Brisket is two muscles with different grain directions, a great deal of connective tissue and very little forgiveness, which is why it is the cut people use to judge a cook. It needs ten to fourteen hours between 105°C (225°F) and 135°C (275°F), and it is finished by feel rather than by number.
You do not need a dedicated smoker. A 22 inch kettle running the snake method holds temperature for twelve hours comfortably. The limitation is space rather than capability, since a full packer may need trimming or bending to fit.
The two things that ruin more briskets than anything else are pulling it at a temperature instead of at probe tenderness, and cutting it without a long rest. Two hours rested is a minimum, four is better.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Brisket on a Charcoal Grill Using the Snake Method | Low and slow smoking | 105 to 135°C (225 to 275°F) | 10 to 14 hr | 95°C (203°F) |
Techniques used
Low and slow smoking. Hours at 105°C (225°F) to 150°C (300°F) with wood on the coals. Collagen melts, bark forms.