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(Fred Lum/The Globe and Mail)
(Fred Lum/The Globe and Mail)

Slow-smoked brisket Add to ...

Traditionally, a large, barbecued brisket is started and finished on the barbecue, but I wanted to use my gas grill to bring about the luxurious taste and texture of slow-smoking.

If you don't have a smoker box, line a metal baking pan with aluminum foil, fill with soaked wood chips, cover with another piece foil and punch holes in the top to let smoke escape.

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  • Servings: 6 to 8


1 6-pound (2.7-kilogram) brisket

1/2 cup barbecue rub


Preheat oven to 325 F. Coat brisket with barbecue rub. Place brisket in a roasting pan and slow roast for 3 hours or until reasonably tender. Remove from pan.

Prepare a smoker box with soaked wood chips. Place smoker box at the back of the grill under the cooking grate. Heat barbecue to low (between 250 F and 300 F). Leaving the element on beneath the smoker box, turn off one element so that the brisket can be cooked over indirect heat.

Place brisket on the turned-off side of the grill and leave to smoke for 3 hours or until meat is fork tender and flavoured with smoke. Turn a couple of times. Remove brisket and, while still warm, slice or pull meat and serve with barbecue sauce.

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