Smoked Brisket??

[krevo]

1. Maintained heat level that should vary depending on cook time (very important)
2. Moisture of some kind. If doing an open smoke without foil or anything, you'll need a water pan.
3. A good cut of meat. All briskets can be smoked well if you choose a good brisket. Often times, smaller leaner briskets can be cooked too much and will dry out faster.



The way I smoke on my Weber kettle is to first section off 1/3 of the grill space with a sheet metal firebox. This can be done very inexpensively. I typically just use pliers to fold the sheet metal myself into a small half moon shape.

I then start a chimney of coals to fill the sheet metal box half way. Once filled half way, I top off the coals with soaked mequite or hickory chunks. Fill the remainder with wet chips of the same wood.

After that, just get a water pan in place, and try and keep the temp around 190 - 220 until the internal temp of the meat is good to your specs.


It sounds complicated but it's very easy after the first go round.