How to Smoke Brisket in Weber kettle for beginners by Schueys BBQ

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

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

Put on gloves to keep hands clean.

Trim the thick piece of decor fat from the brisket.

Remove thinner bits of fat and silver skin from the brisket using a sharp knife, angling the blade up.

Round off sharp edges of the brisket while trimming.

Trim the fat cap slightly, removing excess but leaving some for flavor.

Shape the brisket to fit a 57 cm Weber kettle, ensuring it's aerodynamic for heat and smoke.

Prepare the rub: mix two parts coarse black pepper, one part kosher salt, and half a part granulated garlic.

Apply the rub to the bottom of the brisket first, then flip and season the top and sides.

Prepare the Weber kettle using the snake method for smoking at 135 to 150 degrees Celsius.

Add a row of briquettes around the outer edge of the charcoal grate, followed by a second row touching the first, and a top row.

Place a foil pan at the bottom of the kettle.

Add cherry and iron bark smoking wood, leaving a 50 mm gap between pieces.

Light about 14 briquettes to start the snake.

Use a utensil holder to light the briquettes and add the grill back in place.

Insert an ambient temperature probe on the opposite side of the lit fuel and close the lid with the vent wide open.

Monitor the temperature, adjusting the bowl vents as needed.

Insert an internal temperature probe into the brisket before placing it in the smoker, with the thickest part facing the heat source.

Set the internal temperature probe to 75 degrees Celsius and leave the brisket to cook for a couple of hours.

Check the brisket after three hours; it should be at 55 degrees Celsius.

Spritz the edges of the brisket with a mixture of one part water to one part water if they appear dry.

After the brisket reaches 75 degrees Celsius, wrap it in foil to create a foil boat.

Place the wrapped brisket back in the Weber until it probes with no resistance, indicating it's done.

After approximately 7.5 hours, check the internal temperature; it should be around 96 degrees Celsius and probing with no resistance.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary