Brisket | Weber Kettle | Smoke n Sear

13 LB. Choice Angus Brisket trimmed and rubbed with the following: Seasoned Salt 16 Mesh Black Pepper Beef Bullion After seasoning the brisket, brisket was placed in the refrigerator over the next six hours. I pulled out the Weber 22 inch Kettle and started a fire using Kingsford Blue Bag Charcoal and chunks of Hickory and Post Oak wood. Once the kettle reached a temperature of 225 degrees to 250, I placed the brisket adjacent the fire and filled up the trough attachment on the Smoke n Sear Weber Kettle attachment. I placed the top onto the kettle with the smoke exhaust directly over the brisket on the opposite side of the fire. I ran the intake dampener about 50 percent of the way open while also running the exhaust dampener about 50 percent of the way closed as well. At this time, I took the trimmings from this brisket placed them in a pot with 1 Cup of water and turned the heat to a medium temperature. The water aids in fat rendering, when the water comes to a boil it helps rendering the fat before evaporation occurs. Once the fat started rendering, I then turned the fire down and placed a top on the pot and let the fat continue rendering. Patience is key here. Once all the fat was rendered and the remaining pieces of meat and hard fat were left, they were cooked and not burnt. Remember, if you burn any of the items that's in the tallow, your tallow will taste burnt. After 3 total hours, I removed the lid to the kettle and inspected the brisket. I am looking for bark formation(if any at this point), dry areas that may need spritzing, or areas of the brisket that may be cooking slightly too fast. Some of the other things I am looking for would be curling of the flat, which would suggest that I am cooking way too hot. If any of the brisket is curling, I would systematically lower the cooking temperature of the kettle and also take a piece of aluminum foil and cover the curling portion of the brisket. At this time, I would also be looking for pooling. Pooling, typically occurs when a portion of the fat has been trimmed not level with the other portions of the brisket, when the fat starts to render, that rendered fat or your spritzing will pool in this lowered area. To remedy this, you can either use a chunk of wood or balled up piece of foil and place it under the brisket to help the location dry out. Pooling definitely prevents bark formation and should be kept to a minimum if at all. The lid was placed back on the kettle and the brisket continued to cook for another three hours. I removed the lid again and began looking for the aforementioned symptoms and remedies to cure. After a total cooking time of 12 hours, I removed the brisket from the kettle and wrapped with red butcher paper, ensuring not to leave any air pockets or loose areas where the paper is not touching the meat as this would cause steaming or boiling inside of the butcher paper. After wrapping the brisket was placed back on the Weber for another hour and a half and reached a temperature of 200 degrees. The brisket was removed from the cooker, sat out at room temperature, vented until it reached a temperature of 150. At this temperature, I then placed the brisket into my toaster oven at 150 for the next 6 hours (longer or overnight is even better). I pulled the brisket out of the toaster oven and placed on my carving board ready to serve. Give this recipe a try! In hindsight, I would have introduced a bit of kosher salt to this brisket as the bouillon, combined with the seasoned salt was not salty enough in my opinion. A few pinches of kosher salt would have made this beef prime in my opinion. The beef bouillon does introduce umami and all around flavor, just not enough salt. #brisket #choicebeef #beefbouillon #beef #bbq #bbqmeat #recipe #weberbbq #webergrill #food #kingsford #hickorywood #postoakwood