How to Smoke Brisket in a Charcoal BBQ for Beginners

Do you want to learn how to smoke brisket?
In this video i'm going to show you how to smoke brisket in a charcoal BBQ!

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If you own a charcoal BBQ, you'll be able to follow this video and learn how to smoke brisket.
There are many different types of kettle style BBQ's, however the set up and method we've used in this video will suit most kettle BBQ's.

Or if you own a different type of charcoal BBQ, you can set that up for smoking and reference the temperature guides and brisket tips shown in the video.

Now this brisket was one of THE BEST briskets i've smoked! It was so unbelievably juicy, perfectly tender and packed full of flavour.
If you are going to learn how to smoke brisket from a video, this one is it!

Brisket quality is one of the most important parts to get right when smoking a brisket. My strong advice is to spend the extra money and get a good quality brisket. If you have a group of friends to feed, suggest everyone splitting the cost and get a high quality brisket, your results will be much better!
You want to look for a nice uniform brisket with a nice thick flat, a brisket with a nice amount of marbling (intramuscular fat), but not one that's got heaps and heaps of top hard fat on it too. Try to avoid cheap, lean and small supermarket briskets.
The brisket I used in this video is something you want to try and target.

For anyone wondering, the brisket I used in this video is a Rangers Valley "WX" brisket with a marble score of 5+. I picked it up from our butcher at Austral Meat here in Adelaide.

For reference, find some of the temperature guides and brisket steps we used in the video below:

- We ran our smoker at around the 275F/135c range.

- We smoked this brisket for around 4 hours before we set up to boat it. I like to aim for a brisket internal temperature of around 160F/71c before I wrap/boat. I also like for my bark to be nice and set at this point too.

- I started checking for probe tenderness around the 200F/93c brisket internal mark, this took around 9.5 hours in total to get to that point. That time will vary depending on the size of your brisket, the type of BBQ you are using and many other factors.

- I wasn't 100% happy with the brisket probe tenderness around that mark so I kept the brisket smoking until I was. It wasn't until around the 205F/96c mark before I was happy with it. Always favour probe tenderness over internal temperature, some briskets will probe nicely around 200F/96c, others may need to go as high as 215F/102c internal before they are right. Every brisket is different and it may take some practice before feeling and understanding what is right.

Also, if you are interested in more kettle BBQ videos, check these ones out below:

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Enjoy🤘

[rickbell]

Cooked about 10 briskets in my smoker! I have always wrapped them.. but this one I didn’t and followed your foil boat and rendered down all the fat from the trim. Used the extra fat and glazed the brisket throughout the cook. By far my best brisket yet thanks to you 🤙🙌

[peterliu]

If this guy is Aussie he knows a hell lot about US bbq and in general knows what hes talking about 👍👍👍

[DFWSKATE]

after over 15 years of cooking this is my 3rd cooking video watching. and it was good

[Dkhz]

I rarely come back on videos to comment after a recipe but this time I wanted to! I made the brisket using the exact same technique, I have a kettle weber bbq at home and it worked perfectly. Juicy as hell and super tasty! Thank you, I did a very simple rub with pepper and salt !

[bluj]

*clears throat* AS A BORN AND RAISED TEXAN ☝🏽still living in Texas (apparently we’re pretty rare nowadays 🤷🏽‍♀️ lol) I have to say…I’ve seen many videos in how to cook a brisket but what I appreciate about yours is that you REALLY know your meat. You know your temps but you’re also going off of what you see and feel which you need in order to pay true respect to the meat so it comes out perfect. I can’t wait to try your methods cause your meat came out looking nice and juicy but it doesn’t completely fall apart when you cut it. You clearly know what you’re doing and I appreciate that so much!

[judichristopher]

EXCELLENT VIDEO...
You just taught an old dog a new trick.
I have been cooking/grilling/smoking for over 40 years... with my restaurant and have never seen this method... Love it..

[RowanTasmanian]

That was one of the best looking briskets I've ever seen. I love your BlackJack Kettle. I also appreciate your advice, but you never over talk on the videos. Your instruction is clear and precise. Well done and thank you.

[kandriel]

Amazing brisket, video, and explanation. I feel like I’m ready to smoke my first brisket after watching this video 🍻 👍

[jonyoung]

I’ve used the “ snake method “ in my Weber Kettle several years. After a 9-10 hour smoke, and good night sleep, I finish up in my kitchen oven. Cheers mate!

[dggamestream]

Hey Guy! Hello, I just want to say I been trying to learn to smoke brisket for the past 10 years. I've always failed when trying to smoke brisket. I just watched your video yesterday and did everything you said and showed on the video. I just tried your way today and my brisket came out PERFECT! Everything you showed was on point. Thank You for the video and helping me accomplish an outstanding brisket.

[chrislegend_legendary]

There's hundreds of recipes, but I like smoked paprika, brown sugar, onion powder, garlic powder

[jimmeeGray]

Great video, clear explanation and instruction. What I especially like is that you take the time to respond to everyone who comments or asks a question and that is HUGE.
You also made me hungry for brisket
I'm planning to buy a grill with a firebox soon and with your help I'll be smoking brisket.
Cheers mate

[frankgarcia]

I'm using my husband's account, and he always cooks the brisket. Today, I'm using your video to grill as a beginner (the brisket 💪🏾) and I have so much confidence now! The instructions were perfect and then the full recipe in the description, it's marvelous! Can't find this sort of accuracy from women's recipe websites. I'm using half a brisket as its just us, but it's high quality and a nice size. Hopefully, I will arrange the briquettes correctly so I don't get bad smoke😅 but I have a feeling this will be one of my best meals. Thanks again. Oh, BTW, I plan on making brisket nachos with the pickled onions and lots of pico so hats off to a tender brisket!!!🎉🥳👍🏾

[kellyb]

Just bought my first Weber kettle last week and have been craving brisket. This video and description was great as it gives clear instructions on cooking temperatures and how to achieve them as well what meat temperatures to look for before moving to the next step in the process. Thank you!

[BackyardSmokeMasterBBQ]

You did an excellent job explaining & demonstrating each step in the process. Great video!

[victorsuarez]

I have never seen someone really explain everything for beginners like this, specially cause some of us have just this type of grill at least at the beginning..thanks.

[finjack]

i'm from malaysia i just wanna say i really love brisket but sadly can't taste any we don't have them here :( .i really crave brisket for such a long time and got an idea to make one myselft but the equipment i need to make one is preety expensive for me as a student.i really like watching people cook brisket with such passionate and endded up juicy like yours. love ur video dude i'm rooting for u

[pragmatik]

Must be one of the best guides I've watched on any topic. Really want to step my BBQ game up, but I will practice on some pork butts before tackling the mighty brisket. A roast this size would run you $300-400 here in Norway - provided you could get your hands on it in the first place, considering it's not a common cut.

[m.j]

Had 4 or 5 goes at brisket over the last year so and couldn't get it tender enough. Watched this video on Friday and on Sunday I finally got the pull apart texture I've been aiming for. Thanks so much for posting these videos, looking forward to trying something new from one of your other videos!