Mom's BBQ Beef Brisket

This recipe for bbq beef brisket is my own version of my mom's oven barbecued brisket recipe. Instead of oven roasting, I cook mine out on the grill. It's the same general process as Mom's, but I get to hang around outdoors with my buddies drinking beer while smelling the brisket barbecue!

I use a disposable aluminum pan, too, so cleanup is easy. And to make thinks easier, I slice the brisket before placing it in the pan, just so I don't have to suffer through trying to slice a steaming hot hunk of meat!


Me and my buddies prefer spicy brisket to snack on, so my brisket rub includes a couple of hot ingredients.

  • One 5 pound trimmed brisket flat
  • One tablespoon dried onion flakes
  • One tablespoon chili powder
  • One teaspoon garlic powder
  • One teaspoon oregano
  • One teaspoon powdered red pepper
  • One teaspoon chipotle pepper powder (adds some smoky flavor, plus heat)
  • One teaspoon salt
  • One-half teaspoon ground cumin

Combine the dry ingredients, and use the brisket rub to coat all sides of the brisket flat. Rub in well.

Lay the seasoned brisket on your cutting board and carefully slice into 1/4 inch thick slices. Look at the brisket before you start to cut and find the grain direction. It'll be most tender if you cut it across the grain.

As you cut, try to keep the slices together to retain the same general shape as the uncut brisket. Once sliced, slide the brisket off the cutting board into the aluminum pan. Seal the pan with aluminum foil.

Grilling BBQ Beef Brisket

Now just place the pan into your grill, preheated to about 300 degrees. Close the grill and cook the brisket for 3 hours.

How to Barbecue a Brisket

Once the three hours is up ( and the cooler is just about empty!), pull up one corner of the foil and pull out a slice of brisket. Let it cool for a second, then take a bite. Is it tender enough? If so, great! If not, give the brisket another hour or so in the grill.

Now if the brisket was done, don't jump in and start eating it right away. Give it some time to rest first. Leaving it sit for an hour is ideal, but if you can only wait a half hour, so be it. But proper resting makes the grilled brisket a whole lot better.

Once rested, you and your buds can start chowing down. We just eat the slices of brisket with our fingers, dipping the meaty strips into bowls of my homemade sauce. If you want to be more civilized you could makes sandwiches, but where's the fun in that?