How to Smoke Brisket in a Weber Kettle BBQ for Beginners
- CLD Fabrication
- Sep 30
- 4 min read
Updated: Nov 4
Brisket
· 7.5 kg brisket (packer cut: flat + point, fits on a standard Weber)
· Salt (for dry brine)
Rub (mix well, break up clumps)
You can substitute with a commercial rub, but avoid ones with added salt.
3 Tbsp ground black pepper
1 Tbsp white sugar
1 Tbsp onion powder
1 Tbsp ground rosemary
2 tsp mustard powder
2 tsp garlic powder
1 tsp ground cumin
2 tsp chili powder (try half if you prefer less heat)
1 tsp chipotle or cayenne powder (optional, for extra spice)
Preparation
Trim fat cap to ~6mm (1/4") thick. If you cut into the meat, stop and leave more fat.
1–2 days before cooking:
Dry brine: coat brisket evenly with salt
½ tsp table salt per kg, or 1 tsp kosher salt per kg of brisket
Place uncovered in fridge.
Note: Save those fat trimmings and checkout Ollie Q's Guide to making your own tallow.
When ready to cook (Only take this step once the heat source is ready):
Lightly spray with water to help rub stick. (Mustard or oil can also be used.)
Coat brisket with rub (light coat first, then a second pass).
Straight onto the Kettle, do not let it sit with the rub as it will moisten making it hard to form a bark
When ready to cook:
Coat brisket with rub (light coat first, then a second pass).
Lightly spray with water to help rub stick. (Mustard or oil can also be used.)
Cooking Instructions
Fire Setup
Slow N Sear Setup
Light ~12 coals in a chimney and place them on one side of the Slow ’N Sear.
Fill the rest of the basket with unlit coals. Add smoking wood on top.
Fill water reservoir with boiling water (wear gloves, watch for splashes)
Snake Method Setup (Recommended)
Alternatively setup a snake method 2x1 snake, 12 lit ones on the end.
Add smoking wood near the start of your snake or near the lit coals in the slow N sear, you want smoke early in the cook.
Brisket
Place brisket in the centre of the “slow” zone.
Position pit probe ~50 mm from brisket front. Insert meat probe into the thickest part.
Target pit temp: 107–121°C (225–250°F)
Note: Recent advise is to run 150°C for a faster cook, I am yet to test but something to experiment with. (You may need a 2x2 snake for the extra temp)
Vent guide: top vent ~⅓ open, bottom vent fully open. Adjust top vent as needed.
Optional: spritz brisket every hour with a 70/30 mix of apple cider vinegar & apple juice, can also use apple cider vinegar and water 50/50.
The Cook
Relax and let it cook, just keep an eye on the pit temp.
Stall usually happens 6–7 hrs in, around the ~67°C / 152°F mark.
You have a few options available at this point:
1. If you have the time allow it to push through the stall itself at the same pit temp (We would recommend wrapping over this method as its more reliable).
2. Wrap in 2 layers of foil and wrap tightly, add any juices caught by the tray or add tallow if you have available.
3. Wrap in Butchers Paper and wrap tightly, again add any juices or tallow (Spray the paper with water or apple cider vinegar to make it more pliable).
To decrease time through the stall you can also raise pit temp to 135-150°C (275°F), top up your coals at this point if using a Slow N Sear.
Optional Additions (around 6.5 hour mark):
Place beans, potatoes, or veggies in a tray under brisket to catch drippings.
Skip this step if you want to reserve drippings for jus.
Finishing
Cook until brisket reaches 95–105°C (203–221°F) internal temp.
THIS IS A GUIDE ONLY! Never cook to temp, use these temps as a guide to start probing until tender.
There should be minimal resistance when probing. A good trick is to pull out the temp prob and use the same hole to poke around difference areas of the meat, be careful not to poke through the bottom as you will lose any juices.
Wrap tightly in foil, then in towels, and rest in a cooler for 2–3 hrs (minimum 1 hr).
Separate drippings: use a fat separator or chill to skim fat. Keep the dark jus.
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