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Place brisket on baking pan. Rub all over with Cowboy Rub. Cover with plastic wrap. Let stand at room temperature 1 hour.
Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Place foil pan under grates on unlit side of grill to catch drippings. Place beef, fat-side up, on unlit side of grill. Close grill.
Grill 6 to 7 hours 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. Cook 30 to 60 minutes longer 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.
Great brisket for all seasons.
Sharon Ross | May 19, 2016
Great for summer!!
Linda Jo Dewey | June 17, 2015
First dont use a gas grill to cook a brisket, use only charcoal , if you dont have a charcoal grill ,,,,,,make friends with someone that does have one.
Joe Coleman | May 04, 2016
I've found that smoking a brisket at a lower temperature (200 degrees) for 1 1/2 to 2 hours a pound makes for the most delicious, fall apart tender brisket. Smoke for the first 4-6 hours adding chips every hour and then put in pan with drippings and cover with foil for the rest of the time.
Cheryl Sommerville | April 27, 2015