We live in “Cow County” Texas, so therefore we are always looking for new techniques to cook beef brisket. We have really enjoyed our Masterbuilt grill, which does smoking as well as charcoal grilling. After researching a bunch of techniques, this recipe has been our best yet for beef brisket on Masterbuilt Grill. It involves injecting the meat with broth, applying a seasoning rub, allowing it to marinate, then a long cook time with rest.

Beef Brisket On Masterbuilt Grill.

Beef Brisket On Masterbuilt Grill Ingredients

1 Beef Brisket (approx. 12-18 pounds)

Seasonings: Garlic Powder, Salt, Pepper, Spice Rub of choice

Injecting Broth: Bring the following ingredients to a simmer in a small sauce pan stirring to combine:

  • 2 Cups Beef Broth
  • 1 TBS garlic powder
  • 2 TBS Soy Sauce
  • 2 TBS Worcestershire Sauce
  • 1 TBS Brown Sugar

Step 1 Beef Brisket On Masterbuilt Grill: Trim Meat

My husband prefers a lean piece of meat, so we trimmed a good amount of the fat, some people leave a lot of fat. It is up to you. There are a lot of different techniques.

Trimming.

Step 2: Inject Meat

We used a meat injector to inject the meat with the broth described above, this step helps keep the meat moist during the long cooking process.

Inject.

Step 3: Apply Rub

Apply your rub of choice, we used a combination of salt, pepper, garlic powder, and a spice rub. Some people only use salt and pepper.

Seasoning.

Step 4: Allow To Marinate

At this point, we put it in the fridge wrapped in aluminum foil until it was time to grill. We decided to try cooking it throughout the night. We put it in the fridge at around 2pm, and started cooking at midnight.

Marinate.

Step 5: Grill!

Now it’s time to grill, my husband did the grilling process. He took the meat out of the aluminum foil and placed it directly on the pre-heated grill. He used charcoal and woodchips and set the grill to 225 degrees Fahrenheit. This was at around midnight. The grill has an app for his phone, so we could hear if anything was alarming while it cooked. He said in the morning it was almost out of charcoal and woodchips, but he was able to refill it in time.

In the morning, we placed the meat back into the aluminum foil wrapping and let it cook until noon. Once the internal temperature read 195 degrees Fahrenheit, we took it off the grill and let it rest in a cooler for about an hour before slicing. He also likes to keep a pan of liquid in the grill during the cooking process.

If you are interested in more details about the grilling process, just let me know in the comments below, I can do an additional post. Also don’t forget to tag me on Instagram #xoxotinadesign with your brisket, I would love to see it!

Thanks for stopping by!

xoxo, Tina

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