How To Grill A Brisket Flat Recipes

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HOW TO GRILL BRISKET



How to Grill Brisket image

A basic method for how to grill brisket on a gas grill.

Provided by Foodtastic Mom

Categories     Main Course

Time 5h

Number Of Ingredients 9

1 3 - pound brisket
1 tbsp sugar
2 tsp salt
1 tsp sweet paprika
1/2 tsp onion powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 grill safe foil pans
2 cups hickory wood chips

Steps:

  • Whisk together the sugar, salt, paprika, onion powder, black pepper and cayenne pepper. Rub the outside of the brisket evenly with the rub. Allow the rubbed brisket to sit on a cutting board on the counter for 30 minutes.
  • Pour the wood chips in one of the foil pans and add enough water to just cover the chips. Cover with foil and cut slits in the foil to allow smoke to escape.
  • Light your grill and scrape the grates clean.
  • Turn the burners on one half of the grill off. Keep the burners on the other half set to LOW heat.
  • Place the brisket directly on the lit side of the grill, fatty side up and grill for about 5 minutes. Turn the brisket over and grill for 5 minutes more.
  • Place the brisket into the remaining, clean foil pan (fat side up) and move it to the unlit side of the grill. Place the covered foil pan with the wood chips in it on the lit side of the grill and close the grill.
  • Allow the brisket to cook for approximately three hours. You want your grill temperature to remain at about 300 degrees which can be achieved by adjusting the grill vents. With my gas grill keeping one side lit on low and one side off, plus opening the vents, kept it at this temperature.
  • In about the final 30 minutes of grilling time, turn the brisket over so the fat side is down next to the foil and baste the non-fatty side of the brisket with your favorite barbecue sauce. I have linked to my favorite barbecue sauce in this post if you would like the recipe for Apple Butter Barbecue Sauce.
  • Remove the brisket from the grill and baste again. Allow to rest on a cutting board for 10 minutes before slicing and serving.

GRILLED BRISKET WITH SLOW-COOKED TASTE



Grilled Brisket With Slow-Cooked Taste image

If you are not up to smoking a full-sized brisket, our slow-grilled brisket recipe is a great alternative. Use your grill's rotisserie or foil pan.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 5h30m

Yield 8

Number Of Ingredients 17

1 (5-pound) brisket
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
2 tablespoons cayenne pepper (use less or omit if preferred)
2 tablespoons paprika
For the Basting Sauce:
1 stick of butter
1 large onion ( chopped )
6 cloves garlic (minced)
1 cup water
1/3 cup cider vinegar
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
Salt and pepper to taste
7 ounces of beer

Steps:

  • Gather the ingredients.
  • Trim excess fat from brisket.
  • Season with garlic powder, onion powder, black pepper, cayenne, and paprika.
  • Place on the rotisserie and put on a preheated grill. Prop the lid a little and let cook.
  • Meanwhile, prepare the sauce. Melt butter in a saucepan and sauté onion and garlic for about 5 minutes.
  • Add water, cider vinegar, brown sugar, Worcestershire sauce, chili powder, and a little salt and pepper to taste. Let simmer for 10 to 15 minutes. Add beer.
  • Baste over brisket about every 30 minutes. Cook brisket over low heat for about 4 to 5 hours.
  • Remove brisket from grill and slice thinly.
  • Serve with your favorite sides and enjoy!

Nutrition Facts : Calories 984 kcal, Carbohydrate 12 g, Cholesterol 331 mg, Fiber 2 g, Protein 84 g, SaturatedFat 28 g, Sodium 296 mg, Sugar 4 g, Fat 64 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

SMOKED BRISKET FLAT



Smoked Brisket Flat image

Smoked Brisket Flat is seasoned with a simple Texas-style method, but results in big flavor. The smoking method creates a moist smoked brisket that is ideal for slicing.

Provided by Saffron Hodgson

Categories     Dinner     Main Dish

Time 8h15m

Number Of Ingredients 10

1 brisket flat
2 tablespoons Worcestershire sauce
2 tablespoons sea or kosher salt
2 tablespoons black pepper
2 tablespoons fine raw sugar ((or brown sugar))
1 tablespoon paprika
1/2 tablespoon ground chili or cayenne (optional, for heat)
1/4 cup cup butter
2 tablespoons brown sugar
1/2 cup beef stock

Steps:

  • Trim the brisket flat of any odd parts or excessive fat or silver skin. Keep the layer of fat on the bottom, but make sure it is of an even thickness.Note: When buying just the flat often it has already been heavily trimmed including removing the fat from the bottom, this is fine.

Nutrition Facts : Calories 515 kcal, Carbohydrate 11 g, Protein 63 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 187 mg, Sodium 2680 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 11 g, ServingSize 1 serving

OKLAHOMA JOE'S SMOKED BRISKET FLAT



Oklahoma Joe's Smoked Brisket Flat image

Provided by Food Network

Categories     main-dish

Time 7h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup kosher salt
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Spanish paprika
2 tablespoons chili powder
1 tablespoon celery salt
1 tablespoon lemon pepper
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
1 (5 to 8 pound) beef brisket (flat cut)
4 cups oak or hickory wood chips, soaked in water for 30 minutes, drained
1 cup apple juice
1 1/2 cups your favorite BBQ sauce, for serving

Steps:

  • Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
  • The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.
  • When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.
  • Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.
  • When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.

SMOKED BRISKET RECIPE - TRAEGER GRILLS®



Smoked Brisket Recipe - Traeger Grills® image

Learn how to smoke an amazing beef brisket with this simple and easy recipe. Give your meat the smoke treatment it deserves on a wood pellet grill.

Provided by Traeger Kitchen

Categories     Beef

Number Of Ingredients 8

garlic powder
onion powder
paprika
chile powder
Jacobsen Salt or kosher salt
coarse ground black pepper, divided
(12-14 lb) whole packer brisket, trimmed
beef broth

Steps:

  • When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
  • For the Rub: Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl.
  • Season the brisket on all sides with the rub.
  • Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160℉, about 5 to 6 hours. When brisket reaches internal temperature of 160℉, remove from grill.
  • Double wrap meat in aluminum foil and add the beef broth to the foil packet. Return brisket to grill and cook until it reaches an internal temperature of 204℉, about 3 hours more.
  • Once finished, remove from grill, unwrap from foil and let rest for 15 minutes. Slice against the grain and serve.

BBQ BEEF BRISKET



BBQ Beef Brisket image

Categories     Main Course

Time 6h30m

Number Of Ingredients 12

1 beef brisket flat, (5-6 pounds)
1 cup beef broth
1 tbsp. beef bouillon base (this paste is found in grocery stores, with the soup stock)
0.25 tsp. oregano
0.5 tbsp. black pepper
0.5 tbsp. onion powder
0.5 tbsp. paprika
0.5 tbsp. salt
0.5 tbsp. sugar
0.75 tsp. garlic powder
0.125 tsp. ground coriander
Kingsford® Charcoal with Hickory

Steps:

  • Build a charcoal fire with Kingsford® Charcoal with Hickory for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
  • Cover the entire brisket with the beef bouillon paste. In a small bowl, mix the dry rub ingredients and coat the brisket with the dry rub. When the cooker reaches 225°F, place the beef brisket on the void side of the grill and close the lid. Cook for 4 hours until the internal temperature of the brisket reaches 160 to 170°F.
  • Remove the brisket from the grill and place in a shallow baking dish or disposable aluminum pan. Pour 1 cup of beef broth over the brisket and cover the pan with aluminum foil. Place the baking dish in the cooker for an additional 1-2 hours, until the internal temperature of the brisket reaches 185°F.
  • Remove the baking dish from the grill and let the meat rest undisturbed for 20-30 minutes. Slice the brisket across the grain and serve.
  • Hickory is the wood of choice for many Texans, where beef brisket reigns supreme.

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