Super Easy No Fail Brisket on the Grill

If you think brisket is hard to cook, think again.  It’s super easy and with my no fail recipe, you’ll have a tasty peice of meat to serve at the next summer party! My brother-in-law actually cooked the one below.  I just stood around taking pictures and a laughing at his sticking the garlic in the meat technique.  With that said, lets begin…….


  • 1 Brisket
  • Your choice of seasoning
  • Garlic Cloves (optional)

You’ll also need some foil.


Pat your seasoning into your brisket.  This part is optional: Slice a small hole in the gut of the brisket and shove a piece of garlic clove in there for added flavor.  Now head out and throw onto the grill and sear on both sides for about 15-20 minutes.  Take the brisket off and wrap in foil.  You can add lemons or something at this point for more added flavor.  Perhaps some liquid smoke?  Now put the brisket back onto the grill wrapped in foil and let cook smoke for a few hours. Depending on the grill temperature, I’d say about 4-6 hrs.  That’s it!  Super duper easy and super duper good!!!

Now this is where you wrap in foil and stuff.  Why don’t I have a picture?  Because I took a nap.  That don’t happen very often either!

Join The Discussion




  1. 1

    Jenn says

    It looks so good, I love it on the grill!

  2. 2

    Nan says

    Sounds good – way too easy, but good…but after you wrap it in foil then what? Do you leave it on the grill or put it in the oven – did I miss the rest of the recipe?!? Thanks!

  3. 3

    Lori says

    You put it back on the grill for about 4-6 hours depending on your grill temperature. It’s in the post;)

    And it is easy!

  4. 4

    Kayce says

    I love brisket! My husband usually does the grilling so while he’s gone with the Army I am stuck without my favorite meat, I plan on trying this recipe this weekend with my girl friends!!

  5. 5

    Angela says

    There is nothing like a good brisket during the summer…looks delicious!

    Angelas last blog post..Becoming Like Ruth

  6. 6

    Spartan says

    My brisket was literally falling apart! I seared the non-fat side first with the grill on high for 10 minutes with the grill cover closed. This put a nice char on the meat and also put some heat into the fat side too. I flipped the brisket and continued with the grill closed. Unfortunately, a few minutes of that resulted in the brisket fat causing a fire in the grill! Luckily, I caught it in time and it put a nice char on the fat! I added more rub and liquid smoke to both sides, wrapped it twice in heavy foil and put it back on the grill. I used an electronic temperature probe and hung it from the small bun toasting rack above the grates so that the probe tip was just to the left of the foil package, and adjusted the grill lid and burners to maintain a temperature between 260 and 280 F and set a timer for 4 hours, checking on things every hour or so. It was difficult to get my gas grill to go to that low of a temperature. I had to use a turkey rack to hold the grill lid open and I could only have 2 burners both on low. Otherwise it would get too hot. I probably could have taken it off after 3 hours and it would have been tender and easy to slice. However, after 4 hours, you could pull it apart with your fork and boy was it good! This is a good recipe to experiment with! Thanks!

  7. 7

    Laura says

    I ll try this tomorrow with out my husband and is how easy it is??? Ill let you and send pics. It looks easy. thank you