Ingredients
1 (3-lb.) flat cut brisket
3 tbsp. onion powder, divided
3 tbsp. garlic powder, divided
3 tbsp. light brown sugar, divided
3 tbsp. mustard powder, divided
3 tbsp. chili powder, divided
Kosher salt
1 c. ketchup
1 tbsp. Worcestershire sauce
1 tsp. apple cider vinegar
Preparation
Step 1Heat grill to 350º. Trim fat cap of brisket so there’s just a thin, even layer. Step 2Combine 2 tablespoons each onion powder, garlic powder, sugar, mustard powder, chili powder, and 2 teaspoons salt in a small bowl. Rub evenly over the entire surface of the meat. Let sit at room temperature, uncovered, for 20 minutes.Step 3Place the brisket fat-cap-side down over a direct flame and cook until spices are browned, about 10 minutes. Flip and grill the other side for about another 10 minutes.Step 4Adjust grill heat to 250º. Move brisket to the grill’s cool zone and close the lid. After 2 hours, insert an instant-read thermometer into the thickest part of the meat. When it reads 180º, transfer the brisket to a large piece of foil and replace it on the grill. Crimp the edges up slightly so it will catch the juices from the meat as it finishes cooking.Step 5Close the grill and continue cooking until the meat reaches 200°, 45 minutes to 1 hour more. Step 6Transfer to a cutting board and tent with aluminum foil. Let rest 30 minutes.Step 7In a medium microwave-safe bowl, combine the ketchup, Worcestershire sauce, remaining tablespoon each onion powder, garlic powder, sugar, mustard powder, chili powder, the apple cider vinegar, and 1 teaspoon salt. Microwave until warm, about 1 minute. Stir in any juices that collected in the foil, if you like.Step 8Slice the meat against the grain and serve with the sauce.
The key to grilling BBQ Brisket is setting up two heat zones on the grill. You’ll start by searing the brisket over a direct flame, which caramelizes the meat. Then, you’ll move it to a burners-off cool zone, where the meat will slowly cook for another few hours. This mimics the temperature environment of a cold smoker and is the key to super tender brisket meat. Hot tip! Don’t throw out any juices that collect in the foil. They’re infused with flavor and are perfect for stirring into your DIY BBQ sauce. Got leftovers? Don’t cut up the extra meat. Refrigerate it in an airtight container for up to 3 days, and slice off one or two servings at a time to keep it juicy.
