There are two commonly recommended methods for cooking a beef brisket on the grill, one is to season and grill the beef at a low heat, the other is to utilize wood chips to smoke the brisket while it cooks on. Both processes produce a unique flavor in the meat.
To simply grill a beef brisket, most recipes suggest using a dry rub to season the meat prior to cooking. A dry rub seasoning can be prepared at home using spices such as garlic, onion powder, pepper and cayenne. Dry rubs are also available for purchase. Brisket can also be marinated prior to grilling, but this is not required.
Place the meat on a heated grill either wrapped in foil or on a rotisserie. Recipes for grilled brisket recommend keeping the grill temperature steady between 250 and 300 degrees Fahrenheit. The required cook time for a piece of meat varies depending on size and temperature, but a common cook time is between two and five hours.
In order to smoke a beef brisket on the grill, begin by thoroughly seasoning the meat with a dry rub. To prepare a charcoal grill, light the charcoals to heat up the grill. Once the charcoals are hot, add pieces of hickory or mesquite wood to enhance the smoky flavor. When using a gas grill, soak wood chips for half an hour, then drain and place them in an aluminum container on the bottom rack. Place a tray of water beneath the meat to maintain a moist environment and catch any drippings.
Place the brisket on the rack above the wood chips and the pan of water. Grill with the lid closed for approximately one hour per pound or until the meat reaches 190 degrees Fahrenheit. The temperature of the grill should remain between 225 and 250 degrees Fahrenheit.
Allow the brisket to rest prior to thinly slicing and serving.