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?
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?
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