Charcoal-Grilled Brisket with Sweet and Spicy Glaze

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy brisket grilled over charcoal with a sweet and spicy glaze reminiscent of Kentucky BBQ traditions. This American-inspired barbecue recipe, ready in about 160 minutes, pairs beef brisket, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 120 min Serves 6 American cuisine 520 cal/serving

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Ingredients

3 lbs beef brisket
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp smoked paprika
1/4 cup honey
1/4 cup apple cider vinegar
2 tbsp hot sauce
2 tbsp olive oil
enough for 2 hours grilling charcoal briquettes

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Instructions

Step 1: Mix 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, and 1 tbsp smoked paprika in a small bowl. Rub this spice mixture evenly over the entire 3 lbs beef brisket. Let it sit at room temperature for 30 minutes.
Step 2: Prepare a charcoal grill with enough briquettes to maintain medium heat around 275°F. Place the brisket on the grill grate over indirect heat and close the lid. Grill for 90 minutes.
Step 3: Meanwhile, whisk together 1/4 cup honey, 1/4 cup apple cider vinegar, 2 tbsp hot sauce, and 2 tbsp olive oil in a bowl to create the glaze.
Step 4: After 90 minutes, brush the brisket generously with the glaze, then continue grilling for another 30 minutes, brushing every 10 minutes, until the internal temperature reaches 190°F and the glaze is caramelized and sticky.
Step 5: Remove the brisket from the grill and let rest for 20 minutes before slicing thinly against the grain.