Smoked Beef Brisket
Tender, smokey, delicious.
by Andrea Alden
Season the beef
- 4.5 lb. beef brisket
- salt and pepper to taste
- ½ cup of barbecue rub (use your favorite)
- 2 tbsp. red wine
- 2 tbsp. liquid honey
- 1 bag of Napoleon Smoker Chips
Set a bowl full of chips to soak in water, or a combination of water and red wine.
If you are using your smoker, light a full load of charcoal using a chimney starter. If you are using a gas grill, preheat the grill by lighting one or two burners, preparing for indirect grilling. Preheat the smoker or grill to between 200 and 225°F.
Trim off any fat that is over ½ an inch thick. Rub the brisket on all sides with salt, pepper, and your favorite BBQ seasoning.
Place the brisket on the cooking grid on the cool side of the grill. If you are using a smoker or charcoal kettle, spread your charcoal out on one side of the grill and place the meat, fat side up, on the other side. Add a handful (about ½ a cup) of wood chips directly to the charcoal. If you are using a gas grill, turn the burners down to low. Fill a one of your two smoker tubes with soaked wood chips and place it carefully on the sear plates over the lit burner. It is recommended to have two tubes because the smoker tube will be hot when you go to change the wood chips, this way you can have one ready when you change the wood chips out.
Smoke the brisket for 6 to 12 hours, changing the wood chips every 1 to 2 hours – or whenever you notice no smoke coming from the grill.
Use a meat thermometer to monitor the temperature of the meat. Napoleon’s Wireless Digital Barbecue Thermometer is a fantastic way to make sure your brisket’s temperature rises steadily without spiking or going down. Around the 4 to 6 hour mark the internal temperature of the brisket will increase at a very slow rate, seeming to hold steady for quite some time. This is okay, and as long as the grill temperature is remaining steady, your brisket will start to warm once more.
When the brisket reaches an internal temperature of 160°F it's ready. Remove it from the barbecue and allow it to rest, covered in foil, for 1 to 3 hours before slicing.
Carve it by slicing from the thin end to the fat. Don't sauce it; just enjoy it.
Look at that smoke ring
Don't forget sides
Smoked Beef Brisket takes a long time, about 1½ hours smoking time per pound of meat. You want to start early and plan for the stall – when the temperature refuses to rise. It needs this low and slow cooking to allow the fat to render inside the meat, tenderizing it. Serve this with Maple Dijon Carrots
, Roasted Potatoes
, and freshly homemade Challah Bread
for the perfect holiday feast.