How to Smoke a Beef Brisket on a Charcoal Grill

In Texas, few dishes command as much respect and attention as perfectly smoked brisket. Slow-cooked barbecue brisket, with its tender, melt-in-your-mouth texture and smoky flavor, is the ultimate achievement in backyard BBQ cooking.

Cooking a brisket on a charcoal grill requires patience, skill and the right technique. The result is an incredible smoked beef brisket that’s tender, juicy and bursting with flavor. Learning how to trim a brisket is half the battle and smoking it is easy.

In this post, we discuss the art of making smoked brisket on a charcoal grill. From selecting the right roast to mastering the smoking process, this post unravels the secrets behind creating this barbecue masterpiece. Whether using a basic kettle grill or a ceramic cooker like a Kamado Joe or a Big Green Egg, the step-by-step approach in this post will tell you what you need to know.

Jump to:

• Do a Little Reading First
• How to Choose a Brisket
• Trimming the Brisket
• Brisket Needs a Simple Dry Rub
• Setting Up the Charcoal Grill
• Smoking the Brisket
• Spritzing with Water
• The Stall
• Wrapping the Brisket
• Decision Time: Burnt Ends or Fatty Brisket, You Can’t Have Both
• Let it Rest
• Slicing and Serving
• Equipment
• Storage
• Top Tip
• Final Thoughts
• Related

Do a Little Reading First

For the best results, there are a few things to learn before heading out to the butcher shop. Begin by doing a little reading. First, read this post. Next, watch my video How to Trim a Beef Brisket to get the low down on what to cut and what to leave. I cover a lot of it in this post, but it helps to see it being trimmed. Next, read my post on How Long to Cook a 15 Pound Brisket for Best Results. Finally, read my post on How to Know When a Brisket is Done. They are all fairly short but will provide a lot of information that you need to know.

How to Choose a Brisket

I have made a lot of brisket and have tried different grades like choice, prime and even Wagyu. My preference is always a prime brisket. A prime brisket has more marbling than a choice brisket and the cost difference is nominal. While a lot of the fat renders out during the cooking process, a prime brisket is a little juicier. It's the fat content that truly matters for maintaining moistness during the cooking process.

In Texas, a Wagyu brisket is almost three times the cost of a prime brisket and not worth the price tag. The reason to buy Wagyu beef in the first place is to be able to taste all that wonderful fat. But, if most of it renders out, then you will have a very messy smoker and no significant difference in the final brisket. Save your money and invest in some more cool BBQ gear, like a Fireboard.

Look for a whole packer brisket, preferably prime, with a thick fat cap.

Trimming the Brisket

While the fat cap is crucial for moisture and flavor, excess fat can prevent the smoke from penetrating the meat. It can also lead to unwanted flare-ups. Read my post on How to Trim a Beef Brisket for more information.

Bring the brisket to room temperature before trimming and seasoning. Place the brisket on a sturdy plastic cutting board for trimming.

Brisket Needs a Simple Dry Rub

Texans are fanatic about brisket. It is the go-to meat at any respectable barbecue joint in town. Aaron Franklin, owner of Franklin Barbecue, is the brisket king in Austin. Many of his tips and techniques are incorporated into this post and my other posts on brisket.

Texans like it simple. Salt and pepper, that's it. They like to taste the meat and the smoke, not a bunch of other stuff that does not belong on brisket. Rub it in and show it some smoke, low and slow. That is how you make Texas barbecue brisket.

Pat the brisket dry with a paper towel, then generously coat it with a dry rub made of kosher salt and coarsely ground black pepper.

Setting Up the Charcoal Grill

The key to a good brisket is low and slow cooking over indirect heat. Arrange your charcoal grill for indirect heat by placing the charcoal in charcoal baskets on one side of the grill. Leave the other side of the grill free for indirect cooking. If you are using a Kamado Joe or Big Green Egg, set up the smoker for indirect cooking using the deflector plates.

Charcoal Briquettes vs. Lump Charcoal

Good quality lump charcoal offers some benefits over charcoal briquettes for low and slow cooking over a long time. Big pieces of charcoal take a while to burn. I have loaded up a both a Big Green Egg and a Kamado Joe with lump charcoal and been able to run them at 225°F for 14 hours without adding more charcoal. Conversely, briquettes tend to burn out sooner. Also, since they are smaller, airflow is limited as more and more ash if formed which just chokes out the fire.

Wood Chunks

For smoke, wood chunks work better than wood chips for long, slow cooking because they last longer. You also don’t need to soak them first. I prefer oak or fruit wood, like apple. Hickory and mesquite are too strong for my taste.

Light the coals in the center and then organize 3 - 4 chunks so that one chunk is on the hot coals and the others are on coals that have not ignited yet. This way, you will have smoke generated for a longer period of time.

Water Pan

Place a disposable aluminum pan, filled halfway with water, beneath the cooking grate on the indirect side of the grill. This water pan helps regulate the grill temperature and adds moisture to the cooking environment, preventing the brisket from drying out. Keep an eye on the water level throughout the cooking process and refill if necessary. See my post on Using a Water Pan in Your Smoker for the Best Results.

Preheat the grill to a steady 225°F to 250°F. Use the bottom vent and top vents to control the airflow and maintain consistent grill temperature. A temperature control device like a Fireboard is a huge help when cooking low and slow. On my Kamado Joe, the Fireboard will maintain 225°F +/-2°F until the fuel runs out. If you don’t have a device like a Fireboard, then a meat thermometer is essential to monitor the internal temperature of the brisket as it cooks.

Smoking the Brisket

Place the brisket on the grill grate, fat side up. This allows the fat cap to render and baste the meat as it cooks. Position it over the indirect heat zone with the thicker part of the brisket closest to the heat source.

Close the lid and cook until the brisket reaches an internal temperature of 165°F. Smoking a brisket can take 10-12 hours or more, depending on the size of the meat. It can take a while to break down connective tissue which is what is needed for tender brisket. Resist the urge to peek too often, as this can cause temperature fluctuations and extend the cooking time. Instead, periodically check the grill temperature and add charcoal as needed to maintain consistent heat and smoke. See my post on How Long to Cook a 15 Pound Brisket for Best Results for more information.

Spritzing with Water

Starting with the second hour smoking, a brisket should be spritzed with cool water every 30 - 45 minutes. The inside of a smoker is a harsh environment and a little moisture goes a long way. Spritzing prevents the brisket from drying out during the long cooking process. It also helps with the formation of a smoke ring and the creation of a delicious, crusty bark.

The Stall

The internal temperature of the brisket will climb steadily to about 160˚F - 165°F. Then, it will just stop climbing, seemingly forever. It will just sit there around 165˚F. Welcome to the stall.

This is the mysterious point during the cooking process where the temperature will not climb until evaporation stops. The brisket will form moisture on the crust that cools the brisket as it evaporates. Resist the temptation to open the lid and peek. You will just add 10 minutes to the overall cooking time every time you do. Be patient, it will start moving again. When the temperature starts to climb, take the brisket out and wrap it up.

Wrapping the Brisket

Many professional BBQ pit masters steadfastly believe in wrapping a brisket. Aaron Franklin is one of them. If it's good enough for Aaron Franklin, it's good enough for me.

Aluminum Foil vs. Pink Butcher Paper

A brisket can be wrapped in aluminum foil using a technique called the Texas Crutch. The foil will prevent steam from escaping and produces a brisket with a loose texture similar to a pot roast.

Pink butch paper, also known as peach butcher paper, allows the brisket to breathe resulting in a better texture. Pink butcher paper is easy to find online at Amazon or webstaurant.com. Many markets now carry pink butcher paper in the foil section. Don’t worry about it burning in the smoker, it won’t. See my post on Will Pink Butcher Paper Burn in a Smoker for more information.

Add Beef Tallow for More Flavor

Beef tallow should be added to the brisket once the bark is set and the roast has broken through the stall (about 165°F). Use half a cup of melted beef tallow and paint it on the roast to enhance the flavor of the meat. After adding the beef tallow, the brisket should be wrapped with pink butcher paper and placed back on the smoker.

Wrap it Up Tight

Start by laying two pieces of pink butcher paper down on a table with about a 6" overlap. Place the brisket in one corner, fold it over, then fold both sides in and the roll up the rest. Pay attention to how many times you fold it over so that you know where the fat cap is. Place the brisket back in the smoker in the same orientation that it was before being wrapped (e.g. fat cap up). At his point in the cooking process, smoking is done. No additional smoke will penetrate the peach butcher paper, and that's OK. Wrapping is all about preserving the remaining moisture in the meat, not adding more smoke.

Place the wrapped brisket back into the charcoal grill until the brisket’s internal temperature reaches 202°F, measured in the thickest part of the brisket, on an instant-read thermometer (about two hours). At this point, the connective tissue has broken down, and the meat is tender enough to pull apart with minimal effort.

Decision Time: Burnt Ends or Fatty Brisket, You Can’t Have Both

Most BBQ spots in Austin leave the point on the brisket and ask if you want lean or fatty brisket. That means, do you want part of the flat and point or just the flat. This is also how most competition cooks cut their brisket. That may be fine for them but not for me. If I’m going to cook a brisket, there will be burnt ends.

To make burnt ends, remove the brisket from the smoker and separate the point from the flat. Insert a knife between the two and gently cut through the thin layer of fat layer holding the two pieces together.

To ensure the brisket cubes are done, they should be cooked to an internal temperature of 205°F-210°F.

If you are not making burnt ends, leave the brisket wrapped in butcher paper and proceed to the next step.

Let it Rest

A brisket has to rest at least two full hours before it is cut. It needs that much time for the juices to be reabsorbed into the meat. Cut it too soon and the juices will run out and it will be dry.

Wrap the flat portion (or the whole brisket if you are not making burnt ends) in several layers of butcher paper. Then wrap in a few towels and place it in an empty cooler, that is room temperature, to rest for two hours. This step is critical if you want juicy brisket. Take a look at the two pictures below. The brisket on the left was cut right away and the juice ran out leaving a very dry brisket. The brisket on the right rested for two hours which allowed all of that juice to be reabsorbed into the meat. The result was a very juicy brisket.

Slicing and Serving

Unwrap the rested brisket and slice it against the grain using a sharp knife. Cutting against the grain ensures every slice is tender. Serve with your favorite barbecue sauce and the burnt ends, or, keep the burnt ends for yourself. I won't judge you.

Equipment

Take a look at my video Why You Need a Fireboard for more information. See the Fireboard here.

Storage

Store leftover brisket and burnt ends in an airtight container in the refrigerator for up to 3 days.

Final Thoughts

Cooking a brisket on a charcoal grill requires a little patience and some attention to detail. By maintaining consistent grill temperature and using tools like butcher paper and a temperature control device, you’ll create a delicious smoked brisket to be proud of.

Related

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