How to Make Smoked Beef Brisket on a Weber Charcoal Grill EASY

hey guys welcome back to the channeltoday I’ve got a treat for you todaywe’re gonna do brisket on the WeberKettle that’s right brisket on the Webercattle I get told a lot from a lot ofpeople that they want to learn how to dobrisket but they don’t have an offsetsmoker you don’t need one you can do iton a Weber cattle and so that’s what I’mgonna show you guys how to do todayright here on the dog laughter’s BBQYouTube channel that’s right guys todaywe got us a twelve point six pound USDAprime brisket from our local Costcowe’re gonna go ahead and get this thingtrimmed up we’re gonna get it seasonedwith some suckle Buster’s SPG and some18/36 beep rub and we’re gonna get it onour web a kettle so let’s get our WeberKettle fired up and let’s get this cookgoing let’s get all right guys so we’rehere at the grill we got our regularstandard kettle and what I’m gonna beusing today to do this long cook isgonna be called a slowly sear so the waythis thing works is you put yourcharcoal in and this side and you putyour moisture or your water in on thisside and that’s how this thing works andit just gets placed down inside thegrill just like this and I know youprobably think what if we don’t have aslowness here well that’s why youprobably have a couple of baskets likethis they come with your weber kettlewhich you can stick over here on theside to your truck there and so the sameprinciples that you see that i’m gonnado here as i set this thing up its gonnabe the same for those little basketsexcept you won’t have the water troughso you can actually water water pan oradd a water pan in here or what have youbut i’m gonna go ahead and eat thischarcoal set up I’ve got a small chimneyset up over here and we’re gonna getthat dumped in and let’s get this thinglit up so the first thing I’m going todo is I’m going to add some hot waterinto my water trough hereand this again is going to provide ourmoisture for our cooking chamber[Music]so today I’m gonna be using somebeing–being competition of charcoalfeel free to use whatever charcoal you’dlike but this is what I have and thisinvite to useand so what I do is I just act thischarcoal in here and pretty much move itover to one sideso our licked our coal that we’ve gotburning down here is going to be dumpedin right here and then you get it thesnake method it’s just basically goingto burn across so let’s get our littlecoal foot in here and we’ll finishgetting this grill it up and that’s allthis really gonna take it’s not gonnatake us a whole lot of charcoal to getthis thing going but I’m just securingit over into this corner so we can burnacross break them down whatever it canbe broken down a little bit and what I’mgonna do is add my wood now today I’musing the hickory wood chunks becausethat’s what I like you know I’ve gotsome one hand so I’m gonna use it so youfeel free to use whatever wood you havebut we’re gonna put some hickory chunksin here[Music]pull this out of the way okay protiphere guys when you’re cooking like thisit’s always the easier cleanup if youtake a pan and put it in here underneathwhere your brisket is gonna be sothat’ll help us clean up the grill a loteasier later so again Pro to do it ifyou feel like it if you don’t don’tso we’re gonna put our cooking rocketalright guys so now that we got ourcharcoal alone got our wood on we’regonna get and get our lid on and this isgonna be what’s gonna make this anindirect cooker when you put your lid onyou want your vent holes to be oppositeof your side where your your heat sourceor your charcoal and wood is so when weput this with this top on our grillwe’re gonna put it this way we’ve gotour Vic holes away from it which makesthat heat come up and across and out sothat’s how you get that indirect cookingmethod onto your brisket so we’re gonnaleave this top here we’re going to letthis thing come up to tip and we’ll getthis brisket on a few curious about theboard that I’m using here I’m using acustom cutting boards our us brisketboard this is what I use to trim mybriskets on it’s a big board they canhold a whole briskets got a trough onthe end so it catches all the juices sowe’re goodso I’m gonna go ahead and start workingon getting this brisket trimmed you knowif you guys have been around on thechannel you know how I kind of trim mybriskets but for those of you that don’tif you take the time to look up in thatcorner torch the end of the video I’mgonna put a card up there just gonnalink you to the video of how I trim mybrisket so let me get this briskettrimmed and I’ll bring you guys back ina minute[Music]alright guys as you can see we’ve gotour brisket trimmed and now it’s gonnabe time to go ahead get this thingseasoned up and so for me today I’mgonna be using the rubs on this brisketthat I haven’t done on a brisket beforeso hey let’s try it out so we’re gonnabe using suckle Buster’s and we’ve gotthe SPG guys so we’re gonna put some SPGon here that’s gonna be our first coat[Music]and then our second coats going to beanother sucker busters 1836 so we’regonna use sucker busters SPG and upsucker busters 1836 on this briskettoday[Music]again you always want to make sure youpress the rub in guys never ever rub itaround because then you get unevenplacement of your rub on your meat sowe’re just pressing it in and we’ll flipit over and we’ll get the fat cap sidealright guys so hey we’ve got ourbrisket our rubwe got the Weber cattle lit let’s go andget this brisket on get this good goingalright I’ll meet you at the grill allright guys we’re back at the grill asyou can see again we got our little artgoal on this side here that’s gonna kindof sneak across our slowest here herewe’re gonna be putting our brisket onright here so let’s get this brisket onso here we’ve got the brisket we’ve gotfat cap up putting it right across ourretaining pan here I’m cooking fat capup because I’m expecting the heat toradiate across the top of the dome andacross and out so my heat source isgoing to be coming more from the tophere guys so you always want your fatcap to be between your meat and yourheat source so that’s why I’m cookingfat cap up so we got our brisket onwe’ve got our water in our water troughwe’ve got our charcoal and I went onwe’re gonna go ahead and get the lid onthis thing and we’re gonna let it roll[Music]all right gang hey we’re in a two hourcheckpoint right now so we’re gonna takea look at this brisket we got rollingover here on the Weber Kettle what arewe gonna look for well we’re gonna lookfor to seehey how fast is this brisket cooking ifit’s cooking too slow it’s gonna havekind of a really good raw look to itstill if it’s cooking too fast you’regonna see some color changes where onthe edges it might look a little crispyand dry almost like it’s trying to burnon us and we don’t want that so we’llcontrol our temperature where ourdampers if that happens if we see somedryness on the edges of the brisketwe’re gonna go and address that withspritzing with water I’m not gonna usein the ACD or apple juice today we’rejust gonna use straight water alsoanother thing you’re gonna look for isyou’re gonna look for itpooling sometimes you have a brisket ata push-out moisture and the brisketmight be sitting in such a way that youhave a pooling where all that juices :where all those juices collect on top ofthe brisket well we don’t want that wewant those juices to run away so if thathappens we’ll take some foil orsomething to crumple it up and set thatbrisket to get that juice running to getthose juices running off the brisket solet’s take a look at this brisket let’ssee what we got going on right let’s gookay so guys what I notice right awaywhen I take the lid off here as I cansee that we are cooking a little fasthere on the edges here on this edge aswell as here is this edge we’re stilllooking a little raw here on this edgebefore we really get a good spritz onthis thing I want to make sure my barkis set so I take my fingernail andscrape there and yeah some of the pepperis moving around but the rest of itlooks pretty good so I’m gonna go aheadand spritz it lightly in the center andwhen we spritz it a little bit more onthe edges there just to make sure wekeep a good moisture going onand then what we’re gonna do is we’reactually going to take this brisket andwe’re gonna turn it around so we can geta good even click on it so now we gotthis brisket turned around guysand man we’re gonna close it up and letit keep going because it seemed like itwas cooking a little fast so I’m gonnaclose down the damper just a little bitmore here and I’ll bring you back in awhileall right guys we’re back and we’reabout four hours into this cook here wegot this brisket rolling away on thisWeber Kettle so we’re gonna go ahead andtake a look what are we gonna do at thispoint well at this point we’re gonna goahead and take a temperature check nowremember that brisket and really anycuts of meat that you smoked they’regonna take on smoke flavor up untilabout 140 degrees and you’re probablygonna have all the smoke flavor you canget into that meat at that point so wehave to decide do we want to keep itgoing on the pit the way it is unwrappedthe duals want to go ahead and wrapbecause we’re gonna get into what’scalled the thermal stall so we’re gonnaactually wrap ours in butcher paper ifwe’re at that point so we’re gonna checkthe internal temperature if we’re at 140or so if we’re looking good if the coloris where I think we’re good to gowe’ll go ahead and get it wrapped allright so let’s get the lid off of thiswhere we can let’s take a look at thisbrisket alright guys so we got the lidoff here on this on this Weber Kettlehere we got our brisket and we can see acouple of things here okay the cedarwe’re still kind of wetting through hereand we can see we got this pooling thatthis is the pooling that I was talkingabout before when I pulled the lid offbefore I knew this was gonna pull but Ipurposely didn’t go ahead and putanything under it because I wanted youguys to see what it looks like when thishappened so this is what happens andthis is what I’m talking about when yousay you’re pooling now to prevent thatfrom happening you get a good piece ofaluminum foil like this and youbasically prop it underneath yourbrisket to where the juices will run offinto your catch pan down underneath sothat’s what I wanted to show you guysthere I’ve got some good color here Ilike the darkness of the color here andaround the edges here not too badwe’re at that point that we couldactually wrap it or we could let it keepgoing but before we do that we’re gonnago ahead and take a temp check so I’vegot my trusty my trusty thermal pinwe’re gonna go ahead and take a look andwe’re at a hundred and seventy degreesguys one hundred and seventy degrees infour hours on this brisket that wasthrough the point we’re at a hundred andsixty seven degrees here in the flat 172there at the tip of the flat so we’reactually in the thermal small now guysso this is gonna be really slowing upfrom this point so this is where we’regonna decide do we want to wrap it or dowe want to go ahead and let it keepgoing I’m okay with this color righthere I’m okay with this color right hereI know that this risk is not gonna getdark like I do when I do salt and pepperbecause we are doing a rub that’s alittle different so I think we’re gonnago ahead and wrap this brisket so we’regonna get this wrapped in butcher paperand I’m going to show you how I do italright guys so we’re gonna go ahead andget to this brisket off and you needsome good gloves that you can grab yourbrisket with and I’m gonna be using myMagnus chef’s gloves here these are somereally good gloves I’ll leave a linkdown below obviously with all the stuffthat I use in my videos I will put thelinks down below in the description boxso be sure to take a look we’re gonnagrab this brisket off we’re gonna drainthe juice into our catch pan and we’regonna get it laughs okay so now we’reall in the paper and you remember thisis going to be our fat cap when wefinish the wrap we want that fat cap tostay facing up[Music]that is how I wrap my brisket in thepicture pecker we will pop it right backon alright guys so as you just saw wejust got a brisket off we got it wrappedwe got isn’t our butcher paper and it’sback on now one of the things that Iwanted to point out right now is weargued we’re in that thermal stall thisis where your meat is trying to push outthe last nugget some moisture basicallyyour meat is sweating and it’s trying tocool itself so it’s fighting thetemperatures which means you’re gonna besitting in this a range of 160 170degrees for probably 2 3 possibly 4hours so how do you combat that wellTexas crutch you know about wrapping inaluminum foil or we’re wrapping is whatyour paper as we’re doing the otherthing that I do that I think is key is Iraise the pit temperature a little bit2530 degrees I’m not really measuring iton my Weber cattle but I’m gonna add alittle bit more charcoal to it so thatwe can kick up the temperatures thathelps push you through that thermalstall and basically helps you getthrough this cook so you’re not sittingout babysitting your pit forever todayso so let’s get some more charcoal onthis thing let’s get the pit temperatureup and get the lid on all right let’s doit[Music][Music]all right so it’s been about three hourssince we got our brisket wrapped and putback on our Weber cattle now that putsus somewhere around seven hours untilthis cook total cook time and now it’stime to break out our Dharma pen andstart poking around now again we’re notlooking for temperatures guys we’reactually checking for tenderness sowe’re gonna go in we’re gonna slide intothe side of this brisket go to the pointwe’re gonna go to the flat and we’rejust trying to feel what the resistanceis like if we have no resistance that’swhat we’re looking for that’s when we’llknow that our brisket is done now thepoint is gonna cook faster than the flatso you know you’re gonna expect thatyou’re gonna feel no resistancethroughout the point a lot faster thanyou will through the flat it’s okay it’snormalwe’ll just keep going let it keepcooking away on this Weber Kel until weget no resistance in both sides thepoint and the flat so let’s get the toppopped off and let’s go see what ourtenderness is looking all right let’s doit all right guys so again we’ve got ourown with hand again we’re not lookingfor temperatures which I can’t foolhearttenderness so I’m gonna go in right herethrough the side and I’m going to thepoint first and the point feels reallygood there is hardly any resistancewhatsoever in the point so now I’m gonnago to the flat and the flight is stillgot a little ways to go I’m stillfeeling a little resistance especiallykind of like in this area here I canstill feel it kind of tug a little bitso we’re not quite done so all we’regonna do is just leave the top back onit we’re gonna let it continue to cookand let this flat break down so let’sget the top back on all right guys we’reat the eight hour mark and we’re gonnago ahead and check our tenderness nowwe’re into the point and there’s noresistance whatsoever on the pointwe’re now going into the flat and thereis no resistance in the flag guys we’reready to pull this brisket off so we’regonna pull it off and let it rest[Music]all right guys our brisket has had timeto rest now I rested it down to about140 degrees so we’re gonna go ahead andget it cut so let’s get this brisketchocolate so as I like to do it just asI find where my point is gonna bestarting here and I like to cut thatbrisket right down the middle here andso that’s what we’re gonna do turn thatso you can kind of get a look-see andthere we go so we’re gonna put thisfacedown on the board so it doesn’toxidize while we’re working with ourflatand we’re just gonna cut right alonghere to make some slices guys[Music]and there we go[Music]and there’s our point guys so this islooking pretty decent so let’s see if wecan get a cut and taste it alright soremember guys hey if you enjoy barbecueentertainment videos make sure you checkout a couple of these videos that I havelinked right here and I’m gonna see youguys in the next videoCheers[Music][Music]