Guide To A Tender Brisket On The WSM

A juicy, tender brisket is the perfect weekend cook, no doubt. Check out how a seasoned pitmaster does it, then do it yourself, then enjoy yourself a tender juicy smoked brisket from heaven.

Guide To A Tender Brisket On The WSM

Step one, preparing the brisket. If your brisket comes pre-trimmed from your meat provider, you don’t have to do much. If not, trim the fat cap down to 1/8 – 1/4 of an inch thick. Also cut off any loose flaps of meat that will burn during cooking.

Moving on, let’s inject the brisket. For this you’ll need two things: a kitchen injection needle, and a marinade/sauce/broth of your choice. The marinade used in the video is soy sauce-based. Put the needle in at a 45 degree angle, injecting while you pull it out. Leave about 1-2 inches of space between injections.

Next, slather the brisket with mustard and apply a generous coating of your favorite BBQ rub. The mustard will help the rub to adhere to the meat. Make sure to cover all sides. Then place the brisket in a food safe container and let it sit in the fridge for 24 hours. (if you don’t have a large enough container, place it in a large roasting pan and cover with aluminum foil.

Fire up your Weber Smokey Mountain! While the pit is getting up to temp in the 250ºF-275ºF range, get the brisket out of the fridge and let it come to room temperature.

Cook the brisket to an internal temperature of 196ºF. Once it hits the target, let it rest for 15-20 minutes, lightly tented with foil. This will allow carryover temperature to cook it a bit further, and the meat will have a chance to reabsorb its juices.

Pro Tip: If internal temperature stalls (stops rising) for a few hours during cooking, don’t panic! It means the connective tissue inside the brisket is breaking down. Simply allow the heat to work its magic, or if you are in a hurry, wrap it in foil for the remainder of the cook.


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