Can you smoke a brisket with charcoal?
Hot Tip: Whatever you use, you don’t want a billowing, thick smoke.
This will leave you with a brisket that tastes like charcoal.
For the Charcoal Grill 780, you can put a foil steam pan on the gates directly above the coals.
For the Kettleman™ grill, you can just put a foil steam pan in the center of the fire ring.
How do you smoke meat on a charcoal smoker?
How to Smoke on a Charcoal Grill
- Pick your wood. Fill up a disposable smoker box with your choice of wood chips.
- Select your coals. A chimney starter makes all the difference.
- Set up two zones.
- Control the temperature.
- Cook your meat.
- Follow the recipe.
How long does brisket take to smoke?
To achieve the best results, I cook the beef brisket at 225 degrees for about 1 hour and 15 minutes per pound. The time per pound is strictly a guide and cooking times will actually vary.
How much charcoal do I need to smoke a brisket?
For an 8-10 lb brisket you don’t need any more than 8 hours of smoke. If you run out of charcoal after that, you can move the foil wrapped brisket to the oven. I can’t help you with the amount of charcoal that you need since I rarely use any. I’m pretty sure that 1 20lb.
How do you smoke the perfect brisket?
The damp wood smolders and permeates the brisket with smoke. You can also offset the heat by raking the coals to opposite sides of the pit. Cook for 1 1/2 to 2 hours per pound, at a temperature between 200 and 250 degrees, adding both dry and soaked wood chips as necessary to keep the temperature consistent.
When should I wrap my brisket?
When wrapping your brisket in foil, we recommend waiting until your meat hits 150 degrees Fahrenheit internally. This will help you build up a nice bark on the outside of the meat and give you that beautiful red smoke ring.