Recipes / Direct Heat BBQ Brisket

Direct Heat BBQ Brisket

Direct Heat BBQ

Jul 08, 21

Direct Heat BBQ Brisket

Direct Heat BBQ Brisket

Cook Time: > 10 HRS
Print Recipe
Print Recipe


Today I smoked a beef brisket on the Mini Chudbox for the direct heat barbecue flavor.


  • 1 brisket, trimmed
  • 2 parts 16-mesh black pepper
  • 1 part kosher salt
  • 1/2 part granulated garlic
  • Tallow (for drizzling)


-Begin by trimming the brisket, removing any excess silver skin. For a detailed lesson on trimming brisket, refer to the "How to Trim a Brisket" episode.

-Prepare the rub by combining 2 parts 16-mesh black pepper, 1 part kosher salt, and 1/2 part granulated garlic. Generously coat all sides of the brisket with the rub.

-Preheat your grill to a temperature between 250 degrees to 300 degrees Fahrenheit (120-150 degrees Celsius) for the entire cooking process.

-Place the seasoned brisket directly on the grill grates, fat side down, over direct heat.

-Cook the brisket on the direct heat for approximately 4 hours.

-After 4 hours, flip the brisket and continue cooking for a couple more hours.

-Check the internal temperature of the brisket using a meat thermometer. When it reaches 190 degrees Fahrenheit (88 degrees Celsius), it is ready to be pulled off the grill.

-Remove the brisket from the grill and drizzle the brisket with tallow to enhance the flavor and moisture.

-wrap it tightly in butcher paper. This will help soften the bark and continue the cooking process.

-Place the wrapped brisket on a sheet tray with a wire rack and transfer it to a preheated oven set at 180 degrees Fahrenheit (80 degrees Celsius). 

-Allow the brisket to rest in the oven overnight or for 12-15 hours.

Once the resting period is complete, remove the brisket from the oven. It should feel tender and have a good jiggle to it.

-Unwrap the brisket and slice it to your desired thickness.

-Dive in!

Note: This recipe follows a hot and fast brisket cooking method. Please ensure that you follow appropriate food safety guidelines and adjust cooking times based on the size and thickness of your brisket.

Brad author info

Hi, I'm Brad

"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"

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