Classic Southern-Style Grilled Beef Brisket with Smoky Rub
This classic Southern-style grilled beef brisket features a flavorful smoky dry rub that caramelizes beautifully over indirect heat on the grill. Slow-grilled to tender perfection with a crispy bark exterior, this beef brisket recipe captures authentic smoky barbecue flavors ideal for a comforting family dinner.
Ingredients
Check ingredients as you go.
- Dry Rub
- Grilling
Let’s make it
Grilling
Preheat your charcoal grill for indirect cooking to a steady 225°F (about 107°C). Arrange coals to one side and leave the other side free for indirect heat. Soak wood chunks in water for 30 minutes if using for smoke.
Dry Rub
In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to make the smoky dry rub. Mix thoroughly.
Preparation
Pat the beef brisket dry with paper towels. Rub the entire surface generously with the dry rub mixture, pressing it onto the meat evenly. Let it sit at room temperature for 20 minutes while the grill heats up.
Grilling
Place the brisket fat-side up on the indirect heat side of the grill. Add soaked wood chunks to the coals for smoke. Close the lid and maintain a steady temperature of 225°F throughout cooking.
Grilling
Every 45 minutes to 1 hour, open the grill and spritz the brisket surface lightly with water to keep it moist. Continue grilling, maintaining temperature and smoke, for about 6 to 7 hours, or until the internal temperature reaches 195°F to 205°F and the meat is tender.
Resting
Remove the brisket from the grill and wrap it tightly in foil. Let it rest for at least 30 minutes to allow juices to redistribute and the meat to become tender.
Serving
Slice the brisket against the grain into thin slices. Serve immediately, optionally with your favorite barbecue sauce or classic Southern sides.
Tips & notes
Maintain consistent grill temperature to ensure even cooking and smoke flavor. Use a hooked probe thermometer for internal temperature monitoring. Wrapping the brisket after cooking and resting it for 30 minutes allows the juices to redistribute for moist, tender slices.
Saving it for later
Refrigerate leftover brisket in an airtight container within 2 hours of cooking. Use within 3 to 4 days. For longer storage, freeze the meat in freezer-safe containers for up to 3 months.
Reheating
Reheat slices gently in a covered pan on low heat with a splash of beef broth or water to keep moist, until warmed through evenly. Avoid high heat to prevent drying out.
