Barbecue Beef Brisket

Written by
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Derrick Riches
Updated 08/26/19
Barbecue Beef Brisket
Barbecue Beef Brisket

Nicole S. Young / Getty Images
Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
846 Calories
45g Fat
1g Carbs
102g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 846
% Daily Value*
Total Fat 45g 57%
Saturated Fat 17g 86%
Cholesterol 326mg 109%
Sodium 756mg 33%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Protein 102g
Calcium 47mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

"This traditional barbecue favorite prepared low and slow over the charcoal grill is sure to be a crowd-pleaser it up before your next backyard tailgate and serve with sliced buns for sandwiches, or just eat it with a fork like we do in my backyard." 

Recipe created by Chris Lilly on behalf of Kingsford Charcoal

Ingredients

  • 1 (5 to 6 pounds/2.3 to 2.7 kg) beef brisket flat
  • 1 tablespoon/15 mL beef bullion base (this paste is found in grocery stores with the soup stock)
  • 1 cup/120 mL beef broth
  • For the Dry Rub:
  • 1 1/2 teaspoons/7.5 mL salt
  • 1 1/2 teaspoons/7.5 mL paprika
  • 1/2 teaspoon/2.5 mL black pepper
  • 1 1/2 teaspoons/7.5 mL sugar
  • 1/2 teaspoon/2.5 mL garlic powder
  • 1/2 teaspoon/2.5 mL onion powder
  • 1/4 teaspoon/1.25 mL oregano
  • 1/8 teaspoon/.75 mL coriander

Steps to Make It

  1. Gather the ingredients.

  2. Build a charcoal fire with Kingsford charcoal for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.

  3. Cover the entire brisket with the beef bullion paste. In a small bowl, mix the dry rub ingredients and coat the brisket with the dry rub. When the cooker reaches 225 F/110 C, 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/70 to 75 C.

  4. Remove the brisket from the grill and place in a shallow baking dish or disposable aluminum pan. Pour 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/85 C.

  5. 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 with your favorite sides.

  6. Enjoy!

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