Texas Style Brisket on a Weber Kettle 

Cooked a 9lbs brisket on my kettle. Used the snake method. Took about 3 1/2 hours to come to 160°. I let it go to 170° just to make sure. Once it did. I wrapped with butcher paper and 4 hours later, it hit 205°. I never had to replenish the charcoal once. The temp never got past 250° and always stayed above 225°. Used mesquite wood chunks.

I have smoked three +17 pound briskets on my Weber. The first one was using the Snake Method. It worked great, but I was constantly moving the meat due to the heat moving around the kettle. I bought a Slow-N-Sear for my next two briskets. What an amazing difference. I got the cheaper one that didn't have a grate on the bottom. This allowed the gray cinders to fall through. 12 hours and the meat for both of them (different days) were to die for! A couple of suggestions for you. 1) Get a grill grate that has hinged access on opposite sides. This will allow you to add briquets and wood easily 2) I quit using the Meater thermometer and switched to a four probe, wired unit. One probe takes the ambient temp and the other three can take internal temps at three different locations on the brisket. It is swill Bluetooth so it communicates to my phone 3) definitely try to get solid wood pieces as they will smoke better and not burn up as quickly 4) put the rub on the meat the night before and let it sit in the refrigerator. The salt will dissolve and penetrate the meat, pulling in the natural juices.

DRINKING GAME RULES: Every time he says Weber Kettle you have to take a shot.

Used this vid to make my first brisket ever on a weber kettle. Total time from start to finish was 27 hours and it was one of the best briskets ive ever had. Everyone love it and i used the golden mountain seasonings mixed with a little water for spritzing. Phenomenal. Dont think i need a smoker anymore!

I've watched the same 4 or 5 brisket videos on your page at LEAST 10x each and rverytime I'm about to cook one I get a quick refresher course on your page lol great work brother!

honest, clear , informative and helpful video. awesome job. the video and the brisket. nice! thank you, sir.

I swear, one day I'm going to cook a perfect brisket, and instead of slicing it, I'm just going to bite into it

This is awesome! Ive failed a couple of times but finally succeeded after this one! So appreciated!

Best vid ive seen with how to use a weber for a briskit.

thanks. exact video i was looking for. 300 oven was questionable but it made sense after you explained it.

This guy is the brisket wikipedia. Thank you for making awesome contents.

Dude excellent tip w/ can and spirits. I'm definitely going to have to try that. Nice vid!!!

Great video, thank you. Got a 19 pounder on the 22 right now. Going to finish in the oven. Using the temp spike.

Dawgfatha’s BBQ gave me a ton of confidence to try it. This helped me with some more pointers and ideas. Thank you so much.

You rock mr Steve. Your ways and methods are terminator style. I ended up getting the 22 Weber Smokey mountain cause I liked the way you threw down on that Christmas brisket you made and your end results. I have a 500 gallon offset but your Christmas brisket on the wsm convinced me to get the 22 for my back patio and I ended up running it as a stick burner and is flavorful as my offset. Keep rocking lill bud.

Thanks for the info. Great Video

This weekend for Canadian Thanksgiving I had our traditional turkey dinner and a few days later this brisket. Let's have brisket replace the turkey .

You are the brisket master!

Nice job on the brisket with the weber 👍🍺

The explanation about waiting for the thickest part of the "flat" is what I've been missing. I've gotten the point and other parts of the flat to probe tender but I've been pulling my brisket too soon on my last couple of cooks. Start my cook just before 4 am this morning. So looking forward to brisket tonight for dinner

I've been smoking meat for about 15 years and I don't remember anyone talking about waiting for the flat part to probe tender. Until very recently, that is. I just figured the point was perfect and the flat was overcooked. But apparently I should have been waiting longer. I just ordered the SNS Kettle and my wife just bought a brisket. So hopefully I'll be able to try this out in the next few days.

Weber's the best. My favorite to smoke on (vs. offset, or electric, etc.) is the Weber Smokey Mountain. Not as much frantic work as the offset, but still opportunity for good involvement. Love sittin' with it in cooler weather, maintainin' temp, refueling, etc. Well, back when I actually had it.

Steve I have no idea how I never saw this video before. I watch all your content. I do all my cooks on a weber kettle as I do not have an offset, but I use all the tips and tricks that you use on the offset, including pulling at 190-195 and doing a long hold. I use a Masterbuilt electric smoker at 150 and a water pan in there to keep the humidity up on the long holds. I do not have a slow and sear either and I refuse to spend the $150 or whatever it is for one of those. It's a scam. It literally does nothing that you can't do better without one. First I use 2 charcoal grates stacked perpendicular to each other. That helps the charcoal last a lot longer. I would say I get a good extra hour with that little hack. Second, I use a couple of fire bricks to divide the chamber as you did with those regular bricks. However, I don't make a straight line across the middle of the pit with them. I put them almost at a right angle to each other so that they kind of hug the wall, and then place my charcoal within that narrower opening. That does 2 things. It restricts air flow even more, and helps to prevent temp spikes, and it also gives me a bigger indirect zone on the grill which helps me fit the brisket in on that side better. Last, I have a meatloaf pan that fill with hot water and place almost directly over the bricks on the grill grate. That's what I use for added heat deflection, and it also keeps things nice and humid in there. I've tried with and without the pan of water, and I feel like my bark is a lot darker and better developed with it. I also never need to spritz when I put it in. I just have to remember to check it every couple hours or so as it evaporates pretty quickly.

We used to have your wall on our floor. I recognize the ridges and manufactured imperfections.

Moral of the story…staying hydrated and using beer cans wisely will make you a BBQ Master.

So I did my first brisket on a little square charcoal grill, it was a choice brisket and the bark came out excellent but the inside was just a little dry. Never thought u could cook one that decent on ur first try with a 50$ homedepot grill. Second one this weekend using this heat shield method! Thanks!

Im actually smoking one right now with this exact same process. Just an observation regarding the wood. I noticed that larger chunks of wood causes the temps to spike way out of control. Smaller pieces seem to be more controllable, with this being said i actually prefer the wood chips.

As usual, very informative. I really like your attention to details. I could almost taste it myself, LOL!! Dang!! Salivating at 8 AM. I am a numbers guy, so graphs are right up my alley. Where did you get your probes? I find the wired probes that I currently use cumbersome. Also, how was the front of the flat when you started slicing it? I doubt I would ever use my Weber kettle for brisket. However, it really does a great job on ribs. Full disclosure. I have 4 pits. Weber Spirit (whole chicken, pork loin). Weber Smokey Mountain (pork butt, ribs), Horizon Offset stick burner (brisket), and Weber Kettle (burgers, chicken, chops, ribs).

Awesome!!!

Would you prefer this charcoal method over a snake method?

Excellent video Steve. How did the kettle smoke flavour compare to the Traeger briskets? I did an amazing brisket yesterday on the Traeger but it did not have any smoke flavour. I smoked for 7 hours then raised the cook to 225F until I hit the stall and wrapped in foil. I used GMG Texas blend pellets, they are a very mild blend when burning to my nose. UPDATE: When tasting the brisket 2 days later it does have a very nice smoke flavour. Maybe a bit of time was needed to permeate the meat. Right off the pit it didn't have any noticeable smoke flavour.

Great video. Gave it a thumbs up! I’m curious why were you so intimidated or not confident in smoking a brisket on the Weber Kettle? I get best results on my Kettle compared to my offset.

best moment was at 8:01 the pug

One problem I have found over the years with finishing the brisket in the oven. The whole house smells like brisket for days... some people call this a bad thing. lol

I don't do 1 tenth of that and mine comes out falling to pieces juiciest smokey flava perfection 😂😂😂💯💯🔥🔥🔥💪🏿💪🏿💪🏿

Where the hell did you get the flamethrower from I need one of those

About to smoke a brisket tomorrow, what is in th pan!? Water covered with foil!?

👍👍👍👍👍👍

I have smoked brisket on my kettle and seems u made it a lot more difficult than it should be. Always left my top vents wide open, the temp control is really with the bottom. At 165 u wrap in butcher paper then put back on grill. I feel your heat was up bc u kept using chips which catch on fire too easily.

That’s ok. I screwed one up on a Traeger. I have zero confidence in my meat thermometers.

What wood did you use ?

I believe Harry Sue places a chunk of wood under his briskets from the beginning. But he’s also competed with a weber kettle

Website is broken :(

I love my kettle but I’m not a fan of doing a brisket, too much work. A vortex may work better with the snake method. I’ve cooked a whole chicken and turkey with this method and it worked fantastic! Just my opinion and observation.

those gloves🤣

Make sure your can are empty...js. that did not end well for me

I am TERRIFIED to try my first brisket... I have a Weber kettle... I need to pull the trigger on this.

Yo, weren't you in Stranger Things on Netflix? Js

Say Weber kettle AGAIN I DARE YA

Fat side up or down?

Needs 100% more pug.

Was this a Prime Brisket?

Dude you did not chew well was it that tasteful