Brisket is one of the three main forms of meat served at a barbecue. It’s right up there with ribs and pork shoulder in terms of deliciousness. A charcoal grill is your best ally when cooking a brisket, as it imparts an incredible smoky flavor to the meat while cooking it low and slow. Despite the fact that it takes a long time to prepare, it is well worth the effort. Show
In my opinion, an expertly smoked beef brisket might end up being anyone’s all-time favorite smoked meat, owing to the fact that it’s made of beef, which I enjoy. So if you enjoy beef, this is one beautiful recipe you’d fancy. Brisket Nutrition Facts
The butcher should have already trimmed the other side, which is opposite the fat cap. Simply scrape away any leftover fat and blueish silver skin. Finally, as you take the brisket from the wrapping, you may notice some browned areas. This isn’t any cause for concern, but you should cut these spots away. How To Cook a Brisket on a Charcoal GrillPrepare The Beef BrisketYou can begin with a 5-pound brisket – the exact size to fit on the grill. Trim the brisket with a sharp knife to leave a somewhat fat crown – any less trimming will cause the brisket to dry up, and also prevent the rub and smoke from seasoning the meat. Wipe the brisket dry with some towels, after rinsing it under cold running water. In a small mixing bowl, combine all of the rub ingredients and stir to allow it to mix well. Make sure you rub all sides of the brisket. You can wrap the brisket in plastic wrap and place it in the refrigerator to cure for at least 4 hours or overnight. It’s fine to smoke the brisket right away though, but chilling it for several hours helps the fragrant rub to enter the flesh. Prepare The Charcoal GrillPreheat the grill to 250 degrees Fahrenheit. Since there is heat loss when the cover is removed to place the brisket on the grill, you can preheat the grill about 25 degrees higher than where you would smoke the brisket. You can start by igniting only 10 – to 16 – pieces of charcoal and setting up the grill for an indirect Three-Zone Split-Fire to maintain alow temperature. You should separate the coals into two equal stacks on opposing sides of the grill grate to achieve this though. You can go ahead to heat some water for the drip pan in the meantime. Place a stainless steel bowl or aluminum pan between the two heaps of coals on each side of the bottom charcoal grate after the water is hot. After that, add the warm water and the cooking grate. You should allow the grill to get up to temperature before closing the cover. Smoking The BrisketRemove the cover and set the brisket fat side up on the hot grate over the drip pan when the grill is ready to cook. On each mound of embers, toss a chunk or two of mesquite wood. Raise the temperature to 225 degrees F, adjusting the temperature with the vents. For at least the first 4 hours, you’ll need to add fresh coals and more wood chunks to either side of the grill every hour.
NotesWatch video recipe on how to cook a brisket on a charcoal grill. How long does it take to cook a brisket on a charcoal grill?Before cooking, trim fat to 1/4-inch thickness. Then marinate the brisket overnight (12 to 24 hours). Sear brisket directly over medium coals or near a hot fire: 20 minutes per side. After searing, allow approximately 1 hour of cooking time per pound.
Can you cook a brisket on a regular charcoal grill?Place the seasoned brisket on the grill directly above the aluminum half pan. Cover the grill and allow the brisket to smoke until it reaches an internal temperature of 165 degrees (depending on the size of the brisket, this can take 10+ hours).
What temp do you cook a brisket on a charcoal grill?Check the temperature of the grill every hour, staying as close to 225°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.
How do you slow cook a brisket on a charcoal grill?Light charcoal and preheat barbecue cooker to 225°F. Place the brisket on cooker using indirect heat (not directly over the fire) with fat side up. Cook for 7–8 hours until the internal temperature of the brisket reaches 160–170°F. Add wood chips during the initial cooking process to increase smoke flavor.
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