Smoking Brisket In Ceramic Grill

Load the coals box with charcoal and mix in 6 8 chunks of oak or pecan wood for smoke this is going to be a long cook.

Smoking brisket in ceramic grill. It could take more or less time depending on the smoker temperature and the inherent qualities of the brisket. Remove from grill and double wrap in heavy aluminum foil. The 10 lb brisket we smoked took 13 hours to get to an internal temperature of 195 f 91 c. Either put back into fridge and let the brisket sit until meat begins to sweat and the rub moistens and adheres to the brisket.

Briskets require many hours of low temperature smoking to reach their ultimate taste and texture. You want to achieve a grill temperature of 275 degrees. For a more hands on approach to smoking meats bakman recommends purchasing a ceramic grill from big green egg or kamado joe. Up to 200 250 f no higher.

Pour lump charcoal into the grill up to the top of the firebox lower of the two interior ceramic pieces. I ve used an vertical water smoker with excellent results. Place a foil drip pan under brisket to catch drippings from mop. Try not to do rub it down to long before you cook it.

When ready remove brisket from refrigerator and place straight on a 225 f degree grill fat side down. A rule of thumb is that brisket needs one hour per pound at 225 fahrenheit. Heat the grill to 225 250 f 107 121 c. Throw in a chunk or two of wood of your choice for smoke and place brisket on grill.

You want to have your grill temperature up to at least 250 degrees and steady light blue smoke coming from the top vent if you are cooking your brisket on the grilla or silverbac pellet grill start your pit about 20 minutes prior to putting your brisket on. The best advice i can give as a general rule of thumb is smoking your brisket until it reaches an internal temp of about 195 200 degrees. Get a pan for the drippings. While waiting soak your wood chips and set up your grill or smoker for indirect cooking.

If spraying your brisket blend the apple cider and apple cider vinegar in a spray bottle and spritz every 2 3 hours. Prepare your saffire grill and smoker. You want to the embers to feed across the charcoal from left to right. Start your vision grill and bring it to 225 250 degrees.

After the brisket has cooked for an hour apply a mop every 45 minutes to an hour until the brisket has reached an internal temperature of 190 degrees. Set the ceramic heat deflector in place for indirect cooking. Expect the cooking time to be 60 90 minutes per pound at this temperature range.