Smoked brisket on a Weber kettle is one of the best cooks you can do on a budget grill — perfect for 4th of July, a big backyard cookout, or any time you want to feed a crowd something seriously impressive. The charcoal snake method converts a standard kettle into a low-and-slow smoker without any modifications, and the charcoal smoke flavor is genuinely different to what you get off a pellet grill. Here’s exactly how to do it.
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Should You Use Brisket Point Or Brisket Flat?
I recommend smoking a whole brisket (also known as a packer) if you are able to find one, but if you can’t find one, look for the point cut. A whole brisket can be split into two parts—the point and the flat. The point is triangular in shape, while the flat surface resembles a rectangle.
Well, the point is thicker and has more fat. It’s great if you want something a little juicier and less dry. On the other hand, the flat is leaner. If you go for the whole packer cut, you can always save the remaining cooked brisket for another day.
What You Need
- Brisket: whole packer brisket 8–12 lbs. Look for the flattest flat you can find — an uneven flat means uneven cooking. See brisket point vs flat if you’re buying individual cuts.
- Rub – you can use a store-bought rub or follow my recipe for a homemade rub below.
- Binder (you can use mustard or oil)
- Water pans — disposable aluminum trays that can fit into the body of your grill
- Charcoal heat beads or any other charcoal briquettes: use standard briquettes for the snake, not lump. Briquettes burn more consistently and at a more predictable temperature, which is critical for maintaining 225°F for 10+ hours on a kettle.
- Smoking wood chunks: Not chips. I use hickory on brisket — bold, classic BBQ smoke that suits beef. Chunks burn longer than chips, and you need the smoke to last through a long cook. See the wood option for smoking brisket.
How to Smoke a Brisket on a Weber Kettle Grill
The ‘charcoal snake method‘ is also commonly used for indirect grilling. You only want to ensure your meat isn’t directly over the heat.
This indirect cooking method may be slow, but it’s the only way to make a perfectly smoked brisket.
Step 1: Create a Semicircle of Charcoal
You will want to begin by placing a single line of charcoal pieces along the inner wall of your backyard charcoal grill. However, you don’t want to complete the circle. So, just stop when you’ve formed a sort of semi-circle.
Step 2: Add in The Second Layer and Lump Charcoal
You’ll want to proceed by stacking some more unlit briquettes on top of the existing semicircle of unlit coal. Feel free to leave it at two layers, but we usually go for three. You should be left with a charcoal border that covers only half of the inner circumference of your kettle grill.
Note: For a longer burn, you can add a layer of lump charcoal.
Step 3: Use The Charcoal Chimney Starter
After that, light around five to ten briquettes in the charcoal basket of your chimney starter. Then dump the hot charcoal at one end of your semi-circle or ‘snake’ and slowly watch as they all begin to light up.
However, before you set a flame to the curved line of charcoal, you’ll want to place your water pan or tray in the middle. The incomplete ring of coal should sit around your disposable aluminum tray.
And apart from that, there’s no specific rule you need to follow for placing your wood chips or chunks. You just have to make sure they’re amongst the hot coals so they catch some of that fire.
Step 4: Trim The Brisket, Apply Your Rub
Trim the brisket cold — straight from the fridge. The fat is firm and easier to control with a knife when cold. Leave about 1/4 inch of fat cap. Remove the hard fat between the flat and point entirely — it won’t render and leaves a dry, waxy patch when you slice. Use the trimmings for other brisket recipes. Apply a thin layer of mustard as a binder, then coat generously with your rub on all surfaces, pressing it in firmly with your palm. Apply the rub while you wait for the charcoal to heat.
Almost every brisket recipe recommends using a dry rub. I have included a recipe for the brisket rub I used before with measurements. If you prefer to use a store-bought rub, use 3 tablespoons.
- 1/4 cup Brown Sugar
- 1 tsp Salt
- 3 tsp Black Pepper
- 3 tbsps Smoked Paprika
- 1 tbsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cayenne Pepper
Note: The sugar helps contribute to the formation of a firm bark on your brisket.
Step 5: Add Liquid to the Pan
After 10 -15 minutes, your grill should be ready to use. Place a drip pan over the coals. Add some liquid to the water pan you placed in step 3.
Step 6: Place Your Brisket on The Grill
Place the brisket on the grates over the water pan fat side down — the fat acts as a buffer between the heat and the meat and bastes it as it renders. Add liquid to the water pan, place the lid on, and open the top vents halfway. Don’t open the lid for the first 90 minutes — the bark needs uninterrupted heat to form. After 90 minutes begin spritzing with apple cider vinegar and water every 45–60 minutes.
Step 7: Monitor The Temperature In Case It Stalls.
Monitor the temperature using a probe. Probe the brisket in the thickest part of the flat, avoiding fat. The brisket stall typically occurs between 150°F–165°F — the temperature stops rising for 2–4 hours due to evaporative cooling. Wrap tightly in butcher paper or foil at this point to push through it. If you’re running short on time you can finish the brisket in the oven.
Step 8: Monitor The Internal Temperature
Once the internal temperature reaches 203–204°F and the probe slides into the flat with almost no resistance — like pushing into softened butter — pull it. If it meets any tension at 204°F, give it 30 more minutes. Wrap in a clean towel and place in a cooler. Rest for at least 1 hour — up to 4–5 hours in a well-insulated cooler is fine and improves the result.
Keeping The Meat Moist With a Water Pan
You don’t want to be left with a dry brisket. To avoid this, you can ‘mop’ your brisket. This technique keeps your piece of meat moist so it doesn’t completely dry out during cooking or smoking.
We recommend mixing water with apple cider vinegar. Just be sure to spritz your meat every half an hour about halfway into your smoking session, and you should be golden.
Wrap Brisket To Avoid The Meat Stall
This is famously known as the Texas Crutch method, but it really just involves wrapping a piece of beef in foil before placing it back onto the cooking grate.
It would be best if you did this as soon as you notice the brisket’s internal temperature has stopped rising. However, not everyone has the time to wait for hours — especially when you’ve got some hungry guests waiting at the table!
What Temperature Does Your Brisket Need to Reach?
You’ll want to wait until your brisket reaches an internal temperature of about 204°F. If you want a nice and crispy bark, you shouldn’t leave your brisket in foil until the very end of the grilling. All of that moisture trapped within the foil will completely ruin any bark.
After that, you just need to remove the cooked brisket from the heat and let it rest under a makeshift tent of aluminum foil for at least 1-2 hours. Then it’s completely ready to serve and devour!
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What to Serve with Brisket
Below are some of my favorite sides for juicy brisket.
How to Smoke a Brisket on a Weber Kettle
Equipment
- 1 Weber Kettle
Ingredients
- 1 8-12 lbs beef brisket
- 2 tbsp mustard
- 1/4 cup Brown Sugar
- 1 tsp Salt
- 3 tsp Black Pepper
- 3 tbsps Smoked Paprika
- 1 tbsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cayenne Pepper
Instructions
- You will want to begin with placing a single line of the pieces of charcoal along the inner wall of your backyard charcoal grill.
- However, you don’t want to complete the circle. So, just stop when you’ve formed a sort of semi-circle.
- You’ll want to proceed by stacking some more unlit briquettes on top of the existing semi-circle of unlit coal. You can feel free to leave it at two layers, but we usually like to go for three. And you should be left with a border of charcoal that just covers half of the inner circumference of your kettle grill.
- Note: If you want you can go in with a layer of lump charcoal if you want a longer burn.
- After that, just light around five to ten briquettes in the charcoal basket of your chimney starter. Then dump the hot charcoal at one end of your semi-circle or ‘snake’ and slowly watch as all of them begin to light up.
- However, before you set a flame to the curved line of charcoal, you’ll want to place your water pan or tray in the middle. The incomplete ring of coal should sit around your disposable aluminum tray.
- While fat will always equal flavor, you will still need to trim the layer of fat that you’ll find on top of your whole packer. The general guide to trimming this fat cap is to just ensure that you leave about a 1/4 inch of fat on top of the meat, if you leave to much the smoke won’t actually be able to penetrate the meat enough.
- If you don’t trim the fat cap enough then the fat will actually hinder the cooking process. You can use the brisket trimmings for other recipes or even in candles
- While you wait for your charcoal to heat, make your rub and apply it to the brisket.
- It will take around 10-15 minutes for Weber Kettle to reach the correct temperature. Place a drip pan over the coals. Add some liquid to the water pan you placed in step 3.
- Now place your brisket on the grates over the top of the waterpan. Add some liquid to the water pan. Then place the lid on and open the top vents. Spritz the brisket every 45 minutes.
- Monitor the temperature using a temperature probe. Probe the brisket in the thickest part. If the meat stalls between 150°F–165°F wrap tightly in butcher paper or foil and return to the grill. If you find the brisket is stalling for to long you can finish the brisket in the oven. This is helpful if your guests are ready to eat now!
- Use a temperature probe to monitor the internal temperature. Once it reaches 204°f pull the brisket from the grill and cover. Let it rest for at least 1-2 hours.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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Thanks,
You’re a great teacher.
thanks so much I am glad you enjoyed the brisket!