Smoked Beef Brisket on the Grill (Brisket Recipe)
This easy brisket recipe delivers tender, smoky Texas-style BBQ brisket with a rich bark and juicy interior. Perfect for beginners using a grill or smoker with steady temperature control for a true low-and-slow experience.
Equipment
- Charcoal or pellet grill / smoker
- Smoker box (if using gas grill)
- Meat thermometer (instant-read or probe)
- Aluminum foil or butcher paper
- Large cutting board
- Sharp carving knife
- Spray bottle (optional for moisture control)
Ingredients
Main Brisket
- 14 lb whole packer beef brisket
Dry Rub
- 2 tbsp kosher salt
- 2 tbsp coarse black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 2 tbsp brown sugar optional
Optional Spritz
- 1 cup apple juice
- 1 cup water
- 2 tbsp apple cider vinegar
Instructions
Prepare the Brisket
- Trim excess fat from the brisket, leaving about a ¼-inch fat cap. Remove hard fat pockets that will not render during cooking.
Season Generously
- Mix dry rub ingredients and coat the brisket evenly on all sides. Press seasoning into the meat. Let it rest uncovered in the refrigerator for at least 4 hours or overnight for best flavor.
Preheat the Grill
- Set grill or smoker to 225°F–250°F. Add wood chips or chunks (oak, hickory, or mesquite blend recommended).
Start Smoking
- Place brisket fat side up on the grill grates. Close lid and maintain steady temperature. Smoke for several hours without opening frequently.
Maintain Moisture
- (Optional) Spritz brisket every 1–2 hours with apple juice mixture to help keep surface moist and enhance bark formation.
The Stall Phase
- When internal temperature reaches around 160°F, the brisket will stall. This is normal. Continue cooking patiently.
Wrap the Brisket
- Once bark is set, wrap brisket tightly in foil or butcher paper. Return to grill and continue cooking.
Finish Cooking
- Continue cooking until internal temperature reaches 195°F–203°F and probe feels tender like butter.
Rest the Brisket
- Remove from grill and rest wrapped for 1–2 hours in a cooler or warm oven. This locks in juices.
Slice and Serve
- Slice brisket against the grain into pencil-thick slices. Serve immediately with BBQ sides.
Notes
Cuisine: Texas-style BBQ
Category: Main Dish, Holiday Recipe
Servings: 10–14 people
Prep Time: 30 minutes
Cook Time: 12–14 hours
Total Time: 12 hours 30 minutes (minimum)
Nutrition (per serving, approx. 1/12 brisket)
- Calories: 520 kcal
- Protein: 48 g
- Fat: 35 g
- Carbohydrates: 2 g