the perfect beef brisket

How to smoke the perfect beef brisket on the grill

One of the big three of classic BBQ meats is brisket. A cut of beef that needs to be simmered to break down the connective tissues. One unique thing about this cut of beef is that it can be slow-cooked, so it is fork-tender, yet is still sliceable. You can smoke the perfect beef brisket on the grill to get the juiciest and most tender pieces of meat. In this case, the charcoal grill will be your best tool to get the proper results.

Grilling low and slow is the most crucial rule when cooking the perfect beef brisket. By this, we mean to low cooking temperature and slow cooking speed. This way, it will have a better beefy flavour compared to other slow cooking beef cuts. Today we share a great recipe from that you can cook on your BBQ area on a Sunday with your friends and family.

Smoked brisket recipe on the grill 

What you need

(6 to 8 servings)

  • 1 (4-6 lbs) beef brisket, fat trimmed to 1/4 inch
  • 1 tablespoon kosher salt
  • 2-3 tablespoons of your favourite bbq rub
  • Barbecue sauce, chimichurri sauce, optional for serving
  • 5 cups hickory or mesquite wood chips, soaked in cold water for
beef brisket
The best methods for cooking beef brisket are those that cook at lower temperatures for a longer period of time, such as braising and smoking


  • Season the brisket with salt and rub on all sides. Place the brisket, fat side up, in a shallow aluminium pan, or you can make one yourself by doubling heavy-duty aluminium foil and crimping the edges up tightly.
  • Prepare a 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 aluminium 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 the 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.

Tips to grill the perfect beef brisket

  • 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 fire: 20 minutes per side. After searing, allow approximately 1 hour of cooking time per pound.
  • When cooking over direct heat, check the temperature of charcoal or wood coals by holding the palm of your hand at cooking height. You can count the number of seconds until the heat causes you to pull away. Six seconds is the target time for low-heat coals.
  • Cook with the fat side up, so the juices will base and drip through the meat.
  • When smoking, turn the brisket every 1 to 2 hours to prevent drying the underside. Never turn briskets with a fork; the juices will run out. Instead, wear insulated rubber gloves and use your hands to become a whole brisket. If you cut the brisket into large pieces, use tongs to turn.
  • Refrain from checking the brisket constantly. You can check the temperature of the grill every hour, staying as close to 225°F as possible. But you need to resist the temptation to open the lid unless you need to add more charcoal or soaked wood chips to maintain temperature and smoke.

What to serve with your beef brisket?

In Britain, the brisket it is not generally smoked but is one of several low-cost cuts typically simmered in a lidded casserole dish with gravy. The recipe, known as a pot roast in the United States, but more commonly as braised or stewed beef in the UK, is often accompanied by root and tuber vegetables. 

Your favourite barbecue sauce is always welcome to eat your beef brisket. Chimichurri sauce and pico de gallo are also good ideas. On the other hand, you can try with grilled vegetables on skewers such as zucchini, aubergines or mushrooms.

A serving of brisket is an excellent source of proteins. It is also a good source of the B vitamins as well as minerals including zinc, iron, phosphorus, and selenium. Brisket contains high amounts of oleic acid, which can lower the “bad” cholesterol (LDL) and increase the production of HDL, the “good” cholesterol. Will you give it a try? Try this recipe and let us know more in the comments below or on our Instagram account.

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