Beef Brisket, Done Right

Whether you’ve never smoked a brisket, or done it many times, there’s always something to learn! Working with such a large cut of meat can be both intimidating and challenging, but we’re here to help. With this video, we’ve got you covered. We’ll show you step-by-step how to smoke a brisket that will have your friends and family talking long after their plates have been cleared. So gather your charcoal, wood chunks, grilling tools, and brisket. It’s time to get that smoker started. Your mouth will thank you later. 

What are your thoughts? (24)

07.04.16

William S

I smoked my first brisket flat this weekend on a Spirit 210 with a smoker box I followed a recipe from Food Network plus tips from this video (Thank You!!). I made a nine pound flat which fit perfectly on this small grill. Temperature was super easy to control on the Spirit 210 and it took about six hours to get to 170 degrees. I double wrapped the flat and put it back on the grill for another hour+ to get to 195 degrees. We stuck it in a dry cooler for another hour before slicing. The entire family loved it -- one of the best pieces of meat I've ever tasted! I think the small grill cavity actually helped me get more of the hickory smoke to circulate around and absorb into the flat.

07.04.16

Kevin Kolman

William,
I am very happy to hear you turned out a grate brisket. It can be the hardest piece of meat to cook and to be able to do it well and on a gas grill is some BBQ feat!! I am glad you have the process down and look forward to hearing about your next brisket cook or BBQ adventure. If you need any more advice you can find us here or on Facebook and Twitter at kevin Kolman’s Backyard and always Happy Grilling!!

06.18.16

Shawn R

What are the average grill/smoke times of a brisket?

06.18.16

Kevin Kolman

Shawn,
Grate question. Some might say 1-1.5 hours per pound. Others might say 45-1. Brisket is a funny piece of meat. Its done when its done. Many of these cook times are dependent on if you wrap in foil or go all natural. Cooked without wrapping can push that time to 12-16 hours for a full packer as an FYI. I look for 195-204 when cooking my briskets and it is all based on touch and feel. Placing a wooden skewer in the brisket will tell you how tender it is. Also letting it rest 2-3 hours is ideal for making an out of this world brisket. Keep us posted here or on Facebook and Twitter at Kevin Kolman’s backyard and always Happy Grilling!!

06.08.16

Lee Z

I want to try a Brisket on my 14.5 but am somewhat apprehensive thinking the smoker isn't big enough to handle a full size flat. Have had great success with Chickens, Sausage & Pork Butts. Is it conceivable for me to smoke a Brisket on a 14.5?
Eagerly looking forward to your response... Thanks!

Lee

06.08.16

Kevin Kolman

Lee,
Yes it is. The flat will work with no problem. You can also buy a whole packer cut brisket and cut the point from the flat and do that on the bottom grate. One, thing I have done in the past is take the cooking grate with me to the store. I then place the brisket on top to see if it fits. Flats usually do. Second, you can always put a large wood chunk on the cooking grate and then place the flat over the wood chunk. This will make the brisket raise up in the middle which will make it fit. After about 2-3 hours the brisket will begin to shrink and then you can remove the wood chunk and plate the brisket directly on the grate. Hope this info helps and if you need anything else you can find us here or on Facebook and Twitter at Kevin Kolman’s Backyard and always Happy Grilling!!

05.07.16

Michael K

So when you wrap the brisket and "bring it up to 190-195" does that mean turn up the heat on the grill/smoker or wait till it reaches that temp at the steady heat of 225-250 degrees of the grill?

05.07.16

Kevin Kolman

Hi Michael! Leave the temp of the grill/smoker at 225-250 and bring the internal temperature of the brisket up to 190-195. Sorry I wasn't more clear! Thanks for the question and happy grilling! - Kevin

04.29.16

David D

Hi Kevin,

Any tips for smoking a brisket on a Q2200 with a smoker box? Thanks!

04.29.16

Kevin Kolman


Best advice I can give you is keep the brisket small 8-10 pounds. I will be extremely hard to put a 14-16 pound packer cut brisket on a Q2200 withouth burning it. Also, you will want to use a roast holder and a drip pan to collect the drippings. Since there will be a lot coming off the grill make sure you double up that pan. If you want to use a smoker box you can just make sure you use put that on the grill when preheating. The box needs to smolder before you cook that way you can get smoke flavor onto the brisket. It will be a challenge to use the smoker box if not done correctly because you need to keep the heat around 225-250. Good luck and keep us posted and always Happy Grilling!!!

09.05.15

John W

Kevin doesn't mention use of the water bowl on the set up or preparation of the meat in this video. Wouldn't the water bowl aid in keeping the meat moist??? I also got the impression from other sources that it lends to reducing the total cooking (smoking) time.

09.04.15

Kevin Kolman

John,
Either use the water pan or spray the brisket with water or your favorite liquid to help smoke adhere. The humidity of water and the temperature of the smoker help create the smoke ring and add flavor. Keep us posted if you need anything else you can find us here or on Facebook and Twitter at Kevin Kolman’s Backyard and always Happy Grilling!!

09.04.15

Allan R

I am smoking a brisket for a party at 4pm tomorrow in TX (my first Brisket since moving to TX, so i can't screw it up). I was going to smoke it over night, but after watching your video and reading tips i am reconsidering this approach as it appears to need much more attention. I also read a comment above using the higher heat, faster cooking method. I have a 9lb brisket. Looking for some advise as this is my first brisket i've cooked.

09.04.15

Kevin Kolman

Allan,
First, thanks for checking in and second good luck my friend!! Here is what I recommend for your 9 pound brisket. Rub it tonight to help with flavor and taste. I would guess it will take about 7-9 hours to smoke your brisket. I like 250-275 for the first 3-4 hours depending on color. If the bark forms quickly, then get it in foil as quick as you can. I usually look to do this around the 150-160 internal temperature of the brisket. Foil and turn the heat down to about 225. Continue to cook the brisket until it is around 195 give or take. It should feel like a sponge in the foil. Also, make sure to double or triple wrap the foil to keep the moisture in and also just in case the foil tears you won't loose all the awesome flavor to the smoker. Place the wrapped brisket in a dry cooler for 2 to 3 hours. This will help loosen the brisket and make it out of this world. Do not cheat on this step because it is crucial. Then slice and there you go. If you need any extra assistance you can find me here or on Facebook and Twitter at Kevin Kolman’s Backyard and always Happy Grilling!!

07.12.15

Blair J

Bought my WSM 18.5 yesterday and smoked a flat cut angus brisket today. I was a bit apprehensive, because it was my first time using the WSM; however, I followed Kevin's advice and the brisket turned out wonderful.

07.11.15

Kevin Kolman

Blair,
Congrats on the 18.5 inch WSM!! I have three myself and love them dearly! Wow, am I excited to hear you knocked that flat out of the park. That is one of the hardest things you will ever cook and to hear you succeeded is huge. Keep us posted if you have any other questions here or find me on Facebook and Twitter at Kevin’s Backyard. Good luck with your WSM and always Happy Grilling!!

06.22.15

Dietrich H

Hey Kevin,
Getting ready for my first try on a WSM 18.5. I read A Franklin's book and wondered about the "stall" he is writing about. Is this something to plan for during a WSM brisket cook?
Thx,
Dietrich

06.21.15

Kevin Kolman

Dietrich,
Yes, the stall is something occurs usually around the 150-160 degree temperature range. The meat begins to try to cool itself. That is why wrapping the brisket is essential to keeping it moist. I prefer this method especially if you are new to grilling brisket. It keeps the moisture around the brisket, loosens up the muscle fibers and keeps it tender. Keep me posted and if you have any other questions you can find me here or on Facebook and Twitter at Kevin’s Backyard and always Happy Grilling!

06.17.15

Daniel K

I am planning to try my first Brisket on Sunday on a 22.5 Master-Touch. I was wondering what you think about using lump instead of briquettes? I have both, would you recommend one over the other? If using the lump charcoal, will I need to use more or less, and will I have to add it more or less frequently than with briquettes?

Thanks!

06.17.15

Kevin Kolman

Daniel,
I like using briquettes for smoking because it will give you a consistent fuel source. Lump has a tendency to move around a little bit and can be challenging to keep it up on the charcoal grate. In terms of amounts it is very difficult to gauge because 1 pound of lump is not the same as 1 pound of briquettes. This is why I prefer briquettes. Keep me posted and if you have any other questions you can find me here or on Facebook and Twitter at Kevin’s Backyard and always Happy Grilling!

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