Go Back
Different pieces of beef and of marinade

Grilled Marinated Beef Barbecue

This grilled beef barbecue recipe delivers smoky, tender, and flavor-packed slices of brisket or chuck roast, marinated in a bold blend of soy sauce, garlic, and spices, then finished with a sweet and tangy barbecue glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 5 hours
Course Lunch
Cuisine American
Servings 6 servings

Equipment

  • Grill
  • Meat thermometer
  • Mixing Bowl
  • Saucepan

Ingredients
  

Beef Marinade

  • 2 to 2.5 pounds beef brisket or chuck roast choose a cut with a good balance of meat and fat
  • 1/2 cup soy sauce
  • 1/3 cup Worcestershire sauce
  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 1/4 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • salt to taste

Barbecue Glaze

  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 2 tbsp mustard
  • 1 tbsp chili powder
  • red pepper flakes a pinch, optional

Garnish and Serving

  • fresh chopped parsley or cilantro
  • lemon or lime wedges for serving

Instructions
 

  • Trim excess fat from the beef, leaving enough to keep it moist. Lightly score the surface in a crisscross pattern.
  • In a large bowl, combine soy sauce, Worcestershire sauce, olive oil, garlic, brown sugar, vinegar, paprika, cumin, pepper, and salt. Stir until smooth.
  • Place beef in a resealable bag or container. Pour marinade over it and coat well. Refrigerate for at least 4 hours or overnight.
  • In a saucepan, combine ketchup, apple cider vinegar, honey, mustard, chili powder, and red pepper flakes. Whisk together.
  • Simmer glaze over medium heat for about 10 minutes, stirring occasionally, until thickened and glossy.
  • Preheat your grill to medium-high. Remove beef from marinade and let excess drip off. Reserve marinade for basting if desired (boil first).
  • Sear beef on both sides for 2-3 minutes. Reduce heat to medium and continue grilling for 20-30 minutes, basting with glaze every 5-7 minutes.
  • Use a meat thermometer to check doneness (135°F for medium-rare, 145°F for medium).
  • Let beef rest for 10 minutes before slicing against the grain. Serve with glaze, parsley or cilantro, and lemon or lime wedges.

Notes

Customize the marinade and glaze to your taste—add more honey for sweetness or more vinegar for tang. Serve with coleslaw, corn on the cob, or salad for a full meal.
Keyword beef barbecue