When a brisket is grilled slowly over low heat, the end result is juicy and tender. To retain the maximum level of moisture in your beef brisket, use an indirect heating method. This process allows the thick brisket to cook evenly and without intense heat directly below it, which can ultimately dry the meat out. Indirect heat grilling can also be used to cook other large pieces of meat like roasts and whole chickens.
Step 1
Set up the grill for indirect heat. The hot charcoal should either be piled on one side of the grill, spread around the perimeter, or lined up on either side of the bottom of the grill with the center free of coals.
Step 2
Mix the spices in a bowl, then rub them all over the brisket. Place the brisket in the aluminum pan.
Step 3
Place the pan in the center of the grill, away from direct heat. Cover the grill and cook the brisket for about 6 hours. During the cooking process, add about 10 fresh pieces of charcoal every hour. Use the juices inside the pan to baste the brisket while it is cooking.
Step 4
Remove the pan from the grill and let the brisket rest for at least 15 minutes before slicing it.
Tips and Warnings
- Indirect heat cooking can be done on a propane grill. If you are using a gas grill that has multiple burners, turn on the outside burners, but leave the inside burners off.
Things You'll Need
- Beef brisket
- Kosher salt
- Chili powder
- Sugar
- Black pepper
- Ground cumin
- Charcoal grill
- Disposable aluminum pan
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