Brisket is one of three types of meat often served during a barbeque. In terms of flavor, it ranks right up there with ribs and pork shoulder. When cooking brisket, a charcoal grill is your greatest friend since it lends an amazing smokey flavor to the meat while cooking it low and slow. Despite the fact that it takes a long time to prepare, the effort is well worth it.
Because it is composed of beef, which I adore, an effectively smoked beef brisket may become anyone’s all-time favorite smoked meat, in my view. So, if you like beef, this is a lovely dish to try.
- Brisket Nutrition Facts
- Tips To Cook a Brisket on a Charcoal Grill
- How To Cook a Brisket on a Charcoal Grill
- Prepare The Beef Brisket
- Prepare The Charcoal Grill
- Smoking The Brisket
- How To Cook a Brisket on a Charcoal Grill
- How long does it take to cook a beef brisket on a charcoal grill?
- How to cook a 2 lb brisket on a charcoal grill?
- What is the best temp for brisket on charcoal grill?
- Can you slow cook a brisket on a charcoal grill?
- How long does it take to cook a 4 pound brisket?
- Do you put fat up or down on BBQ brisket?
- How do I make brisket more tender?
- What temperature is brisket low and slow?
- When should I put my brisket on the grill?
Brisket Nutrition Facts
Tips To Cook a Brisket on a Charcoal Grill
- Instead of pieces, soak a few handfuls of wood chips in water for approximately 30 minutes before placing them on top of the embers. This will keep them from overheating and enhance the quantity of smoke generated.
- Charcoal baskets are good for containing charcoal clusters. The baskets also allow them to burn for longer periods of time.
- Because it originates from a region of the cow that carries a majority of the weight, beef brisket is inherently chewy and tough. Cooking the beef gently and at moderate heat tenderizes it.
- Most steaks sear fast, whether in a hot pan or over an open flame. You’ll need to utilize a different procedure to produce brisket steaks. If you’re going to go to the bother of carving a full packer into steak-sized pieces, make sure you’re ready to cook them correctly.
- It is impossible to overestimate the value of resting a brisket for juicy, tender meat. Make sure you schedule at least 2 hours of relaxing time.
- Though brisket should not be cooked over high heat like a steak, the complete packer may be cut into smaller pieces. Just bear in mind that they will need to cook for an extended amount of time or the meat will become too tough.
- For the greatest results, marinate the brisket steaks in an acidic marinade, such as vinegar or citrus juice. The acid will help to break down the fibers of the meat, making it much softer.
- When you’re ready to cook, set the smoker temperature to 225 degrees. Make the mistake of cooking them over a hot fire like sirloin.
- Brisket should be trimmed. Prepare to remove a lot of fat if you’re smoking a packer brisket.
The butcher should have previously trimmed the other side of the fat cap. Scrape away any remaining fat and blueish silver skin. Finally, when you remove the brisket from its packaging, you may detect some browned spots. This is not a reason for worry, but you should remove these stains.
How To Cook a Brisket on a Charcoal Grill
Prepare The Beef Brisket
Begin with a 5-pound brisket that is the precise size to put on the grill. Trim the brisket with a sharp knife, leaving a somewhat fat crown; any less trimming will cause the brisket to dry up and prevent the rub and smoke from flavoring the meat.
After washing the brisket under cold running water, pat it dry using towels.
incorporate all of the rub ingredients in a small mixing bowl and whisk well to incorporate. Make careful to massage the brisket on both sides.
Wrap the brisket in plastic wrap and leave it in the refrigerator for at least 4 hours or overnight to cure. While smoking the brisket immediately is great, cooling it for several hours allows the aromatic rub to penetrate the meat.
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Prepare The Charcoal Grill
Preheat the grill to 250° Fahrenheit. Because heat loss occurs when the lid is removed to set the brisket on the grill, preheat the grill approximately 25 degrees higher than where you would smoke the brisket.
To begin, light just 10 to 16 pieces of charcoal and set up the grill for an indirect Three-Zone Split-Fire to keep the temperature low. To do this, split the coals into two equal piles on opposite sides of the grill grate.
In the meanwhile, start heating some water for the drip pan. After the water is hot, place a stainless steel basin or aluminum pan between the two piles of coals on either side of the bottom charcoal grate.
Then pour in the heated water and the cooking grate. Allow the grill to get to temperature before shutting the lid.
Smoking The Brisket
When the grill is ready to cook, remove the lid and place the brisket fat side up on the hot grate over the drip pan. Toss a piece or two of mesquite wood onto each stack of embers.
Raise the temperature to 225 degrees Fahrenheit by adjusting the vents.
You’ll need to add new coals and wood pieces to each side of the grill every hour for at least the first 4 hours.
How To Cook a Brisket on a Charcoal Grill
- Beef brisket (flat)
- Beef broth
- Beef bouillon base.
- Black pepper
- Onion powder
- Garlic powder
- Ground coriander.
- Build an indirect cooking charcoal fire on one side of the grill while leaving the other empty.
- Rub the beef bouillon paste all over the meat. In a small dish, combine the dry rub ingredients and coat the brisket with it.
- When the cooker reaches 225F, place the beef brisket on the unoccupied side of the grill and shut the lid. Cook for 4 hours, or until the brisket reaches an internal temperature of 160 to 170 degrees Fahrenheit.
- After taking the brisket from the grill, place it in a shallow baking dish. Pour a cup of beef broth over the brisket and set aside.
- Continue baking the baking dish for another 12 hours, or until the brisket reaches an internal temperature of 185F.
- Remove the baking dish from the grill and lay it aside to rest for 2030 minutes.
- Serve the brisket (cut across the grain.)
View a video recipe for cooking brisket on a charcoal barbecue.
How long does it take to cook a beef brisket on a charcoal grill?
Smoke the brisket for 5 hours, or until a black “bark” (outer crust) develops and the internal temperature of the beef is around 190 degrees F; use an instant-read thermometer, such as a Thermapen, to help check for doneness.
How to cook a 2 lb brisket on a charcoal grill?
Sear the brisket over medium coals or over a hot fire for 20 minutes each side. Allow roughly 1 hour of cooking time per pound after searing. Slowly cook at a low temperature of 250 degrees Fahrenheit. Cooking temperatures should be measured in a closed pit or grill using an oven thermometer placed near the brisket.
What is the best temp for brisket on charcoal grill?
Check the grill temperature every hour to keep it as near to 225°F as feasible. Resist the urge to open the cover until you need to add extra charcoal or wet wood chips to keep the temperature and smoke consistent.
Can you slow cook a brisket on a charcoal grill?
Preheat the grill to 225°F and light the charcoal. Cook the brisket over indirect heat (not directly over the fire) with the fat side up. Cook for 7-8 hours, or until the brisket reaches an internal temperature of 160-170°F. To enhance the smoke taste, add wood chips during the early cooking period.
How long does it take to cook a 4 pound brisket?
1 hour per pound of meat. 4 lb = 4 hours, 5 lb = 5 hours, and so on…A common rule of thumb is to bake beef brisket at 275°F for around 60 minutes.
Do you put fat up or down on BBQ brisket?
Always smoke brisket with the fat side up. Fat-side down keeps the spice on the brisket and improves its appearance. Cooking brisket with the fat side up adds no moisture to the meat.
How do I make brisket more tender?
We roast our brisket at 250 degrees Fahrenheit (F) using Northwest cherry or apple wood. This temperature will cause the connective tissue to break down, rendering part of the intramuscular fat, preserving the softness and juicy taste.
What temperature is brisket low and slow?
Reduce the speed: One topic on which both the new Turks and the ancient masters agree: Cook your brisket slowly. To melt the collagen, fat, and other stiff connective tissue in the brisket, a low temperature (215 to 225 degrees) and a lengthy cooking period (15 to 20 hours) are required.
When should I put my brisket on the grill?
Preheat the grill to 225°F and place the brisket on it. Smoke for 6 hours, or until the interior temperature reaches 160 °F. Return the brisket to the grill, wrapped in butcher paper or foil. Return the brisket to the grill and cook until the internal temperature reaches 200 °F.