Low and slow is the key to perfectly smoked beef brisket with crusty “bark” and pink smoke ring. Learn how to smoke a brisket on a charcoal grill!
Brisket is one of the big three BBQ types of meat. It ranks right up there with ribs and pork shoulder. In my opinion, perfectly smoked beef brisket is the holy grail of barbecue. It is my absolute favorite meat that comes off the smoker, mainly because it is beef, which I adore.
Brisket is often pursued but rarely attained. Low and slow is the golden rule — a low cooking temperature and a slow cooking speed until it’s tender enough to cut with the side of a fork. The ultimate goal of a well-cooked beef brisket is a thick moist slab of meat with a crusty “bark,” a vivid smoke ring, and meat so smokey you nearly gorge yourself into a food coma.
What is Brisket?
A brisket is a single cut of beef that comes from the lower breast section of the cow just above the front shanks and below the chuck. A whole brisket can weigh between 10-20 pounds.
This large cut of meat is sometimes divided in half and sold as two different pieces of meat. The butcher may divide it up into a fattier and more marbling, called the “point,” and a leaner portion that’s called the “flat” What makes shopping for brisket confusing is that even though it can be divided into two cuts of meat or sold whole, it’s all called “brisket.”
Because this muscle supports most of the animal’s weight, it is well-exercised and can be rather tough and full of connective tissue. This is why the brisket is best suited for low and slow cooking.
Types of Wood For Smoking A Brisket
We almost always use mesquite for smoking a brisket. We like it because the beef can stand up to its unique, robust flavor. Mesquite is a popular type of wood for Texas style brisket.
Hickory, apple, cherry, post oak, and pecan are also good choices for smoking brisket. It depends on the availability of the wood and personal preference.
How To Smoke A Brisket On A Charcoal Grill
You don’t need a fancy smoker to smoke a beef brisket. David has perfected his technique on a charcoal grill, and we want to share his smoked brisket recipe with you. We’ve focused this recipe on smoking a brisket on a charcoal grill. Learn David’s ten steps to smoking incredible smoked beef brisket on a charcoal grill below!
What’s Needed:
- 1 whole brisket (about 10-20 pounds), with a fat cap at least ¼-inch thick (We only cooked half of a brisket. This time, we smoked the portion known as the point)
- Charcoal Grill – Sorry folks, gas grills cannot produce a properly smoked brisket
- A bag of mesquite wood chunks soaked in water.
- Charcoal
- Charcoal Chimney
- Water
- Aluminum Pan for water (David uses a stainless steel bowl)
- Tongs
- Probe Thermometer
- Instant-Read Meat Thermometer
- Heavy-Duty Aluminum Foil
Beef Brisket Rub:
- 1 tablespoon Kosher salt
- 2 teaspoons fresh cracked black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- ½ teaspoon chili powder
- 1 teaspoon garlic powder
BBQ Sauce of your choice – Barbecue sauce is optional. Ours is kind of secret recipe with butter, ketchup, vinegar, Worcestershire sauce, mustard, sugar, salt pepper, and chipotle peppers
#1 Prep the Beef Brisket For Smoking
- Start with a brisket in the 5-pound range, which is just the right size to fit on the grill. Use a sharp knife to trim the excess fat from the brisket, leaving a ¼-inch thick fat cap. (Trimming any less, and the brisket will dry out; any more, the layer of fat will prevent the rub and smoke from seasoning the meat.) Rinse the brisket under cold running water and blot dry with paper towels.
- Combine all the ingredients for the rub in a small bowl and stir to mix. Rub onto the brisket on all sides.
- If you have time, wrap the brisket in plastic wrap and let it cure in the refrigerator for at least 4 hours or as long as overnight. Smoking the brisket immediately is ok, but sitting in the fridge for several hours allows the flavorful rub to penetrate the meat.
(Click HERE to learn more about brisket)
#2 Prep the Charcoal Grill For Smoking
- David has a Weber Performer I gave him for Christmas years ago. It is a kettle-type grill, so he uses the indirect heat technique with a drip pan of water directly underneath the meat to stabilize the temperature.
- Preheat the grill to about 250 degrees F. David preheats the grill about 25 degrees more than where he will smoke the brisket because there is heat loss when he removes the lid to place the brisket on the grill.
- To maintain this low temperature, begin by lighting only about 10 to 16 pieces of charcoal and set up the grill for an indirect Three-Zone Split-Fire. To do this, separate the coals into two equal piles on opposite sides of the grill grate.
- Meanwhile, heat some water for the water pan. When the water is hot, place a stainless steel bowl or aluminum pan between the two piles of coals on each side of the bottom charcoal grate. Pour in the warm water, then put the cooking grate in place. Close the grill with the lid and allow it to get to temperature.
#3 Smoking the Beef Brisket
- When the grill is ready to cook, remove the lid and place the brisket on the hot grate over the drip pan, fat side up, and toss a chunk or two of mesquite wood on each pile of coals.
- Bring the temperature up to 225 degrees F, using the vents to regulate the temperature.
- You will need to add fresh coals and more wood chunks to each side of the grill every hour for at least the first 4 hours.
How Long Does It Take To Smoke A Brisket On A Charcoal Grill?
It’s important to smoke the meat according to temperature and not worry about the amount of time.
Many variables influence how long it will take to smoke the meat. Knowing the temp in your grill is crucial. Honestly, you cannot trust the built-in temperature on your grill. They read the temperature only in one location, usually away from where the meat sits on the grate.
We recommend purchasing a digital BBQ thermometer such as Smoke™ from Thermoworks.
You can read more about it in David’s List of BBQ Grill & Smoker Accessories post.
#4 Low and Slow
Check the grill’s temperature every hour, staying as close to 225 degrees F as possible. Resist the temptation to open the lid unless you need to add more charcoal or soaked wood chips to maintain temperature and smoke.
#5 Never Mind The Stall
When the brisket’s internal temperature reaches about 165 degrees F, the surface evaporation of the brisket causes the meat’s internal temp to plateau. Pit Masters call this “the stall.” Don’t panic. Just wait out the stall and maintain the temperature of your pit.
#6 Test For Doneness
- Smoke the brisket until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 190 degrees F, about 5 hours; monitor the probe thermometer and use an instant-read thermometer, such as a Thermapen to help check for doneness.
- The ideal temperature of a properly smoked brisket is 190 degrees F.
- It is important to remember that the brisket’s internal temperature can increase by 10 degrees even after it has been removed from the grill. If the internal temperature is 190 degrees F when you take it off the grill, it may rise to an optimal 200 degrees F, perfect! Any hotter than that and could overcook your brisket, which results in dry, chewy meat, no thank you!
#7 Holding
- Take the brisket off the grill and wrap it tightly inside some heavy-duty aluminum foil or butcher paper for at least 1 hour.
- Holding helps tenderize by allowing carryover cooking which helps melt tough connective tissue. The foil captures the natural au jus for use in a sauce, and holding allows the surface parts that have dried out during cooking to absorb some of the juices.
#8 Slicing the Beef Brisket
- Slicing a brisket is a bit of a challenge because there are two muscles, and the grain flows in different directions. Brisket is easier to chew if you cut it across to the grain. Cut with the grain, and it can be stringy and chewy.
- Don’t slice the brisket until the last possible minute. Once the brisket is cut, it dries out pretty quickly. When you are ready, Turn the meat fat side up so the juices will run onto the meat as you slice.
- Start slicing the flat, cutting across the grain so the meat will fall apart in your mouth about ¼-inch thick, about the thickness of a pencil. Cut off the flat where the point meats it, then rotate it, so the cut is on the side, and they slice through the point and flat from the side.
#9 Barbecue Sauce
This is smoked beef brisket. Some people say it’s not barbecue unless it has a sweet red sauce. Sorry folks, we celebrate great brisket by not messing with it while it is on the grill. If your brisket is cooked correctly, slice it and serve it naked, leaving the barbecue sauce completely optional.
#10 Serving
Perfectly cooked meat should be moist and juicy. You can serve it sliced on a plate or as a sandwich. If you wish, drizzle some sauce and serve flat-fanned slices like a deck of cards surrounded by chunks of burnt ends from the point.
We hope David’s ten steps on how to smoke a brisket will help you. Try this technique on your charcoal grill this weekend. If you do, don’t forget to rate this recipe and let us know how it goes in the comments below.
We bet you’ll be in that food coma in no time!
p.s. Check out our recipes for brisket leftovers HERE.
How To Smoke A Brisket On A Charcoal Grill
Useful Equipment:
- A bag of mesquite wood chunks, soaked in water
- charcoal
- Aluminum Pan (for water)
- heavy-duty aluminum foil
Ingredients
Beef Brisket Rub:
- 5-10 pound beef brisket
- 1 tablespoon Kosher salt
- 2 teaspoons fresh cracked black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- ½ teaspoon chili powder
- 1 teaspoon garlic powder
- BBQ Sauce Your choice – ours is kind of secret… made of butter, ketchup, vinegar, Worcestershire sauce, mustard, sugar, salt pepper, and chipotle peppers
Instructions
#1 Prep The Beef Brisket For Smoking
- Start with a brisket in the 5-pound range, which is just the right size to fit on the grill. Trim the brisket to leave a ¼-inch cap of fat. (Any less and the brisket will dry out; any more, and the fat will prevent the rub from seasoning the meat.)
- Rinse the brisket under cold running water and blot dry with paper towels. Combine all the ingredients for the rub in a small bowl and stir to mix. Rub onto the brisket on all sides. If you have time, wrap the brisket in plastic wrap and let it cure in the refrigerator for at least 4 hours or as long as overnight. Smoking the brisket immediately is ok, but sitting in the fridge for several hours allows the rub to penetrate the meat.
#2 Prep The Charcoal Grill For Smoking
- Preheat the grill to about 250 degrees F. David preheats the grill about 25 degrees more than where he will smoke the brisket, because there is heat loss when the lid is removed to place the brisket to the grill.
- To maintain this low temperature, begin by lighting only about 10 to 16 pieces of charcoal and set up the grill for an indirect Three-Zone Split-Fire. To do this separate the coals into two equal piles on opposite sides of the grill grate.
- Meanwhile, heat some water for the water pan. When the water is hot, place a stainless steel bowl or aluminum pan between the two piles of coals on each side of the bottom charcoal grate. Pour in the warm water, the put the cooking grate in place. Close the grill with the lid and allow it to come up to temperature.
#3 Smoking The Beef Brisket
- When the grill is ready to cook, remove the lid and place the brisket on the hot grate over the drip pan, fat side up, toss a chunk or two of mesquite wood on each pile of coals.
- Bring the temperature up to 225 degrees F, using the vents to regulate the temperature.
- You will need to add fresh coals and more wood chunks to each side of the grill every hour for at least the first 4 hours.
#4 Low And Slow
- Check the grill's temperature every hour, staying as close to 225 degrees F as possible. Resist the temptation to open the lid unless you need to add more charcoal or soaked wood chips to maintain temperature and smoke.
#5 Never Mind The Stall
- When the brisket's internal temp reaches about 165 degrees F, the surface evaporation of the brisket causes the meat’s internal temperature to plateau. Pit Masters call this “the stall.” Don’t panic. Just wait out the stall.
#6 Test For Doneness
- Smoke the brisket until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 190 degrees F, about 5 hours; monitor the probe thermometer and use an instant-read thermometer, such as a Thermapen to help check for doneness.
- The ideal temperature of a properly smoked brisket is 190 degrees F.
- It is important to keep in mind that the brisket's internal temperature can increase by 10 degrees even after it has been removed from the grill. If the internal temperature is 190 degrees F when you take it off the grill, it may rise to an optimal 200 degrees F, perfect! Any hotter than that and could overcook your brisket, which results in dry, chewy meat, no thank you!
#7 Holding
- Take the brisket off the grill and wrap it tightly inside some heavy-duty aluminum foil for at least 1 hour.
- Holding helps tenderize by allowing carryover cooking which helps melt tough connective tissue. The foil captures the natural au jus for use in a sauce, and holding allows the surface parts that have dried out during cooking to absorb some of the juices.
#8 Slicing The Beef Brisket
- Slicing a brisket is a bit of a challenge because there are two muscles and the grain flows in different directions. Brisket is easier to chew if you cut it across to the grain. Cut with the grain, and it can be stringy and chewy.
- Don’t slice the brisket until the last possible minute. Once the brisket is cut, it dries out pretty quickly. When you are ready, Turn the meat fat side up so the juices will run onto the meat as you slice.
- Start slicing the flat, cutting across the grain so the meat will fall apart in your mouth about ¼-inch thick, about the thickness of a pencil. Cut off the flat where the point meats it and then rotate it so the cut is on the side they slice through the point and flat from the side.
#9 Sauce (optional)
- This is smoked beef brisket. To some people, it’s not barbecue unless it has a sweet red sauce on it. Sorry folks, we celebrate great brisket by not messing with it while it is on the grill. If your brisket is cooked correctly, slice it and serve it naked, leaving the sauce completely optional.
#10 Serving
- Perfectly cooked meat should be moist and juicy. You can serve it sliced on a plate or as a sandwich. If you wish, drizzle some sauce and serve slices of flat fanned out like a deck of cards surrounded by chunks of burnt ends from the point.
Notes
Nutrition
Editorial Note: How To Smoke A Brisket was originally published on July 9, 2015, and revised and updated for better accuracy and comprehensiveness on 12/26/22.
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Anna Buckley says
Debbie and David this is one of the clearest and most definitive posts on smoking I’ve ever read. Your method of putting the bowl of water under the meat is BRILLIANT. We don’t do much smoking in Australia but now you’ve answered so many questions I will now give it a try xx
The Mountain Kitchen says
Thank you so much, Anna! I really hope you will give this a try. You’ll love it! The meat practically melts in your mouth!! 😉
Colleen says
I made that cabbage several years ago…so good!!!
The Mountain Kitchen says
Due to the water drama, ours was a little overcooked, but edible. We love it too! 😉
Julie is HostessAtHeart says
That brisket looks amazing! My hubby will definitely be into this one.
The Mountain Kitchen says
Thanks! David did a wonderful job as always. Only 10 steps to reach the perfect brisket! 😉
Doug Dixon says
Hi Debbie,
GREAT post and thx for the link back to mine. Cheers 🙂
http://www.carnivoreconfidential.com
The Mountain Kitchen says
Thanks, Doug! NP!
Dor says
This sounds and looks wonderful! I can almost smell it. You are making me hungry. !!!!
The Mountain Kitchen says
Thanks. I think I made myself hungry too, Dor…lol! 😉
Cheryl "Cheffie Cooks" Wiser says
And the leftovers…were magnificent, RIGHT?! Love Mama Rosa Potato salad with egg!!! Great, wonderful, did the sun get over there yet??? Your Florida Bud, Cheryl
Annie @Give Me Meatloaf says
I just told dave he’s making me brisket, stat! Great post, and awesome photos Debbie!
The Mountain Kitchen says
Go for it!! Thanks!
Dana @ IveGotCake says
Mm, mm, mmmph!!
The Mountain Kitchen says
Foodgasm? 😉
Sarah says
We have a new smoker in the family and I can’t to use these tips being a newbie and all 🙂
The Mountain Kitchen says
That’s awesome, Sarah. David wants a Weber smoker pretty badly. Hurry up Santa! 😉
Gerry Reeves says
This sounds wonderful, and I will attempt to follow your program…only catch is I use a smoker. Any suggestions on how to smoke brisket on a smoker? I can improvise using your instructions but would prefer direction from an expert using a smoker. Thanks!
The Mountain Kitchen says
Hi Gerry! The secret is low and slow with indirect heat. The smoker is ideal for brisket. Just make sure to wrap it up for the last hour in aluminum foil. It is amazing the difference this makes in the moisture content of the meet. Thanks so much for stopping by. Let us know how it goes. Happy smokin’!
Bernadine says
Have a brisket in my electric smoked riight now ! Cant wait to eat it. Used Bernadine wet and dry wood chips.
The Mountain Kitchen says
Awesome! Happy Smoking! 🙂
Lindsey says
Hi! about how many people will the 5lb brisket feed do you think?
The Mountain Kitchen says
Hi Lindsey, it deeps on what kind of side you have… I would say 1/4-1/2 pound per person. Hope this helps!
Debbie
The Mountain Kitchen says
Thanks. I wish I could share. My husband really puts something on a brisket!
Michael says
Little confused on the holding step. So you take it off the grill and wrap in foil for an hour or wrap it in foil and put it back on the grill for an hour? If you take it off for an hour, do you reheat?
Thanks
The Mountain Kitchen says
Hi Michael, wrap in foil and place the brisket back on the grill over low heat (around 150 degrees F). After about an hour, remove the brisket from the grill and allow it to rest off the heat in the foil before carving. When the brisket is in the foil the juices and redistributes back into the meat, making the final product juicier. This is a good time to prep any side dishes! Please let us know if you have any other questions.
The Mountain Kitchen says
That would be a crying shame, Andy! LOL! Thanks for stopping by to comment!
The Mountain Kitchen says
Hi Dennis, Sorry your brisket took so long to cook. Our recipe was tested on charcoal and mesquite wood. It is standard for a big piece of meat to take an hour per pound. However, I feel like your 5-pound brisket should have at least been done within 5 to 8 hours. Perhaps your stall lasted longer than usual. We’ve never had any complaints with this recipe before. I would be curious to know if this happens again with another recipe using a 5-pound brisket. Good luck!
Nick says
You stated that you only used the “tip” portion this time. Would this be the point and, if so, did you remove the flat completely or did you cut through it and cook it with the point? Thanks, Nick
The Mountain Kitchen says
Hi Nick! Thanks for your question. Since it is just the two of us, it would be really hard to eat an entire brisket, even if we ate on it all week, so we cut them in half. We didn’t do anything fancy with the cut at all. We simply cut it in half across the middle. This was the point portion with some of the flat still attached. No other cuts were made to remove the flat completely. Thanks for your question. I hope this helps! ~Debbie
Nick says
Well, I finally purchased a brisket point weighing 6.6 lbs. I will be using my pellet smoker and was hoping for some advice. Do you suggest I use a pan under the grate with liquid and, if so, what type of liquid do you recommend? Also, you don’t mention spritzing during the smoke. I’ve read both with and without so I thought I’d check with you.
And finally, at 225 degrees, should we expect the smoke to take about an hour per pound as a general guide.
Thanks so much,
Nick
The Mountain Kitchen says
Hi Nick! Great questions, here! Definitely use a pan with a liquid of your choice. We always use water with our brisket. We don’t spritz because of the water pan but feel free to load up a bottle if you choose. And lastly, yes, an hour per pound is the general guide. The stall will be the deciding factor. Best of luck to you!
Al Mizelle says
I tried telling David years ago that a gas grill is just as good as charcoal.. He just don’t know how to do it. Seriously, in the years since we used to cook and eat together, I have developed an allergy to Sulphur…which means no charcoal. My brisket MIGHT not be as good as his but it’ll still make ya slap your grandpappy!
The Mountain Kitchen says
LOL! Thanks for sharing. I’m glad you’re still able to enjoy brisket regardless of how it’s cooked. 🙂