A Low & Slow Charcoal BBQ Brisket Cooked on the Giant Huntsman™
Cooking brisket over charcoal is one of the most rewarding experiences in BBQ. The rich smoke flavor, the deep bark, and the slow transformation of a full packer brisket are what make live-fire cooking so special.
In this recipe, Aaron shows how to cook a competition-worthy brisket using the Giant Huntsman™ — a charcoal grill that blends kamado grill heat retention with the versatility and simplicity of a kettle grill. With digital temperature control and durable carbon steel construction, long BBQ cooks become more approachable without sacrificing authentic charcoal flavor.
Watch the full cook in the video below, then follow the step-by-step recipe to recreate it on your own charcoal BBQ setup.
Why Cook Brisket on a Charcoal Kamado-Style Kettle Grill?
Traditional kamado grills are known for heat retention and moisture control, while kettle grills are loved for their versatility. The Giant Huntsman combines both — delivering kamado-style cooking performance with the open flexibility of a kettle grill.
For brisket, that means:
• Stable low-and-slow temperatures for true BBQ cooking
• Clean charcoal smoke flavor
• Efficient fuel usage
• The ability to run long cooks with minimal adjustments
If you love charcoal BBQ but want more control and consistency, this style of grill makes brisket more accessible than ever.
Ingredients & Tools
Grill & Cooking Setup
• Spider Grills Giant Huntsman™ charcoal grill
• Spider Grills NextLevel Cooking System
• Optional battery pack (for off-grid charcoal BBQ cooks)
• Pink butcher paper
• Food warmer or cooler + towels
• Paper towels for slicing
Fuel & Seasonings
• Jealous Devil Chunx Lump Charcoal
• Jealous Devil Whiskey Barrel Smoke Blocks
• Lane’s 16 Mesh Black Pepper
• Lane’s SPG Rub
Protein
• Full packer brisket (14+ lbs)
How to Cook a Full Brisket on a Charcoal BBQ Grill
Step 1: Trim the Brisket for Even Cooking
Start by trimming discolored spots, excess hard fat, and thin edges that could burn during the cook. Aim for a smooth, aerodynamic shape with a fat cap under ¼". Proper trimming helps airflow inside your charcoal grill and promotes better bark formation.
Step 2: Season for Classic Texas-Style BBQ Flavor
Apply a light layer of Lane’s 16 mesh black pepper followed by a heavier coating of SPG rub. This simple seasoning profile allows the charcoal and smoke to shine — a staple approach whether you’re cooking on a kamado grill or kettle grill.
Step 3: Build Your Charcoal Fire
Light a small amount of Jealous Devil Chunx lump charcoal inside the Giant Huntsman. Once fully lit, fill the charcoal pan and distribute smoke blocks throughout, placing one directly on the hot coals to begin producing clean BBQ smoke immediately.
Step 4: Set Up Indirect Heat with the NextLevel Cooking System
Insert the NextLevel cooking system to create an indirect charcoal BBQ environment. Wrapping the stones in foil helps prevent drippings from burning onto them, keeping flavors clean during long cooks.
Step 5: Smoke Low & Slow at 225°F
Place the brisket fat side down on the grates and insert the meat probe into the flat muscle where it meets the point.
Set your charcoal grill to 225°F and cook until the bark sets — typically around 175°F internal temperature.
Step 6: Wrap & Finish the Cook
Wrap the brisket in pink butcher paper to preserve moisture and help push through the stall. Return it to the grill and flip so the fat cap faces up.
Increase the temperature to 275°F and cook until the brisket becomes probe tender, usually between 203–207°F internal.
Step 7: Resting Is Key to Great BBQ
Allow the brisket to rest above 140°F internal temperature — ideally between 140–160°F — for at least 3 hours. Aaron uses an electric warmer, but you can wrap the brisket in towels and place it in a cooler if needed.
Long resting times help redistribute juices and create the tender texture BBQ lovers expect.
Step 8: Slice & Serve
Remove from butcher paper, slice against the grain, and prepare for a juicy charcoal BBQ payoff. Keep paper towels nearby — slicing brisket can get messy in the best way.
Aaron’s Charcoal BBQ Tips for Kamado & Kettle Grill Cooks
• Wrap heat deflectors in foil for easier cleanup.
• Use high-quality lump charcoal for more consistent temperature control.
• Don’t rush the rest — longer holds often mean better texture.
• Let automated airflow manage temps so you can focus on the cook itself.
The Takeaway: Kamado Performance Without the Complexity
Whether you’re upgrading from a kettle grill or exploring alternatives to traditional kamado grills, the Giant Huntsman makes charcoal BBQ more approachable. Durable construction, precise airflow, and true live-fire flavor give you the confidence to tackle ambitious cooks like brisket — without overcomplicating the process.
Fire it up, trust the charcoal, and enjoy real BBQ the way it was meant to be cooked.
🔥 PITMASTER HIGHLIGHT: Aaron Ehalt
