How Long to Cook Brisket on a Grill for Tender Slices

Grilled brisket is a large beef cut cooked slowly over indirect heat until its connective tissue softens and the meat turns tender enough to slice. Plan on about 10–14 hours on the grill for a 10–12-pound brisket, then give it an hour to rest; the exact time depends on the cut, grill, and weather. This Texas-style barbecue approach uses a simple peppery rub and smoke, with plenty of room for regional and family variations.

Ingredients

1 whole packer beef brisket, 10–12 lb (4.5–5.4 kg), preferably with an even layer of fat
2 tbsp (about 30 g) kosher salt
3 tbsp (21 g) coarsely ground black pepper
1 tbsp (9 g) garlic powder
1 tbsp (7 g) smoked or sweet paprika
2 tbsp (30 g) yellow mustard, optional, to help the rub cling
2–3 fist-size chunks (about 100–150 g) oak or hickory wood, optional
2 cups (475 ml) water for the grill’s drip pan

Instructions

Trim the brisket and mix the rub. Pat the brisket dry. Trim away hard, waxy fat and any thin flaps that would burn, leaving about ¼ inch (6 mm) of fat over the meat where possible. If one end is much thicker, trim or shape it slightly so it cooks more evenly. Combine the salt, pepper, garlic powder, and paprika in a small bowl. Spread the mustard over the brisket in a thin layer, if using, then press the rub onto all sides. Keep the brisket refrigerated until the grill is ready; avoid leaving raw meat at room temperature while you set up.
Set up the grill for indirect heat. Preheat a charcoal or gas grill to hold a steady 225–250°F (107–121°C). On a charcoal grill, bank lit coals to one side and place a drip pan beneath the cooking area on the other side. On a gas grill, light only the burners on one side and position a drip pan under the unlit side. Add the water to the pan and put the wood chunks near the coals or over a lit burner. Use the grill lid and its vents to manage heat; aim for a gentle, clean stream of smoke rather than dense smoke.
Start the brisket over indirect heat. Put the brisket on the cool side of the grill, with the thicker point end facing the heat source. Close the lid and keep the grill between 225 and 250°F (107–121°C). If your grill has hot spots, rotate the brisket once or twice during the cook, but keep the lid closed as much as practical. Replenish charcoal or wood as needed, and check the grill temperature rather than relying on a single time estimate.
Cook until the bark is set. The first stage often takes 4–6 hours. When the outside is a deep brown and no longer rubs off easily, check the internal temperature in the thickest part of the flat, away from fat seams. This commonly happens around 165–175°F (74–79°C), but use the bark’s appearance as well as the reading. The brisket may pause at a temperature for a while; this stall is normal as moisture evaporates from the surface.
Wrap and continue cooking. Wrap the brisket snugly in unwaxed butcher paper or heavy-duty foil once the bark is set. Paper lets the surface stay a little drier; foil holds in more moisture and can soften the bark. Return it to the indirect-heat side, seam-side down. Continue cooking, keeping the grill in its target range, until a probe slides into the flat with little resistance. This is often at 195–205°F (91–96°C), but tenderness matters more than hitting one exact number. A whole brisket usually takes about 10–14 hours on the grill; use 12 hours as a planning estimate, not a guarantee. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest, checked with a food thermometer; brisket is cooked well beyond that minimum here so it becomes tender.
Rest the brisket for 1 hour. Keep the brisket wrapped and let it rest for an hour before slicing. To hold it safely during the rest, place it in an oven set to 150–170°F (66–77°C), or use a well-insulated cooler only if you can confirm it stays above 140°F (60°C). Do not leave it resting at room temperature for several hours. Resting gives the temperature time to settle and makes the meat easier to slice without losing as much juice.
Slice across the grain and serve. Unwrap the brisket over a tray so you can catch the juices. The grain changes direction where the flat meets the point, so separate the two muscles if needed and turn each piece to cut across its own grain. Slice the flat about ¼ inch (6 mm) thick and the fattier point a little thicker. Spoon some collected juices over the slices, and serve while hot.

Tips

Let tenderness set the finish time. Briskets vary in thickness, and grills can fluctuate, so the clock is only a guide. If the meat still feels tight when probed, keep cooking even if it has reached 200°F (93°C); if it feels tender at a slightly lower temperature, it may be ready.
Choose a practical wood substitute. Oak gives a steady, moderate smoke; hickory is stronger. If you cannot find chunks, use a small handful of soaked wood chips in a smoker box or foil packet with holes. No smoking wood is fine too—the brisket will still cook properly, but it will have less smoky flavor.
Manage heat instead of chasing every reading. A brief temperature dip after opening the lid is normal. Make small vent or burner adjustments and avoid repeatedly lifting the lid, which adds time and makes the grill less stable.
Keep the rub simple and the meat chilled before cooking. Paprika can be omitted, and a little ground cumin can replace it for an earthier note. If using a very salty seasoning blend, reduce or skip the added salt. Refrigerate the raw brisket until grill time and wash hands and surfaces after handling it.

Serving Suggestions

Serve sliced brisket with soft rolls or white bread, pickles, sliced onion, and barbecue sauce on the side so the smoke and beef remain the focus. For a fuller meal, add coleslaw, potato salad, baked beans, grilled corn, or a simple green salad. The leaner flat is easy to portion into neat slices, while the richer point is especially good chopped for sandwiches or served in smaller pieces. Keep extra sauce available rather than coating every slice in advance.

Variations

For a Texas-inspired salt-and-pepper finish, use only the salt and black pepper in the rub. Add a teaspoon of cayenne for gentle heat, or use a teaspoon of ground cumin for a warmer, earthier flavor. You can also replace the mustard binder with a light coat of neutral oil; either choice helps the seasoning adhere, and neither should dominate the taste.

A smaller brisket flat can be cooked with the same method, but it may finish sooner and can dry out more easily because it is leaner. Begin checking it early and wrap once the bark is set. If you have a gas grill and no wood, cook over indirect heat as directed and add a smoker box if available; the result will be less smoky, but the temperature and tenderness cues remain the same. For a saucier serving style, warm barbecue sauce separately and offer it at the table rather than pouring it over the brisket during the long cook.

Storage and Reheating

Refrigerate leftover brisket within 2 hours of cooking. Store slices with their collected juices in a shallow airtight container; cooked brisket keeps for 3–4 days in the refrigerator. For longer storage, freeze tightly wrapped portions for about 2–3 months for best quality, and thaw them in the refrigerator rather than on the counter.

Reheat slices covered in a baking dish with a spoonful or two of broth or reserved juices, in a 300°F (149°C) oven until hot throughout. You can also warm small portions gently in a covered skillet with a splash of liquid. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Keep the meat covered while reheating to limit drying, and avoid repeatedly cooling and reheating the same portion.

Frequently Asked Questions

How many hours does brisket take on a grill?

For a 10–12-pound whole brisket, plan on roughly 10–14 hours at 225–250°F (107–121°C), followed by a one-hour rest. A useful planning estimate is about an hour per pound, but that is not a dependable rule: thickness, grill temperature, wrapping, and weather all affect the finish time. Begin checking tenderness before you expect it to be done.

What temperature should the grill be for brisket?

Keep the grill at 225–250°F (107–121°C) with the brisket over indirect heat. A steady low temperature gives the connective tissue time to soften without scorching the outside. A reliable grill thermometer helps because the temperature at the grate can differ from the reading built into the lid.

Should I wrap brisket on the grill?

Wrapping is optional, but it can help the brisket move through the stall and reduce moisture loss during the later part of the cook. Wrap after the bark has set, often around 165–175°F (74–79°C). Butcher paper generally preserves a firmer surface, while foil traps more moisture and may soften the bark.

How do I know when grilled brisket is done?

Check the thickest part of the flat with a thermometer and a thin probe. Brisket is often tender around 195–205°F (91–96°C), but it is ready when the probe slides in with little resistance, like softened butter. If it feels firm, continue cooking and check again later instead of relying on temperature alone.

Can I cook brisket on a gas grill?

Yes. Turn on burners on one side, set the brisket over the unlit side, and use a drip pan to catch fat and help stabilize the cooking environment. Keep the lid closed and adjust the lit burner to maintain 225–250°F (107–121°C). A smoker box or foil packet with wood chips can add smoke, but it is not essential.

Can I cook brisket faster at a higher temperature?

You can raise the grill temperature, but the brisket may cook less evenly and the timing becomes harder to predict. For a first cook, staying near 225–250°F (107–121°C) makes it easier to build bark and monitor tenderness. Do not cut the rest short to make up time; plan extra time because a finished brisket can be held hot more easily than an undercooked one can be hurried.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).