Smoked Beef Brisket on a charcoal grill

[Music]hey guys welcome back to over the coalsgot a going for you today on ChristmasEve we’re going to smoke a beef brisketon the charcoal grill I’m gonna go overall the rub I’m gonna use I’m gonna goover the mop we’re gonna make for thebrisket how long we’re gonna make thebrisket at what temperature we’re gonnago through it all guys so stay tunedlet’s get started okay we got the grillfired up it’s getting ready here’s ourbrisket this is a brisket it’s not afull brisket we’re just gonna do a smallone today this is gonna take four tofive hours to fully smoke so make sureyou give yourself plenty of time okaybefore you ready to eatall right first what we’re gonna do toget this ready is we’re gonna rub thisdown with some mustard just some regularyellow mustard this is gonna help yourrub stick to your brisket and adhere toit on there this may look or sound grossbut trust me you’re gonna want to dothis you don’t have to use mustard youcan use you can use honey you can usehoney mustard if you want anythingthat’s kind of pasty like this that’llhelp that that rub kind of stick to itand stay on there it’s just all you’relooking for just the mustard just givesit kind of a tangy taste toit’s pretty good there alright now we’regonna put our rub on this is my rub formy brisket it’s very similar to the rubI used for my pork but just a fewdifferent things I’ll put it in the linkbelow in the description okay we’re justgonna put this on here like thatthrow that in thereyou get all your sidesroll this thing up on the sidethis top part this white you’re seeinghere is what’s known as the fat cap okaysome people like to cut some of that offI like to leave it on there we’re gonnacook this thing with the fat side upyour room is probably not gonna getthrough that fat to the top side of themeat but we’ll season anywaysI’ll get some of this off the cuttingboard here and that’s all you do thisget your brisket ready for the smokerget that nice rub on there it’s gonnagive us some good color some good crustI’m gonna go check on the grill andshould be about ready to put this thingon there okay here’s our grill setupwe’ve got our coals here over here isgonna be our brisket okay and then wehave a water pan right underneath themeat as this thing smokes this watersgonna rise up go right into the meatmake it nice and moistall right this thing’s ready to go I’mgoing to go ahead and put this brisketon thereokay and like I said Laura we are goingto cook it with the fat side up you’rejust gonna stay like that the entiretime got me a couple pieces of oak herewe’re just gonna throw it on top of thecoals to get some smoke going it won’tsettle in all right we’re gonna cookthis thing nice and slowyou want your grill 225-250 you don’twant to go much higher than 250 or it’sgonna try to cook the outside too quickokay we’re gonna cook this nice and slowlike I said this is probably a four tofive pound brisket it’s gonna take fourto five hours okay so we got it on nowwe’re gonna make a mop to brush onto ourbrisketokay now we’re gonna make a mop for ourbrisket something that can baste thebrisket in while it’s on the smoker tokeep it from drying out okay we’re gonnastart out with two cups of apple cidervinegar you don’t have to use applecider vinegar you can use water you canuse beer I like to drink my beer I don’tlike to put it on my brisket so I justlike to use apple cider vinegar okay nowwe’re gonna start out with a tbsp redpepper flakes tablespoon of garlicpowder a teaspoon of salt teaspoon ofpepper and a tablespoon of brown sugarthat’s it you’re gonna want to mop orbase that brisket every 30 to 45 minutesleft on the smoker until it’s done allright our briskets been on there about45 minutes we’re gonna go ahead and putsome more of our mop on we’re gonnalightly brush this on you’re notpainting a fence here guys so justlightly dab it on there okay try not topress down SuperDuper hard and push allyour seasoning off once again we’re justgoing to dab this on there keep thisthing nice and juicy keep it from dryingout even get your sides tooall right we’re gonna close our lid andwe’ll be back in another 45 minutes[Music][Applause][Music][Applause][Music][Applause]okay we’re at the halfway point now allright once you get halfway you’re gonnawant to just turn this thing 180 nowhave the other side facing the coals forthe next two hours or so okay we gotabout an hour and a half leftI stuck my thermometer in I’m at about165 you’re gonna want to be in between180 and 200 when this thing iscompletely done so we’re gonna wrap thisthing in some foil and a speed up thatprocess a little bit you’re gonna wantto get one of these if you don’t alreadyhave one if you’re doing pork buttsbriskets any big chunk of meat you’regoing to want to get one of theseearlier we’re not going to be able toget to it once we wrap it you don’t wanton wrap it wrap it unwrap itunwrap it you all need it[Music][Applause]that’s gonna go back off for anotherhour and a half all right our brisketsat about five and a half hours now ourinternal temp is about 195 right whereyou want to be I’m gonna cut this thingopen for you guys let you see this outtender and juicy this thing really isthat perfect brisketa nice smoke ring here plenty of fatthroughout it you can see the juice justpouring out of it that’s exactly whatyou’re looking for guys in your beefbrisketyou can cut this as thin as you wantI like cut them thin slices will beeasier to eat and you get more out of itI think cuts like butterokay there’s your smoked brisket on thecharcoal grill I hope this was helpfulfor you guys that requested for me tosmoke a brisket make sure you like andsubscribe hit that Bell so you don’tmiss anything and we’ll see you guysnext time nice time to put somethingover those coals Merry Christmas[Music]you