How to Smoke a Perfect Brisket on a Charcoal Grill
Brisket is the ultimate BBQ challenge. With the Slow 'N Sear® system and a bit of patience, you can achieve restaurant-quality results right in your backyard.
Smoked brisket is the benchmark of every pitmaster's skill. This cut of beef demands a long, slow cook at low temperatures — exactly what the Slow 'N Sear® system was designed to deliver.
What You'll Need
- Whole packer brisket (point + flat) — 5–6 kg (11–13 lbs)
- Slow 'N Sear® Deluxe system
- Smoking wood — oak or pecan
- Digital meat thermometer
Preparing the Meat
Trim the fat cap to about 0.5 cm (¼ inch) thickness. Apply a simple rub: coarse salt and coarse black pepper in a 50:50 ratio. Place the brisket in the refrigerator overnight.
The Cook
Heat the grill to 110–120°C (230–250°F). Place the Slow 'N Sear® charcoal basket on one side, fill the water reservoir with 250 ml of hot water. Add 2–3 chunks of smoking wood on top of the charcoal.
Place the brisket on the cool side, fat side up. Smoke for 6–8 hours until the internal temperature reaches 74°C (165°F) — the infamous "stall." Wrap in 2 layers of butcher paper and return to the grill until the internal temp hits 95°C (203°F).
The Rest
Let the brisket rest, still wrapped, for at least one hour. Slice against the grain and enjoy. Available at snsgrills.co.il — everything you need for the perfect smoke, delivered throughout Israel.
