How to Smoke the Perfect Brisket on a Charcoal Grill or Smoker

Smoked brisket is a true delicacy, with its rich beefy flavor and tender, melt-in-your-mouth texture. If you’ve ever wished you could recreate this mouthwatering dish at home, you’re in luck. We have a simple, step-by-step recipe that will guide you through the process of smoking the perfect brisket, whether you’re using a dedicated smoker or a basic charcoal grill.

What You’ll Need

To smoke a brisket, you’ll need a few essential ingredients and equipment:

  • A smoker or charcoal grill
  • Beef brisket (flat, point, or whole packer brisket)
  • Worcestershire sauce and beef broth
  • Beef rub (recipe provided)
  • Tinfoil

Preparing the Brisket

Before you start smoking, there are a few important steps to prepare the brisket:

  1. Trim any excess fat from the brisket, leaving a thin layer to protect the meat during cooking.
  2. Rinse the brisket to remove any brine or blood residue, then dry it thoroughly.
  3. Optional: Dry brine the brisket by sprinkling kosher salt on all sides and refrigerating it uncovered for 12-48 hours.

Applying the Rub

Our no-salt brisket rub recipe is simple yet flavorful:

  • 2 tablespoons ground black pepper
  • 2 teaspoons granulated garlic powder (add 2 tablespoons kosher salt if not dry brining)

Before applying the rub, moisten the brisket with Worcestershire sauce to help the rub adhere. Apply the rub 1-2 hours before smoking or overnight if preferred.

Smoking the Brisket

Now it’s time to smoke the brisket. Follow these steps:

  1. Preheat your smoker or charcoal grill to 250°F (121°C).
  2. Place the brisket on the smoker, fat side up, and cook until it reaches an internal temperature of 160°F (71°C).
  3. For charcoal grill smokers, rotate the meat and grate every hour to ensure even cooking.
  4. Wrap the brisket in tinfoil when it reaches an internal temperature of 165°F (74°C).
  5. Continue smoking until the brisket reaches an internal temperature of 203°F (95°C).
  6. Rest the wrapped brisket on a baking sheet for at least one hour, allowing the juices to redistribute.
Further reading:  Texas Brisket Queso: A Flavorful Tex-Mex Delight

Slicing and Serving

To slice the brisket, follow these steps:

  1. Separate the point from the flat if using a whole packer brisket.
  2. Scrape away any remaining rendered fat.
  3. Slice the brisket against the grain, aiming for slices about 1/4″ thick.

To serve the brisket, keep it warm in a crockpot or saucepan with some of the flavorful brisket juice. Serve it on buns or plates with additional fixings like sliced onions and tiger sauce (mayonnaise, sour cream, and horseradish). Avoid using BBQ sauce to preserve the rich beefy flavor.

Leftover Brisket Ideas

If you have any leftover brisket, don’t let it go to waste. Here are some tasty ways to enjoy it:

  • Brisket and eggs: Reheat the sliced brisket and serve it with eggs and toast.
  • Beef brisket pho: Add the sliced brisket and some juice to a homemade pho broth.
  • Brisket chili: Chop the brisket and add it to your favorite chili recipe.
  • Brisket tacos: Reheat the brisket with taco seasoning and serve it in taco shells with your favorite toppings.
  • Brisket sliders: Spread horseradish mayo on dinner rolls, add a few slices of reheated brisket, and enjoy bite-sized sliders.

Smoked brisket is a labor of love, but the results are absolutely worth it. So fire up your smoker or charcoal grill, follow our recipe, and get ready to enjoy the best smoked brisket you’ve ever tasted. For more mouthwatering recipes and tips, visit Rowdy Hog Smokin BBQ. Happy smoking!