This Smoked Brisket flat out is going to gain me a whole new set of friends and it will you, as well. It is so delicious, your neighbors will come knocking!
Smoked Brisket is a staple in grilling. If you haven’t smoked one yet, this is your chance! If you want to smoke a big piece of meat with almost guaranteed success, sit down and let’s talk Brisket!
This brisket is grilled using a completely different method than my previous one. In that article, I smoked and cooked it until it was well done – enough for slicing. This took around eight hours. This time I decided to try it a different way and see how it compared.
How to Smoke Brisket Using the Foil/Butcher Paper Method
There are a few differences in the way that I attacked this one. I have to tell you – we went nuts over the end result!
Preparing the Brisket
- Cut off as much of the fat as possible, trimming the brisket down. I’ll be honest, I don’t always do it, but this time I spent a good twenty minutes trimming and had a plate full of the fat trimmings to show for it. It definitely made a difference, and I won’t skip this step in the future.
- Rub a basic salt/pepper/celery seed rub on only ONE SIDE of the brisket rather than both sides. I honestly don’t know how much of a difference that made, but the end result was extremely flavorful. It is possible it would have been too much had I coated both sides.
Grilling the Brisket
- Grill at 400 degrees over indirect heat for three hours. This allowed that crust to form with the rub. Usually, I go for the low-and-slow method, and I was a bit nervous in grilling this at such a high temperature, but it made a huge difference in the end result. The crust was fantastic!
- Place a couple of pieces of wood on the grating and underneath the brisket to allow the brisket to create a little HUMP in the center that allowed the juices to flow down off the sides. I read about this approach online and was anxious to try it out. No juices pooled on the surface, and the crust stayed intact.
- Sprayed the brisket with a little water every hour. This is to help make the outer bark of the crust of the brisket.
Finishing in the Oven
- Pull it off of the grill at the three hour mark (when the crust was getting hard) and transfer it to a sheet pan with two layers of foil topped with one layer of butcher paper. Lay the brisket on top and wrap it up completely. Leave it on a sheet pan and place in the oven at 275 for two hours.
- When you take it out, allow it to rest for one hour before slicing it.
Note: To test to see if the brisket is done, stick a skewer through the foil and into the meat. You are looking for very little resistance. That indicates that the internal temperature was hot enough to break down the connective tissues. If there is hesitation, it is not ready. The meat should be between 200 and 205 degrees at this point.
How to Prepare the Brisket Early
There are several ways to prep this brisket early.
- Make sure the brisket is fully defrosted if it is frozen.
- Cut off the extra fat.
- Prepare the rub but don’t put it on yet.
Wrap up the Brisket and put in the refrigerator to put on the grill the next day! This saves a good 15-20 minutes. I love to prep early and readers have expressed the same.
How to Freeze Brisket
I love to grill but can’t always eat it all as fast as I would like, so I try to make things that are freezer friendly! I slice this brisket and wrap it in Press and Seal. Then I place it into gallon sized, freezer-safe ziploc bags. I like to double wrap them as the meat is expensive and I have put a lot of work into it. If I do the double wrap, the meat comes out delish and I love it in my lunches.
Best Wood for Smoking Brisket
I love the taste of Hickory as it really complements the rub. My recommendation is to remember that a little goes a long way. You do not need three full hours of billowing smoke to impart the smoke flavor.
I add a few large chunks of hickory to the bottom of the Big Green Egg and then place the lump charcoal on top. As the charcoal burns, it will cause the wood to smoke. I prefer not to use small wood chips in the BGE, as I feel they burn away way too fast.
What Type of Brisket Meat is Best
Only meat that has been graded by the USDA may use the USDA shield and designation on the packaging. There are three basic grades of brisket to choose from:
- Select Grade: This is the lowest grade of beef and does not contain a high amount of fat or marbling. The meat will not be as flavorful and will be tougher than other cuts. If your goal is to use the brisket for other dishes, then select grades may be a good choice.
- Choice Grade: This has more marbling than the Select Grade, and will be more flavorful and not as tough. This is most commonly found in Costco or butcher shops.
- Prime Grade: This is the highest grade and signifies that it has the highest amount of marbling. This will result in extremely flavorful meat that will be tender. Watch your meat supplier carefully, as these are sometimes mixed in with the Choice Grades.
- Certified Angus Beef: This is not a USDA grade, but it does represent a very high quality type of beef. It is only applicable to certain meat that meets their ten point quality score. If you see this, the meat will be of Choice or Prime Grade and will result in an excellent quality brisket.
What to Serve with Brisket
Smoked Baked Beans are one of our favorites! We know that we can change up the recipe multiple ways and it tastes so different!
Grilled Carrots with Balsamic Glaze will always be my number one favorite vegetable out on the grill. It tastes like candy and I get credit for eating vegetables.
Grilled Onions these are so sweet and delish! You can’t stop eating them, I promise! So easy and fast to make as well!
- 1/2 cup coarse black pepper
- 1/2 cup kosher salt or sea salt
- 1/4 cup celery seed
- 1 Brisket Prime Grade
Prepare the Grill
Set grill to 400 degrees. Add the plate setter to create an indirect cooking.
Add lump wood to the bottom of the grill to create a light smoke.
Add a few piece of wood to the grating. When it is time, lay the brisket on the wood to create a dome shape. This will allow any juices to run off quickly and not pool on hte surface of the meat. That might impact the formation of the bark.
Prepare the Brisket
Trim the fat from the brisket. Spend a few minutes to cut the majority off. The brisket will have enough fat in the marbling.
Prepare the Rub
Mix salt, pepper and celery seed together in a bowl. Rub on top side of the brisket only.
Grill the Brisket
Place brisket on grill grate indirect heat.
Lightly spray the brisket with water each hour. This will help form the crust on the brisket
After three hours on indirect heat on grill, remove from grill. The brisket should have a nice dark crust.
Finish the Smoked Brisket in the Oven
Remove brisket from grill and wrap it in two layers of foil and one layer of butcher paper on sheet pan.
Place in oven at 275 degrees. Keep it on the sheet pan in case of any drippings.
Cook for two hours. Test internal temperature to be 200 – 205 degrees. You should be able to stick a skewer into the meat and have it slide in with no issues.
Rest for at least an hour before slicing against the grain.