How to Smoke Brisket in the Weber Kettle for Beginners

[Music] [Music] so [Music] hey everyone welcome back in this video i'm going to show you how to do a brisket in the old faithful weber kettle so it's going to be a great video for any beginners or anyone who wants a weber so we started by just setting up our snake using olive pipco briquettes we've gone with a two by two stack so this should last for about 10 to 12 hours we're going to be using some cherry wood today from natural smoke you can use any of your favorite smoking wood that goes with beef so you can use black water black peach pecan or any of your other favorites but uh as for now i'm gonna get stuck into trimming this brisket we've just got a regular everyday supermarket brisket nothing too flush yeah get stuck into it by starting with the trim [Music] so you just want to start by removing any hard fat so this is a point this is a flat up this end always a big chunk of hard fat in here you can just feel it it's just solid fat so we're going to start by just pretty much getting rid of this see that's just solid fat the whole way through still a big chunk in there do your best to scoop it out [Music] then we'll try and get rid of some of this fat and silver skin i don't have to get all of it just want to get anything thicker than a couple of mil i'm pretty happy with the bottom and you just want to feel along the top if there's any hard parts just want to trim that down i'm going to try and leave a little bit of fat on there about one to two mil anything over that i find it just doesn't render down [Music] bit of burger mints [Music] i'm pretty happy with it up on the flat [Music] touch more over [Music] it's here a bit thin through there so i'm happy just to square that up a little bit [Music] you always get a big pocket of fat sort of where the flat goes into the uh point so you want to try and scoop it as much as that as possible this flap here you can either fold it down like that or you can remove it i'm pretty happy with that i'm not going to be able to do much about it now you can scoop a bit more out if you want but that's pretty much as far as i go for a home everyday sort of brisket all right guys so that's our brisket trimmed up it's going to sit in the fridge overnight and we'll get it on in the morning so we'll come back then all right so it's the next morning we're ready to get this brisket on so i've just put 12 ashed-over red-hot briquettes in there at the start of the state i've got all my vents wide open on the weber so once we get the brisket on i'm going to leave my vents wide open we're going to put our temperature gauge in there and we're going to slowly shut down that bottom vent when we get up to about that 175 fahrenheit mark then we're just going to stabilize it off and then we're probably going to end up just having our bottom vent just to touch open we're going to leave our top one completely open and that should stabilize off at around that 275 to 300 or that 135 to 150 celsius mark in the pit temp so i'm going to coat the brisket with some mustard because i've got it out of the packet and wrapped it up in gladder up and left it in the fridge overnight i'm gonna coat it with mustard because it's dried up a little bit if you were getting it straight out of the packet and then seasoning it you probably wouldn't need to put mustard on it i just like to put someone to help find the rub so we'll go ahead and do that all right so now we'll go ahead and season it you can use your favorite beef rub you can use a smoky pastures risk cosmos q texas beef butcher's axe big bark there's heaps of good ones out there but um i've just got a 50 50 mix nice and simple kosher salt and black pepper that's all you really need but like i said if you've got a favorite beef rub go ahead and use that [Music] so you notice i've got this pocket here that sort of creates a bit of a well so what i might do once the bark is set is i might get something underneath it like a little cake tin or some scrunched up oil just to prop it up to help the moisture run off of that all right so now our brisket's seasoned up we get our cooking grate on gonna get our first bit of smoking wood on as well and um put our temperature probe in and get this brisket going [Music] [Music] all right so as you can see we've got our brisket away from the heat source we're probably going to rotate that cooking grate around so as this part of the snake dies and it starts traveling underneath the brisket here we're going to rotate it around so your brisket's never directly over the top of the charcoal put our temperature probe here ready and then we want to have the vent on our lid so the smoke comes up and over the brisket so we're going to have our vent over here and like i said once we start getting up to around that 175 range reading on here in our pit temp we're going to start closing our bottom vent down until it's almost shut going to leave our top one open you can chuck a temperature probe in each end we're gonna probably look to wrap this at around the 160 internal mark just in some foil and um we'll go from there so we'll get this lid on get this brisket cooking all right so we're about two and a half hours in i've just had a quick look and i've noticed that the snake is starting to get close to the underside of the brisket so what i'm going to do now is chuck some high heat gloves on we're going to rotate that cooking grate around so the brisket gets further away from the heat source and we're also going to rotate the brisket itself so the point end is closest to the fire because it's a little bit thicker it's going to take a bit longer to cook and hopefully that'll allow it to cook a bit more evenly too so we'll chuck some high heat gloves on and get it going all right so we are at about a three and a half hour mark now the brisket is looking awesome we've just propped it up a little bit underneath with some outfoil as you'll see just to help that rendered fat and the juice run off so it doesn't pull up and ruin any bark so we've just checked the internal sitting at about 160 degrees fahrenheit so now we're just going to get two layers of our foil we're going to wrap it up put it back in the pit temps stayed stable at that 280 fish mark for the whole cook so far but like i said before the best tip i've ever been taught is to leave your top vent wide open and just control your temps with your bottom one um yeah it's the best tip i've ever received it will just sit steady all day if it's getting too hot just close the vent a little bit if you need more heat open it up and that'll give you more airflow and obviously you increase that temperature but you definitely want to start closing it down earlier rather than later it's easier to increase your temp by opening up events rather than trying to decrease it by closing them down and then you run the risk of choking your fire as well so definitely shut them down earlier to stabilize your tent and then if you need to increase it once it's stable just open it up a little bit a lot by a little bit and they should be alright so as for now we're just going to wrap this up we're not going to add anything to it you can add beer stock anything else you want but we're going to keep it really simple and just wrap it up in foil nice and tight get it back in there until it's nice and probed tender around that 200 mark we're going to check it out and see how it's feeling it's not ready we'll give it a bit longer but if it's feeling nice we'll get it out for a rest then and serve it after it's rested so we'll wrap it up all right so our brisket's wrapped up nice and tight our snakes burn just over a quarter of the way through now so it's up to about here so everything back here is burnt out so we're going to place our brisket around here and that'll give us a few more hours burn time until we've got to rotate that cooking grate again so we'll put it back on then we're going to have the lid up this end again so the heat travels up and over the brisket i've got the point facing more towards the fire source because that's going to take longer to cook being thicker so we'll get that back on and we'll check it once we get to around that 200 degrees fahrenheit internal market all right so we're about six hours in now uh flat's sitting at 193. our points at 190 and our pit temps at 282 the pit temp seriously has barely moved all day it's that pretty much on 280 that snake method with that vent trick is an absolute game changer every time i've taken the lid off to have a look it'll obviously drop a little bit when i put the lid back on it's back steady at 280 in no time so there was a little bit of a difference between the point and the flat before the point was way behind so what i did is i just rotated the brisket so the point end was a little bit closer to where the snake was burning not so it was directly over the top of it just so it was a bit closer so that end of the brisket was a little bit hotter and in about an hour i noticed that they were coming up to pretty much the same temp they're only about four degrees apart now they were about 20 degrees apart so you definitely don't want the two ends to be cooking way different you're gonna have to make running adjustments just like that to get a nice evenly cooked brisket so i think it's gonna take another hour or two to get to that 200 to 205 range but one other thing with brisket is don't cook to time use time as a very very rough guide you want to be cooking to internal temp and feel that's the the key to a nice brisket which we'll show you a bit later on all right so we're another hour we're in so around that seven hour mark we've got an internal in the flat of 204 and the points at 200 so let's get it out i'll probe around and see how it's [Music] feeling that's just feeling really nice [Music] no resistance at all i'm happy with that [Music] all right so the brisket is done let's waste no more time cut it straight down in between the point and the flat and have a closer look wow all right let's uh get a slice see how it tastes [Music] so [Music] i reckon a good brisket should be able to hold up pull apart with very minimal effort man that's good you wouldn't think that sultan pepper would be so good for a brisket from the supermarket [Music] for around the 10 a kilo mark very very very hard to beat it's so tender if you've got any questions drop them in the comments below don't forget to subscribe i'll give you one last look at this beautiful brisket we'll see you next time thanks for [Music] watching you

Channel: Low n Slow Basics

Views: 266,612

Rating: 4.9220486 out of 5

Keywords: how to smoke brisket, brisket, how to smoke brisket in the weber, weber kettle brisket, smoking brisket for beginners, how to smoke brisket for beginners, brisket for beginners, brisket in the weber, smoking brisket in the weber, smoked brisket, how to make smoked brisket, how to smoke brisket step by step, weber, weber kettle, weber brisket, low n slow basics, low and slow basics, bbq

Id: YTRVllIPAF8

Length: 15min 30sec (930 seconds)

Published: Wed Oct 07 2020

Reddit Comments

[u/MotoGpfan141]

That looks fucking HUGE!!

[u/Chuckms]

Can you link that multi-input thermometer?