When we say we grill and smoke meats year round, we mean it! For Christmas I wanted a smoked brisket and I wasn’t going to let negative weather temperatures stop me! So I busted out the Weber Smokey Mountain and planned out my cook.
The temperature at cook time was around -7 degrees F with it feeling like -30 with the wind chill. The wind was the most challenging part, so I did my best to find a spot near the garage where I could block it somewhat.
I used a few charcoal starters in the chimney to get the coals started and we were off and running. For this cook I used a combination of B&B Oak Lump and Briquettes. I used the Briquettes to get started and the lump for the remainder of the cook. I was really impressed with how they kept temperature throughout the cook and didn’t have to add much throughout.
I was planning on 1-1.5 hours of cook time per pound at 225 degrees F. I had a small 6lb flat, so I was expecting the smoke session to take about 6-7 hours. The bbq Gods were looking down on me that day and it was done in 4 hours! No stall, no issues with temperature, just busted right through until it got to an internal temperature of 203. Talk about luck.
I actually cooked this brisket a day ahead of time. When it was done, I wrapped it up and chilled it in the refrigerator and just reheated it before serving.
Here is my breakdown. I talked about it on the Podcast and Uploaded the video play by play on YouTube.
For the Brisket
Additional Tools Needed
Prepare your smoker
Set to 225 degrees F. (I used my Weber Smokey Mountain in this cook, so I used the minion method by filling 1 chimney full of unlit coals and putting them in the bottom. I then poured ¼ chimney full of lit charcoals on top)
Mix all marinade ingredients together and stir until dissolved
Transfer trimmed brisket to shallow cooking pan.
Load meat injector with marinade, ensuring that all holes on the needle are submerged in the marinade.
Find the grain direction on your brisket. Inject the marinade in line with the grain for better distribution. Be sure that all holes on the needle are inserted in the flesh of the meat, and slowly withdraw the injector while you push the needle plunger.
Repeat across the entire surface of the meat in a grid-like pattern, with 1-2 inches between each insertion.
Pour any leftover marinade over the meat. Then generously spread salt and ground black pepper over the meat. Transfer brisket to smoker for cooking.
Place the brisket fat-side up in the smoker with a meat thermometer in the thickest part.
Smoke until internal temperature reaches 165 degrees F.
Remove brisket from the smoker. Wrap in pink butcher paper and return to smoker.
Continue smoking the brisket until the internal temperature has reached 205 degrees.
If serving same day:
Remove brisket from smoker, leave wrapped in butcher paper, and place the brisket in an empty ice chest to rest for at least 2 hours.
Unwrap the brisket and place on a cutting board. Find the silver skin and separate the flat and point.
Slice against the grain in 1/4"-1/2" thick slices (Or Check Out More On Carving Brisket Here) and serve!
If prepared in advance:
Let the brisket rest for about 20 minutes, then wrap it in foil in a large container. Don’t slice yet!
When you are getting ready to serve, take the brisket out of the refrigerator and slice.
Place in a large pan and add ½ cup of beef broth. Cover with foil and place in the oven at 250 degrees F for approximately 30 minutes
Remove from oven and serve immediately
If you are going to be serving the brisket 1 week or longer after the cook, it’s best to vacuum seal it and put it in the freezer