Weber Smoked Brisket

Today, I’m taking you on a flavorful journey into the world of smoked brisket right in your own backyard. If you’re a barbecue enthusiast like me, you know there’s nothing like sinking your teeth into a perfectly smoked, juicy brisket. So, grab your Weber grill, and let’s dive into the smoky goodness!

How to Make Smoked Brisket on a Weber

Let’s start with a quick rundown of the steps to make that mouthwatering brisket. Trust me; this is gonna be epic!

1. Prep that Brisket: Start with a good ol’ slab of brisket. Trim the excess fat, but don’t go overboard; fat equals flavor, my friends!
2. Rub-a-Dub-Dub: Get yourself a killer rub. Mix up some salt, pepper, garlic powder, and a little paprika. Rub that baby down real good. Massage it like you’re giving it a spa day!
3. Fire Up the Weber: Prepare your Weber grill for indirect heat. Chuck in some charcoal and toss on some soaked wood chips. Mesquite, hickory, or oak – your choice! They’ll add that smokin’ flavor.
4. The Low and Slow Dance: Place your brisket on the cool side of the grill, opposite the coals. Pop the lid on, and now, we wait. Low and slow, folks, low and slow. Aim for 225°F.
5. Don’t Peek!: Resist the urge to open that lid every two minutes. I know it’s tempting, but trust your Weber to work its magic. Let it smoke for about 6 hours.
6. The Stall Mystery: Ah, the infamous stall. Somewhere around 160-170°F, your brisket might decide to play hard to get. Don’t fret; it’s just breaking down collagen. Keep the faith!
7. Wrap it Up: When it hits 165°F, wrap your brisket in butcher paper or foil. This helps power through the stall.
8. Finish Strong: Once it hits a tender 200-205°F, it’s time to remove that beauty. Let it rest for a bit, then slice and serve. Get ready for a standing ovation!

What Type of Wood to Use

Now, let’s talk wood, shall we? The wood you choose can make or break your brisket game. It’s like picking the right wine for a fancy dinner.

I’m all about variety, but go with oak for that classic Texas flavor. It’s strong enough to stand up to the beef without overpowering it. Hickory is another fantastic option, giving your brisket a sweet, smoky kiss.

Pro tip: Don’t use pine or cedar – that’s a one-way ticket to disappointment-ville!

Best Rub to Apply on a Brisket

You want your brisket to be the star of the show, right? Well, the rub is like its red carpet attire. Here’s my go-to brisket rub recipe:

• 1/4 cup kosher salt
• 1/4 cup coarse ground black pepper
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper (optional for a little kick)

Mix it all up, and generously apply it to your brisket. Don’t be shy – get in there! This rub combo perfectly balances salty, savory, and a touch of heat.

What is the Stall?

The stall, my friends, is barbecue’s way of testing your patience. It’s when your brisket temperature seemingly refuses to rise for what feels like an eternity. But don’t worry, it’s just science at play.

As the brisket cooks, the evaporation of moisture cools it down, counteracting the heat. This is when collagen starts breaking down, making your brisket tender. Embrace the stall; it’s a sign you’re on the right track.

What to Serve

Okay, we’ve nailed the brisket, but what about the supporting cast? Here are some mouthwatering sides and fixings to serve alongside your smoky masterpiece:

• Classic Coleslaw: Creamy, crunchy, and the perfect cooling contrast.
• Cornbread: Sweet or savory, it’s a southern staple.
• Baked Beans: Smoky, sweet, and oh-so-comforting.
• Pickles and Onions: Cut through the richness with a little tang.
• Potato Salad: Creamy or vinegar-based, both are winners.

And, of course, don’t forget the barbecue sauce. Whether you like it spicy, sweet, or tangy, the finishing touch ties it all together.

So there you have it, folks! Weber smoked brisket made simple but oh-so-satisfying. Just remember to keep that grill smokin’, your brisket rubbin’, and your taste buds jumpin’ for joy.

Thanks for joining me on this smoky adventure, and as always, keep grillin’ and chillin’!

Stay smokin’, my friends!

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Weber Smoked Brisket

Craving tender, smoky brisket? Look no further! Our Weber smoked brisket recipe will leave you satisfied and craving more.

Course Main Course

Prep Time 20 minutes

Cook Time 8 hours

Servings 10

Ingredients

• 1 whole beef brisket about 10-12 pounds
• 1/4 cup kosher salt
• 1/4 cup coarse ground black pepper
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper optional
• Wood chips oak or hickory
• Butcher paper or aluminum foil

Instructions

Prepping the Brisket

1. Trim the Brisket: Lay your brisket on a clean surface. Trim any excess fat from both sides, leaving about 1/4 inch of fat to keep it juicy during the smoke.
2. Prepare the Rub: In a small bowl, mix the kosher salt, coarse ground black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). This will be your flavorful rub.
3. Apply the Rub: Sprinkle the rub generously over the entire brisket. Pat it down to ensure the rub sticks. Be thorough – this is where the flavor happens!

Getting the Weber Ready

1. Prepare Your Weber: Set up your Weber grill for indirect heat. If using charcoal, light it up in a chimney starter until the coals are white-hot. If you're using a gas grill, ignite one side and leave the other side off.
2. Soak Wood Chips: While the coals are heating, soak your wood chips in water for about 30 minutes. This helps create that wonderful smoky flavor.

The Smoking Process

1. Add Wood Chips: Once the coals are ready, add a handful of soaked wood chips directly onto the hot coals. This will create that delightful smoky aroma.
2. Place the Brisket: Put the brisket, fat side up, on the cool side of the grill, opposite the coals. This is where the magic happens, folks!
3. Close the Lid: Pop the lid on your Weber, ensuring the vent is on the opposite side of the coals. This way, the smoke will circulate around the brisket.
4. Keep It Low and Steady: Maintain a grill temperature of around 225°F. You might need to adjust the vents periodically to keep it steady. Remember, patience is key!

The Infamous Stall

1. The Stall Begins: Around 160-170°F, your brisket might hit the infamous stall. Don't panic; this is normal. It's just the meat sweating it out.
2. Wrap It Up: When your brisket reaches an internal temperature of 165°F, it's time to wrap it in butcher paper or aluminum foil. This will help power through the stall.

The Finish Line

1. Keep Smoking: Allow the brisket to continue smoking until it reaches an internal temperature of 200-205°F. This is when the collagen breaks down and it gets tender. It usually takes 6-8 hours, but it's worth the wait!
2. Rest Time: Carefully remove the brisket from the grill and let it rest, wrapped, for about 30 minutes. This lets the juices redistribute and keeps it moist.
3. Slice and Serve: Unwrap your masterpiece, slice it against the grain for maximum tenderness, and serve it up. Watch your guests' faces light up with joy!