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Tender Smoked Brisket Flat on Kettle Grill Easy Recipe for Perfect BBQ

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A simple and accessible method to smoke a brisket flat on a kettle grill, delivering tender, smoky, and flavorful barbecue with minimal fuss.

Ingredients

Scale
  • 5–6 lbs brisket flat (2.3–2.7 kg), well-trimmed with about 1/4 inch fat cap
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • Lump charcoal (natural hardwood preferred)
  • 3–4 wood chunks (hickory or oak, optional)
  • 2 tbsp yellow mustard
  • Apple cider vinegar (optional, for spritz)
  • Water (for spritz mixture)

Instructions

  1. Trim excess fat from the brisket flat, leaving about 1/4 inch fat cap. Pat dry with paper towels.
  2. Lightly coat the brisket with yellow mustard to act as a binder for the dry rub.
  3. Mix kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a bowl. Rub evenly over all sides of the brisket, pressing gently to adhere.
  4. Fill a charcoal chimney with lump charcoal and light it. Once covered in gray ash (about 15 minutes), pour the hot coals onto one side of the kettle grill.
  5. Place a drip pan filled with water on the opposite side of the grill to regulate temperature and moisture.
  6. Add 3-4 wood chunks on top of the hot coals for smoke (optional). Adjust kettle vents to maintain a steady temperature of 225°F (107°C).
  7. Position the brisket flat fat side up on the grill grate opposite the coals for indirect heat. Close the lid and adjust vents as needed.
  8. Maintain temperature and smoke for 3-4 hours, checking every 45 minutes to an hour. Add charcoal and wood chunks as needed. Spritz brisket lightly with apple cider vinegar and water mixture every hour to keep moist.
  9. When internal temperature reaches about 150°F (65°C), wrap the brisket tightly in aluminum foil or butcher paper to push through the stall phase (1-2 hours).
  10. Continue cooking wrapped brisket until internal temperature reaches 200-205°F (93-96°C) or until a toothpick slides in with little resistance (final 1-2 hours).
  11. Remove brisket from grill and let rest wrapped on a cutting board for 30-45 minutes to allow juices to redistribute.
  12. Slice brisket thinly against the grain and serve with your favorite sides.

Notes

Use lump charcoal for cleaner burn and better temperature control. Wrapping the brisket at 150°F helps push through the stall and retain moisture. Keep the lid closed as much as possible to maintain temperature and smoke. Adjust vents to control heat. Resting the brisket after cooking is essential for juicy slices. If smoked paprika is unavailable, substitute with regular paprika and a pinch of cayenne. For a low-sodium version, reduce salt and substitute garlic powder with fresh garlic.

Nutrition

Keywords: smoked brisket, kettle grill, barbecue, brisket flat, easy BBQ recipe, smoked meat, backyard BBQ, dry rub brisket

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