Smoked brisket is a quintessential barbecue favorite known for its tender, flavorful meat and irresistible smoky aroma. Cooking it on a Blackstone griddle combines the benefits of even heat distribution with the ability to infuse smoke flavor, making it a unique and accessible method for achieving that classic brisket taste without a traditional smoker.
Ingredients
- 1 whole beef brisket (flat and point), about 10-12 pounds
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar (optional, for slight sweetness)
- 1 teaspoon cayenne pepper (optional, for heat)
- Wood chips for smoking (hickory, oak, or mesquite), about 2 cups, soaked in water for 30 minutes
- Vegetable oil or avocado oil for griddle seasoning
- Aluminum foil or butcher paper for wrapping
- Water or beef broth (for spritzing and moisture)
- Thermometer (preferably a probe thermometer)
Instructions
- Prepare the brisket: Trim excess fat from the brisket, leaving about 1/4 inch of fat cap to keep the meat moist during cooking. Remove any silver skin or hard fat that won’t render down.
- Make the dry rub: In a bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper if using. Mix thoroughly.
- Apply the rub: Pat the brisket dry with paper towels. Generously coat all sides of the brisket with the dry rub, pressing it into the meat to adhere. Wrap the rubbed brisket in plastic wrap and refrigerate for at least 4 hours or overnight for best flavor penetration.
- Preheat the Blackstone griddle: Set up your Blackstone griddle outdoors, turning on the burners to medium-low heat (around 225-250°F). If your griddle has a lid, close it to help maintain temperature.
- Prepare the smoke: Drain the soaked wood chips and place them in a smoker box or wrap them in foil with holes poked for smoke release. Place the smoker box or foil packet on the griddle’s heat source or directly on the griddle surface away from direct flame to start producing smoke.
- Season and oil the griddle surface: Lightly oil the griddle surface with vegetable or avocado oil to prevent sticking and help with heat conduction.
- Start cooking the brisket: Place the brisket fat-side up on the griddle surface. Insert a probe thermometer into the thickest part of the meat. Close the lid if you have one, and maintain the griddle temperature between 225°F and 250°F.
- Maintain smoke and temperature: Monitor the smoker box and add more soaked wood chips every hour as needed to keep a steady smoke flow. Adjust burners to maintain temperature and avoid flare-ups.
- Spritz the brisket: Every 45 minutes to an hour, spritz the brisket with water or beef broth using a spray bottle to keep the surface moist and help develop a flavorful bark.
- Cook to internal temperature: Continue cooking until the internal temperature reaches about 165°F. This usually takes around 6-8 hours depending on size and temperature consistency.
- Wrap the brisket: Once the brisket hits 165°F, remove it briefly from the griddle and wrap it tightly in aluminum foil or butcher paper to retain moisture.
- Finish cooking: Return the wrapped brisket to the griddle and continue cooking until the internal temperature reaches 195-203°F. This final stage takes another 2-3 hours and is crucial for breaking down connective tissue.
- Rest the brisket: Remove the brisket from the griddle and let it rest, wrapped, for at least 1 hour. This allows juices to redistribute and the meat to become tender and juicy.
- Slice and serve: Slice the brisket against the grain into thin slices. Serve immediately with your favorite barbecue sides or sauce.
Tips
- Wood chip alternatives: If you don’t have access to hickory or mesquite, fruit woods like apple or cherry provide a milder, sweeter smoke flavor that complements brisket well.
- Wrapping options: Butcher paper allows the brisket to breathe and develop a better bark, while foil traps more moisture for a softer crust. Choose based on your texture preference.
- Temperature monitoring: Use a reliable probe thermometer to avoid opening the griddle too often, which causes heat loss and prolongs cooking time.
- Common mistake: Avoid rushing the cook by increasing heat — brisket requires low and slow heat to tenderize properly. High heat will dry it out and toughen the meat.
Serving Suggestions
Smoked brisket pairs beautifully with classic barbecue sides such as creamy coleslaw, baked beans, cornbread, and pickles. For a Southern twist, serve with mac and cheese or collard greens. You can also slice brisket thin and pile it into sandwiches with barbecue sauce and pickled jalapeños for a satisfying meal.
Variations
Try experimenting with different rub profiles by adding coffee grounds or cocoa powder for deeper, earthy notes. For a spicier kick, increase cayenne or add chili powder to the rub. If you prefer a sweeter glaze, brush the brisket with a thin layer of honey or maple syrup during the last hour of cooking. Another variation is to smoke the brisket on the griddle first, then finish it over a charcoal grill for added smoky complexity.
Storage and Reheating
Store leftover smoked brisket wrapped tightly in foil or airtight containers in the refrigerator for up to 4 days. For longer storage, brisket freezes well for up to 3 months when vacuum-sealed or wrapped tightly in plastic wrap and foil. Reheat brisket gently by wrapping it in foil and warming it in a 250°F oven until heated through (about 20-30 minutes). Avoid microwaving as it can dry out the meat.
Frequently Asked Questions
Can I use a Blackstone griddle for smoking other meats?
Yes, the Blackstone griddle can be adapted for smoking various meats like ribs, pork shoulder, or chicken by using the same low-and-slow technique with wood chips. Just adjust cooking times based on the meat’s size and thickness.
How do I know when the brisket is done?
The best indicator is internal temperature combined with feel. Aim for 195-203°F internally; the meat should feel tender when probed with a thermometer or skewer, almost like butter. If it’s tough, it needs more time.
Is it necessary to spritz the brisket during cooking?
Spritzing helps maintain moisture on the surface and promotes a flavorful bark, but it’s optional. Some pitmasters prefer no spritzing to keep the bark dry and crusty. Choose based on your texture preference.
Can I skip the resting step?
Resting is crucial to allow the juices to redistribute throughout the meat. Skipping it will cause the brisket to lose moisture when sliced, resulting in a drier texture.
What if I don’t have butcher paper or foil for wrapping?
You can use heavy-duty parchment paper or even a clean kitchen towel soaked in water as a temporary wrap. The goal is to retain moisture and heat during the final cooking phase.
How long should I plan for total cook time?
Expect about 8-12 hours total for a 10-12 pound brisket at 225-250°F on the Blackstone griddle, including resting time. Cooking times vary depending on meat thickness and temperature consistency, so rely on internal temperature rather than clock time.
By following these detailed steps and tips, you can master smoked brisket on a Blackstone griddle, achieving tender, juicy meat with a beautifully smoky flavor all from your backyard griddle setup. This method opens up new ways to enjoy traditional barbecue without a dedicated smoker.
Happy grilling and smoking!
Choosing the Right Wood Chips for Smoking
The choice of wood chips plays a crucial role in the flavor profile of your smoked brisket. Different woods impart different smoky flavors, so selecting the right type can elevate your dish significantly. Popular options include:
- Hickory: Offers a strong, hearty smoke flavor that pairs beautifully with beef brisket, imparting a classic barbecue taste.
- Oak: Provides a medium smoke intensity, slightly milder than hickory, and is great for longer smokes due to its slow burn rate.
- Mesquite: Delivers a bold, intense smoke flavor but can become overpowering if used excessively. Ideal for shorter smoking sessions or mixing with milder woods.
- Apple or Cherry: These fruitwoods add a sweeter, fruity smoke that works well if you prefer a lighter, nuanced flavor on your brisket.
When using your Blackstone griddle, soak the wood chips in water for at least 30 minutes before placing them in the smoker box or foil packet to ensure slow, steady smoke rather than quick burning. For the best flavor, experiment with blends to find your preferred balance.
Setting Up Your Blackstone Griddle for Smoking
While the Blackstone griddle is primarily designed for direct cooking, with a few adjustments, it can be transformed into an efficient smoker. Here’s how to set it up:
- Indirect Heat Zone: Turn on burners on one side of the griddle only, leaving the other side off. This creates an indirect cooking area, essential for low-and-slow smoking.
- Wood Chip Placement: Place soaked wood chips inside a smoker box or wrap them in aluminum foil with holes poked for smoke release, then position this near the lit burners.
- Water Pan: Place a shallow pan of water on the griddle surface on the unlit side. This helps regulate temperature and adds moisture to the cooking environment, keeping the brisket juicy.
- Lid Management: Keep the griddle’s lid closed as much as possible to retain smoke and heat, checking periodically to monitor temperature and add more chips if needed.
Maintaining a consistent temperature between 225-250°F is key for smoking brisket successfully on your Blackstone. Use a reliable grill thermometer to monitor and adjust burner settings accordingly.
Essential Tools and Accessories for Smoking on a Griddle
Smoking brisket on a Blackstone griddle requires some specialized tools to ensure a smooth cooking process and excellent results. Key items include:
- Meat Thermometer: An instant-read or probe thermometer is essential for monitoring the internal temperature of your brisket without constantly opening the lid.
- Smoker Box or Foil Packets: Necessary for holding and controlling wood chips on the griddle’s burner.
- Heat-Resistant Gloves: Protect your hands while handling hot griddle surfaces or moving brisket during cooking.
- Butcher Paper or Foil: For wrapping the brisket during the stall phase to lock in moisture and speed up cooking.
- Spray Bottle: Useful for misting the brisket surface with apple juice or water to maintain moisture and develop a flavorful bark.
Having these tools ready before you begin will streamline the smoking process and help you achieve professional-quality results.
Monitoring and Adjusting Temperature During the Smoke
Maintaining a steady temperature is one of the biggest challenges when smoking brisket on a griddle. Unlike traditional smokers, a griddle requires more active management of heat and airflow. Here are some tips to help you keep things on track:
- Check Temperature Frequently: Use a grill thermometer to monitor both the griddle surface temperature and the internal temperature of the brisket.
- Adjust Burners Accordingly: If the temperature rises above 250°F, reduce the flame or turn off one burner temporarily. If it drops below 225°F, increase the heat or add more wood chips.
- Manage Smoke Levels: Too much smoke can create a bitter taste. If smoke becomes thick or acrid, remove some wood chips or open the lid briefly to let excess smoke escape.
- Use a Water Pan: The water pan helps stabilize temperature swings and adds humidity, preventing the brisket from drying out.
Patience and close attention are key when smoking brisket on a Blackstone griddle, but with practice, you’ll develop an intuitive sense for maintaining the perfect low-and-slow environment.
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