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–+ servings

Beef Brisket on a Charcoal Grill

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Smoked Texas-style brisket done low and slow on a charcoal grill. This recipe uses a simple 3-ingredient rub, cherrywood smoke, butcher-paper wrapping, and an overnight rest for tender slices with great bark and flavour.
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Prep Time 45 minutes
Cook Time 9 hours
Total Time 1 day
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Brisket
  • One whole beef brisket, trimmed and divided into the tip and flat (see notes in the Trim and Rub section above)
  • One knob of beef tallow for wrapping
  • Butcher paper for wrapping
Rub (enough for more than one brisket)
  • ½ cup garlic powder
  • 1 cup coarsely ground black pepper
  • 1 cup Himalaya or other coarsely ground salt not table salt - too fine
Smoking process
  • Chunk charcoal and briquets sufficient for 9+ hours of indirect heat
  • Cherrywood or other like mesquite chunks for smoking

Method
 

Prepare the Brisket
  1. Trim the excess fat from the brisket (reserve for dog treats, if desired!)
  2. Mix the garlic powder, black pepper, and salt in a jar to create the dry rub
  3. Generously coat the brisket with the dry rub, ensuring all surfaces are evenly covered
Grill Set Up
  1. Fill an indirect coal tray with chunk charcoal and ignite until glowing
  2. Open the bottom vent fully and keep the lid off to allow the coals to heat up
  3. Once ready, place the brisket on the indirect heat side of the grill, and close the lid with the upper vent fully open to let the temperature rise past the desired 125°
Smoking Process
  1. Maintain the grill temperature at 125°F (52°C) by adjusting the vents
  2. Add a piece of cherrywood to the coals to start the smoking process
  3. Monitor the temperature and replenish the coals and wood as needed, ensuring a steady supply of smoke
Internal Temperature Check
  1. After about 5 hours, check the internal temperature of the brisket. The target temperature is 185–190°F (85–88°C)
  2. Continue smoking, maintaining the temperature, and checking every few hours
Wrapping the Brisket
  1. Once the internal temperature is right, smear a piece of butcher paper with beef tallow
  2. Wrap the brisket tightly in the paper and place it in a roasting pan
  3. Cover the wrapped brisket with a towel and leave it in a cooler to rest overnight
Reheat and Serve
  1. Two hours before serving, warm the wrapped brisket in the oven at 120°F (49°C)
  2. Just before serving, unwrap the brisket and slice it against the grain into 1.5 cm (½ inch) thick slices

Notes

For more tips on preparation and cooking, see the blog introduction.
Serving suggestions are included in the last paragraph of the blog post introduction.

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