I ndirect smoking uses lower temperatures and a heat source offset, rather than directly underneath, the beef.
Basically, hot air and smoke slow-cook the meat, penetrating it over time for that oh-so-tasty flavor. Ideal for brisket—because in Texas, if you’re not smokin’ brisket, you’re not
- Wood chunks of 1-2″ thickness work best.
- Experiment by using chunks or chips of flavor-producing wood like mesquite, hickory, pecan, apple or cherry.
- Stay away from resinous wood, such as pine, as it will produce an unpleasant taste.
Oil up your grate
Prepare your firebox
Light charcoal & let it burn
Add your wood chunks
Adjust cooking temperature
Next, add your brisket
Monitor cooking & brisket temperature
Allow the brisket to rest
Shut down your smoker completely
Cooking Time Guide
Allow at least one hour of cooking time per pound. A properly-cooked brisket should be well done and fork tender.
Although this formula serves a guideline, keep in mind many variables will affect actual cooking times (i.e., outside cooking temperature, amount of charcoal and/or wood chunks, the number of times the lid is opened and proximity of food to the heat source).