The Weber Searwood is capable of many different types of cooks, but can it hold up to the ultimate test? We did a 24-hour low and slow smoked brisket and it came out juicy, tender, and delicious. We did encounter one hiccup with the Searwood that could be a problem in the future, but the results for this cook were impressive.

Meat Church's Holy Cow BBQ Rub, perfect for brisket.
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Our Smoked Brisket on the Weber Searwood recipe:
- Full Packer Brisket (Choice grade in the video)
- Kosher salt or fresh salt from the grinder
- Course black pepper
- @MeatChurchBBQ Holy Cow BBQ Rub
- Apply seasonings liberally
- Smokeboost at 180° for two hours
- Low and slow at 215° until it probes like butter somewhere between 190° and 205°
- Watch the video to the end to see the final "secret" step!

TIMELINE to Smoked Brisket Heaven
0:00 Intro
0:22 Trimming the brisket
1:40 Seasoning the brisket
3:33 Dropping the brisket on the Searwood's smokeboost setting
6:04 Set a temperature probe on the Weber Connect app
6:30 Increase temp to 215°
6:51 8 hours in - bark forming nicely
7:51 20.5 hours in - Searwood hiccup
10:52 Some folks experiencing dry briskets on the Searwood
12:17 Straining the rendered beef tallow
13:33 Pulling the brisket off
14:05 Resting the brisket
15:51 24 hours in - Unwrapping and taste test
19:50 All the steps in under a minute

#smokedbrisket #weber #pelletgrill

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