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Webber charcoal smoker12/9/2023 ![]() I am a pretty traditional guy when it comes to brisket. My roots in cooking brisket come from Texas where the only thing that goes on a brisket is salt, pepper and the smoke flavor of post oak. I preheat and stabilize the unit at 225 degrees for 15-20 minutes, making sure my temps and airflow are perfect and then it's time for the meat!! I then adjust my bottom dampers to 1/8-1/4 open. Try to set the openings the same on each damper.įill a chimney starter halfway and light. I place that lit charcoal on top of the unlit and put the three parts of the smoker together. Anytime I cook for longer than 8-10 hours this is always the amount of fuel I use. This is a key step because I do not want to run out of fuel half way through the cook. I add enough unlit charcoal to fill up the charcoal chamber to the top. When smoking a brisket my go to wood selection is mesquite. For good luck I usually make a K in the bottom of my smoker with my wood chunks. I use many different types of fuel including lump, hardwood and a normal charcoal briquette, but my choice for smoking is briquettes, either hardwood or normal, because they stay consistent throughout the long cook. For me, keeping and maintaining temperatures in my smoker is CRITICAL and these fuels make that effort a little easier. Every time you smoke a brisket so many things can change from the weather, brisket size, shape, seasoning and wood types, but in order to achieve a perfectly smoked brisket your smoker must be set up perfectly every time.Ĭlick here to watch a video from our good friend Jaime Purviance about how to set up your smoker. ![]() When embarking on the journey of smoking a brisket, setting your smoker up correctly is one of the most important steps in the process.
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