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How to Smoke Beef Brisket on the Grill

Though it requires substantial amount of time to cook it, it's really worth it at the end!


  • 1 (4-6 lbs) beef brisket, fat trimmed to 1/4 inch
  • 1 tablespoon kosher salt
  • 2-3 tablespoons bbq rub, of your choice
  • Barbecue sauce, chimichurri sauce, optional for serving
  • 5 cups hickory or mesquite wood chips, soaked in cold water for 1 hour


  • Season the brisket with salt and rub on all sides. Place the brisket, fat side up, in a shallow aluminum pan, or you can make one yourself by doubling heavy-duty aluminum foil and crimping the edges up tightly.
  • Prepare charcoal grill for indirect heating, by placing hot charcoals on 2 edges of the grill and leaving the middle empty.
  • Throw in about 1 cup of prepared wood chips over charcoal. Place the grates and put the brisket with aluminum pan in the middle. Cover the grill, and turn the vents off, leaving just a little opening, to keep the grill temperature low. You want to aim for 250-275°F. Make sure the vent on the cover is away from charcoal/wood chips to draw smoke through the grill.
  • Cook the brisket until the internal temperature reaches 200°F, about 6-8 hours, basting the meat with pan juices every time you add more hot charcoal. Add about 10-12 fresh coals and 1/2 cup of wood chips on each side every hour. Avoid opening the lid too often to keep the temperature even.
  • Once cooked, transfer the brisket onto a cutting board and rest for at least 15 minutes. Slice against the grain and serve with bbq sauce, or chimichurri sauce.
  • You can grill the brisket up to 3 days in advance. Tightly wrap unsliced brisket in foil and refrigerate it. Once ready to serve, place the wrapped brisket in the oven at 300°F and bake until warmed through.


Adapted from epicurious.com.
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