Smoking Brisket In Ceramic Grill

These grill oven smoker hybrids are fueled by lump hardwood charcoal and are notable for maintaining temperature control particularly at a low heat.

Smoking brisket in ceramic grill. Heat the grill to 225 250 f 107 121 c. Prepare your ceramic smoker. For a more hands on approach to smoking meats bakman recommends purchasing a ceramic grill from big green egg or kamado joe. 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.

Set the ceramic heat deflector in place for indirect cooking. Briskets require many hours of low temperature smoking to reach their ultimate taste and texture. Prepare your saffire grill and smoker. I use a disposable one that is the same length as the brisket.

Either put back into fridge and let the brisket sit until meat begins to sweat and the rub moistens and adheres to the brisket. If spraying your brisket blend the apple cider and apple cider vinegar in a spray bottle and spritz every 2 3 hours. Place a foil drip pan under brisket to catch drippings from mop. Throw in a chunk or two of wood of your choice for smoke and place brisket on grill.

You want to achieve a grill temperature of 275 degrees. 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. 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. Get a pan for the drippings.

Start your vision grill and bring it to 225 250 degrees. A rule of thumb is that brisket needs one hour per pound at 225 fahrenheit. I ve used an vertical water smoker with excellent results. The 10 lb brisket we smoked took 13 hours to get to an internal temperature of 195 f 91 c.

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. While waiting soak your wood chips and set up your grill or smoker for indirect cooking. When ready remove brisket from refrigerator and place straight on a 225 f degree grill fat side down. Remove from grill and double wrap in heavy aluminum foil.

Pour lump charcoal into the grill up to the top of the firebox lower of the two interior ceramic pieces. Up to 200 250 f no higher. You want to the embers to feed across the charcoal from left to right.