Beef

Rotisserie Grilled Brisket

  • Preparation
    90 Minutes
  • Cook Time
    4-5 Hours
  • Serves
    8
  • Difficulty
    7/10
Behind the Recipe

Making Tender Out of Tough

There’s something elusive about making great beef brisket on a gas grill, and maybe that’s why we’re so obsessed with this recipe. Brisket is one of the toughest cuts of meat to master because it’s the ultimate low and slow dish, usually slow cooked on a smoker grill. But that doesn’t mean you can’t make one helluva juicy brisket on your Nexgrill gas grill. 

Like many cuts of meat, the secret to brisket success is applying even, consistent heat. That’s why this recipe for rotisserie grilled brisket is a no-brainer. The spinning rotisserie will continue exposing all sides of your brisket to low heat, slowly rendering the fatty tissue into flavorful juice that permeates the surface and tenderizes the meat within. And if you want to add a touch of smoke, you can always bring a smoker box with your favorite flavor of wood chips into the mix. 

Just be sure to invite a friend over. This recipe takes hours to cook, which means plenty of quality time around the grill, connecting with those close to you. And once the brisket is done, your serving options are as open as the sky above. Slice it up for sandwiches. Fold it into a quesadilla with jalapeno jack cheese. Add it to a stew. Top off a baked potato. Put it on a pizza for goodness sake. Or keep it simple, and enjoy it straight up. With this rotisserie grilled brisket recipe, you simply can’t go wrong.

Rotisserie Grilled Brisket

Beef

Rotisserie Grilled Brisket

  • Preparation
    90 Minutes
  • Cook Time
    4-5 Hours
  • Serves
    8
  • Difficulty
    7/10

Ingredients

Ingredients

  • 5 lb. beef brisket
  • 2 Tbsp. garlic powder
  • 2 Tbsp. onion powder
  • 2 Tbsp. black pepper
  • 2 Tbsp. cayenne pepper (increase or decrease based on tastes)
  • 2 Tbsp. paprika
  • 1 stick of butter, unsalted 
  • 1 large onion (chopped)
  • 6 cloves garlic (minced) 
  • 1 cup water 
  • ⅓ cup cider vinegar 
  • 2 Tbsp. brown sugar 
  • 2 tsp Worcestershire sauce 
  • 1 tsp chili powder 
  • Salt & pepper to taste 
  • 7 oz. beer



Preparation

  1. Place your brisket on a large cutting board with the fatty side (AKA the fat cap) facing up. Take a sharp knife and trim away the excess fat, starting with the thickest pieces. Don’t remove it all though. Leave an even layer of fat about ¼ inch thick. 
  2. Move the brisket to a rimmed baking sheet, and season liberally with a blend of 2 Tbsp. garlic powder, 2 Tbsp. onion powder, 2 Tbsp. black pepper, 2 Tbsp. cayenne pepper, and 2 Tbsp. paprika (or use your favorite rub). 
  3. Let your brisket sit at room temperature for 1 hour to soak in all those flavors. 
  4. Next, skewer the brisket on your rotisserie spit, locking it in on both sides with the spit forks. Let it sit while you preheat the grill and prepare the sauce. 
  5. Preheat your Nexgrill to low heat. We’re looking to cook at a low temperature, around 225º to 250º. 
  6. To prepare the sauce, melt 1 stick of butter in a saucepan on low to medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes. 
  7. Next, add 1 cup water, ⅓ cup cider vinegar, 2 Tbsp. brown sugar, 2 tsp Worcestershire sauce, 1 tsp chili powder, and a little salt and pepper to taste. Let this mix simmer for 10 to 15 minutes. 
  8. Add beer to the sauce, and mix well.
Recipe

Cooking Instructions

  1. 1

    Open your grill and put your rotisserie spit into place. Plug it in, and switch it on.

  2. 2

    Bonus Step: As the brisket cooks, fat will drip down onto the grill. To capture all that flavor by placing a drip pan filled with vegetables beneath the brisket. The drippings and the veggies will make a delicious gravy to enjoy with your sliced brisket!

  3. 3

    Using a basting brush, coat the brisket all around with your sauce mix, and close the lid.

  4. 4

    Baste every 30 minutes while the brisket cooks over low heat. About 4-5 hours depending on grill temperature and meat thickness.

  5. 5

    Towards the end of cooking, pause the rotisserie spit, and use a digital meat thermometer to take the temperature of the brisket at its thickest part. The brisket is done when it reaches a tender internal temperature of 205º.

  6. 6

    Carefully remove the brisket from the grill and the rotisserie skewer, wrap it in foil, and allow it to rest for 45 minutes (don’t worry, it’ll still be hot).

  7. 7

    Thinly slice the brisket into about ¼ inch slices.

  8. 8

    You just spent hours grilling the perfect brisket. Now take your time enjoying every bite of it.

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