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? (27)

08.17.16

Kyle C

Hi Kevin,

Do we keep the brisket wrapped in tin foil when we let it sweat or do we unwrap it and let it sit open to the air?

Thanks

Kyle

08.17.16

Kevin Kolman

Kyle,
Let is sweat in the foil. This will help loosen it up and make it crazy tender! Let me know how the brisket comes out here or on Facebook and Twitter at Kevin Kolman’s Backyard and always Happy Grilling!!

08.06.16

John T

Hi Kevin, great video. I've tried smoking ribs for 4-5 hrs with decent succes and want to try brisket. I haven't seen anything in your tutorials about adding coals or chips mid smoking. I sometimes found that I seem to run out of coals towards the end and have a hard time maintaining temperature. Should a full load of coals last for 8-10 hours? Am I just not using enough or don't have my vents setup right perhaps? I also read that if the temp starts rising too much you can fine tune by adding wood chips soaked in water. Thoughts? Thanks !

08.06.16

Kevin Kolman

John,
Smoking a brisket can be a challenge so I try to avoid having to add anything to keep temps constant. A full load of coals should last you anywhere from 8-12 hours if not longer. Weather can though create a problem FYI. Since you really only get some flavor on your meat during the fist 3-4 hours of the cook I do not add any smoke or wood after this time period. Also, if temps are rising I would close the vents or add water to your water pan if you are using one. I would not add wood chips or soaked chips since they will act as a fuel source and create more temps. Keep the questions coming 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!!

07.26.16

Bobby B

Hi there,

So I have a classic coal Weber and I am looking to smoke some brisket for about 9 people.

I have a box smoker and the wood chips ready to go!

Just wondering how long should I smoke for and can you recommend a rub? Also should the meat be wrapped in foil during the process?

07.26.16

Kevin Kolman

Bobby,
I would recommend using the snake method for smoking your brisket. I like to estimate 1-1.5 hours a pound on brisket. With that being said brisket is done when it is done. Using an iGrill or digital thermometer is essential for cooking the perfect brisket. I would recommend foiling at 160-165. Take the brisket up to 195-204 all based on tenderness and let rest for 2-3 hours in a dry cooler. Hope this helps and if you need anything else please let us know here or on Facebook and Twitter at Kevin Kolman's backyard and always happy grilling.
Thanks
Kevin Kolman

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!!

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