Beef Brisket, Done Right

Whether you’ve never smoked a brisket, or done it many times, there’s always something to learn! Working with such a large cut of meat can be both intimidating and challenging, but we’re here to help. With this video, we’ve got you covered. We’ll show you step-by-step how to smoke a brisket that will have your friends and family talking long after their plates have been cleared. So gather your charcoal, wood chunks, grilling tools, and brisket. It’s time to get that smoker started. Your mouth will thank you later. 

What are your thoughts? (11)

10.18.13

Paul S

I will be cooking a 5-lb flat brisket tomorrow on my One Touch Gold, maintaining a 225-250 cooking temp per the above instructions.

It sounds like I should expect 5-7 hrs to get the temp up to the 165/170 mark, but without constantly puncturing the foil to take a reading, about how long will it take to get the meat up to 195?

10.18.13

Kevin Kolman

Hi Paul,

I would say once your brisket is in the foil, it should take about 1 1/2 to 2 hours until it reaches 195 degrees. Then, it needs to rest in a cooler. Don't forget to still use a water pan inside your kettle. Good luck!

Happy Grilling!
-Kevin

09.05.13

John H

If I am using a Weber Genesis 3 burner gas grill, how should I set up the indirect heat? Left burner on with brisket on the right side of grill? How high should the burners be set?

I have done ribs low and slow with both left and right burners set to low (center off), and the temperature stayed right at 300 degrees the whole time. Ribs came out great. But I'm thinking that is too high of a temperature for brisket.

Also, when I did my ribs, I put my smoker box on the grill rack and got very little smoke. Should I put it on the flavorizer bar instead? Thanks!

09.05.13

Kevin Kolman

Hi John,

You have a few options. You can either set your grill to medium-off-medium, low-off-low, or medium-off-off. These are the best ways to set up for smoking on your Weber Genesis. The temperature you are trying to achieve is somewhere between 225 and 250 degrees. A brisket will not fit if you are trying to smoke with the front and back burners on medium or low. You would have to keep two of the burners off. I would recommend using either the disposable Weber Firespice smoking tins or the Weber Smoker Box during the preheating process. Place these directly on the grill grates. I hope this helps. Let me know if you have any other questions.

Happy Grilling!
-Kevin

09.04.13

Victor K

Hi Kevin,

I have a Weber Summit S-470 with a smoker box and a 4.6 pound flat cut brisket.

I'm thinking I need to dry rub the brisket about a day before and go indirect.

What do I need to know to do this right ?

I keep seeing 225 as the ideal temp, how long will this approximately take on my new grill?

Victor.

07.27.13

Joseph B

I recently picked up a flat cut angus brisket that looks as if the fat side is somewhat trimmed and in some spots even removed (still in the package so it's a little hard to tell). I was wondering if there are any different techniques that could be used to ensure that the brisket doesn't dry out. Should I inject it, smoke it fat side up/down, smoke it in a foil pan to help retain juices? Should I be careful in letting it sit too long with the rub, etc.?

07.12.13

Roger R

Kevin,
Once you have the brisket finished, how long do you let it sweat? Also, could you give me some idea approximately how long from start to finish for packer cut (14 lbs)?
Thanks, Don

07.08.13

joseph l

Hi Kevin,

For the 4th we had 16 people over, and my son and I smoked a 14.5 lb. packer cut brisket and 4 racks of baby backs. I have a 22" Smokey Mountain and we got the brisket on at 4 am. Following your method, I checked the temp at 11:00 and it was 160 so I pulled it off and wrapped it tightly and put it back on the Smokey Mountain bottom shelf and put 4 racks of baby backs on the top. At 2:00 we pulled the ribs off to wrap them, and the brisket was at 198 so I pulled it off to let it sweat for an hour while the ribs finished cooking. I used 5 chunks of hickory in the beginning for the brisket, and 4 chunks of pecan for the ribs when we first put them on. The brisket was wrapped at that point so the pecan didn't affect it. I kept the Smokey Mountain right around 250 the whole time. Absolutely Perfect!!!!! My first hint was when I put the thermometer in the brisket it felt like there was no meat there! It was that tender. Perfect smoke ring. No teeth required! Fantastic bark. My son cubed the point and we put that on the grill to make burnt ends. There were hardly any leftovers.

I can't thank you enough for your knowledge and teaching. You really made me a backyard hero!
Thank you,
Joe Lucas

05.23.13

Patrick C

Kevin,

I was referring to smoking a brisket but in general I wondering how much charcoal you find it takes to maintain 225. I find this temp works well for a variety of meats. I have the top vent open full and the bottom two vents closed about a third. I love this smoker and try to tweak things a bit each time I use it. Thanks. Love the site.

05.20.13

Darren K

Kevin,

I just bought a Smokey Mountain 18" and am new to this. I want to do a brisket, and realize I don't have enough space for the point, so I will settle for the flat. What am I looking at regarding temp, # of coals, and cook time? Also, do you recommend coals on one side, or something like the Snake method?

Thanks!

05.16.13

Matthew G

Would a brisket fit on the 18 inch smokey mountain smoker?

05.15.13

Kevin Kolman

Hi Matthew,

A whole packer cut or point brisket will have a hard time fitting. A flat cut will fit without a problem.

Happy Grilling!
-Kevin

05.15.13

Corey S

I was so ready to see some slices!