Making a smokey, tender and juicy smoked brisket is undoubtedly a griller’s big success. With the great summertime grilling time on the way, are you prepared to achieve this smoked brisket? In fact, it is not that difficult as you thought, all you need is a good piece of meat, a perfect-performance grill, and a lot of patience.

 

The “low and slow” cooking method is all about the time doing its magic.

 

Ingredients you’ll need:

Beef brisket

1 tbsp kosher salt

2 tbsp brown sugar

2 tbsp chili powder

1 tsp cumin

1 tsp cayenne pepper

2 tbsp red pepper flakes

2 tbsp black pepper corn

1 tsp onion powder

1 tsp garlic powder

2 tbsp sweet paprika

Mustard

 

 

Tools you’ll need:

Royal Gourmet Extra-Long Barbecue Tongs

Royal Gourmet Chimney Starter

Water pan

Wood chips

Sprayer

 

 

Grill recommended:

Royal Gourmet Charcoal Grill with Offset Smoker CC1830F

 

 

Put all the rub spices in a bowl and whisk to combine.

Take the good-quality beef brisket you got from shop or market, trim the fat and make it the way you like.

 

Apply some mustard on both sides of the brisket, which helps tenderize the meat and make it easier for the dry rub to stick on brisket. Sprinkle the mixed rub evenly all over the brisket. You can also have some cuts on skin side of the meat to help marinating. Let the brisket rest in room temperature for about one hour.

 

Prepare the grill meanwhile. Royal Gourmet charcoal grill with offset smoker CC1830F is a charcoal grill coming with an offset smoker, so that you can do both charcoal grilling and smoking on it. For smoking the beef brisket, you can take the main firebox as a big smoker, while firing up in the offset smoker, which makes it a lot easier to add charcoals and wood chips.

 

Light up the charcoals with Royal Gourmet chimney starter. When the charcoals are coated with gray ash, pour carefully into the offset smoker. At the same time, you can add some soaked wood chips to impart your beef brisket great smokey flavor. Hickory is one wood type commonly used.

 

When the beef brisket is well-marinated, place it on the grate with Royal Gourmet extra-long barbecue tongs. Place a water pan nearby to keep the brisket moist while smoking. As a long process, it is wise to spray periodically in order to keep the moisture. You can have apple juice, beer, or simply water.

 

The key to create great smoked brisket is temperature control. It should be constantly 225-250 Fahrenheit inside the firebox. The built-in thermometer on the lid will give you a range of internal temperature, so that you can adjust the temperature by adding charcoals.

 

It is necessary to add charcoals and wood chips periodically, say, every one hour. The efficient heat transfer system in the grill will help transfer the heat from offset smoker to main firebox, giving your beef brisket a nice cooking environment.

 

Smoking is a longer process compared to grilling, however, you don’t really have to keep your eye on the meat the whole cooking time. It takes approximately 6 hours that the brisket gets its appealing hue and becomes tender, or you can even cook overnight. Grab a beer or so and have a rest during the time smoking.

 

Take the brisket out and cover it with foil, which will help keeping the moisture. Put it back to grill and smoke for another 2 hours. After that, your brilliant beef brisket is perfectly done.

 

Before cutting it into pieces, don’t forget to let the meat rest and cool down for one hour or two.

 

In the end, it is time to enjoy! These juicy and flavorful pieces of meat are coming with unique smokey flavor. Close your eyes and have one in your mouth, you are immediately transferred to sunny Texas with a cowboy-hat on your head!