You want to master brisket on your charcoal grill, right? First, focus on keeping steady heat and learning how to cook brisket charcoal grill. Temperature control makes a huge difference. Many beginners rush and add brisket before the coals turn gray. You need patience and a good thermometer. Smoke gives brisket its rich flavor, so pick wood chunks that match your taste. Salt and pepper work best for seasoning brisket. Don’t sauce brisket too early, or you’ll burn it. Always let brisket rest after cooking so the juices stay inside. Clean your grill before you start. If you follow these brisket tips, you can avoid common mistakes and enjoy a juicy brisket every time. You don’t need fancy tools—just practice and a love for brisket.
Key Takeaways
Keep your grill temperature steady between 225°F and 250°F for tender, juicy brisket.
Use indirect heat and the snake method to maintain slow, even cooking with good smoke flow.
Season simply with salt and pepper to let the natural beef and smoke flavors shine.
Trim the brisket properly, leaving a 1/4 inch fat cap to keep the meat moist during cooking.
Always let your brisket rest for at least one hour after cooking to keep it juicy and flavorful.
Brisket Basics
Choosing Brisket
When you pick out a brisket, you face two main choices: the flat cut and the point cut. Both cuts come from the lower chest of the beef. The flat cut is leaner and has a uniform shape, which makes it easier to slice and great for serving a crowd. The point cut has more fat and a richer texture. This extra fat means the point cut needs more time on the grill, but it rewards you with a juicier, more flavorful smoked brisket. If you want a quick cook and easy slicing, go for the flat. If you want bold flavor and don’t mind a longer cook, try the point.
Characteristic | Flat Cut Brisket | Point Cut Brisket |
|---|---|---|
Fat Content | Leaner | Fattier |
Texture | Uniform, lean | Richer, more irregular |
Flavor | Mild | Intense |
Cooking Time | Longer | |
Slicing | Easy | Tricky |
Moisture | Moderate | High |
Trimming and Prep
Before you season your beef brisket, you need to trim it. Use a sharp knife and work while the brisket is cold. Remove the silver skin and any tough tissue. Leave about a quarter inch of fat on top. This fat cap helps keep the smoked brisket moist as it cooks. Shape the edges so thin parts do not dry out. When you trim the beef, you help the smoke and seasoning reach the meat. This step makes your smoked beef brisket more tender and juicy.
Pro tip: “I always cook brisket fat cap down and leave about 1/4 inch of fat before grilling,” says a top pitmaster.
Charcoal Grill Setup
Set up your grill for indirect heat. Place unlit coals around the edge of the grill. Put a heat deflector or a Vortex in the center under the beef brisket. This setup keeps the heat away from the meat and lets the smoke flow around it. Try the snake method: arrange the coals in a line around the edge and light one end. The coals burn slowly, giving you steady heat for hours. Add wood chunks on top of the coals for that classic smoked flavor. This method works well for long cooks like smoked brisket and helps you get tender, juicy beef every time.
Essential Techniques
Temperature Control
You want your brisket to turn out juicy and tender every time. The secret? Keep your grill temperature steady. Aim for a cooking temperature of 225°F to 250°F. This low and slow method lets the collagen in beef brisket break down, making the meat soft and moist. If your grill temperature jumps up or drops more than 10°F, your brisket can turn out dry or tough. Use a reliable thermometer to check both the grill and the brisket itself. Don’t guess—let the numbers guide you.
Here’s a quick look at how temperature affects brisket tenderness:
Temperature Range | Effect on Brisket Tenderness and Texture | Cooking Method Notes |
|---|---|---|
Sweet spot for tender, juicy brisket; collagen breakdown optimal | Low and slow cooking at 225°F to 250°F indirect heat recommended | |
205°F | Often targeted by pitmasters for maximum tenderness and succulence | After stall, ready for slicing |
Above 210°F | Firmer, sometimes crumbly texture; risk of dryness if overcooked | Hot and fast method (300°F to 350°F) can reach this temp faster |
Below 195°F | Meat may be tough and undercooked | Not recommended for tenderness |
Tip: Always check the internal temperature of your smoked brisket with a probe. When it slides in like butter at around 195°F to 205°F, you know it’s ready.
Keep the grill lid closed as much as possible. Every time you peek, you lose heat and smoke. If you see the temperature dropping, add a few coals or adjust the vents. If it spikes, close the vents a bit to slow things down. Wrapping your brisket in foil or butcher paper (the Texas Crutch) can help keep the heat and moisture steady, especially if you notice big temperature swings.
Smoke Management
Smoke is what gives smoked brisket its famous flavor and aroma. You want just the right amount—not too much, not too little. Start with a clean fire. Use hardwood chunks like oak, hickory, or pecan. Oak is a favorite for brisket because it burns steady and gives a balanced smoke flavor. Hickory brings a strong, classic bbq taste, while pecan adds a sweet, nutty note. Mesquite is bold and smoky, but use it sparingly so you don’t overpower the beef brisket.
Wood Type | Flavor Profile | Reason for Recommendation |
|---|---|---|
Hickory | Strong, smoky, bacon-like flavor | Pairs well with beef; use sparingly to avoid overpowering the meat. |
Mesquite | Bold, Southwestern flavor | Burns hot and fast; suitable for shorter smoking sessions or special dishes. |
Pecan | Sweet and nutty, milder than hickory | Burns cool and slow; ideal for long smoking sessions; complements savory brisket flavors. |
Oak | Medium to strong, versatile flavor | Produces consistent smoke for long cooks; staple wood for brisket due to reliability and balanced flavor. |
Fruitwoods | Mild, sweet, fruity (apple, cherry) | Imparts subtle smoke that enhances natural brisket flavor without overwhelming it. |
Add wood chunks on top of your coals at the start. You want a thin, blue smoke—not thick, white clouds. Too much smoke can make your brisket taste bitter. If you see heavy smoke, adjust your vents or add more air. Keep the smoke flowing gently around your beef brisket for the best results.
Note: Don’t soak your wood chunks. Dry wood lights faster and gives you cleaner smoke.
Seasoning Simplicity
Seasoning your brisket doesn’t have to be complicated. Many bbq champions stick with just salt and pepper. This classic combo lets the natural flavor of smoked brisket shine and helps form a tasty bark on the outside. Coarse salt and cracked black pepper stick well to the meat and create that signature crust. If you want to try something new, you can add garlic powder, onion powder, or a touch of paprika. Some pitmasters use special blends, but you don’t need them to make great brisket.
Pro tip: Apply your seasoning evenly and let the brisket sit for at least 30 minutes before it hits the grill. This helps the flavors soak in and gives you a better bark.
Here’s a quick look at popular brisket seasoning options:
Salt and pepper: Classic Texas-style, brings out beef flavor, forms a great bark.
Garlic and onion powder: Adds depth without overpowering the smoked flavor.
Paprika or chili powder: Gives color and a mild kick.
Competition rubs: Layered blends for extra complexity, but use sparingly.
No matter what you choose, keep it simple. The smoke and the beef brisket should be the stars of the show.
Timing and Resting
Patience pays off when you cook brisket. Low and slow is the way to go. At 225°F, plan for about 1 to 1.5 hours per pound of beef brisket. If you’re wondering how long to smoke a brisket, a 10-pound brisket can take 10 to 15 hours. Don’t rush it. Let the smoked brisket cook until it reaches the right internal temperature and feels tender.
Once your brisket is done, resting is just as important as cooking. Let your smoked brisket rest for at least 1 hour, wrapped in foil or butcher paper and placed in a cooler or warm oven. This step lets the juices move back into the meat, making every slice juicy and flavorful. If you skip the rest, the juices will run out when you cut it, and your brisket will turn out dry.
Aspect | Details |
|---|---|
1 to 2 hours after cooking; 30 minutes minimum | |
Purpose of Resting | Juices redistribute, keeping brisket moist |
Effect on Meat | Muscle fibers relax, making brisket easier to slice and more tender |
Resting Techniques | Wrap in foil or paper, insulate with towels, use a cooler or warm oven |
Risks | Too short: dry brisket; too long: meat cools too much |
Remember: The best smoked brisket is worth the wait. Give it time to rest, and you’ll taste the difference.
With these essential techniques, you can master smoked brisket on your charcoal grill. Focus on steady temperature, gentle smoke, simple seasoning, and proper resting. You’ll impress your friends and family with every slice of juicy, flavorful brisket.
How to Cook Brisket Charcoal Grill
Step-by-Step Guide
Ready to learn how to cook brisket charcoal grill style? Let’s break it down into simple steps so you can get juicy, flavorful brisket every time. You don’t need fancy tools or a complicated recipe. Just follow these steps and you’ll impress your friends and family.
Pick Your Brisket
Choose a full packer brisket, about 14-16 pounds. Look for USDA grade meat at Costco or a trusted butcher. The right brisket gives you the best chance for a tender result.Season and Prep
Grab kosher salt and black pepper. These two ingredients are all you need for a classic dry brine. Mix them together and rub both sides of the brisket. If you want extra moisture, use a meat injector to add beef broth or MSG-free bouillon. This step helps keep the brisket juicy.Trim the Fat
Use a sharp knife to trim the fat cap down to about 1/4 inch. This lets the smoke flavor get into the meat and helps the fat melt over the brisket as it cooks.Chill and Brine
After seasoning, cover the brisket and let it sit in the fridge for at least 24 hours. This dry brine step lets the salt soak in and makes the brisket more flavorful.Set Up Your Charcoal Grill
Arrange your charcoal using the Minion or snake method. Place unlit coals around the edge of the grill and put a small basket of lit coals in the center. Add hickory or oak wood chunks on top for smoke. Let the grill heat up for 10-15 minutes before you start cooking.Keep It Safe
Always grill outdoors. Wash your hands before and after touching raw brisket. Use separate utensils and plates for raw and cooked meat. Keep your brisket cold until you’re ready to cook. Never let it sit out at room temperature.Start Cooking
Place the brisket on the cooler side of the grill, away from direct heat. Close the lid and adjust the vents to keep the temperature between 225°F and 250°F. This low and slow method is key for how to cook brisket charcoal grill style.Monitor and Maintain
Use a meat thermometer to check the internal temperature. Spritz the brisket every hour with apple juice or broth to keep it moist. Add more coals and wood chunks as needed to keep the smoke going.Wrap at the Stall
When the brisket hits about 165°F, it may stall and stop rising in temperature. Don’t panic! Wrap the brisket in foil or butcher paper to help it push through the stall and keep it moist.Finish Cooking
Keep cooking until the internal temperature reaches 199°F. This is the sweet spot for tender brisket. If you want, you can finish the brisket in a 275°F oven after wrapping.Rest and Serve
Take the brisket off the grill and let it rest for at least 1-2 hours. Wrap it in foil and place it in a cooler or warm oven. This step lets the juices move back into the meat, making every bite juicy.
Tip: Always use a clean thermometer and utensils when checking your brisket. This keeps your food safe and tasty.
Here’s a quick table to help you remember the key steps:
Step | What to Do | Why It Matters |
|---|---|---|
Pick Brisket | Choose a 14-16 lb packer | Best size for even cooking |
Season & Inject | Salt, pepper, beef broth | Flavor and moisture |
Trim Fat | Leave 1/4 inch cap | Smoke flavor, self-basting |
Dry Brine | Chill 24 hours | Deep flavor |
Set Up Grill | Minion/snake method, wood chunks | Steady heat, good smoke |
Safe Handling | Clean hands, tools, and surfaces | Food safety |
Cook Low & Slow | 225°F-250°F, indirect heat | Tender brisket |
Monitor Temp | Use thermometer, spritz hourly | Even cooking, moist meat |
Wrap at Stall | Foil or paper at 165°F | Pushes through the stall |
Finish & Rest | 199°F internal, rest 1-2 hours | Juicy, tender slices |
Common Pitfalls
Even if you know how to cook brisket charcoal grill style, you might run into a few problems. Here are the most common mistakes and how you can avoid them:
Rushing the Prep
If you skip seasoning or don’t let the brisket brine, you’ll end up with bland meat. Always plan ahead and give your brisket time to soak up the flavors.Under-Seasoning
Don’t be shy with salt and pepper. A thin layer won’t give you that tasty bark. Cover the brisket evenly for the best results.Not Preheating the Grill
If you put brisket on a cold grill, it will cook unevenly and might stick. Always let your grill heat up for at least 10 minutes.Ignoring Temperature Control
If you let the grill get too hot or too cold, your brisket can dry out or stay tough. Use a thermometer and adjust the vents slowly to keep the temperature steady.Using Lighter Fluid
Lighter fluid can give your brisket a chemical taste. Use a chimney starter or the Minion method to light your coals.Skipping the Stall Wrap
When the brisket stalls at 160°F-170°F, don’t get impatient. Wrap it in foil or butcher paper to help it finish cooking.Not Resting the Brisket
If you slice brisket right after cooking, all the juices will run out. Always let it rest for at least an hour.Cross-Contamination
Use separate tools and plates for raw and cooked brisket. Wash your hands often and never reuse marinades that touched raw meat.Overcrowding the Grill
If you put too much meat on the grill, air can’t flow and the brisket won’t cook evenly. Give each piece space.Guessing Doneness
Don’t just go by time. Always check the internal temperature with a thermometer. Aim for 199°F for the perfect brisket.
Note: If your brisket isn’t cooking evenly, try moving it to a cooler part of the grill. Use indirect heat and check that your coals are spread out. Spritz the brisket to keep it moist and wrap it when needed.
Learning how to cook brisket charcoal grill style takes practice. Don’t worry if your first brisket isn’t perfect. Each time you try, you’ll get better. Soon, you’ll have your own favorite recipe and tips to share.
Brisket Recipes 2025
Ready to try some of the best brisket recipes for your charcoal grill? These recipes use simple seasonings and highlight smoke flavor, just like the latest trends for 2025. Each recipe comes with easy steps, pro tips, and serving ideas. Let’s get started!
Texas-Style Smoked Brisket Recipe
Texas-style brisket is the king of smoked bbq brisket. You use a whole packer brisket, which has both the flat and point muscles. This cut gives you juicy slices and burnt ends. Here’s how you make it:
Ingredients:
1 whole packer beef brisket (12-16 lbs)
1/4 cup coarse salt
1/4 cup coarse black pepper
Optional: 1 tbsp garlic powder
Instructions:
Trim the fat cap, leaving about 1/4 inch. This keeps the meat moist and helps form a tasty bark.
Season all sides with salt and pepper. Add garlic powder if you like.
Let the brisket sit at room temperature for 30 minutes.
Set up your grill for indirect heat at 225°F. Add oak or hickory wood chunks for smoke.
Place the brisket fat side down on the grill. Smoke until the internal temperature hits 165°F.
Wrap the brisket tightly in butcher paper. Return it to the grill.
Continue cooking until the internal temperature reaches 202°F.
Rest the brisket for at least 1 hour before slicing against the grain.
Tip: You can separate the flat and point muscles for more even cooking and extra bark.
Serving Suggestion:
Slice the brisket and serve with pickles, onions, and white bread. Try it in a bbq brisket sandwich for a true Texas experience.
Texas-Style Smoked Beef Brisket Highlights:
Uses a whole packer brisket with both flat and point muscles.
Simple seasoning lets the beef and smoke shine.
Low and slow cooking at 225°F develops a deep bark.
Wrapping at 165°F keeps it juicy.
Resting is key for tenderness.
Pastrami-Rubbed Brisket
This recipe brings deli flavors to your backyard. You cure the brisket first, then smoke it for a rich, peppery crust.
Ingredients:
1 whole beef brisket (8-12 lbs)
1/2 cup kosher salt
1/2 cup brown sugar
1 tbsp pink curing salt
2 tbsp black peppercorns
2 tbsp coriander seeds
1 tbsp granulated garlic
1 tbsp allspice
2 bay leaves
Water (enough to cover brisket)
For rub: 1/4 cup coarse black pepper, 2 tbsp coriander
Instructions:
Mix salt, brown sugar, curing salt, peppercorns, coriander, garlic, allspice, and bay leaves in water. Stir until dissolved.
Submerge trimmed brisket in the brine. Refrigerate for 7 days, flipping halfway.
Remove brisket, rinse well, and pat dry.
Coat with black pepper and coriander. Let sit for 15 minutes.
Set up your grill for indirect heat at 250°F. Use post oak or hickory wood.
Smoke for 5-6 hours until a dark crust forms.
Wrap in butcher paper and place in a foil pan. Raise grill temp to 300°F.
Cook until internal temp reaches 203°F.
Rest for 45 minutes, then slice against the grain.
Tip: For extra juiciness, pour any leftover juices over the sliced brisket.
Serving Suggestion:
Serve with rye bread, mustard, and pickles for a classic pastrami sandwich.
Backyard BBQ Brisket
Backyard bbq brisket is all about fun and flavor. You don’t need fancy tools. This recipe works for beginners and pros.
Ingredients:
1 brisket flat (5-7 lbs)
1/4 cup bbq rub (salt, pepper, paprika, garlic powder)
1/2 cup apple juice (for spritzing)
Your favorite bbq sauce (optional)
Instructions:
Trim the brisket flat and pat it dry.
Rub all sides with bbq rub.
Let it sit for 30 minutes.
Set up your grill for indirect heat at 250°F. Add wood chunks for smoke.
Place brisket on the grill. Smoke for 4-5 hours, spritzing with apple juice every hour.
Wrap in foil when the bark looks good and internal temp is 165°F.
Cook until internal temp is 200°F.
Rest for 1 hour before slicing.
Tip: Use the Texas Crutch (wrapping in foil) to keep your brisket juicy.
Serving Suggestion:
Slice and serve with coleslaw, baked beans, or pile it high on a bun for a backyard bbq brisket sandwich.
Maple-Glazed Brisket
Maple-glazed brisket brings sweet and tangy flavors to your grill. The glaze forms a sticky, crackly bark that’s different from classic smoked brisket.
Ingredients:
1 brisket flat (5-7 lbs)
1/4 cup salt and pepper mix
1/2 cup maple syrup
1/4 cup ketchup
2 tbsp soy sauce
2 tbsp date molasses or honey
1 tbsp harissa paste (optional for heat)
Instructions:
Trim and season brisket with salt and pepper.
Set up your grill for indirect heat at 250°F. Use maple wood chunks for smoke.
Smoke brisket for 3 hours.
Mix maple syrup, ketchup, soy sauce, molasses, and harissa for the glaze.
Brush glaze over brisket every 30 minutes for the next 2 hours.
Wrap brisket in foil and cook until internal temp is 200°F.
Rest for 1 hour, then slice.
Tip: The glaze gives a sweet, sticky crust. Don’t skip the resting step for juicy slices.
Serving Suggestion:
Serve with roasted veggies or on a platter with extra glaze for dipping.
Chipotle Brisket
Chipotle brisket packs smoky, spicy, and savory flavors. You use a chipotle rub and a smoky chili sauce for bold taste.
Ingredients:
1 brisket flat (6-8 lbs)
2 tbsp kosher salt
2 tbsp coarse black pepper
1 tbsp ground cumin
1 tbsp chili powder
1/2 cup bbq sauce
1/2 cup tomato sauce
1 tbsp Tabasco Chipotle sauce
1 tbsp ground coriander
Instructions:
Mix salt, pepper, cumin, and chili powder. Rub all over brisket.
Set up grill for indirect heat at 225°F. Use oak or hickory wood.
Smoke brisket for 5 hours.
Mix bbq sauce, tomato sauce, chipotle sauce, and coriander for the chili sauce.
When brisket is tender, slice and sear quickly over high heat for a charred edge.
Toss slices in the smoky chili sauce.
Tip: Searing after smoking adds a tasty char and extra flavor.
Serving Suggestion:
Serve with rice, grilled corn, or in tacos for a spicy twist.
Coffee-Rubbed Brisket
Coffee-rubbed brisket gives you a deep, earthy flavor with a bold crust. The coffee pairs perfectly with smoke.
Ingredients:
1 brisket (8-12 lbs)
1/4 cup fresh ground coffee
3 tbsp brown sugar
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp cayenne pepper
2 tbsp paprika
1 tbsp cumin
1 tbsp kosher salt
Instructions:
Mix all rub ingredients.
Trim brisket, leaving a thin fat cap.
Rub all sides with the coffee mix. Press it in well.
Let brisket sit for at least 1 hour, or overnight in the fridge.
Set up grill for indirect heat at 225°F. Use oak or pecan wood.
Smoke brisket until internal temp is 202°F. Wrap in peach butcher paper after 6 hours.
Rest for 1 hour before slicing against the grain.
Tip: The coffee rub creates a rich, smoky bark. Use prime grade brisket for the juiciest results.
Serving Suggestion:
Serve with mashed potatoes or slice thin for a unique bbq brisket sandwich.
Korean BBQ Brisket
Korean bbq brisket is quick, simple, and full of beef flavor. You use thin slices and grill them fast.
Ingredients:
2 lbs thinly sliced beef brisket (Chadolbaegi)
Salt and pepper
1/4 cup sesame oil
1 tbsp sea salt
Instructions:
Heat your charcoal grill with lump charcoal.
Season brisket slices with salt and pepper.
Grill slices over high heat for 1-2 minutes per side.
Dip cooked slices in sesame oil mixed with sea salt.
Cut into bite-sized pieces with kitchen scissors.
Tip: Use long tongs and sharp scissors for easy grilling and serving.
Serving Suggestion:
Serve with steamed rice, kimchi, and lettuce wraps for a classic Korean bbq meal.
Troubleshooting Brisket
Dry Brisket
Dry brisket can ruin your barbecue dreams. You want juicy, tender slices, not tough, crumbly meat. Here are some ways to keep your brisket moist:
Marinate your brisket overnight with a mix of acid (like vinegar or citrus), oil, and seasonings. This helps break down fibers and lock in moisture.
Always pick a brisket with enough fat. The fat melts and bastes the meat as it cooks.
Cook your brisket low and slow using indirect heat. Keep the grill between 225°F and 250°F.
Baste your brisket with apple juice or broth every hour. This keeps the surface from drying out.
Wrap your brisket in foil or butcher paper when it hits 155°F to 160°F. This step, called the Texas Crutch, helps hold in moisture.
Let your brisket rest for at least 30 minutes after cooking. The juices will move back into the meat.
Tip: Never let the internal temperature go above 205°F. Overcooked brisket dries out fast.
Undercooked or Overcooked
You want your brisket just right—not chewy or falling apart. Use a digital thermometer to check the thickest part of your brisket. Aim for an internal temperature between 195°F and 205°F. If your brisket feels tough and hard to slice, it’s probably undercooked. If it’s dry and stringy, you’ve gone too far.
Cook your brisket low and slow, keeping the grill steady.
Wrap your brisket after a few hours to keep it moist.
Rest your brisket before slicing. This helps keep it juicy.
Try the “pull test.” If you can pull the brisket apart with a fork, it’s ready.
Remember: Slice your brisket against the grain for the best texture.
Burnt Edges
Burnt edges can happen if your brisket sits too close to the coals or direct heat. Here’s a quick table to help you avoid this problem:
Cause | How to Avoid |
|---|---|
Uneven heat exposure | Place brisket on the cool side of the grill, away from direct coals. |
Fat differences | Separate the flat and point, wrap each with foil and a splash of broth. |
Rub washing off | Spritz after the rub sets, then every 45 minutes to keep bark and moisture. |
Direct heat | Cook fat cap down or use a pan to shield from heat. |
Dry grill environment | Add a water pan to keep the air moist inside the grill. |
Tough Texture
Tough brisket usually means you cooked it too hot or too fast. Sometimes, not enough moisture gets into the meat. You can fix this by:
Using a marinade with lemon juice or vinegar to help tenderize the brisket.
Cooking your brisket low and slow, with a pan of liquid under the meat.
Checking your brisket often and adding more liquid if needed.
Rubbing olive oil on the outside before grilling to seal in moisture.
Keeping the grill temperature steady and never rushing the process.
If your brisket turns out tough, slice it thin and serve with sauce. Next time, try a lower temperature and more moisture.
You now know the key steps for making brisket on your charcoal grill. Keep your brisket low and slow at 225°F, use indirect heat, and let the fat side face down. Trim your brisket, season it well, and use a water pan for moisture. Try different brisket recipes and see what you like best. Every brisket you cook helps you learn more. Don’t worry if your brisket isn’t perfect the first time. With practice, you’ll master brisket and wow your friends. Anyone can make great brisket—just keep grilling!
FAQ
How do I know when my brisket is done?
Stick a meat thermometer into the thickest part. You want it to read between 195°F and 205°F. If the probe slides in easily, like butter, your brisket is ready to slice and serve.
What wood should I use for smoking brisket?
Oak gives you a balanced smoke flavor. Hickory adds a strong, classic taste. Pecan brings a sweet note. Try mixing woods to find your favorite. Avoid softwoods like pine—they make your brisket taste bitter.
Can I cook brisket overnight on my charcoal grill?
Yes, you can! Set up your grill for indirect heat and use the snake method. Keep your temperature steady. Check your coals and wood every few hours. Use a wireless thermometer to monitor the brisket while you sleep.
Why does my brisket stall during cooking?
Your brisket stalls because moisture evaporates from the meat, cooling it down. This usually happens around 160°F. Wrap your brisket in foil or butcher paper to push through the stall and keep it juicy.
See Also
Essential Tips For Proper Charcoal Grill Maintenance
Simple Steps To Master Pizza Grilling For Beginners
Transforming Your Barbecue Grill Into A Pizza Oven