How do you smoke a brisket on a Weber gas grill?

How do you cook a brisket on a Weber gas grill?

In a small bowl stir together the salt and pepper. Coat the entire surface of the brisket evenly with the seasoning. Put the brisket on a plate and refrigerate until ready to smoke (you can do this up to 12 hours in advance). Prepare the water smoker for indirect cooking over very low heat (200° to 250°F).

How long does it take to smoke a brisket on a gas grill?

If you just don’t want to spend your whole day at the grill, here’s a fail-safe Aaron Franklin-endorsed alternate method that will deliver similarly glorious results: Smoke brisket on grill until an instant-read thermometer inserted into the thickest part of meat registers 150-170 degrees, 5-6 hours.

How long does it take to smoke a 1kg brisket?

Place the brisket fat side up in the BBQ to allow the rendering process to drip the fat back into the meat and keep it moist. Cook the brisket at 120-150°C cabinet temperature for 2 ¾ – 3 hours per kg.

How do you smoke an indirect heat brisket?

Light charcoal and preheat barbecue cooker to 225°F. Place the brisket on cooker using indirect heat (not directly over the fire) with fat side up. Cook for 7–8 hours until the internal temperature of the brisket reaches 160–170°F. Add wood chips during the initial cooking process to increase smoke flavor.

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Do you cook brisket fat side up or down?

If the heat is being produced from below, the brisket should be cooked fat side down. If you are using a horizontal off-set cooker or another similar barbeque where the heat is coming from above, the brisket should be cooking fat side up.

How long does a brisket take to grill?

Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan.

What temperature do I smoke brisket to?

The ideal temperature of a properly smoked brisket is 195°F, but keep in mind that the internal temp of the brisket can increase by 10 degrees even after it’s been removed from the grill. The last thing you want is to overcook your brisket, which results in dry, chewy meat.