How to Make Smoked Brisket in a Weber Kettle for Beginners Using the Snake Method

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

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

Start by lighting a wood wool fire lighter on the charcoal grate.

Place a charcoal chimney on top and add 12 to 15 briquettes.

Build the snake method with the briquettes in a domino style around the charcoal grate.

Add two chunks of cherry wood to the snake for smoking.

Preheat the Weber kettle to around 200°F (93°C) using a thermometer clipped to the charcoal grate.

Trim the brisket by removing excess fat and silver skin, aiming for a nice aerodynamic shape.

Use yellow mustard as a binder on the brisket to help the rub stick.

Season the brisket with salt, black pepper, garlic powder, and onion powder on both sides and the edges.

Place the brisket on the smoker opposite the fire, ensuring the lid vent is opposite the burning part of the snake.

Monitor the temperature of the smoker, aiming for a stable range of 250 to 275°F (120 to 135°C).

Adjust the bottom vent to control the temperature, and if necessary, use the top vent or a water pan to manage heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary