Grilled Brisket

Grilled Brisket
Grilled Brisket. Jason Poole/Getty Images
  • 5 hrs 30 mins
  • Prep: 30 mins,
  • Cook: 5 hrs
  • Yield: Serves 6 to 8
Ratings (7)

If you are not up to smoking a full sized brisket, this slow grilled brisket recipe is a great alternative. Use a trimmed brisket since you will want as little fat as possible, so as to not cause flare-ups. Remember to baste frequently and keep your grill temperature low.

What You'll Need

  • 1 5-pound/2.3 kg brisket
  • 1 large onion (chopped)
  • 1 cup/240 mL water
  • 7 ounce/210 mL of beer
  • 1 stick of butter
  • 1/3 cup/80 mL cider vinegar
  • 6 cloves garlic (minced)
  • 2 tablespoons/30 mL garlic powder
  • 2 tablespoons/30 mL onion powder
  • 2 tablespoons/30 mL black pepper
  • 2 tablespoons/30 mL cayenne (use less or omit if preferred)
  • 2 tablespoons/30 mL paprika
  • 2 tablespoons/30 mL​ brown sugar
  • 2 teaspoons/10 mL Worcestershire sauce
  • 1 teaspoon/5 mL​ chili powder
  • Dash salt (or to taste)

How to Make It

Trim excess fat from Brisket and season with garlic powder, onion powder, black pepper, cayenne, and paprika. Place on the rotisserie and put on preheated grill. Prop the lid a little and let cook. Meanwhile, prepare the sauce. Melt butter in a saucepan and sauté onion and garlic for about 5 minutes. Add water, cider vinegar, brown sugar, Worcestershire sauce, chili powder and a little salt and pepper to taste.

Let simmer for 10-15 minutes. Add beer. Baste over brisket about every 30 minutes. Cook brisket on low for about 4-5 hours. Remove brisket from grill and slice thinly. Serve with your favorite sides.  I recommend potato salad, barbecue beans, and coleslaw.