Beef brisket is a classic cut that, when cooked right, becomes the star of any barbecue. But how do you cook beef brisket on the grill to get that tender, juicy, and flavorful result? Whether you’re a beginner or looking to refine your technique, this guide will walk you through the steps to grill a mouthwatering beef brisket with confidence.
What Is Beef Brisket?
Brisket is a cut from the lower chest of the cow. It’s a tough cut due to the connective tissue, which means it needs slow, low-temperature cooking to break down and become tender. Grilling brisket involves indirect heat and patience, turning this humble cut into a BBQ masterpiece.
Preparing Your Brisket
1. Trim the Brisket
Start by trimming the brisket. Use a sharp knife to trim the fat cap to about 5 mm thick, leaving enough fat to keep the meat moist during cooking. Remove any hard clumps of fat and the thin membrane on the meatier side to expose the grain of the meat.
2. Season Generously
A simple rub of salt and pepper works wonders. Mix these and rub evenly on both sides of the brisket. You can add other spices if you like, but classic salt and pepper let the beef shine.
3. Let It Rest
Place the seasoned brisket in the fridge until you’re ready to cook. This helps the seasoning penetrate the meat.
Setting Up Your Grill
Indirect Heat Is Key
You want to cook the brisket slowly over indirect heat at a low temperature, around 225°F to 250°F (about 110°C to 120°C). This means setting up your grill so the heat source is not directly under the meat. For charcoal grills, arrange the coals to one side; for gas grills, turn on burners on one side only.
Add Wood for Smoke Flavor
Add wood chunks or chips to create smoke, which infuses the brisket with that signature BBQ flavor. Popular woods include oak, hickory, or mesquite. Add half the wood at the start, then add more after the first hour or so.
Cooking the Brisket
1. Place the Brisket Fat Side Down
Put the brisket on the grill grate, fat side down, over the indirect heat zone. Close the lid to maintain a steady temperature and trap smoke.
2. Cook Low and Slow
Plan on cooking the brisket for several hours – typically 1 to 1.5 hours per pound. For a 5-pound brisket, that’s about 5 to 7 hours. Keep the grill temperature steady between 225°F and 250°F.
3. Monitor the Temperature
Use a meat thermometer to check the internal temperature. When the brisket reaches about 165°F to 170°F, it’s time to wrap it in foil or butcher paper. This step, called the “Texas crutch,” helps push the meat through the “stall” phase where the temperature plateaus and the meat can dry out.
4. Continue Cooking Wrapped
Place the wrapped brisket back on the grill and continue cooking until the internal temperature reaches 195°F to 205°F. At this point, the brisket should be tender enough to pull apart easily with a fork.
Resting and Serving
After cooking, remove the brisket from the grill and keep it wrapped. Let it rest for 1 to 2 hours in an insulated cooler or warm place. Resting allows the juices to redistribute, making the meat juicy and tender when sliced.
Slice the brisket thinly against the grain to shorten the muscle fibers, ensuring each bite is tender and easy to chew.
Tips for Success
– Keep the grill temperature steady: Fluctuations can toughen the meat.
– Use a spray bottle: Spritz the brisket with water or apple juice every hour to keep the surface moist and help develop a nice bark (crust).
– Don’t rush: Low and slow is the mantra for brisket.
– Use a drip pan: Place a pan under the brisket to catch drippings and prevent flare-ups.
Bonus: Simple BBQ Sauce for Brisket
If you want to add a sauce, try mixing brown sugar, ketchup, cider vinegar, mustard, and garlic. Simmer it on the stove and brush it on the brisket during the last hour of cooking or serve on the side.
Mastering how to cook beef brisket on the grill takes patience and practice, but the reward is a tender, smoky, and flavorful meal that will impress your family and friends. Fire up your grill, follow these steps, and enjoy your delicious BBQ brisket!