Cheese, Broccoli Salad, and even potato rolls. Before grilling, cover your meat with a savory-sweet dry rub, which is recommended to remain on the brisket for at least 20 minutes. However, you may refrigerate the dry rubbed brisket uncovered for up to 24 hours to enhance its flavor.

Set up two heat zones on your grill when grilling your BBQ Brisket. The searing should take place over direct flame, which will caramelize your meat. Then, move it over to a burners-off cool zone for another few hours to create a similar environment to a cold smoker that will produce super tender brisket meat.

It is vital not to throw away any juices that collect in the foil since they are rich in flavor and are perfect for adding to your DIY BBQ sauce.

Refrain from cutting up the extra meat if you have some leftovers. Instead, store the leftovers in an airtight container for up to 3 days, and slice off one or two servings at a time to keep it juicy.

Yields: 8 - 12 serving(s)

Prep Time: 15 mins

Total Time: 4 hrs 30 mins

Ingredients

1 (3-lb.) flat cut brisket

3 tbsp. onion powder, divided

3 tbsp. garlic powder, divided

3 tbsp. light brown sugar, divided

3 tbsp. mustard powder, divided

3 tbsp. chili powder, divided

Kosher salt

1 c. ketchup

1 tbsp. Worcestershire sauce

One teaspoon of apple cider vinegar is necessary for this recipe.

Directions:

Step 1: Get the grill ready by heating it to 350º. Take off the brisket's fat cap until there's a thin, consistent layer left.

Step 2: Combine 2 tablespoons of onion powder, garlic powder, sugar, mustard powder, chili powder, and 2 teaspoons of salt in a small bowl. Spread it evenly over the entire meat's surface. Let it sit uncovered at room temperature for 20 minutes.

Step 3: Put the brisket over a direct flame with the fat cap downward and cook it until the spices brown, around 10 minutes. Flip it over and grill the other side for another 10 minutes.

Step 4: Adjust the grill heat to 250º. Move the brisket to a cooler zone on the grill, close the lid, and wait for 2 hours. Stick an instant-read thermometer in the meat's thickest side. When it reads 180º, transfer the brisket to a large foil piece and replace it on the grill. Bend the edges of the foil upwards a bit so that the meat's juices mix in.

Step 5: Close the grill again and continue cooking until the meat reaches 200°, approximately 45 minutes to 1 hour.

Step 6: Move the brisket to a cutting board and cover it with aluminum foil. Let it rest for 30 minutes.

Step 7: In a medium-sized microwave-safe bowl, heat up the ketchup, Worcestershire sauce, another tablespoon each of onion powder, garlic powder, sugar, mustard powder, chili powder, apple cider vinegar, and 1 teaspoon of salt until it is warm, for around 1 minute. Add in the juices that accumulated in the foil, if you wish.

Step 8: Cut the meat against the grain and serve it with the sauce.