Learn to smoke brisket
Charcoal, a little wood and a lot of patience turn tough cuts into tender, smoky meat. Start on the kettle grill you may already own. Here's the video that hooks everyone, and everything you need for your first smoke.
Space neededA patio or yard, outdoors
First projectSmoked chicken thighs in an afternoon
Skill levelBeginner-friendly, patience required
Good forWeekends, feeding a crowd
The video that hooks everyone
How to smoke a brisket
Thick slices of brisket with a dark crust sit on a cutting board, and the video shows how to smoke one. Press play and see why it hooks people.
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Tool list
What you need to start
Everything you need for your first project, and nothing you don't. A plain charcoal kettle grill smokes beautifully.
Starter kit
01Charcoal kettle grill, 22 in.Set up for low and slow, it's a fine smoker. Use the one you have.
02Chimney starterLights charcoal with newspaper. No lighter fluid needed.
03Plain charcoal briquettesSteady, even heat. Skip the kind soaked in lighter fluid.
04Wood chunksHickory, oak or apple. Fist-size chunks give the smoke.
05Leave-in probe thermometerOne probe in the meat, one at the grate. Read it without lifting the lid.
06Instant-read thermometerDouble-checks that the meat is done, in a few seconds.
07Disposable foil pansA water pan under the meat, and a tray to carry it.
08Heat-resistant glovesFor the chimney, the grate and hot pans.
09Long tongsMoves coals and meat while keeping your hands back.
The manual tells you what to look for when you buy each one.
- 1Chasing the clockEvery piece of meat cooks at its own pace. Go by temperature and feel, and start earlier than you think you need to.
- 2Thick white smokeBillowing smoke makes meat bitter. You want thin, faint smoke. Give the fire more air and let the wood catch.
- 3Lifting the lid to lookEvery peek lets out heat and smoke. Trust the probe thermometer and keep the lid closed.
