Smoked my first brisket, need advice.

[Smoker4x4]

I smoked my first brisket on the original Weber 22" inch. I have a lot to learn...

I smoked a point cut only, no flat. I used Kingsford Original briquettes in the Weber Char-Basket on the first bottom rack. The brisket was on the above top rack on the far end opposite of the char-basket.

I smoked it for about 5 to 6 hours on the Weber and finished it in the oven at 285 degrees. I did not wrap it. I had a difficult time maintaining a consistent temp through out the smoke. The brisket came out below average, the edges and sides were dry/crispy while the center was slightly tender but no where near as juicy as the briskets seen on YouTube channels. The fat was not rendered.

I could not get the Weber to maintain a consistent 275 degrees. Sometimes I could get it hover between 230 to 250 degrees with some big temperature fluctuations. At one point I got the brisket's internal temp to 181 degrees and then it started to fall to 175, this was the time the Weber's ambient temp was only getting up to 230 degrees. The Char-Basket was overflowing with briquettes. I kept the vents opened all the way on the Weber but still did not work.

When smoking on a Weber 22" inch, what is the best temp to smoke a brisket throughout? Do all briskets need to be smoked at 275 degrees regardless if it's on a Weber or offset smoker?

Should I ditch the Char-Basket and do the snake method and use lump charcoal?

 

[Steve H]

230-250 is fine. Run it for 6 hours. Then into a 325 oven until IT reaches 203. Then probe. If it is tender. You are done. If not. Let roll until it is. Are you opening the Weber to looky? If you are. Then that will cause the swings. Use a remote probe to watch the temp. You didn't mention that you were even watching internal temp. On the Weber. I'd use the snake method with chunks of wood.

 

[normanaj]

Should I ditch the Char-Basket and do the snake method and use lump charcoal?

Briquettes and snake will give you much better control on the kettle.

 

[Smoker4x4]

230-250 is fine. Run it for 6 hours. Then into a 325 oven until IT reaches 203. Then probe. If it is tender. You are done. If not. Let roll until it is. Are you opening the Weber to looky? If you are. Then that will cause the swings. Use a remote probe to watch the temp. You didn't mention that you were even watching internal temp. On the Weber. I'd use the snake method with chunks of wood.

I was using a Thermo-Pro dual temp that monitors ambient temp and the meat's internal temp. I only opened the cover to add briquettes.

 

[SmokinEdge]

I’d say you opened the lid to much and messed up the heat to many times. Kettles will run 250-300 just fine if left alone. Remember “if your look’n your not cook’n. Leave it alone and let it cook.

 

[chopsaw]

I only opened the cover to add briquettes.

This is a 26" , but I'll get 8 to 10 hours at 260 set up like this .

Top vent full open 180 from the start of the fire . Bottom at about 1/4" inch .
Just depends on the weather that day .
I also set the cooking grate up to leave me access at the halfway point .

No adding charcoal , heat is controlled by the vents . Kettles are great smokers , but you need to let them run as much as possible without opening the lid .

 

[JckDanls 07]

The temp fluctuation could be from to big of a vent adjustment each time adjusted... The slightest adjustment (1/8" or so) will get you 5-10 degrees ... Once an adjustment is made give it 5,10,15 minutes before the next adjustment... Leave the lid sit in the position (closed) you adjusted it to with vent wide open...

 

[Smoker4x4]

This is a 26" , but I'll get 8 to 10 hours at 260 set up like this .
View attachment 721904
Top vent full open 180 from the start of the fire . Bottom at about 1/4" inch .
Just depends on the weather that day .
I also set the cooking grate up to leave me access at the halfway point .
View attachment 721905
No adding charcoal , heat is controlled by the vents . Kettles are great smokers , but you need to let them run as much as possible without opening the lid .

When you're smoking a brisket do you put it on the center of the rack or to the side edge by the wall and let the smoke flow over it? Also, should the brisket be fat side down or fat side up while smoking on the Weber?

 

[Fueling Around]

Lots of ideas.
I would have foil panned your point once it went in the oven. Let it go until probe tender and use IT temperature as a time to start probing.

I haven't smoked brisket in a kettle. I do pork cushion in a Jumbo Joe and never monitor the temps. I use a snake and a half pellet tube. Let it run until the tube burns out then off to the oven until probe tender.

Brisket I always do fat side up.

 

[chopsaw]

When you're smoking a brisket do you put it on the center of the rack

Yes , in the center over the foil pan . I always cook fat side up no matter what it is .

Good info about vent adjustment in post 7 . Pay attention to that .