Weber Kettle Brisket

Preparing the Brisket:

• Trim any excess fat from the brisket and make it visually appealing.
• Mix together the S/P/G seasoning (2 parts black pepper, 1 part kosher salt, 1/2 part granulated garlic).
• Generously coat the brisket on all sides with the seasoning, including the back side.

Preparing the Weber:

• Set up the Weber for indirect smoking by lighting charcoal on one side of the grill.
• Aim the top vents on the opposite side of the charcoal.
• Leave the bottom vents slightly open for airflow.
• Rocking the Weber to a temperature of around 250°F (120°C).

Smoking the Brisket:

• Place the seasoned brisket on the grill, fat cap up and with the fatty side facing the fire.
• Add some wood chips, such as hickory, for smoky flavor.
• Cover the Weber with the lid and maintain a consistent temperature of 250°F (120°C).
• Smoke the brisket for approximately 3 hours, and check on temps, adding more charcoal if necessary to maintain the temperature.
• After the initial 3 hours, continue smoking the brisket for another 3 hours or until the internal temperature reaches 170°F (77°C).

Foil Boat and Finishing:

• Once the brisket reaches 170°F (77°C), wrap it in your foil boat.
• Return the wrapped brisket to the Weber and continue cooking for approximately 1 more hour until the internal temperature reaches 200°F (93°C).
• Remove the brisket from the grill and let it rest overnight in an oven or another insulated container.
• Heat up on the grill before slicing in and enjoying!

Note: Cooking times may vary depending on the size and thickness of the brisket, as well as the temperature and conditions of your grill. It's important to monitor the internal temperature regularly and adjust the cooking time accordingly for the best results.