How To Cook A 12-lb. Brisket On The Grill

Brisket is a boneless cut of beef that comes from the breast section of the cow. It has a tough texture and requires a low and long cooking process such as grilling. Because of its large size, a 12-lb. brisket can be intimidating to prepare. However with the right technique and ingredients, you can turn a tough piece of brisket into a juicy and fork-tender chunk of meat.

Step 1

Roll all sides of your brisket in salt and pepper. Cover the meat with plastic wrap and allow it to come to room temperature while you preheat your charcoal grill to low.

Step 2

Separate the charcoal into two piles when it becomes red hot. Mix approximately 1 1/2 cups of wood chips into the charcoal piles when you are ready to start cooking.

Step 3

Position the brisket on the grill between the two coal piles. Do not place it directly over the heat source.

Step 4

Cover the grill and allow the meat to cook. Turn the brisket once every hour and tend to the fire. Add additional wood embers or coals to keep the temperature between 225 and 300 degrees Fahrenheit.

Step 5

Cook the brisket for about eight hours or until the meat is tender. Insert a meat thermometer into the thickest part of the meat. It is ready when the temperature reaches 180 degrees Fahrenheit or above.

Tips and Warnings

If you choose to baste your brisket while it is cooking on the grill, only do so when you are tending the fire or turning the meat over. Frequently opening the grill will alter the cooking temperature and can increase cooking time and dry out your brisket.
Be cautious when handling the raw brisket. The U.S. Department of Agriculture warns that raw meat can contain harmful bacteria. Always wash your hands before and after handling raw brisket. In addition, sanitize your cutting board and cooking utensils in 1 tbsp. of bleach and 1 gallon of water when you are finished cooking.