We’ve called my husband many different names… BBQ Dr, BBQ Barrister, BBQ Master, Best BBQ’er Ever, and more… but the idea is when he BBQ’s we are spoiled with DELICIOUS Meats! And have yet to find a restaurant where we eat any beef or lamb or pork that is better than he can cook. Our kids unfortunately (or fortunately?) have very refined palates… when they leave for college they will miss Dad’s meats. He has spent years refining his techniques and trying new recipes, and is currently working on some BBQ books (coming soon!) Until they are published we decided to share a few of our favorites with you!

So without further ado… here is his “Quick Guide on How to Cook a Brisket on a Charcoal Grill” click on this link to download a printable pdf of the recipe with photos…

Quick Guide on How to Cook a Brisket on a Charcoal Grill

Here is a quick guide on how to cook a brisket on a charcoal grill.

Here’s what you’ll need in terms of supplies:

Full brisket
Seasoning of your choice
Weber charcoal grill
Charcoal, preferably lump charcoal
Fire starters and lighter
Aluminum foil + drip pan

To prep the brisket, cut off any loose flaps of meat around the edges. These flaps will only burn during the cook, and so it is better to trim them off ahead of time. Trim down the “fat cap,” or thick layer of fat on the top of the brisket, leaving only about .5 of remaining fat on top to help keep it moist during the cook.

To season the brisket, coat the outside of the meat with some olive oil or melted butter or Worcestershire sauce, then liberally apply your seasoning of choice to all sides. Brisket is a heavy cut of beef and can tolerate a lot of seasoning, so don’t be shy.

To light your charcoal, bank it to one side of your grill and place a fire starter in the middle. Light the fire starter and give it about 10-15 minutes for the charcoal to catch and start burning. Place the drip tray next to the charcoal. You can use red bricks to separate them.

To start cooking, put the grill grate in place and lay the brisket on the “cool” side of the grill, i.e., over the drip pan, at least a few inches away from the burning charcoal.

Close the lid and adjust the top and bottom airflow vents until your grill’s outside temperature gauge reaches 300 to 350 degrees Fahrenheit (300-350 F).

Continue cooking until the internal temperature reaches about 165 degrees in the thickest part of the brisket. This will usually take about 4 to 6 hours, depending on factors like the individual thickness of the meat, your average cooking temperature, and the outside ambient temperature. You can open the lid periodically to add new unlit charcoal, as needed. Once the brisket reaches 166+ degrees, remove and wrap it tightly in aluminum foil. Use double wrapping to help retain juices.

Once wrapped, place the brisket back on the grill and allow to cook for another 2 to 4 hours, or until the internal temperature reaches 200 degrees Fahrenheit (200+ F) in the thickest part of the meat.

Remove the brisket and allow it to rest it under a towel (to retain heat) for 1 to 2 hours while still wrapped in the foil. Remove, unwrap, slice, and enjoy!

Melt in your Mouth Brisket