Smoking a Perfect Brisket on My Vintage Weber Kettle

🔪Trimming the brisket to fit on the Weber kettle is crucial for even cooking and smoke penetration.

🌶️The homemade spice rub of black pepper, kosher salt, and granulated garlic enhances the flavor of the brisket.

🔥Smoking the brisket at a temperature of 275-300 degrees Fahrenheit creates a beautiful bark on the outside.

🌡️Monitoring the internal temperature of the brisket is essential for determining doneness and tenderness.

🍴Resting the brisket after cooking allows the juices to redistribute and ensures maximum flavor and tenderness.

How do you trim a brisket to fit on the Weber kettle?

—To trim a brisket, start by removing any excess fat and silver skin. Trim the edges to make it fit on the grill, ensuring even cooking and smoke penetration.

What is in your homemade spice rub?

—My homemade spice rub consists of two cups of black pepper, one cup of kosher salt, and four tablespoons of granulated garlic.

What temperature should I smoke the brisket at?

—I recommend smoking the brisket at a temperature of 275-300 degrees Fahrenheit for best results.

How long should I cook the brisket?

—The cooking time for a brisket can vary depending on the size and desired doneness. It typically takes around 1 hour per pound, but monitoring the internal temperature is the best way to determine when it's done.

Why is resting the brisket important?

—Resting the brisket allows the juices to redistribute, resulting in a more tender and flavorful meat. It's best to rest the brisket for at least 30 minutes before slicing.

00:00Introduction to smoking a brisket on a 1962 Weber kettle.

09:59Trimming the brisket to fit on the Weber kettle and applying the homemade spice rub.

19:17Starting the smoking process and maintaining the temperature at 275-300 degrees Fahrenheit.

38:42Checking the internal temperature of the brisket and deciding when to wrap it for further cooking.

50:25Resting the cooked brisket before slicing and serving.