Slow & Low Smokin’ Texas BBQ Brisket

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  • 1 package McCormick® Grill Mates® Slow & Low Smokin’ Texas BBQ Rub
  • 4 pounds beef, such as brisket or chuck roast (2-inch thick)


  1. Rub Seasoning over beef.
  2. Place beef, fat side up, in 13×9-inch foil pan.
  3. Cover with foil.
  4. Refrigerate overnight.
  5. Prepare grill for indirect medium-low heat (275°F to 300°F).
  6. Preheat grill by turning all burners to high.
  7. Turn burner on 1 side to medium-high.
  8. Turn off burner(s) on other side.
  9. Place covered beef in pan on unlit side of grill.
  10. Close grill. Grill 2 1/2 to 3 hours or until internal temperature of thickest part of beef is 180ºF to 185ºF.
  11. Carefully remove pan from grill.
  12. Return beef to grill, placing it directly on unlit side.
  13. Cook 30 minutes longer or until beef forms a crust and internal temperature is 190ºF to 200ºF.
  14. Remove beef from grill.
  15. Let stand 10 minutes.
  16. Slice and serve with warm pan juices, if desired.
  17. Note: To maintain medium-low heat (275°F to 300°F), keep lid closed and adjust lit burner as necessary.
  18. Directions were developed using a gas grill.
  19. Grills vary; cooking time is approximate.
  20. Sweet ‘n Smoky Brisket: Brush 1/2 cup of your favorite barbecue sauce on brisket during last 10 minutes of cooking.
  21. Oven Directions: Season and refrigerate brisket as directed.
  22. Bake, covered, in preheated 300ºF oven 2 hours.
  23. Remove foil.
  24. Bake 1 to 1 1/2 hour longer or until meat is tender.
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