Grilled brisket is the perfect centerpiece for casual summer gatherings. The large cut of beef feeds plenty of hungry guests and provides leftovers for days. A mesquite rub provides a rich and smoky flavor that pairs perfectly with summer salads. Slice it up and serve with your favorite BBQ sauce — I like Stubb’s because it’s sugar free — or shred and serve as sandwiches.
Similar to my Hanukkah Brisket, the trick to tender perfection is to maximize the length of time the brisket cooks between 140° and 180°. Allowing the meat to reach room temperature before grilling is key. Pre heating the grill to 500° will sear the meat and seal in valuable juices. Using only 1 burner on the grill provides better temperature control and should easily maintain the perfect range of 275° to 300°. A two-step grilling process that pauses and rests the meat when it reaches an internal temperature of 175° for 30 minutes prolongs the time needed to break collagen down and tenderize the very lean cut.
Assemble the mesquite rub ingredients 
Work mesquite rub into brisket then dry brine overnight 
On unlit side, remove grill rack and place aluminum tray underneath 
Sear at 450° to 500° for two minutes 
Use a thermometer to gauge the temperature, 175° for the first cook 
Pause meat for 30 minutes then return to grill and finish cooking to 190° 
Carve and enjoy!
Ingredients
Beef Brisket
One 6 to 8 pound top cut or second cut brisket
Course crystal sea salt
Rub
1 teaspoon chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons rosemary
1 teaspoon sage
6 teaspoons marjoram
4 teaspoons cumin
4 teaspoons brown sugar
1 teaspoon ground mustard seed
6 tablespoons paprika or smoked paprika
Steps
Day One
Step 1 – Dry Brine
Remove the brisket from packaging, rinse and pat dry with paper towels then place on a shallow, aluminum grilling tray.
Season the meat using French sea salt, pressing hard to grind the coarse salt crystals into the top layer of fat.
Whisk the rub ingredients together in a bowl.
Work the rub onto the brisket, massaging it hard into the meat and top layer of fat.
Refrigerate completely uncovered, preferably on a rack that elevates the meat and provides for air flow.
Day Two
Step 2 – Room Temperature Start
Remove the brisket from the refrigerator and let it reach room temperature, about 1.5 hours
Step 3 – Long Grill
Place the brisket on a large carving board.
Lift up a rack on one side of the grill and place the aluminum foil tray underneath (to catch drippings), and return the rack to its place.
Preheat grill by setting all burners on high until it reaches 450°F to 500°F.
Place brisket uncovered, fat-side up, directly onto the rack above the aluminum tray.
Close the lid and allow the high heat to sear the meat and seal in juices for 2 minutes.
Turn off all the grill’s burners except for 1 furthest from the meat. Set that burner between low and medium, adjust to maintain a grill temperature between 250°F and 300°F.
Close the lid, grilling should take 6 to 8 hours, wait for the brisket temperature to reach 175°F.
Step 4 – Rest
When the meat temperature reaches 175°F, carefully remove it from the grill, setting it on the carving board.
Collect the aluminum foil tray from below the rack.
Place the brisket on the tray and cover with aluminum foil and let it rest for 30 minutes.
Step 5 – Short Grill
Return tray of brisket to the grill on the unlit side, still covered in aluminum foil.
Cook another 30 to 60 minutes longer until internal temperature is 190°F.
Remove brisket from grill and let it rest for 15 minutes.
Enjoy!
Pour pan juices over meat, carve and enjoy!
Feel free to comment, I would love to hear from you