I will be the first to admit, I am no authority on grilling or smoking meats. I can only share with you my experiences and what I learn as I go. I do know that I am having fun learning and both my husband and I are really enjoying the results of our joint efforts, lol!! He just loves to play with fire, thank goodness for that! This was only our second time smoking beef brisket on our small charcoal grill last Memorial Day. This year, 2016, we have a new grill and with a smoker box! I cannot wait to try it with some brisket soon. The weather here in New York has been more like early fall than early spring. Not exactly great for grilling. But we will get to it soon enough. My friend’s Laura and Lynn are seasoned when it comes to grilling and smoking. I am so happy I can always bend their ear when I have a question. Laura uses strictly oak when it comes to smoking her brisket. I have yet to find any oak around here. Maybe this year! And Lynn creates the most beautiful and delicious looking dishes with her brisket. In the meantime, I am already planning my sides for this year’s Memorial Day beef brisket. #foodieforlife #tacoseverday
If the thought of spending hours tending to the grill for some smoked brisket is not your idea of fun, I leave this link with the a delicious recipe from the oven!
Smoked Brisket Tacos-Tacos Everyday
- 3 tablespoons chile ancho powder
- 2 tablespoon garlic
- 1 tablespoon cumin
- 1 tablespoon pepper
- 1/2 tablespoon oregano
- Salt to taste
- 2 teaspoon chile de arbol or chipotle powder
You Will Also Need
- 10 pounds beef brisket sliced into 2 pieces (I had a small grilling space)
- Wood chunks previously soaked in water for a few hours. We used hickory on this day
- Apple juice in a spray bottle. I forgot this the first time but this time I used it. Tasty!
- Trim the silver skin and most of fat from brisket. Season and rub on both sides with chile rub. Cover with plastic tightly and marinate overnight.
- Remove brisket from refrigerator 1 hour before cooking time.
- Prepare your outdoor grill for indirect cooking heated at between 225 to 250 degrees F. We have a charcoal grill. Update: we since then have purchased a charcoal grill with a smoker box. We had much better results with the new grill.
- Place a disposable pan under the grates on the indirect side where you will cook the brisket. Add some previously soaked wood chunks near the hot coals and close lid for 5 minutes or until it begins to smoke.
- Brush the grates with oil and place the brisket on idirect side. Close lid and cook for 3 hours maintaining heat at no higher than 250 degrees F. the whole time. Spray the brisket with apple juice every hour. We placed the brisket directly onto the grates of the grill, but you can also place it in a disposal foil pan.
- After 3 hours, rotate the briskets. Add wood chunks as needed. Close lid and cook for another 3 hours or until internal temperature reaches 165 to 170 degrees.
- Double wrap with foil and place back onto grill. Cook for another 1 to 2 hours or until internal temperature reaches 195-200 degrees, Remove from heat onto baking sheet and place in the oven(no heat) for at least one hour or longer if you have the time. Slice as desired.
Before freezing my leftover brisket, I like to slice it in not too thick slices. Later if I decide to use it for tacos, I can chop it into smaller portions.
Tips~ The brisket will reduce, so my original 10 pounds was more like 7 1/2 to 8 pounds after it was cooked. I know of people who smoke their brisket for 12 to 15 hours. I just remove it when it reaches the desired temperature.
The picture above and the ones that follow was our 4th beef brisket this past year(2018)! Now I am finally getting it! So delicious!
Don’t you just love the end pieces of the brisket? I do!!!
Then when you find the perfect store bought tortilla after spending all day smoking the brisket! Priceless!
Fresh garnishes and homemade salsa’s! Click the link to find these two easy (and More) Taqueria-Style Salsa recipes!
Smoked Beef Brisket Tacos garnished with Taqueria-Style Salsa!!!