Grilled Glazed Brisket
Grilled Glazed Brisket
Prep Time:
30m
Cook Time:
45m
Servings:
4
Difficulty:
Medium
Succulent, smoky, and irresistibly tender, this Grilled Glazed Brisket is a celebration of classic barbecue craftsmanship elevated with refined culinary precision. Utilizing a 3-pound point cut brisket, this recipe embraces a slow-cooking technique that allows the connective tissues to break down into melt-in-your-mouth perfection. The meat is marinated and basted in a complex glaze—a reduction of beef broth, apple cider vinegar, and Worcestershire sauce, enriched with brown sugar, Dijon mustard, and aromatics like minced garlic and smoked paprika for a deep umami profile and smoky-sweet finish. A touch of cayenne pepper adds heat, balanced by the herbaceous brightness of chopped fresh parsley. Seasoned with salt and cracked black pepper, then expertly grilled to develop a lacquered crust, this brisket is a masterclass in flavor layering, texture control, and the art of the perfect glaze.
Equipment Needed
Grill
Basting Brush
Meat thermometer
Large resealable plastic bag or container
Mixing bowl
Whisk
Aluminum foil
Ingredients
3 lbs beef brisket, point cut
1 cup beef broth
1/2 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/4 cup brown sugar
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 tablespoon smoked paprika
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 cup chopped fresh parsley
Salt to taste
Instructions
Season Brisket liberally with salt.
In a bowl, whisk together beef broth, apple cider vinegar, Worcestershire sauce, brown sugar, Dijon mustard, minced garlic, smoked paprika, black pepper, and cayenne pepper.
Place the brisket in a large resealable plastic bag or container and pour the marinade over it. Ensure brisket is fully submerged. Marinate in the refrigerator for at least 4 hours,
or preferably overnight, turning occasionally.
Preheat grill to medium heat (around 300°F or 150°C).
Remove brisket from marinade, Retain the marinade.
Place brisket on the grill grate, fat-side up. Grill for approximately 3-4 hours, or until the internal temperature reaches 195-205°F (90-96°C)
and a probe inserted into the thickest part meets little resistance. Use a meat thermometer to monitor the temperature. Avoid flare-ups during grilling.
Baste the brisket with any remaining marinade during the last hour of cooking for extra flavor and glazing.
Once the brisket is cooked, remove it from the grill and wrap it tightly in foil. Let it rest for at least 30 minutes before slicing against the grain.
Sprinkle with chopped fresh parsley before serving.
Notes
Marinating the brisket for a longer period (overnight) will result in a more flavorful and tender meat. Adjust the amount of cayenne pepper to your desired level of spiciness. If the brisket is browning too quickly during grilling, lower the heat or move it to a cooler part of the grill. Resting the brisket after cooking allows the juices to redistribute, resulting in a more tender and flavorful result. Serve with your favorite BBQ sides, such as coleslaw, potato salad, or baked beans.