Kettle-Smoked Brisket

DifficultyAdvanced

Earn your barbecue badge of honour by making smoked brisket – without even investing in a smoker! Whether done in propane or gas or charcoal kettle barbecue, settle in for a low temperature, slow roast that lets a subtle smoky flavour and tenderness to develop. Follow the steps below for perfection. If you prefer a smaller roast, use a 4 lb (2 kg) Flat/First Cut section or Double/Point End/Deckle section and reduce the rub ingredients by half. If cooking the thinner Flat/First Cut, reduce the cooking time in step 5 to about 2 to 2¼ hours.

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Yields15 Servings
Prep Time30 minsCook Time7 hrsTotal Time7 hrs 30 mins
 1 Beef Brisket Pot Roast, 8 to 10 lb (3.5 to 4.5 kg)
 2 tbsp (30 mL) coarsely ground black pepper
 2 tbsp (30 mL) granulated onion
 4 tsp (20 mL) granulated garlic
 2 tbsp (30 mL) dry mustard
 4 tsp (20 mL) Kosher salt
 4 tsp (20 mL) packed brown sugar
 4 tsp (20 mL) smoked paprika
 4 tsp (20 mL) sweet paprika
 Hardwood chips
1

Trim brisket, leaving ¼ inch (5 mm) fat cap on top, and make two ¾-inch (2 cm) deep scores across the grain of meat on one side of the flat at ½- to ¾-inch (1 to 2 cm) intervals. This will help make sure you slice it properly after the brisket is cooked (and you can’t see the grains as easily).

2

Combine salt, pepper, granulated garlic, granulated onion, sugar, smoked paprika, sweet paprika and dry mustard in a bowl. Season the brisket heavily, pressing the rub into the meat. Wrap brisket in plastic wrap, place on a baking sheet or tray and refrigerate for at least 4 hours or for up to 12 hours.

3

Unwrap brisket. Place brisket on grill over the drip pan, fat cap up. Insert oven-safe digital meat thermometer into centre of roast. Close the lid and cook for 2 hours. Check the brisket. If it looks dry, brush or spray those areas with water to keep it moist. Rotate the brisket for even cooking. Add more wood chips if needed to maintain smoke.

4

Cook for 2 hours longer or until thermometer registers 140°F (60°C). Carefully lift brisket onto a large piece foil, keeping the fat cap up, and wrap into a packet, sealing around edges (this will steam the brisket, which will speed up the cooking time and keep the brisket moist).

5

Return the wrapped brisket to barbecue, close lid, and cook for 3 hours longer (for a total of 7 hours) until thermometer registers 180 to 200°F (82 to 93°C), and meat is tender in both the point (double) and the flat (single) sections. Check the tenderness by sliding a skewer (or thermometer) through the foil until there is zero resistance and meat feels very tender.

6

Transfer brisket to cutting board, open foil wrap and let rest for 20 to 30 minutes, or until roast has cooled 140°F (60°C). Carve across the grain into thin slices.

7

Tip: When moistening the brisket while cooking, a spray bottle works best to avoid removing the rub but you can use a mop, a pastry brush, or even just a paper towel dipped in water instead.

Ingredients

 1 Beef Brisket Pot Roast, 8 to 10 lb (3.5 to 4.5 kg)
 2 tbsp (30 mL) coarsely ground black pepper
 2 tbsp (30 mL) granulated onion
 4 tsp (20 mL) granulated garlic
 2 tbsp (30 mL) dry mustard
 4 tsp (20 mL) Kosher salt
 4 tsp (20 mL) packed brown sugar
 4 tsp (20 mL) smoked paprika
 4 tsp (20 mL) sweet paprika
 Hardwood chips

Directions

1

Trim brisket, leaving ¼ inch (5 mm) fat cap on top, and make two ¾-inch (2 cm) deep scores across the grain of meat on one side of the flat at ½- to ¾-inch (1 to 2 cm) intervals. This will help make sure you slice it properly after the brisket is cooked (and you can’t see the grains as easily).

2

Combine salt, pepper, granulated garlic, granulated onion, sugar, smoked paprika, sweet paprika and dry mustard in a bowl. Season the brisket heavily, pressing the rub into the meat. Wrap brisket in plastic wrap, place on a baking sheet or tray and refrigerate for at least 4 hours or for up to 12 hours.

3

Unwrap brisket. Place brisket on grill over the drip pan, fat cap up. Insert oven-safe digital meat thermometer into centre of roast. Close the lid and cook for 2 hours. Check the brisket. If it looks dry, brush or spray those areas with water to keep it moist. Rotate the brisket for even cooking. Add more wood chips if needed to maintain smoke.

4

Cook for 2 hours longer or until thermometer registers 140°F (60°C). Carefully lift brisket onto a large piece foil, keeping the fat cap up, and wrap into a packet, sealing around edges (this will steam the brisket, which will speed up the cooking time and keep the brisket moist).

5

Return the wrapped brisket to barbecue, close lid, and cook for 3 hours longer (for a total of 7 hours) until thermometer registers 180 to 200°F (82 to 93°C), and meat is tender in both the point (double) and the flat (single) sections. Check the tenderness by sliding a skewer (or thermometer) through the foil until there is zero resistance and meat feels very tender.

6

Transfer brisket to cutting board, open foil wrap and let rest for 20 to 30 minutes, or until roast has cooled 140°F (60°C). Carve across the grain into thin slices.

7

Tip: When moistening the brisket while cooking, a spray bottle works best to avoid removing the rub but you can use a mop, a pastry brush, or even just a paper towel dipped in water instead.

Kettle-Smoked Brisket