Original project: I originally developed and demonstrated this brisket method for SnS Grills using the Slow 'N Sear Kettle. You can also see the original SnS Grills recipe page.
If brisket feels intimidating, this is a great place to start. I originally developed this method for a kettle grill with a Slow 'N Sear, but the fundamentals apply to just about any cooker that can hold a steady low-and-slow temperature.
What to Look for When Buying a Brisket
Choose the best grade and marbling that fits your budget. Good intramuscular fat gives you a much better chance at a juicy finished brisket. Also look at the shape of the brisket and how much hard exterior fat will need to be trimmed away.
Trim the Brisket
Trim the fat cap to about 1/4 inch. Remove hard fat and silver skin from the meat side, but try not to gouge deep pockets into the surface. A smooth shape helps rendered moisture run off instead of pooling on top.
Dry Brine 1 to 2 Days Ahead
Season the brisket with coarse kosher salt. A useful starting point is about 1/2 teaspoon per pound, although I often season by eye the same way I would a large piece of beef. Put the brisket on a rack over a tray and refrigerate it uncovered for 1 to 2 days.
This gives the salt time to work into the meat and also helps dry the exterior, which is useful when you are trying to build a good bark.
Set Up the Grill for Indirect Cooking
Run the cooker at 250–275°F. On a kettle with a Slow 'N Sear, fill the charcoal basket and light one end so the fire can burn gradually across the fuel. Add a couple of wood chunks if you want additional smoke flavor.
Start with the vents open, then begin dialing them back as the cooker approaches the target temperature. A grate-level thermometer plus a separate meat probe makes temperature management much easier.
Smoke Until the Bark Is Set
Put the brisket on the indirect side of the grill and let it smoke until the bark is firmly set. I care more about the bark than a specific internal temperature at this stage. If you touch the exterior and the seasoning stays in place instead of smearing, you are ready for the next step.
Wrap and Finish
Wrap the brisket tightly in aluminum foil and return it to the cooker. Continue cooking until it is tender when probed.
Brisket often finishes somewhere around 200–205°F internal, but temperature is only a guide. The real test is feel: a probe should slide into the meat with very little resistance.
Rest the Brisket
Do not skip the rest. Keep the brisket wrapped, place it in a cooler with towels, and crack the lid slightly so it does not continue cooking aggressively. Let it rest for about 1 to 2 hours.
Slice Against the Grain
After the rest, unwrap the brisket and identify the direction of the grain. Slice across it. Pencil-thick slices are a good starting point, but cut them the way your family likes them.
My Biggest Brisket Tips
- Buy for marbling. Great technique cannot completely make up for a poorly marbled brisket.
- Do not rush the bark. Wrap only after it has truly set.
- Cook for tenderness, not a magic number. Internal temperature gets you close; probe feel tells you when it is done.
- Always rest it. That last hour or two is part of the cook, not dead time.
BBQ for the everyday family.
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