How to Smoke Brisket in Different Types of Smokers

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and can be used for similar flavors.

Set up the snake method in a Weber kettle by removing the lid and cooking grate.

Stack brickets in a domino fashion for the snake method, leaving space at the end for lit brickets.

Build a top layer of brickets, using a single row if they are larger, or two rows if smaller.

Light fire lighter and place it under the charcoal chimney with eight brickets for 10 to 15 minutes until they are red hot and ashed over.

Trim the brisket by removing excess fat and silver skin, leaving a nice coverage of fat on top.

Season the brisket with a light coat of yellow mustard, then apply a base coat of a 50/50 mix of kosher salt and cracked black pepper, adding garlic powder if desired.

Top off with a heavier base of salt and pepper (beef bounce) for bark.

Mop up any leftover seasoning on the cutting board with the brisket.

Separate the meat from the fat, placing the fat in a tray to render down during cooking and setting aside the meat for burger mince.

Dump the lit brickets into the snake and place a piece of smoking wood in the setup for later use.

Preheat the Weber kettle to around 93°C (200°F) for 5 to 10 minutes before placing the brisket on.

Once preheated, place the brisket on the cooking grate, ensuring it is not over the burning part of the snake, and clip a grill probe next to it.

Close the lid and monitor the temperature, adjusting the bottom vent to stabilize around 120°C (250°F).

Check for thin blue smoke, indicating efficient burning; adjust vent if thick white smoke appears.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary