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Beef brisket

Beef Brisket

04/15/2026|by Jason Klein

Beef Brisket takes center stage as temperatures climb and the grill becomes the place everyone gathers. Longer days call for slower cooks, and brisket answers with rich flavor and tender results when given the time it deserves. With a TrueFlame grill and smoker tray or basket, you can hold steady heat for hours, allowing the meat to break down gradually while building a deep, flavorful crust.

This recipe, developed with Johan Magnusson of Big Swede BBQ, keeps the focus on balance—smoke, seasoning, and patience working together without overcomplicating the process. A properly trimmed brisket, coated with bold rubs, slowly takes on smoke while the exterior forms that sought-after bark. As the cook progresses, each stage has a purpose, from the first hours of low heat to the final rest that locks in moisture and texture.

Cooking brisket outdoors invites special moments and relaxation. The grill stays warm for hours, drawing people outside and keeping everyone close without the frantic pace of the kitchen. Each check of the grill builds anticipation as the aroma deepens and the bark begins to form. Time spent outside feels refreshingly needed, whether you’re adjusting vents or simply enjoying the moment. By the time it’s ready to slice, the experience carries just as much weight as the meal itself.

For more food inspiration, follow Johan Magnusson on social media and explore his award-winning rubs and cookbook at Big Swede BBQ.

Beef Brisket Ingredients

  • Large Beef Brisket Prime
  • Beef Stock
  • Soy Sauce
  • Worcestershire sauce
  • Yellow mustard
  • Big Swede BBQ Badass Beef Boost
  • Butcher BBQ Prime Brisket Injection
  • BBQ Sauce

Beef Brisket Directions

  1. Start by mixing the BBQ injection. Mix a couple of cups of a good beef stock with a tablespoon of Soy Sauce and Worcestershire sauce. Add one cup of the Butcher BBQ Prime Brisket injection and two tablespoons of your favorite BBQ beef rub. Heat and stir until completely dissolved. Taste and add more injection if needed. It should be quite salty but very flavorful.
  2. Start trimming the brisket. I like to start with separating the flat and the point. The flat is the leaner part that I slice, and the point is the much fattier one, and it is great for burnt ends. Keep trimming by removing any excess fat on the flat and the point.
  3. Rub both pieces with yellow mustard, then sprinkle on the BBQ Rub of your choice. When cooking at home, I use two layers: the first is Peppered Cow by Simply Marvelous (light), and the second is Beef Rub by The Slabs (generous). I like to gently massage the rub into the meat. The last step of the preparation process before the meat marinates overnight is to inject the brisket. Inject the brisket throughout (one injection per inch of brisket). Wrap in Cling Wrap and keep refrigerated overnight.
  4. Fire up the grill. I like to keep the temperature around 235 F (113 C). I prefer to use oak lump charcoal and then add apple and hickory wood chunks to the pit. If you want a stronger smoke flavor, feel free to use mesquite. BBQ is all about personal preference.
  5. Make sure that you have an aluminum pan underneath the meat when you start cooking to collect all the drippings. These drippings will be used later for flavoring the brisket slices and the burnt ends.
  6. Place the brisket on the grill and smoke for six hours. Turn the brisket over, apply a light dusting of BBQ rub, and cook for another 2 hours, or until the meat's internal temperature reaches 170 F. During the first 2 hours, add wood chunks for smoke flavor.
  7. Remove brisket from the grill. Lay the brisket (flat and point separately) on some heavy-duty aluminum foil. Pour some of the drippings on the brisket and wrap it tightly. Return the brisket to the grill and cook until the internal temperature reaches 200.
  8. The remaining drippings should be refrigerated. It will cause the fat to rise and harden. After 40 minutes, you should be able to easily scrape all the fat from the drippings. Filter through a sieve. What you have left is liquid gold - the au jus will be packed with flavors, and we will use it to enhance both the sliced brisket and the burnt ends.
  9. When the temperature reaches 200, remove the brisket from the foil and pour the accumulated juices into a cup. Put in the fridge or a cooler to separate the fat (see above). Allow the meat to release its steam, otherwise the brisket might overcook during its resting phase.
  10. Wrap the flat again in heavy-duty foil, place the meat in an empty cooler, and let it rest for another two hours or so. While we wait for the flat to rest, use the point to make burnt ends. Slice the point into 3/4-inch cubes and place them in another aluminum pan. Toss with some more BBQ spices, a BBQ sauce of your liking, and your separated drippings. Put back into the grill for another hour, stirring every 15 minutes (cover with foil).
  11. When the flat is done resting, quickly heat some au jus (separated from the fat). Slice the brisket perpendicular to the grain. Brush or dip each slice in the hot au jus. Fan slices on a platter and place some burnt ends around the edges. Serve and enjoy.

 

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com