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Weber Smokey Mountain Brisket
You can cook a brisket in a Weber Smokey Mountain by wrapping in foil and smoking at a temperature of around 250°F. This will generally take about one hour per pound to fully cooked through the entire brisket.
How do you cook a brisket on a Weber Smokey Mountain?
Cook a brisket on a Weber Smokey Mountain by seasoning it properly, trimming it, placing it on the grates, and smoking it at an appropriate temperature of around 225°F and 300°F.
It is very common to either smoke a brisket on a Weber Smokey Mountain low and slow at a temperature of around 225°. This will ensure that it will come out nice and tender, but will also require a lot of patience. There is a lot of downtime spent from experienced pitmaster‘s when smoking low and slow because lower temperatures tend to prolong the cooks they are administering.
At around 275°F and 300°F you can expect the length of time for the overall cook on a Weber Smokey Mountain to start decreasing substantially.
At higher temperatures, the average cook time per pound on the Weber Smokey Mountain is roughly 3/4 of a pound per hour.
Cooking at low to high temperatures is not the only thing that goes into cooking a brisket on a Weber Smokey Mountain. You also have to season it properly. Personally, I try to only use kosher salt and coarse cracked black pepper. That is honestly all you need as far as seasoning goes because great barbecue does not need a lot of touchups to it.
Despite seasoning and smoking the brisket at a reasonable temperature, you also have to think about how you want to pull the brisket off the weber smoky mountain.
A lot of the times people will just recommend pulling the brisket off the smoker at around 195°F or 200°F when the probe is inserted into the biggest part of the meet.
This is all great, but to really get excellent brisket off the smoker, you have to make sure the overall meat is probe tender. That means whenever you stick a probe into any part of the meet, it will slide in as easily as it would like a stick of butter. That is how you know a brisket is done.
Once the brisket is probe tender pull it off your weber smoky mountain and let it rest for at least 3 to 4 hours and either a warming oven or ice cooler. This just helps to make sure that all the juices and moisture within the meat do not escape, and have time to settle down within the meat producing an awesome after product.
After this point in time the brisket is ready to serve and you can either store it for later use or eat it immediately. Enjoy!
How long does it take to smoke a brisket in a Weber Smokey Mountain?
If you are smoking a brisket on the Weber Smokey Mountain, expect to wait about 12 to 15 hours total. There are other factors that play into this length of time, such as the type of brisket you were smoking, how high of a heat you were smoking it at, and what grade of brisket you were smoking.
On average the length of time can be calculated by using 1 pound per one hour of cooked time. This is the overall suggestion that you will find from anyone you talk to you that has experience in barbecuing brisket on a weber smoky mountain
How long do I smoke brisket at 225?
At 225°F, expect to cook a brisket for around 12 to 15 hours. Also consider how much the brisket Waze and what type of brisket you were smoking. Is it a brisket flat is it a brisket point? Or is it a full pack or style brisket? All three of these considerations play heavily into the cook time a Weber Smokey Mountain at 225°F.
For the more select cuts of brisket, Such as just a flat or point cut, the average weight is around 5 to 10 pounds. This means that the average cook time at 225°F should take roughly 5 to 10 hours.
For pack her style briskets, you will have an average weight of around 15 to 20 pounds. Considering the calculation above, you should expect anywhere in the ballpark of 15 to 20 hours of total cook time. These are honestly just ballpark estimates but should point you in the right direction.
How do I slow cook brisket in a Weber?
To slow cook a brisket in a weber, you will want to use the right amount of charcoal and cook at a temperature of around 225°F.
Measuring the right amount of charcoal is critical. Charcoal is the sole heat source for your entire cooking, especially when using a weber smoky mountain.
Overnight Brisket Weber Smokey Mountain
Cooking a brisket overnight on a Weber Smokey Mountain can be daunting if it is your first go around. All you have to do however, is to make sure you plan to have enough charcoal to sustain the entirety of the cook when you’re not present. Obviously, when you smoke a brisket overnight, you’ll be sleeping. That is why you need to have the fuel last you long enough and make sure that the temperature it does not fluctuate too much.
Specifically, consider how much barbecue or brisket you are planning to smoke overnight.
Once you identify the weight of the brisket you can start to drill down into how long exactly it will take for you to cook it overnight. As an example, a 15 pound brisket will take anywhere between 10 to 15 hours of cook time. That means if you plan to have the brisket cook overnight you could start around 8 PM and expect to have it finished by the following morning.
To sustain the cook overnight, make sure to fill up your entire Weber Smokey Mountain chimney starter with charcoal. Don’t let it, pour the entire thing into the firebox great and then re-fill the chimney starter with another load.
For the second load, you will want to actually light it and then pour it on top of the first load. This will produce a lot of heat and start the cook at a rapid rate.
So taking another step back let’s say you want to start the cook at around 8 PM. That means at around 7 PM you can start planning the cook itself. So in other words, it takes around an hour to get the cook started. Place all the inlet charcoal first into the firebox great, then place the lighter charcoal on top. At around 30 minutes after this point, you can expect to have the cook started.
Place the brisket enter the smoker and make sure that the smoke you see a meeting from the top vent is of a bluish tint.
Don’t let any white smoke be emitted from the top vent. This is bad smoke and will ruin the flavor of your brisket, especially since it is during the start of the cook which is the most important stage of flavoring the meat.
Once you have the charcoal lit, the brisket placed on the grates, check the ambient temperature within your weber smoky mountain. If you want the standard one hour per pound of cooked time, just make sure the ambient temperature is hovering around 225°F and 250°F. This can be a great way for you to extend the cooking time overnight for your brisket. If you’re overtly concerned about the temperature dying overnight just set your alarm on your phone or whatever device, and check the brisket every couple of hours at night.
When you wake up at around 8 AM or so, go ahead and start prepping the meat to make sure that the internal temperature has increased, and you should find that it is around anywhere between 175°F and 200°F. This is the later part of the stall for the cooking process of brisket. Once you identify the exact internal temperature, consider how easily the probe slides into the meet. At the upper range of 195°F to 200°F you should expect the probe to begin sliding in like butter. This basically just means that your brisket is coming done and is getting ready to be pulled off your weber smoky mountain.
In summary, the weber smoky mountain is a great smoker for cooking any type of barbecue overnight, especially brisket. It is made of ceramic material, and can retain heat very well. This means that you don’t have to constantly be checking it overnight while you were sleeping, especially if you have the right amount of fuel at the fuel great at the bottom of the smoker, and the right vent settings.
You should find that the entirety of the smoke can take anywhere between 12 to 15 hours so just always plan accordingly whenever you smoke a brisket overnight on an Weber Smokey Mountain.
Weber Smokey Mountain Brisket Flat
Smoking a flat style cut of brisket on the Weber Smokey Mountain does not have to be difficult. All you need to do is season it properly, cook it at the right temperature, and pull at the right time.
Seasoning your flat brisket can be done with black pepper and kosher salt. This is really all you need, especially if you were cooking Texas style.
Kick your flat brisket at the right temperature, which means smoking it anywhere between 225°F and 300°F. A Weber Smokey Mountain can certainly accommodate your temperature needs, and is a great smoker overall for cooking any type of brisket, including a brisket flat.
When you’re ready to pull your brisket flat off of a weber smoky mountain, just make sure that the internal temperature is hovering at around 200°F And the probing device you are using slides in like you were sticking it in a warm stick of butter. That is how you know it is done. At this time, go ahead and promptly pull off the great and place it in an ice cooler or a warming oven to let it rest for around 2 to 5 hours. You definitely do not want it to rest any shorter than that because there is a lot of carry over here that can dry out your brisket if you were a slice into it too soon.
In terms of how long you can expect to smoke a brisket flat on a weber smoky mountain, use the standard calculation of one hour of cook time per 1 pound of meat.
For a 7 pound brisket flat cooked at around 225°F to 250°F expect a seven hour cook.
Likewise, a 6 pound and 5 pound brisket flat cooked on a Weber Smokey Mountain can take anywhere between 5 to 6 hours respectively.
Final Thoughts
Smoking a brisket on a weber smoky mountain can’t be done effectively when it is cooked at the right temperature season properly and pulled at the right time. Not only that, a brisket of any cut can be cooked on a weber smoky mountain. Flat cuts of brisket, point cuts of brisket, and whole packer style brisket‘s can all be cooked on an Weber Smokey Mountain. You can even cook these types of brisket overnight. The ceramic styled walls will provide excellent heat retention allowing you to not have to check or modify the temperature vents constantly.
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.