Flat cut brisket is the smaller version of a beef brisket, which generally weighs about 10 lbs. Charcoal grilled brisket is tender and juicy as long as you keep the temperature inside of the grill constant. Don't keep lifting the grill's lid to check on your barbecuing flat brisket; it's fine on its own. Rubbing your brisket with oil and spices also helps keep it from drying out. Grilling flat brisket isn't complicated, but it will take you all day, even for this smaller cut of beef.
Step 1
Start your charcoal grill, making sure that there is space on the grill away from the direct flames for the brisket to cook.
Step 2
Rinse your flat cut brisket in room temperature water and pat it dry with paper towels.
Step 3
Massage olive oil into your entire brisket.
Step 4
Mix coarse salt, cracked pepper and your preferred seasoning mix together in a small bowl. Scoop up the seasonings with your fingers and rub them into the brisket until it is completely covered in the spices.
Step 5
Wrap the brisket in plastic wrap and let it come to room temperature for no more than one hour.
Step 6
Place wood chips among the charcoals when they have reached 225 degrees Fahrenheit and have turned to ash
Step 7
Remove the seasoned brisket from the plastic wrap and place it on the grill away from the charcoal. Close the lid.
Step 8
Check the temperature inside of the grill every two hours to make sure that is not dropping lower than 200 degrees Fahrenheit. Add wood chips as needed to keep the temperature up.
Step 9
Check the internal temperature of the brisket after four to five hours. Slide an instant-read thermometer into the thickest part of the meat.
Step 10
Remove the brisket from the grill and wrap it in aluminum foil when its internal temperature reaches 165 degrees Fahrenheit.
Step 11
Place the wrapped brisket back on the grill and cook it for another one to two hours. Brisket is at its tender best when it reaches an internal temperature of 190 degrees Fahrenheit.
Step 12
Let the brisket rest without unwrapping it from the aluminum foil for 30 to 45 minutes before slicing it.
Tips and Warnings
- Spray your brisket with apple juice every two hours to keep it moist while cooking unwrapped.
- Never use the same utensils for both raw and cooked meat.
Things You'll Need
- Paper towels
- Olive oil
- Coarse salt
- Cracked pepper
- Seasoning mix
- Bowl
- Plastic wrap
- Charcoal
- Wood chips
- Instant-read thermometer
- Aluminum foil
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