Southern-Style Smoky Grilled Beef Brisket with Spicy Rub
This southern-style smoky grilled beef brisket features a richly spiced dry rub and slow grilling to achieve tender, flavorful meat with a deep bark and smoky aroma. Served sliced with classic southern sides and barbecue sauce optional for added heat.
Ingredients
Check ingredients as you go.
- Main
- Rub
- Main
- Grilling Equipment
- Serving
Let’s make it
Rub
Prepare the dry rub by combining smoked paprika, brown sugar, kosher salt, black pepper, cayenne pepper, garlic powder, onion powder, and chili powder in a bowl. Mix thoroughly.
Main
Pat the beef brisket dry with paper towels. Lightly coat the entire surface of the brisket with vegetable oil to help the rub adhere.
Main
Generously apply the prepared dry rub all over the brisket, pressing it into the meat to ensure good coverage. Wrap in plastic and refrigerate for 12 hours or overnight to marinate and absorb flavors.
Grilling
Prepare your charcoal grill for indirect heat grilling by arranging charcoal briquettes on one side to create a heat zone and on the other side keep empty for indirect cooking. Add smoking wood chunks to the hot coals for smoke.
Grilling
Light the charcoal and bring the grill temperature to a steady 110-120°C (230-250°F). Place the brisket on the side without direct heat, fat side up, to allow the fat to baste the meat while smoking.
Grilling
Close the grill lid and smoke the brisket for approximately 6 to 8 hours, maintaining consistent temperature. Add charcoal and wood chunks as needed to maintain heat and smoke.
Grilling
Monitor internal temperature using a meat thermometer; the brisket is done when it reaches about 93°C (200°F) in the thickest part and feels tender to a probe or fork.
Rest
Remove the brisket from the grill and wrap it tightly in foil, then let it rest in a cooler or warm place for at least 1 hour to allow juices to redistribute and meat to become more tender.
Serving
After resting, unwrap and slice the brisket against the grain into thin slices. Serve hot with barbecue sauce on the side as desired along with traditional southern sides.
Tips & notes
Maintain a consistent low and slow temperature between 110-120°C (230-250°F) during grilling for tender brisket. Use a good quality meat thermometer to check internal temperatures and to avoid overcooking. Allowing the brisket to rest wrapped in foil is essential to lock in moisture and flavor.
Saving it for later
Refrigerate leftover sliced brisket in an airtight container within 2 hours of cooking. Consume within 3-4 days for best quality. It can also be frozen wrapped tightly in freezer-safe packaging for up to 3 months. Thaw in refrigerator before reheating.
Reheating
Reheat sliced brisket gently in a covered pan with added beef broth or water over low heat to retain moisture. Alternatively, reheat in a microwave covered with a damp paper towel to prevent drying out. Heat until internal temperature reaches at least 74°C (165°F).
