How To Turn a Charcoal Grill Into a Smoker

I shared a recipe for Texas-Style Smoked Pork Shoulder and Beef Brisket back in June.  The main focus of my post was the special rub and BBQ sauce that make the meat so gosh-darn flavorful.  

If you are like me and don't happen to own your own meat smoker, don't despair.  Today I'm going to show you how a good old fashioned charcoal grill works just as well. 

© shoutingforha

Start by removing the lid and cooking grate from your charcoal grill.  Light the charcoal and allow it to burn until the briquettes are nice and white.  I used my charcoal lighting chimney.  

© shoutingforha

Meanwhile, soak some wood chips in water (I'm using hickory chips).  After about 20 minutes, place the chips in a cast iron smoker box.  
© shoutingforha

Once the briquettes are nice and white, arrange them on one side of the grill.  You will want to make sure that the briquettes are in a relatively flat pile.

© shoutingforha

Place the lid on the smoker box and rest it on top of the hot coals. 

© shoutingforha

Place the cooking grate back in the grill and lay the meat, in this case a beef brisket, on the opposite side of the grill from the charcoal.  Indirect heat is your friend.  It will allow the meat to cook at a nice low temperature and ensure that the end result is tender and juicy.  Place the lid on the grill, making sure that all vents are closed and allow the meat to smoke for several hours. 

© shoutingforha

Five hours later, my brisket looked like this. You're mouth is watering isn't it? 

Next time you're getting ready to throw some meat or chicken on the grill I hope you will give this method a try.  I promise your tummy will thank you.


This post is part of Works For Me Wednesday over at We Are THAT Family.  Pop by for some more handy tips.

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