Daily Dish the Sonoma Market blog
DIY Smoker
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Low and slow indirect heat is the key to tender meat, and smoke will give you extra flavor. No smoker? No problem! Try this handy DIY workaround using a standard gas grill. Just make sure you have at least 10–12 hours for cooking time!
Low and slow indirect heat is the key to tender meat, and smoke will give you extra flavor. No smoker? No problem! Try this handy DIY workaround using a standard gas grill. Just make sure you have at least 10–12 hours for cooking time!
Supplies:
- Gas grill
- Metal oven or grill thermometer
- Probe thermometer for the meat
- Full propane tank
- 6 charcoal briquettes, self-igniting
- About 2 pounds wood chips, half dry and half soaked in water for a few hours
- 1 foil pan (9x13-inch, or what size will take up about half the grill space)
- Heavy duty aluminum foil
Ingredients:
- 1 nose-off beef brisket (5–7 pounds)
- Yellow mustard
- Salt and black pepper, mixed 50/50
Method:
Cover the brisket generously with yellow mustard. Once coated, generously cover in the salt and pepper mixture, then set aside.
Mix dry and wet wood chips; set aside. Place foil pan on the grill, stack 6 charcoal briquettes in the pan and light. Allow the stack to burn until briquettes are white. Spread them out in the foil pan, then add wood chips mix to cover the burning briquettes about 1–1½ inches deep in the pan.
Turn on one burner of a gas barbecue and place pan directly over the flame. Heat the grill to 225°F—do not allow it to go over 250°F at any time. Place the brisket (fat-cap up) on the side of the grill with no heat and close the lid. Allow to smoke for about 6 hours, opening as little as possible to allow the smoke to build up under the lid.
After 6 hours, pull brisket and double wrap in heavy duty aluminum foil. Make sure no juices can escape. Remove foil pan of wood chips and leave one burner on, making sure grill temperature remains around 225°F.
Replace the wrapped brisket to the non-heated side of the grill and allow to cook until internal temperature reaches 195–200*F. Start checking after 4–6 hours.
Remove brisket from heat and place on a cutting board. Allow meat to rest covered for about 30–45 minutes, then carefully remove foil wrapping (it’s going to be juicy!). Slice and serve.
