The whole brisket turned out better than the flat only briskets that I previously cooked. What type of smoker do you like best? Above is a sneak peek at the brisket flat. The smoke flavor was good, but the rub could have been a little more spicy for my taste. Click on any pic to see a full sized pic. 12 pounds 1 each untrimmed whole beef brisket, including both flat and point sections But, when it comes to branching out to smoking, is the Weber Smokey Mountain Cooker actually any good?. You won’t have to look for very long to find articles … You actually see these in competition BBQ a lot because they are very easy to maintain temperature. It's been awhile since I've made a brisket video so here you go. Here are a few thoughts as I look back at this article. Wrap in foil fat-side up and cook another 2 to 2-1/2 hours until fork tender. I left the probe thermometer in the brisket and continued to monitor the internal temp. This is a Hot & Fast cook doing a 15 lb brisket in 5 hours. I only do butts and brisket on the WSM and they are always 12-20 hour cooks - easy! Despite cool night temperatures and some drizzle, the Weber Bullet provided almost 13 hours of consistent heat, due to its efficient design and the use of the Minion Method for firing the cooker. I like to use lump charcoal instead of briquettes since the lump is 100% natural hardwood whereas charcoal briquettes are a mixture of wood and other various and questionable ingredients. The cooker was hanging in there at 245°F. The unique qualities of the Weber Bullet, combined with the Minion Method for firing the cooker, give you the ability to cook overnight with confidence, while still getting a decent night’s sleep—something you just can’t do with any other bullet-type water smoker. I show how to cook Competition Brisket and Burnt Ends on the Weber Smokey Mountain. The Virtual Weber Bullet is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. ... HORRIBLE Smoked Beef Brisket Recipe. Cook the brisket fat-side down at 325-375°F for 2 to 2-1/2 hours to an internal temperature of 170°F. The briskets stayed in the refrigerator until going into the cooker; I did not bring them to room temperature first, hoping to get a better smoke ring as a result. It’s a pricey smoker and requires quite an investment, but it has a number of features that make the price tag justified. If the meat from the flat portion of the brisket is a little dry, coarsely chop it and mix it with as much sauce as you like. The Smokey Mountain Cooker, also known by aficionados as the "WSM" or the "Weber Bullet", is a very well made vertical charcoal smoker that's efficient and durable. I decided to go ahead and get started, putting one brisket on the lower grate and the other on the upper grate, both with the fat side up. hamburger buns, split, Ginger and Soy–Marinated Skirt Steak Lettuce Wraps, Ginger Porterhouse Steaks with Roasted Sesame Salt, Bacon Cheeseburgers with Blue Cheese Coleslaw. I was shooting for 250° before putting the meat in the cooker, but by 12:30 am it had only crept up to 235°F. I wanted to apply quite a bit of smoke to the meat, so I selected the largest chunks I had to get the equivalent of six fist-sized chunks of wood, half oak and half apple. https://www.weber.com/GB/en/recipes/beef/beginner-brisket/weber-175674.html These steps should get you going. I show how to cook Competition Brisket and Burnt Ends on the Weber Smokey Mountain. It was 60°F outside with a slight drizzle. One morning last week, I set a whole brisket on the cooking grate of my Weber kettle grill and closed the lid. 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