BBQ Beginner Brisket Recipe | Official Weber® Website (2024)

FAQs

How long does it take to cook a brisket on a Weber grill? ›

Cook over indirect very low heat, with the lid closed as much as possible. Place the brisket, fat side up, on the top cooking grill and close the lid. Cook over very low heat, with the lid closed as much as possible. Cook 4 to 5 hours.

This sauce goes on the brisket after it has been smoked and sliced. It is probably best to just put a bottle of this on the table and let everyone add as much as they want. You can also use this sauce for ribs, barbecued pork chops, pulled pork, barbecue chicken, and more.

Close the lid and smoke for 3-4 hours, spraying with the mop sauce every hour. Increase the grill temperature to 225℉ and continue to cook, spraying occasionally with the mop sauce, until the internal temperature reaches 204℉, 6-8 hours more. Remove the brisket from the grill, wrap in foil, and let rest for 30 minutes.

So remember these two words: low and slow. Whether you're cooking brisket in the oven, on the stovetop, in a slow cooker, or on the grill, giving this cut of meat plenty of time to cook at low temperatures is the key to success. Thankfully most of the cooking required is "hands-off" simmer time.

Ideally, flip and rotate your brisket at least once during the cooking. If you need the fat to shield the meat from the fire, then leave it fat side down for the majority of the time.

The main reason to cook brisket fat side down is for delicious consistent results, especially when it comes to competitive barbecue. Fat-side down encourages a more pronounced smoke ring. A smoke ring refers to the thin ribbon of pink-colored meat between the crust and the interior brown-colored meat.

This is one of the most commonly used liquids for a brisket spritz, especially for Carolina-style barbecue. Apple Cider Vinegar is often mixed with a little bit of water or apple juice to slightly dilute it.

When Should You Wrap a Brisket? Most barbecue experts recommend wrapping brisket when it reaches an internal temperature of 165-170 degrees Fahrenheit.

To get the most out of a smoked brisket, you want to layer the flavor and the first step is choosing a good marinade. By marinating the brisket, you add flavor and tenderize the meat at the same time.

How to cook a brisket in the Weber? ›

Place the wrapped brisket, fat side down, on the top grate of the barbecue and continue cooking over indirect very low heat, with the lid closed, until the meat is so tender that when you press it with your fingers through the foil, it feels like a giant marshmallow and the internal temperature is 90–95° C, i.e. for 2 ...

Use an acidic marinade.

For a marinade to work its magic, it needs to contain acidic ingredients like vinegar, citrus juice, wine, yogurt, buttermilk, or even soda to break down the lean muscle fibers on the surface meat.

To season your brisket for smoking and for Brisket Burnt Ends, simply rub generously with kosher salt, black pepper, and optional garlic powder. Place the seasoned brisket into the fridge and allow it to dry brine overnight. Now, it's time to cook!

You will not turn the brisket during the cooking time at all. Grill/Roast 5-8 hours, depending on the size of the brisket, or until meat thermometer registers 185°-190°F in the thickest part.

Place the brisket in the oven and bake for approximately 1 hour and 15 minutes per pound until it reaches a temperature of 170-180°F. For example, a 4 1/2 lb. flat brisket took about 4 hours and 15 minutes to cook initially. However, after cooking a 7 lb. whole brisket, it took over 5 hours to reach 180 degrees.

Experts suggest that the ideal internal cooking temperature of the brisket should be between 195 and 202 degrees F. One popular method to ensure that the brisket is cooked evenly is to pull the brisket off after it reaches 185 to 195 degrees F, wrap it and return it to the offset smoker.