#bbq #smokedbrisket #webergrills #weber
In this video, you'll learn how to smoke a brisket in 5 hrs!! Now the total time comes closer to 7-8 including prep and rest time. Texas-style brisket is the order of today, just SAL N PEPPA, nuttin' else!
Instructions:
-Let the meat sit out until about room temp
-Get your chimney almost full of hot coals
-Rub brisket with SALT N PEPPER mix, 50-50
-Build a snake with coals, 3 wide then 2 wide on top
-Dump coals to one side of your pile, let the grill get to 375-400
-Place wood chunks on top of coals snake, just after burning ones
-put meat on, fat cap down, the thickest end towards heat, indirect
-Smoke at 375-400 for about 2 1/2 to 3 hrs until 165 (depending on
size)
-Pull meat at approx 165, and wrap in butcher paper, put back on
-Once meat probes at about 205, pull the meat off leave wrapped
-Wrap the entire thing in a towel and place in a pre-warmed cooler
for 2-3 hrs (it could sit even longer depending on
weather/variables)
-Pull, unwrap, and slice n serve!!
THE RUB: 50-50 SALT N PEPPA!
STUFF I USED IN VIDEO:
WEBER 26 inch kettle:
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SMOKIN HOGGZ BBQ SAUCES - AND MORE:
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BEER:
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