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Smoked Brisket with Brown Sugar Dry Rub

Smoked Brisket with Brown Sugar Dry Rub recipe with the step by step process for tender, juicy and flavorful brisket.

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Having smoked brisket on hand is one of our best time saving tips for easy weeknight dinners. It’s perfect for Brisket Stuffed Poblano Peppers, Brisket Baked Potatoes and Brisket Chili.

Sliced brisket on a cutting board.

Smoking a whole brisket is what we do most of the time but on occasion we will do a Smoked Brisket Flat and grind the point to make Brisket Smoked Sausage or Brisket Burgers.

Ingredients Needed

  • Whole Beef Brisket
  • Olive Oil
  • Brown Sugar
  • Granulated Garlic
  • Chili Powder
  • Dried Thyme
  • Kosher Salt
  • Black Pepper
  • Smoked Paprika

Step by Step Directions

Whole brisket seasoned with dry rub ready to grill.
  • STEP 1 Remove brisket from packaging and pat dry with paper towels. 
  • STEP 2 In a bowl, mix brown sugar with garlic, chili powder, thyme, salt, pepper and smoked paprika.
  • STEP 3 Use a sharp knife to pierce brisket all over the meaty side. Drizzle brisket with olive oil rubbing all over the meaty side.  
  • STEP 4 Sprinkle with dry rub, pressing rub down into the meat. 
Whole beef brisket on a grill.
  • STEP 5 Prepare a grill fire to 225° using hickory or pecan for smoke flavor. 
  • STEP 6 Place brisket over indirect fire and cook with the grill closed for about 3 hours or until brisket reaches 165° using a digital meat thermometer.
Smoking a whole brisket on a Big Green Egg grill.
  • STEP 7 Remove the brisket and wrap in either heavy duty aluminum foil or peach butcher paper.
Wrapped brisket on a grill.
  • At this point you can return it to the grill or finish in the oven at 225° for another 4- 5 hours until brisket reaches 205°. 
Brisket on a cutting board with a few slices.
  • STEP 8 Remove from grill and rest about 1 hour before slicing.

Recipe Tips

  • Reserve the drippings from the pan in a bowl or mason jar and store in refrigerator. The fat will rise to the top and can be discarded. Use the drippings to reheat brisket for amazing flavor.
  • Slice brisket as needed for the juiciest, best taste.

How to Store and Reheat

Storage: Wrap brisket in several layers of plastic wrap and a layer of foil and store in the refrigerator up to 3 days. For longer storage, vacuum sealing is best. Store vacuum sealed bags of brisket in the refrigerator up to 7 days or freeze up to 6 months.

Reheat: Sliced or chopped brisket can be placed in a skillet with 1/3 cup of brisket drippings per pound of brisket. Cook over medium heat until heated through. 

Brisket can also be heated with sweet and tangy bbq sauce (1/2 cup sauce for each pound of brisket) in a skillet over medium heat. Shred brisket as it cooks if desired. 

Sliced brisket on a cutting board.

Leftover Smoked Brisket Recipes

Brisket Pizza is a crazy-delicious dinner to make on the grill. A hearty pizza sauce, smoky brisket, melty cheese and sliced tomatoes that beats any take out pizza that we have ever tried.

Brisket Tacos – smoked brisket is mixed with delicious Tex-Mex flavors and served up with your favorite toppings on crunchy corn taco shells. 

Brisket Mac and Cheese is one of the most comforting and delicious dinners you can make. BBQ brisket served over rich and creamy homemade mac and cheese. 

BBQ Brisket Po Boy Sandwiches are always a favorite and probably the most requested lunch or dinner at our house. We love serving ours Memphis style, topped with coleslaw. 

Sliced brisket on a cutting board.

Smoked Brisket seasoned with homemade brown sugar rub is a great recipe to feed a crowd and also makes a great meal prep recipe for easy weeknight meals.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Sliced smoked brisket.
Yield: 20 servings

Smoked Brisket with Brown Sugar Dry Rub

Prep Time: 10 minutes
Cook Time: 8 hours
Additional Time: 1 hour
Total Time: 9 hours 10 minutes

Smoked Brisket with Brown Sugar Dry Rub recipe with the step by step process for tender, juicy and flavorful brisket.

Ingredients

  • whole beef Brisket
  • 1/4 cup olive oil
  • 1/2 cup brown sugar
  • 1/4 cup granulated garlic
  • 1/4 cup black pepper
  • 2 tablespoons kosher salt
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons smoked paprika

Instructions

  1.  Remove brisket from packaging and pat dry with paper towels. 
  2. In a bowl, mix brown sugar with garlic, chili powder, thyme, salt, pepper and smoked paprika.
  3. Use a sharp knife to pierce brisket all over the meaty side. Drizzle brisket with olive oil rubbing all over the meaty side.  
  4. Prepare a grill fire to 225° using hickory or pecan for smoke flavor. 
  5.  Sprinkle with dry rub, pressing rub down into the meat. 
  6. Place brisket over indirect fire and cook with the grill closed for about 3 hours or until brisket reaches 165° using a digital meat thermometer.
  7. Remove the brisket and wrap in either heavy duty aluminum foil or peach butcher paper. At this point you can return it to the grill or finish in the oven at 225° for another 4- 5 hours until brisket reaches 205°. 
  8. Remove from grill and rest about 1 hour before slicing.
  9. Reserve drippings from brisket in a covered bowl or mason jar. Discard fat and use juices to reheat brisket as needed.

Notes

Storage: Wrap brisket in several layers of plastic wrap and a layer of foil and store in the refrigerator up to 3 days. For longer storage, vacuum sealing is best. Store vacuum sealed bags of brisket in the refrigerator up to 7 days or freeze up to 6 months.

Reheat: Sliced or chopped brisket can be placed in a skillet with ⅓ cup of brisket drippings per pound of brisket. Cook over medium heat until heated through. 

Brisket can also be heated with sweet and tangy bbq sauce (½ cup sauce for each pound of brisket) in a skillet over medium heat. Shred brisket as it cooks if desired. 

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 64Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 388mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 2g

Nutritional information is estimated and may not be accurate.

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3 Comments

  1. What are the portions for each of the ingredients? I would live to use these but don’t know how much to use! Thank You!

  2. ALthough this is an easy way to make brisket, it won’t produce the absolute best brisket.

    To produce the best brisket, you need to truly smoke it at 225 degrees until an internal temp of 165 or so is reached, this will help render some of the fat, AND develop the bark on the outside. Wrap in butcher paper, this will maintain the bark, wrapping in foil ends up steaming the brisket, and the bark layer is severely softened.

    once wrapped, return to smoker, cook at 250 until an internal temp of 203 is reached…also, the thermometer probe should slide into the brisket as if it was being inserted into softened butter.

    remove from smoker, put in a cooler, cover with a towel and let rest for 1-2 hours before slicing.

    Also, if using a whole brisket, there will be large fat deposits that MUST BE TRIMMED prior to cooking, as they will NOT render during the cooking process, resulting in a product with huge seams of fat that are totally inedible.