Normally, brisket is cooked low and slow, but this grilled brisket recipe is a little quicker. Cooked with charcoal using the indirect grilling method, the brisket gets added flavor from high temperature searing.
And unlike most bbq brisket recipes, calling for a final internal temperature of between 180-200 degrees, this brisket is removed from the grill when it reaches a medium level of doneness - 140-145 degrees.
This recipe has been adapted from an Emeril Lagasse recipe for this style of brisket.
INGREDIENTS - Texas Style Brisket Rub
Combine dry ingredients, breaking up all brown sugar lumps. Makes 3/4 of a cup of brisket rub.
Season the brisket flat with a generous amount of rub mix, 3 to 4 tablespoons per side. Let the seasoned brisket warm up to room temperature.
INGREDIENTS - Brisket Mop Sauce
Mopping sauce is used to baste the brisket a few times as it grills.
Add ingredients to a pint jar and shake until well combined.
Preheat your charcoal kettle, set up for indirect grilling. Place
brisket on the grate and grill, covered, for 1 to 1-1/2 hours, or until
internal temperature reaches 140-145 degrees.
Allow your Texas style grilled brisket to rest for 20 to 30 minutes before slicing thin, across the grain, to serve, topped with your favorite barbecue sauce recipes.
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