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Tonight calls for the spicy taste of Grill Mates® Mesquite Rub. Applied directly to beef brisket before slow cooking, it creates a crisp, tasty crust, locking in juices and mesquite flavor.
Trim fat on brisket to 1/4 inch. Place brisket in baking pan. Rub evenly on both sides with Mesquite Rub. Cover with plastic wrap. Let stand at room temperature 1 hour.
Prepare grill for indirect medium-low heat (250°F to 325°F). Preheat grill by turning all burners to high with lid closed. Turn off burner(s) on one side of the grill. Turn burner on the other side to medium-low. Carefully place foil pan under grates on unlit side of grill to catch drippings. Place beef, fat-side up, on unlit side of grill. Close lid.
Note: To maintain medium-low heat (250°F to 325°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
Grill 6 to 7 hours or until internal temperature of thickest part of beef is 175°F to 180°F. Gently move and turn brisket every 2 to 3 hours. Carefully remove brisket from grill and wrap in foil.
Return beef to grill, placing it back on unlit side. Grill 30 to 60 minutes longer or until internal temperature is 190°F.
Remove beef from grill. Let stand 15 to 20 minutes. Slice and serve with warm pan juices, if desired.