Barbecue Beef Brisket

Barbecue Beef Brisket
Barbecue Beef Brisket. Nicole S. Young/Getty Images
    375 min
Ratings

"This traditional barbecue favorite prepared low and slow over the charcoal grill is sure to be a crowcrowd-pleaserre 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."

What You'll Need

  • 1 beef brisket flat (5-6 pounds/2.3-2.7 kg)
  • 1 tablespoon/15 mL beef bullion base (this paste is found in grocery stores with the soup stock)
  • 1 cup/120 mL beef broth
  • 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 ground coriander

How to Make It

  1. 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.
  2. 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 degrees F/110 degrees 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 degrees F/70 to 75 degrees C.
  1. 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 1-2 hours, until the internal temperature of the brisket reaches 185 degrees F/85 degrees C.
  2. 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 with your favorite sides.