Barbecued Beef Brisket on the Charcoal Grill

September 7, 2010

For me, a barbecue is always the official celebration for the unofficial end-of-summer. This year was no exception. I roasted a 5-1/2 pound brisket for 6 hours over a slow fire, giving the collagen in this tough cut of meat time dissolve. I left of fat-cap on, which slowly basted the beef during the entire 6 hours. The result was moist, tender and flavorful; made even better with a homemade Texas BBQ sauce.

Six hours roasting makes this brisket irresistible.

The recipe is here. Brine the brisket for 2 hours in salt water solution. Soak 3 chunks of wood in water. Light 65 charcoal briquettes in a chimney starter until covered with a fine gray ash. Pour 50 unlit briquettes on one side of grill, pour lit charcoals on-top of the unlit ones, so all the coals are steeply sloping on one side of the grill. Top the pile with the soaked wood chunks. Put the brisket on the grill as far away from the heat as possible, loosely tent and roast for 3 hours without lifting the lid. Add 15 more unlit charcoals to the pile, flip and rotate the meat and let roast another 3 hours, sans tent, until internal temperature of the meat reaches 195-degrees.

I made this easy home-made Texas BBQ sauce in only 1 hour.

The holiday crowd unanimously gave this 5-stars. “Tender” and “Delicious” were the most common adjectives.


  1. I had to wake up early to start dinner. 9AM on a holiday. Actually, I couldn’t get out of bed until 9:30.
  2. The cooking time was quicker than published. My brisket was 5-1/2 pounds, so was pleased that it cooked in just under 6 hours. The maximum time listed in the recipe might have meant eating as late as 7:30 PM on this first school night.

Rating: 5 stars.
Cost: $18. (including BBQ sauce)
How much work? Low/Medium.
How big of a mess?  Low/Medium.
Started: 9:30 AM.  Ready:  6 PM.

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