This is a recipe for those of you who don’t own a smoker but want to try your hand at cooking brisket on the grill. This method works best if you have a charcoal grill but works well using a gas grill as well.

When picking out your brisket make sure it still has the “fat cap” on it. If the fat has been removed it will be much harder to get the brisket tender. Next your going to use your favorite dry rub and apply it liberally and rub it in thoroughly. If you wish to make your own rub here is the recipe I use.

Dry Rub

  1. 1 tablespoon Garlic Powder
  2. 1 tablespoon Onion Powder
  3. 1 tablespoon Black Pepper
  4. 1 tablespoon Chili Powder
  5. 1 tablespoon Smoked Paprika
  6. 1 tablespoon Light Brown Sugar
  7. 1 teaspoon Cayenne Pepper

Mix together thoroughly and store in airtight jar.

Place dry rubbed brisket fat side up on tinfoil and wrap in tightly then place it on a baker’s sheet. Place brisket in a 200 degree  Fahrenheit oven for 5 hours.  Just before its time to take your brisket out of the oven start a small pile of charcoal about 16 briquettes if using charcoal or light one or two burners on your gas grill the temperature we are looking for is around 250 degrees Fahrenheit. Separate the briquettes into two piles so you can cook over indirect heat. If using a gas grill make sure you have room to cook over indirect heat as well. Unwrap the brisket and place onto the center of the grill. Place your woodchips ( I like Mesquite for beef ) on the piles of briquettes or make foil smoke pouches if using gas and smoke the meat for two to three hours until its tender and has an internal temperature of 190 degrees Fahrenheit. I use a mop sauce about every 20 minutes on the brisket during this period. Below is the recipe for mop sauce that I use. This method will make a tender authentic tasting brisket. I like to serve this with BBQ Beans and Coleslaw.

Mop Sauce

  1. 2 sticks of Butter
  2. 1 big white onion peeled and diced
  3. 1 small lemon cut in half
  4. 3 cloves garlic peeled and chopped fine
  5. 1 bay leaf
  6. 1 cup brewed black coffee
  7. 1/2 cup Worcestershire sauce
  8. 24 Ounces beef broth
  9. 1 Tablespoon apple cider vinegar

Combine all ingredients and simmer over low heat until butter is melted. Mop meat every 20 minutes while meat is smoking.

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One response to “Brisket

  1. Pingback: Recipe Fridays | The Survival Library

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