Grill Smoked Brisket: Hickory Recipe for Backyard Pros

Grill Smoked Brisket: Hickory Low-and-Slow Mastery

Grill smoked brisket—offset’s cousin, but with control. Travis Wheeler, engineerin’ fire in Franklin. Use our brisket dry rub base, hickory for depth (terpenes flavor without bitter). 10-14 lb cut, 275°F grill, 9 hours to 203°F. No stall surprises. Pairs with guide essentials.

Setup: Grill as Smoker

Two-zone: coals one side, wood box other. Soak hickory chunks, add for smoke. Stabilize 275°F—vents half-open.

The Cook: Step-by-Grill

1. Trim, rub, rest 12 hours.
2. Indirect, fat-up, 3 hours to 160°F.
3. Wrap paper, broth spritz, 4 hours to 203°F.
4. Rest cooler 2 hours.

Probe tender? Done. Slice, serve.

Tips: Avoid Grill Pitfalls

Flare-ups? Douse indirect. Weak smoke? Fresh splits. Yields juicy grill smoked brisket.

Smoke on. Feedback welcome.

By Travis “Smoke Daddy” Wheeler.