This Easy BBQ Beef Brisket recipe is so delicious & the perfect grilling recipe to enjoy all summer long. Add to a sandwich or enjoy with grilled corn. YUM!
We love grilling season. As soon as the snow melts the BBQ gets pulled out of the shed & it’s time to make some super delicious food. It’s a good thing too because it seems like summer is just never going to happen here this year. So we are at least getting our summer flavors with all the recipes we are making on the grill, like this super incredibly delicious Easy BBQ Beef Brisket. So juicy, so tender & everything I want to be eating this time of year.
Easy BBQ Beef Brisket
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Just get your spices ready & rub them in there real good. Then smoke over indirect heat for a good long while, like 6 hours at least. I know, I know- it’s hard to wait. But let me tell you, it’s so worth it. I mean it when I say indirect heat too. You don’t want this thing charred to a crisp. You want that gentle smoke to cook it slowly, which gives it that texture that pretty much melts in your mouth. Oh man, now I want some more. Note- we actually use our gas grill for this more often than the smoker. Just light one side of your grill & place your wood chips near but on the other side that’s not lit. Watch closely so that the wood doesn’t catch fire. You want the smokiness & smoldering, not flame. Your meat will go over the unlit side.
Easy BBQ Beef Brisket
- 6-8 pound boneless, flat cut beef brisket
- 2 tbsp sea salt
- 3 tbsp brown sugar
- 1 tbsp chili powder
- 1 tbsp paprika
- 2 tsp dried thyme
- 1 tbsp dried mustard
- 2 tbsp granulated garlic
- 1tbsp onion powder
- 1 tbsp minced garlic
- ¼ cup teriyaki sauce
- **Wood Chips
- In a small bowl, mix the salt, brown sugar, & all remaining spices except the minced garlic until well combined.
- Rub the spice blend over the entire surface of the brisket
- Top with minced garlic
- Soak your wood chips
- Get your charcoal going in a chimney first
- Once the heat gets into the smoking zone - 250-300 degrees - it's time to add your brisket & wood chips to the smoker
- Cover & leave it! Now focus on temperature control. Try to keep your smoker at 230-275 degrees. Watch for about 6 hours.
- The ideal temperature of a properly smoked brisket is 195°F (keep in mind that the internal temp of the brisket can increase by 10 degrees even after it’s been removed from the grill.)
- Stick a small fork in the brisket, and if it twists easily in the meat, it’s done.
I bet you can’t wait to dive in! I know I’m drooling just looking at this right now!
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Looking for more great recipes to enjoy with this super tasty dinner?
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