Smoked Brisket

How to Smoke Brisket in a Weber Kettle (Snake Method)

Smoking a brisket on a Weber kettle is easier than most people think. This method uses the snake setup for steady temperatures, making it ideal for beginners and anyone wanting stress-free, predictable results. You’ll learn everything from trimming and seasoning to cooking, wrapping, resting and slicing for perfect brisket every time.

Choosing a Brisket:
For the most forgiving cook, choose a whole packer brisket with good marbling. Wagyu or higher-grade cattle make the cook more predictable, but any well-marbled brisket will work. Aim for one with an even thickness and minimal hard, dense fat.

Equipment You’ll Need:
A 57cm (22”) Weber kettle is perfect for this style of cook. You’ll also need a chimney starter, instant-read thermometer, and a multi-probe thermometer for monitoring internal and ambient temperatures. A sharp trimming knife makes prep easier, and a large board gives you more room to work.

Why the Snake Method Works:
The snake method creates a long, slow burn that holds temps around 135–150°C (265–300°F). This stability is ideal for large cuts like brisket, especially if you don’t want to constantly adjust vents or add fuel during the cook.

Preparation:
Trim the brisket
Remove thick, hard deckle fat—it won’t render. Trim away silverskin on the underside. Round off any sharp edges to help the smoke flow evenly.
Flip the brisket and trim the fat cap down to about 5 mm (¼”). Shape the brisket so it fits comfortably on your Weber. Seasoning
Use a simple Texas-style rub: coarsely ground black pepper, kosher salt, and granulated garlic. Mix using “parts” so you can scale up or down easily.
Season the underside first, then the top and sides. You don’t need a binder—the rub sticks well on its own.

The Cook:
Set up the snake
Lay two rows of briquettes around the outer edge of the charcoal grate, touching each other. Add a third row on top.
Place a foil tray underneath the grill for easy clean-up.
Add wood chunks (such as cherry and ironbark) evenly spaced along the snake, about 50 mm (2") apart.

Light 12 briquettes in a chimney starter and place them at the start of the snake.
Set an ambient probe opposite the heat source and close the lid. Adjust the bottom vent gradually until you’re holding 135–150°C (265–300°F).

Place the brisket on the grill with the thickest end closest to the heat source. Insert a meat probe and set for 75°C (170°F).
Position the lid vent above the brisket so smoke rolls across it.

Spritzing
Check the brisket around the 3-hour mark. If the edges look dry, spritz lightly with water. Continue cooking until internal temp reaches 75°C (170°F).

Foil Boat
Lay two sheets of foil, place the brisket on top, and fold the edges up to create a “boat”. This protects the meat while still exposing the bark.

Cook to tenderness
Continue cooking until the brisket probes like soft butter. This usually occurs around 93–99°C (200–210°F). Use temp as a guide—tenderness decides when it’s done.

The Payoff:
Resting (Holding)
Wrap the brisket fully in foil, then in a towel, and place it into a cooler (esky). Rest for 1–2 hours, though longer is fine—holding a brisket is easier than speeding it up.

Slicing & Serving
Pour any collected juices over the brisket. Slice against the grain into 10–12 mm (⅓–½”) slices. Serve as is or with your favourite BBQ sides.

Ingredients:
Brisket & Rub
•    7.7 kg (16.9 lb) whole packer brisket
•    2 parts coarsely ground black pepper
•    1 part kosher salt
•    ½ part granulated garlic
•    Water for spritzing

Equipment:
•    Trimming knife
•    Large brisket knife
•    57cm (22”) Weber kettle
•    Charcoal briquettes
•    Instant-read thermometer
•    Foil Tray

Recipe Steps:
1    Trim the brisket
Remove deckle fat, silverskin and round edges. Trim fat cap to 5 mm (¼”). Shape to fit the Weber.
2    Season
Mix rub using 2:1:½ ratio (pepper, salt, garlic). Season underside, then top and sides.
3    Set up the snake
◦    Build a two-row snake around the edge of the charcoal grate
◦    Add a third row on top
◦    Add foil tray underneath
◦    Place wood chunks 50 mm (2") apart along the snake
4    Light the smoker
Start 12 briquettes in a chimney. Add to start of the snake.
Add ambient probe opposite the heat.
Stabilise temperature at 135–150°C (265–300°F).
5    Cook the brisket
Place brisket on with thick end towards the heat source.
Insert internal probe and set for 75°C (170°F).
Position lid vent over brisket.
6    Spritz
At around the 3-hour mark, spritz any dry edges with water. Continue cooking.
7    Foil boat
When brisket reaches 75°C (170°F), place into a foil boat and return to the Weber.
8    Cook to tenderness
Continue until internal temp is roughly 93–99°C (200–210°F) and it probes with no resistance.
9    Rest
Wrap fully in foil, then a towel, and place in a cooler (esky). Rest 1–2 hours or longer.
10    Slice and serve
Pour juices over the meat. Slice across the grain into 10–12 mm (⅓–½”) slices.

Recipe Info:
•    Prep Time: 20 minutes
•    Cook Time: 7.5–9 hours
•    Rest Time: 1–2 hours
•    Serves: 12
•    Effort: Average
•    Course: Main
•    Cuisine: American / Australian
•    Hydration: 19 beers (optional… but recommended)

Tips & Variations:
•    Hard fat won’t render
If the fat feels dense or waxy, trim it off. Only softer fat will render properly.
•    Keep the lid closed
The kettle loses heat quickly. Only open when necessary for spritzing or checking temps.
•    If bark gets too dark
Cover just the darkened section with foil until the rest catches up.
•    Holding makes brisket better.
Resting for 2+ hours noticeably improves moisture and sliceability.
•    Use different woods
Cherry gives great colour, ironbark adds depth, and pecan or oak provide a smooth classic flavour.
•    Scale the rub easily
Because it’s measured in “parts”, you can adjust for any size brisket.

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