Grill Smoked Brisket: Smoking a Brisket on Charcoal Grills 

When we hear the word "brisket" around here, we instinctively start to break out the smoker. What if you don't have a smoker sitting on your back patio? BBQ and grilling guru Clint Cantwell shows how to cook up a mouth-watering brisket using a regular charcoal kettle grill. See how easy, and delicious, it is to create a barbecue classic without any special equipment.

This recipe calls for a Double R Ranch brisket, but this technique works for any type of brisket we sell.

How to Cook a Brisket on Charcoal Grill 

Ingredients

• 1 Double R Ranch beef brisket (about 11-15 lbs.)
• ¼ cup Kosher salt
• 2 tablespoon ground coffee
• 2 tablespoon cracked black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoon smoked paprika
• ¼ cup yellow mustard
• ¼ cup beef broth

Directions

1. Prepare kettle grill for smoking with indirect heat by stacking 3 layers of unlit charcoal briquets around the perimeter of the grill’s bottom rack, leaving the front 4 to 5 inches without charcoal to create a “C”.  Add 3 to 4 chunks of your favorite smoking wood to the beginning of the “C” for the perfect touch of smoke without overwhelming the meat.
2. Place a disposable aluminum half pan in the center of the charcoal ring and fill with water to provide additional moisture and protect the brisket from heat while it smokes.
3. Heat 5 to 6 charcoal briquettes and place them at the beginning of the “C” (the end with the wood chunks) once they are completely ashed over.  Cover the grill, and allow it to heat to 225 to 250°F adjusting the grill’s bottom vents as needed.
4. As the grill comes to temperature, trim all but ¼ inch of fat from the brisket flat (the larger, rectangular shaped side of the brisket), as well as any silverskin (a silvery colored connective tissue) that remains on the opposite side of the brisket.  Combine dry ingredients in a small mixing bowl and stir until well blended.  Coat the exterior of the brisket with a thin layer of yellow mustard (this will allow the dry rub seasoning to better adhere to the brisket) and season the brisket liberally with the coffee dry rub seasoning.
5. Place the seasoned brisket on the grill directly above the aluminum half pan.
6. Cover the grill and allow the brisket to smoke until it reaches an internal temperature of 165°F (depending on the size of the brisket, this can take 10+ hours).  If needed, add additional unlit charcoal briquettes in a layered semi-circle beginning next to the remaining hot coals.
7. Remove the brisket from the grill, lay in on a double layer of aluminum foil, and lift the four edges of the foil to create a bowl.  Add the beef broth to the foil and completely enclose the brisket in the foil. 
8. Return the wrapped brisket to the grill and allow it to continue cooking until it reaches 190°F (note: a remote thermometer is suggested for monitoring the internal temperatures of the meat while it cooks).
9. Remove the brisket from the grill, slowly open the foil to allow the steam to escape, and allow the brisket to rest for 15 to 20 minutes.
10. Separate the brisket flat from the point (the thick, fatty section of meat that sits on one end of the whole brisket. Trim any excess fat from the two brisket sections, and slice the brisket flat against the natural grain of the meat for maximum tenderness.  The fattier brisket point can then be sliced and served or it can be cubed, re-seasoned, and returned to the grill in a disposable aluminum pan for 20 to 30 minutes for burnt ends.

Learn More: Smoking Brisket Like a Pro

Want to level up your brisket skills even more? Dive into Brisket 101: A Guide to Smoking Brisket.

This guide covers:

• Brisket anatomy: Point vs. flat
• Trimming and prepping tips
• Rubs, smoke, rest, and slice advice
• Tools to make your smoke session easier
  

Watch How to Wrap a Brisket – Learn the exact moment and method for wrapping brisket to keep it tender, juicy, and competition-worthy.

What to Do with Brisket Trimmings

Before you throw those trimmings away—don’t. There's a lot of flavor-packed fat and beef hiding in there. Whether you're making burgers, tallow, or sausage, here's how to make the most of every cut: What to Do with the Brisket Trimmings. 

Turn Your Brisket Point into Burnt Ends

Craving that sweet, smoky, caramelized bite? The brisket point is where you get burnt ends—the candy of the BBQ world. Once your brisket is cooked and separated, follow our simple tips in What Are Brisket Burnt Ends? to make this pitmaster favorite.

Watch: Brisket Burnt Ends – The Best Bite in BBQ. See how to turn the brisket point into smoky, caramelized cubes of BBQ gold. This step-by-step guide shows you exactly how to make burnt ends worth bragging about.

Leftover Brisket Ideas

Smoked brisket is even better the next day. From tacos and chili to sliders and pasta, don’t miss our roundup of easy, craveable leftover ideas: Ideas and Recipes for Leftover Brisket.

You’ll find plenty of weeknight inspiration and party-worthy bites to keep the brisket magic going.

No Time? Try SRF Southside BBQ

If you're not in the mood for a 12-hour smoke session, we’ve got you covered. Our SRF Southside BBQ line delivers authentic Texas-style brisket to your door, fully cooked and ready to reheat.

How easy is it to serve this brisket? See for yourself in the video.

Shop Snake River Farms Brisket

Whether you're smoking low and slow or ordering fully cooked, we've got your brisket needs covered:

• American Wagyu Brisket
• USDA Prime Brisket
• SRF Southside BBQ Brisket

Frequently Asked Questions about Smoking Brisket 

More brisket Inspiration

Want to keep the brisket ideas flowing? Here are a few more guides and recipes straight from the SRF Journal:

• Brisket 101: A Guide to Smoking Brisket
• What to Do with Brisket Trimmings
• Ideas and Recipes for Leftover Brisket
• Game Day Goals: Tailgate BBQ Ideas