Your backyard grill is usually used for cooking foods over high heat to add char marks, dark brown color and extra flavor. By making a few modifications to your grill, you can also cook with low heat and transform it into a smoker. Smoking uses indirect heat, and tougher cuts like beef brisket become moist and tender when smoked on your grill.
Step 1
Place the seasonings in a mixing bowl, and whisk them together until combined.
Step 2
Rub your seasonings mixture over the surface of your brisket with your hands, using medium pressure as if giving a massage.
Step 3
Place your brisket on a baking sheet or in a resealable bag, and store it in the fridge overnight.
Step 4
Put 8 cups of wood chips in a large bowl, and cover them with cool water to soak for one hour on the day you wish to smoke the brisket. Remove the chips from the water, and strain them.
Step 5
Lay a large piece of aluminum foil on your counter, and put 2 cups of the strained, wet wood chips on it. Add 1 cup of dry wood chips, and mix the dry and wet until they are distributed evenly.
Step 6
Fold the foil closed on the top and the ends to make a loose pouch. Poke the pouch with a fork to make holes in several spots on both sides. Repeat the procedure to make three more pouches.
Step 7
Turn only one burner of your grill on to a temperature of 220 degrees Fahrenheit.
Step 8
Position a drip pan under the grate of the side that has no heat.
Step 9
Place a smoke pouch directly on the heat, under the grate, and close the lid of your grill until it fills with smoke.
Step 10
Place your brisket on the grate on the side with no heat, and close the lid again. Leave the brisket to smoke for six hours. Keep an eye on the grill, and replace the smoke pouch when you notice the smoke dissipating.
Step 11
Remove your brisket from the grill after the cooking time, and cover it with aluminum foil, like a tent. Let the meat rest for 30 minutes, and then carve it against the grain and serve.
Tips and Warnings
- Brush on a wet barbecue sauce every half hour during smoking to add more flavor, if desired.
Things You'll Need
- 6-lb. beef brisket
- 12 cups wood chips
- 1/2 cup chili powder
- 2 tbsp. paprika
- 1 tbsp. ground cumin
- 1 tbsp. dry mustard
- 1 tbsp. salt
- 2 tsp. ground cayenne pepper
- Mixing bowl
- Whisk
- Baking sheet
- Resealable bag
- Strainer
- Aluminum foil
