How To Smoke Brisket On A Weber Smokey Mountain

Smoking Brisket on a Weber Smokey Mountain: A Delicious Adventure

Welcome to the wonderful world of smoking brisket on a Weber Smokey Mountain! If you’re a barbecue enthusiast, you know that smoking brisket is an art form. The Weber Smokey Mountain cooker is a fantastic tool for achieving that mouthwatering, smoky flavor that brisket is known for. In this guide, we’ll walk you through the steps to create a delectable smoked brisket using your Weber Smokey Mountain cooker.

Choosing the Right Brisket

Before you begin smoking your brisket, it’s important to select the right cut of meat. Look for a brisket that is well-marbled and has a good layer of fat on one side. This fat will help keep the meat moist and tender during the long smoking process. Aim for a brisket that weighs around 10-12 pounds, as this size is ideal for smoking on the Weber Smokey Mountain.

Prepping the Brisket

Once you’ve chosen the perfect brisket, it’s time to prepare it for smoking. Start by trimming any excess fat from the brisket, leaving about ¼ inch of fat on the surface. Next, season the brisket generously with a barbecue rub of your choice. This could be a simple mix of salt, pepper, and garlic powder, or a more complex blend of spices and herbs. Make sure to coat the entire brisket evenly with the rub, pressing it into the meat to create a flavorful crust.

Setting Up the Weber Smokey Mountain

Now that your brisket is prepped and ready to go, it’s time to fire up the Weber Smokey Mountain. Start by filling the charcoal ring with charcoal briquettes and adding a few chunks of smoking wood on top. Hickory, oak, or mesquite are popular choices for smoking brisket. Light the charcoal using a chimney starter and wait for it to ash over before carefully pouring it into the charcoal chamber of the smoker.

Place a water pan in the middle section of the smoker and fill it with hot water. This will help regulate the temperature inside the smoker and keep the brisket moist during the smoking process. Assemble the smoker according to the manufacturer’s instructions and adjust the vents to achieve a temperature of around 225-250°F.

Smoking the Brisket

Once the Weber Smokey Mountain is up to temperature, it’s time to add the brisket. Carefully place the seasoned brisket on the cooking grate, fat side up. Close the lid of the smoker and let the brisket smoke undisturbed for several hours. This is the perfect time to relax and enjoy the aromas wafting from your smoker!

During the smoking process, it’s important to monitor the temperature of the smoker and the internal temperature of the brisket. Use a digital meat thermometer to keep an eye on the brisket’s progress. The brisket is ready to be removed from the smoker when it reaches an internal temperature of 195-205°F. This could take anywhere from 10-14 hours, depending on the size of the brisket.

Resting and Slicing the Brisket

Once the brisket has reached the perfect internal temperature, carefully remove it from the smoker and place it on a cutting board. Tent the brisket loosely with aluminum foil and allow it to rest for at least 30 minutes. This resting period allows the juices in the brisket to redistribute, resulting in a more tender and flavorful end product.

After the brisket has rested, it’s time to slice and serve. Use a sharp carving knife to slice the brisket against the grain into thin, juicy slices. Arrange the slices on a platter and watch as your guests marvel at the beautiful smoke ring and rich, smoky flavor of your perfectly smoked brisket.

Conclusion

Smoking brisket on a Weber Smokey Mountain is a rewarding and delicious experience. With the right cut of meat, a flavorful rub, and a little bit of patience, you can create a mouthwatering smoked brisket that will have everyone coming back for more. So fire up your Weber Smokey Mountain, grab a cold drink, and get ready to enjoy the fruits of your labor as you savor every bite of your perfectly smoked brisket!