Grilled Brisket Recipe

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.



Grilled Texas Style Brisket

This recipe has been adapted from an Emeril Lagasse recipe for this style of brisket.

INGREDIENTS - Texas Style Brisket Rub

  • 1 trimmed brisket flat, 3 to 4 pounds
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika
  • 2 tablespoons onion powder
  • 1 tablespoon black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon hickory smoked salt
  • 1 tablespoon celery salt
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground red pepper


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.

  • 1/4 cup apple juice
  • 1/4 cup beer
  • 1/4 cup vegetable oil
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Texas Style Brisket Rub


Add ingredients to a pint jar and shake until well combined.

Grilling Brisket

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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