Brisket! A constant topic of conversation anywhere we go. This week, Ben breaks down a recent brisket cook he did on his Weber! He kept it pretty simple on this one. A little Burn Pit BBQ flavor and then smoke! That's it!
Brisket flat - 3 lbs
All Ration All Purpose BBQ Seasoning
Ground Pounder All Purpose Garlic Seasoning
B&B oak hardwood
Hickory wood chunks for smoking
Get smoker up to temperature - 250-275°F (I used my Weber Kettle for this one)
Rub brisket generously with All Ration & Ground Pounder
When ready to smoke, place a small water pan under the brisket to help with moisture and to catch any drippings that may fall
Smoke for 4 hours or until an internal temperature of 165, then wrap with peach paper
Let the brisket smoke for another 2 hours and then pull once the internal temperature reaches approximately 203°F (I pulled this one at 204°F)
Let it rest for 1 hour then slice and serve
Note - It turned out great! But I wish I had injected it just a little bit since it didn't have that fat cap on there to help keep it moist throughout the cook. Otherwise, it was a solid cook and I'm pretty happy with how it turned out. Listen to the podcast where we break it down!