Cooking Beef Brisket On A Weber Kettle? Here’s What You Need To Know!

Mastering the art of cooking beef brisket on a Weber kettle is a culinary experience that will leave you with succulent, tender, and flavorful results. Whether you’re a seasoned pitmaster or a barbecue novice, this comprehensive guide will provide you with the step-by-step instructions and expert tips to achieve brisket perfection on your beloved Weber kettle.

Choosing the Right Brisket

The foundation of a great brisket lies in selecting a high-quality cut. Look for briskets that have a nice layer of fat, as this will help keep the meat moist and tender during the long cooking process. Choose a brisket that is at least 12 pounds, as this will provide ample meat for your family and friends.

Preparing the Brisket

Before hitting the grill, prepare your brisket by removing any excess fat and trimming the silver skin from the bottom. This will allow the smoke and seasonings to penetrate the meat more effectively. Season the brisket liberally with a rub of your choice. A classic blend of salt, pepper, garlic powder, and onion powder works well, but feel free to experiment with different spices and herbs.

Setting Up the Weber Kettle

To create a low and slow cooking environment, set up your Weber kettle for indirect grilling. Place a charcoal basket on one side of the grill and fill it with unlit charcoal. Light a few briquettes and place them on top of the unlit charcoal. Once the briquettes are burning, distribute them evenly around the charcoal basket, leaving the other side of the grill empty.

Cooking the Brisket

Place the brisket on the empty side of the grill, away from the heat source. Insert a meat thermometer into the thickest part of the brisket. Close the lid and maintain a temperature of 225-250°F (107-121°C). Cook the brisket for 6-8 hours, or until the internal temperature reaches 165°F (74°C).

Wrapping the Brisket

Once the brisket has reached 165°F (74°C), it’s time to wrap it in butcher paper or aluminum foil. This will help the brisket retain moisture and prevent it from drying out during the remaining cooking time. Wrap the brisket tightly, ensuring that there are no gaps.

Continuing the Cook

Return the wrapped brisket to the grill and continue cooking at 225-250°F (107-121°C) for an additional 4-6 hours, or until the internal temperature reaches 203-205°F (95-96°C). This is the “stall” phase, where the brisket’s internal temperature plateaus. Don’t be discouraged, as this is a normal part of the cooking process.

Resting the Brisket

Once the brisket reaches the desired internal temperature, remove it from the grill and let it rest for at least 1 hour before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket.

Slicing and Serving

Slice the brisket against the grain into thin, even slices. Serve with your favorite barbecue sauce and side dishes. Enjoy the fruits of your labor with family and friends!

Tips for Success

• Use a good quality charcoal.
• Don’t overcook the brisket.
• Let the brisket rest before slicing.
• Experiment with different rubs and seasonings.
• Don’t be afraid to ask for help from experienced pitmasters.

FAQ

Q: What is the best way to trim a brisket?
A: Remove any excess fat and trim the silver skin from the bottom of the brisket.

Q: How long should I cook a brisket on a Weber kettle?
A: Cook the brisket for 6-8 hours, wrap it, and continue cooking for an additional 4-6 hours, or until the internal temperature reaches 203-205°F (95-96°C).

Q: What is the “stall” phase?
A: The stall phase is when the brisket’s internal temperature plateaus. Don’t be discouraged, as this is a normal part of the cooking process.