How long does it take to smoke a brisket on a charcoal grill?

What’s important is getting that smoky flavor into the meat, and 5–6 hours on the grill should do it. After that point, you’re simply getting the meat cooked through.

How do you slow cook a brisket on a charcoal grill?

Light charcoal and preheat barbecue cooker to 225°F. Place the brisket on cooker using indirect heat (not directly over the fire) with fat side up. Cook for 7–8 hours until the internal temperature of the brisket reaches 160–170°F. Add wood chips during the initial cooking process to increase smoke flavor.

How many hours per pound does it take to smoke a brisket?

Sear brisket directly over medium coals or near a hot fire: 20 minutes per side. After searing, allow approximately 1 hour of cooking time per pound. Slow cook at a low temperature of 250 ˚F. Measure cooking temperatures in a closed pit or grill with an oven thermometer set near the brisket.

Does brisket get more tender the longer you cook it?

Not cooking the brisket long enough

If you’re smoking it on a 225 degree Fahrenheit smoker, it can take as much as an hour and fifteen minutes per pound. … The good news is that brisket tastes better the next day, and it gets more tender as it sits.

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Why does brisket stall 160?

A brisket stall is a phenomenon that occurs when, after a brisket has been put on to roasting on a barbecue or smoker, the temperature of the meat suddenly stops rising. … The collagen protein combines with moisture and converts into gelatin at about 160°F, which is just about the same temperature that the stall begins.

How do you keep brisket moist?

Keeping brisket moist

To keep your brisket moist and juicy, put a water pan in your smoker and spray it with water, apple cider vinegar, or apple juice every 30 to 60 minutes. Using the Texas crutch is another way to lock in moisture.

When should I wrap my brisket?

Most wood smokers aren’t perfect and the temp fluctuates, so a range between 225 and 275 degrees is fine. 6 After about 4 hours, begin to monitor the internal temperature of the meat. When it reaches 160-170 degrees and has a deep reddish brown or nearly black crust on the exterior, it’s time to wrap the brisket.

Do you flip brisket when smoking?

Flipping the brisket does even out the exposure of the meat to heat. Airflow inside any smoker is uneven and letting the brisket sit there in one position the whole time will cause part of it to dry out simply because of this unevenness. Ideally, flip and rotate your brisket at least once during the cooking.

What should I spritz my brisket with?

Once you put the rubbed brisket on your 225F-degree smoker, spritz it with apple cider vinegar every couple hours. When it reaches about 165F degrees and has a beautiful mahogany bark, spritz it some more and wrap it tightly in two layers of foil or peach paper.

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