Brisket is a cut of beef that comes from the animal’s lower chest. It’s a strong muscle full of connective tissue, which means it requires a long braising to break everything down. After a long marinade and a good sear, let your brisket cook low and slow on a closed grill for several hours, then serve it with your favourite barbecue sauce.

Yield: Serves 12.



  • 2 tbsp chili powder
  • 2 tbsp ground cumin
  • 2 tbsp smoked paprika
  • 2 tbsp kosher salt
  • 2 tbsp freshly ground pepper
  • 2 tbsp granulated sugar
  • 2 tbsp packed golden brown sugar
  • 1 tsp cayenne pepper
  • 4 lb (2 kg) boneless beef brisket, fat trimmed
  • Kosher salt*


  1. To prepare rub, combine chili powder, cumin, paprika, 2 tbsp salt, pepper, sugar, brown sugar and cayenne pepper. Spread rub all over beef. Place beef in an extra-large heavy zip-lock plastic bag. Seal bag and place on a tray. Refrigerate for 8 hours.
  2. Preheat natural gas barbecue on medium-high heat for 10 - 15 minutes. Remove beef from bag. Sprinkle with additional salt. Sear beef on both sides, about 5 - 7 minutes per side.
  3. Meanwhile, place a rack in a roasting pan or foil roasting pan and pour in 1/2 inch of water. Transfer beef to rack in pan. Cover pan with foil.
  4. Turn barbecue control down to low heat or a setting that maintains a temperature of about 300°F. Place pan on barbecue grid. With lid down, roast beef, rotating pan every 30 minutes and adding additional water as needed to maintain 1/2 inch in pan, until tender, about 3 1/2 - 4 hours. Let stand for 5 minutes before slicing.
Nutritional analysis per serving:

222 calories, 9.4 g fat, 26.9 g protein, 6.8 g carbohydrate, 1.3 g fibre, 1047 mg sodium

*Ingredient not included in nutritional analysis.


Beef brisket is a cut of beef that may not be readily available at regular grocery stores. Ask your store’s butcher about availability or look for it at specialty butcher shops.