Are you ready to take your barbecue game to the next level? Look no further than this smoked brisket recipe for Weber Kettle. Brisket is a classic cut of meat that, when cooked low and slow, becomes incredibly tender and flavorful. With the right technique and a few simple ingredients, you can create a mouthwatering smoked brisket that will impress your friends and family.
Ingredients:
- 1 whole beef brisket (10-12 pounds)
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
Instructions:
Prepare the Brisket:
Start by trimming any excess fat from the brisket, leaving about 1/4 inch of fat on the surface. This will help keep the meat moist during the long cooking process. Combine the salt, black pepper, paprika, garlic powder, onion powder, and brown sugar in a small bowl to make the dry rub. Generously coat the entire brisket with the dry rub, making sure to cover all sides.
Set up the Weber Kettle:
Prepare your Weber Kettle for indirect grilling. Fill a chimney starter with charcoal and light it. Once the coals are hot and covered with ash, carefully pour them onto one side of the grill's charcoal grate. Place a drip pan filled with water on the other side of the charcoal grate to catch any drippings and help maintain a moist cooking environment.
Smoke the Brisket:
Place the seasoned brisket on the side of the grill opposite the charcoal. Close the lid and adjust the vents to maintain a temperature of around 225°F (107°C). Add a handful of wood chunks or chips to the charcoal to create smoke. Hickory or oak are popular choices for smoking brisket.
Continue smoking the brisket for about 1 hour per pound, or until the internal temperature reaches 195°F (90°C). This slow cooking process allows the meat to become tender and develop a smoky flavor. Avoid opening the lid too often as this can cause temperature fluctuations and increase cooking time.
Rest and Slice the Brisket:
Once the brisket reaches the desired temperature, carefully remove it from the grill and place it on a cutting board. Cover it loosely with foil and let it rest for at least 30 minutes. This resting period allows the juices to redistribute, resulting in a more flavorful and moist brisket.
After the resting period, it's time to slice the brisket. Use a sharp knife to cut against the grain, creating slices that are about 1/4 inch thick. Serve the smoked brisket with your favorite barbecue sauce and enjoy!
:
Q: Do you need to wrap a brisket?
A: Wrapping a brisket, also known as the Texas crutch, is a common technique used to speed up the cooking process and help retain moisture. However, it is not necessary for this smoked brisket recipe. By cooking the brisket low and slow on the Weber Kettle, the meat will naturally become tender and juicy without the need for wrapping.
Q: Can I use a different type of wood for smoking?
A: Absolutely! While hickory and oak are traditional choices for smoking brisket, you can experiment with different types of wood to add unique flavors. Popular options include mesquite, cherry, apple, and pecan. Just make sure the wood is well-seasoned and free of any chemicals or additives.
Q: Can I use this recipe for a smaller brisket?
A: Yes, you can adjust the cooking time accordingly if you are using a smaller brisket. As a general rule of thumb, aim for about 1 hour of cooking time per pound of meat. Keep an eye on the internal temperature to ensure it reaches 195°F (90°C) for optimal tenderness.
In conclusion,
This smoked brisket recipe for Weber Kettle is a surefire way to elevate your barbecue skills. With the perfect combination of seasonings and a slow cooking technique, you'll create a tender and flavorful brisket that will have everyone coming back for seconds. So fire up your Weber Kettle, gather your ingredients, and get ready to impress with this mouthwatering smoked brisket.
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