Lump Charcoal Smoked Brisket

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Bring Big Smoke to the Backyard

If you're ready to take your brisket game to the next level, this CG Lump Charcoal Smoked Brisket is the real deal. Using the Char-Griller Grand Champ XD and Char-Griller Lump Charcoal, this 18-pound whole brisket gets the full low-and-slow treatment with a clean, consistent burn and bold mesquite flavor. Spritzed with apple juice and wrapped to lock in moisture, this is the kind of cook that proves why great BBQ takes time—and the right tools. Whether you’re feeding a crowd or stocking up on leftovers, this recipe delivers bark, bite, and bragging rights.

Why It Works on the Grand Champ XD

The Grand Champ XD Offset Smoker brings professional-grade airflow control and heavy-duty construction to backyard brisket cooks. Combined with Char-Griller Lump Charcoal, you get clean, consistent heat with rich smoke that builds a bark worth waiting for. This combo is made for long-haul brisket cooks—no shortcuts needed.

 

Lump Charcoal Smoked Brisket

Serves:
Cook Time: 6+ hours
Skill:
Master
Method:
Smoked
Food:
Beef

Ingredients

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e

  • Main

Instructions

  1. 01

    Prep the Brisket: Pat the brisket dry and trim excess fat. Save trimmings for burnt ends if desired.

  2. 02

    Season: Coat all sides of the brisket and trimmings with mustard. Season evenly with salt & pepper blend and brisket rub. Let sit at room temperature.

  3. 03

    Fire Up the Smoker: Preheat the Grand Champ XD to 250°F using Char-Griller Lump Charcoal and mesquite wood for smoke.

  4. 04

    Start the Cook: Place the brisket fat-side up on a piece of cardboard (helps with moisture and easy transfer). Smoke at 250°F, spritzing with apple juice every hour to build bark.

  5. 05

    Mid-Cook Snack: Pull any trimmings or burnt ends after 8 hours.

  6. 06

    Wrap: Once the brisket hits 170°F internal temp, wrap it tightly in peach butcher paper with a spritz of apple juice.

  7. 07

    Finish the Cook: Return the wrapped brisket to the smoker (still on the cardboard) and continue smoking until internal temp hits 200°F.

  8. 08

    Rest: Remove and let the brisket rest in a cooler or insulated container for 90 minutes.

  9. 09

    Slice & Serve: Cut across the grain and serve up tender, juicy brisket with all the smoky flavor you worked for.

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