Weber Brisket Recipes
WEBER BRISKET
Categories Beef
Number Of Ingredients 5
Steps:
- We developed this recipe using a 22-inch Weber Kettle charcoal grill. Plan ahead: The brisket must be seasoned at least 12 hours before cooking. We call for a whole beef brisket here, with both the flat and point cuts intact; you may need to special-order this cut. We recommend reading the entire recipe before starting.
- With brisket positioned point side up, use sharp knife to trim fat cap to ½- to ¼-inch thickness. Remove excess fat from deep pocket where flat and point are attached. Trim and discard short edge of flat if less than 1 inch thick. Flip brisket and remove any large deposits of fat from underside.
- Combine salt and pepper in bowl. Place brisket on rimmed baking sheet and sprinkle all over with salt mixture. Cover loosely with plastic wrap and refrigerate for 12 to 24 hours.
- Open bottom vent completely. Set up charcoal snake: Arrange 58 briquettes, 2 briquettes wide, around perimeter of grill, overlapping slightly so briquettes are touching, leaving 8-inch gap between ends of snake. Place second layer of 58 briquettes, also 2 briquettes wide, on top of first. (Completed snake should be 2 briquettes wide by 2 briquettes high.)
- Starting 4 inches from 1 end of snake, evenly space wood chunks on top of snake. Place disposable pan in center of grill. Fill disposable pan with 6 cups water. Light chimney starter filled with 10 briquettes (pile briquettes on 1 side of chimney). When coals are partially covered with ash, pour over 1 end of snake. (Make sure lit coals touch only 1 end of snake.) 5
- Set cooking grate in place. Clean and oil cooking grate. Place brisket, fat side down, directly over water pan, with point end facing gap in snake. Insert temperature probe into side of upper third of point. Cover grill, open lid vent completely, and position lid vent over gap in snake. Cook, undisturbed and without lifting lid, until meat registers 170 degrees, 4 to 5 hours.
- Place 2 large sheets of aluminum foil on rimmed baking sheet. Remove temperature probe from brisket. Using oven mitts, lift brisket and transfer to center of foil, fat side down. Wrap brisket tightly with first layer of foil, minimizing air pockets between foil and brisket. Rotate brisket 90 degrees and wrap with second layer of foil. (Use additional foil, if necessary, to completely wrap brisket.) Make small mark on foil with marker to keep track of fat/point side. Foil wrap should be airtight. 7
- Remove cooking grate. Starting at still-unlit end of snake, pour 3 quarts unlit briquettes about halfway around perimeter of grill over gap and spent coals. Replace cooking grate. Return foil-wrapped brisket to grill over water pan, fat side down, with point end facing where gap in snake used to be. Reinsert temperature probe into point. Cover grill and continue to cook until meat registers 205 degrees, 1 to 2 hours longer.
- Remove temperature probe. Transfer foil-wrapped brisket to cooler, fat side up. Close cooler and let rest for at least 2 hours or up to 3 hours. Transfer brisket to carving board, unwrap, and position fat side up. Slice flat against grain ¼ inch thick, stopping once you reach base of point. Rotate point 90 degrees and slice point against grain (perpendicular to first cut) 3/8 inch thick. Serve.
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- Using a very sharp knife, trim the fat on the fatty side of the brisket so it is a scant 1/4 inch thick, making sure it is no thinner than that. On the meatier side, remove the web-like membrane so the coarsely grained meat underneath is visible. Make sure to cut away and discard any hard clumps of fat on both sides of the brisket.
- In a small bowl stir together the salt and pepper. Coat the entire surface of the brisket evenly with the seasoning. Put the brisket on a plate and refrigerate until ready to smoke (you can do this up to 12 hours in advance).
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- Using a very sharp knife, round off the corners of the brisket. Make sure the brisket has no 90 degree angles. This will help the heat to move aerodynamically across the meat. Trim the fat on the fatty side of the brisket to about 8 mm thick but no less.
- On the meatier side, remove the web-like membrane covering the meat so the coarsely grained meat underneath is visible.
- Remove any hard clumps of fat on either side of the brisket. Note the section shaped like a wedge between the point and flat. Be sure to cut away most of that fat. If you don’t, that fat will never melt (render).
- In a small bowl stir together the pepper and salt. Season the bottom of the brisket first and the fatty side last, making sure you apply the rub evenly on all sides. Refrigerate the brisket until ready to smoke (you can do this up to 12 hours in advance).
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