How to Get Tender Brisket on Smoker

Hardwoods used while smoking imparts additional flavor to beef brisket.

Getting a beef brisket properly smoked so that it is fully cooked, tender and juicy can be a challenge, even for experienced grill or smoke masters. Properly maintaining the heat, which sometimes includes monitoring the elements, keeping the smoke going and keeping the meat moist is a constant battle, one that sometimes takes several hours. For a novice smoker, getting a brisket right on your first try does not happen often, but with proper setup and vigilance, you can have tender brisket from the smoker every time. Does this Spark an idea?

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Charcoal briquettes
Lighter fluid
Lighter or match
Water, beer or cola
Wood chips and chunks
Grill brush
Vegetable oil
Salt
Ground black pepper
Instant-read thermometer

Instructions

- 1
  
  Remove the beef brisket from the refrigerator and allow it to rest at room temperature for one hour.
- 2
  
  Set up the charcoal briquettes in the bottom of your smoker grill. Arrange them in a pyramid. Add lighter fluid and light the briquettes. Allow the briquettes to ash over, then spread them evenly in the bottom of the grill.
- 3
  
  Fill the water pan with liquid, such as water, beer or cola. Set the water pan in place. Clean the upper grill grate with a grill brush. Lightly coat the grate with vegetable oil.
- 4
  
  Fill a large bowl with water, and add hardwood chips, such as mesquite, hickory or apple wood. Soak the chips for 15 minutes. Drain the water away and return the wood chips to the bowl.
- 5
  
  Liberally sprinkle all sides of the beef brisket with salt and ground black pepper. Place the brisket with the fat cap side facing up on the upper grill grate.
- 6
  
  Stoke the fire with soaked wood chips. Use hardwood chunks, if you have any, to help keep the fire hot.
- 7
  
  Maintain a temperature of around 300 to 350 degrees Fahrenheit inside the smoker grill. Refill the liquid bowl as necessary.
- 8
  
  Continue adding soaked wood chips whenever the temperature begins to drop or the smoke dissipates. Cook the briskets for about an hour per pound.
- 9
  
  Check the internal temperature of the brisket using an instant-read thermometer. Remove the brisket from the smoker once the temperature reaches 185 degrees. Allow to rest at least 20 minutes before slicing.