Cooking brisket is more about technique than a recipe. Seasoning isn’t as important as how you actually smoke the brisket. Yes, it affects the final result but not as much as the smoking process.
Preparing your brisket for smoking consists of trimming injecting, and seasoning. We suggest having this done about 12 hours before the brisket goes onto the grill or smoker.
Once prepared, keep the brisket well refrigerated until it is time to smoke. Your brisket needs to be cold when it hits the grates.
Set your grill or smoker up for indirect cooking. Your brisket will not be directly over the heat source.
For the Charcoal Grill 780, the coal and wood are placed on the left. Notice the gap in the middle. This is where live coals will be placed. The brisket will go on the right side, away from the direct heat.
Start a batch of live coals using a chimney starter.
When adding live coals, they will provide initial heat and start the other coals and wood to for a sustained heat.
If you are using a Kettleman™ grill, we recommend using a fuse style burn set up like this to get longer, steady cooking temperatures.
If you are lucky enough to have a Char-Broil® Digital Electric Smoker, it’s super easy. Just preheat the unit as normal and put the brisket diagonally on one of the grates.
HOT TIP Whatever you use, you don’t want a billowing, thick smoke. This will leave you with a brisket that tastes like charcoal. The smoke should be thin and very light in colour.
A key to a great brisket is moisture.
Using a thermometer to monitor the brisket’s internal temperature. There is no exact temperature at which you pull the brisket off of the grill. After it hits an internal temperature of 200°F in the thickest portion, we suggest sliding either a temperature probe or bbq skewer into the brisket to test its tenderness. When the probe or skewer slides in with little resistance, the brisket is ready to come off.