How to Cook Smoked Brisket on the BBQ

🥩 How to Cook Smoked Brisket on the BBQ

Few outdoor cooking experiences are as rewarding as smoking a beef brisket. It takes time, patience and a little care, but the result is beautifully tender meat with a rich smoky flavour and a delicious bark on the outside. Whether you're cooking for family or hosting friends, smoked brisket is guaranteed to impress.

The secret is cooking low and slow. Aim to keep your BBQ at a steady 110–120°C, allowing the brisket to slowly break down over several hours until it's melt-in-the-mouth tender. A BBQ with a lid works best, helping to retain heat and smoke throughout the cook.

🛒 Ingredients (Serves 8–10)

For the brisket

  • 2.5–3kg beef brisket
  • 2 tbsp yellow mustard (optional, for binding the rub)

For the BBQ rub

  • 2 tbsp coarse black pepper
  • 2 tbsp sea salt
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground cumin
  • 1 tsp chilli powder (optional)
  • 1 tsp brown sugar

To spritz

  • 250ml apple juice
  • 250ml water

🧑🍳 Method

  1. Prepare the brisket. Trim any excess fat, leaving around 5–10mm on the surface. Lightly coat the brisket with mustard if using, then mix all the rub ingredients together and generously season every side of the meat.
  2. Prepare the BBQ. Set up your BBQ for indirect cooking and stabilise the temperature between 110–120°C. Add your preferred smoking wood, such as oak or hickory, for a rich smoky flavour.
  3. Start smoking. Place the brisket fat-side up on the grill away from direct heat. Close the lid and allow the brisket to smoke undisturbed.
  4. Spritz regularly. Every hour after the first two hours, lightly spray the brisket with the apple juice and water mixture to help keep the surface moist.
  5. Wrap the brisket. After approximately 5–6 hours, or once the internal temperature reaches around 70°C, wrap the brisket tightly in butcher's paper or foil to help it cook through while retaining moisture.
  6. Continue cooking. Return the wrapped brisket to the BBQ and continue cooking until the internal temperature reaches 93–96°C. Depending on the size of the brisket, the total cooking time is usually 8–12 hours.
  7. Rest before slicing. Remove from the BBQ and allow the brisket to rest, still wrapped, for at least 1 hour. This helps the juices redistribute, making the meat more tender and easier to slice.
  8. Serve. Slice against the grain and serve with BBQ beans, grilled vegetables, potato salad or fresh bread rolls.

💡 Tips for the Best Smoked Brisket

  • Keep your BBQ temperature as steady as possible throughout the cook.
  • Resist opening the lid too often, as this lets valuable heat and smoke escape.
  • A digital meat thermometer makes monitoring internal temperature much easier.
  • Resting the brisket is just as important as cooking it—don't skip this step.

🔥 Recommended BBQs & Planchas

➡️ The BonFeu BonBiza XL Fire Bowl & BBQ Plancha Rusty Brown (£995) provides generous cooking space and is ideal for creating unforgettable outdoor feasts:

https://salsplace.co.uk/products/bonfeu-bonbiza-xl-fire-bowl-bbq-plancha-rusty-brown

➡️ For the ultimate outdoor cooking setup, the BonFeu BonBiza Island BBQ Plancha 80cm (£1,495) combines a premium plancha with a practical preparation table:

https://salsplace.co.uk/products/bonfeu-bonbiza-island-bbq-plancha-80cm-with-table

➡️ Browse the complete collection of BBQs and planchas here:

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