Smoking a brisket on a charcoal grill can be a delicious and rewarding experience, but it takes some time and patience to get it right. Here’s a step-by-step guide to smoking a brisket on a charcoal grill.
How to Smoke A Brisket on A Charcoal Grill
Preparing the Brisket
Choose a brisket with a good marbling of fat, which will help keep it moist during the long cooking process. Trim off any excess fat, leaving about a quarter-inch to help keep the brisket moist. Season the brisket with a dry rub of your choice, making sure to cover the entire surface.
Setting up the Charcoal Grill
Light the charcoal in a chimney starter and let it burn until the coals are covered with a thin layer of ash. Arrange the coals on one side of the grill, leaving the other side empty. Place a drip pan on the empty side of the grill, which will catch the drippings and help keep the heat and smoke circulating.
Smoking the Brisket
Place the brisket on the grill, over the drip pan, and cover the grill with the lid. Maintain the temperature inside the grill between 225°F and 250°F.
It is recommended to check the temperature every hour, adding more coals and adjusting the air vents as needed.
- Smoke the brisket for about 1 1/2 to 2 hours per pound, or until it reaches an internal temperature of 195°F to 205°F.
- Once the brisket has reached the desired temperature, wrap it in foil and let it rest for about 30 minutes. This will allow the juices to redistribute and the brisket to become more tender.
Serving the Brisket:
- Slice the brisket against the grain and serve it hot, with your favorite barbecue sauce on the side.
With a little practice and patience, you can smoke a juicy and delicious brisket on a charcoal grill. Happy grilling!
Read: 13 Best Charcoals For Smoking of 2024 – Perfect Flavor For Grill, BBQ
Tips for a Perfect Brisket:
- Use a meat thermometer to monitor the internal temperature of the brisket, as cooking times can vary depending on the size and shape of the cut.
- Avoid opening the grill too often, as this will cause fluctuations in temperature and can lead to a longer cooking time.
- Moisten the brisket occasionally with a spray bottle filled with apple cider vinegar or other flavorful liquid to help keep it moist and add flavor.
- Consider using wood chips or chunks to add a smoky flavor to the brisket. Soak the wood in water for at least 30 minutes before using it to avoid flare-ups and add moisture to the smoke.
- Use a BBQ sauce sparingly, as it can overpower the natural flavors of the brisket. It’s best to serve the sauce on the side so that each person can add as much or as little as they like.
Final Word:
Smoking a brisket on a charcoal grill is a time-honored tradition in barbecue, and with these tips, you can create a mouth-watering brisket that your friends and family will love. Whether you’re serving it for a special occasion or just for a casual weekend meal, a perfectly smoked brisket is sure to be a hit!
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