High Heat Brisket on a Weber Kettle by Bob Sauder

Buying a Brisket

Choose a brisket 10-pound - 12-pound if possible. Larger will work though. It’s just easier to start with a smaller one. I used a Prime grade brisket from Costco. (Only $2.99 a pound)

Trimming

Trim the big chunks of fat off and the fat side should be trimmed to about 1/4-inch. I trimmed 2-pound of fat off my 12-pound brisket.

The Rub

Apply salt & pepper and/or rub. I used a rub called Mitchell Street steak seasoning from a place called Penzeys.

Don’t ask me what the little piece in the corner is. It was hanging off the side so I cut it off and threw it on with the brisket. It’ll be the grillmaster’s treat.

Weber Charcoal Set-up

Place both crescent-shaped charcoal pans in your Weber on opposite sides of the grill with a Weber aluminum drip pan in the center. Light a chimney full of briquettes and divide between both sides.

Vents & Heat

Top vent should be fully open. Adjust bottom vent about halfway open to maintain about 350 degrees. I made a mark with a sharpie at the full open point and the fully closed point.

Start Grilling

Put brisket fat side down in center over drip pan. Avoid getting it directly over coals. Insert a thermometer probe into the center of the brisket.

Continue Cooking in a Pan

When the meat is 165 - 170 degrees (about 2 hours) take off and put in a heavy foil pan, fat side up, and seal with foil. (While you have the meat off it’s a good idea to shake the ash off your coals and add a few more briquettes.) Leave the thermometer probe in the meat and place pan on the grill. When it gets to 200 degrees open foil and use probe to test for tenderness in the flat. It should feel like room temperature butter. If it’s not tender enough leave on for another 30 minutes and check again.

Remove Point from Flat

When it’s tender enough, remove and cut off the point. You can easily run a knife through the layer of fat between the point and the flat. Wrap the flat in double foil and towels and put in cooler to rest 2 - 3 hours. If you need to stall longer, you can put in oven wrapped at 170 - 180 degrees.

Making Burnt Ends from the Point

Slice the point lengthwise in 1-inch slices

Lay them on the grill over the drip pan for 1 1/2 - 2 hours turning occasionally still maintaining about 350 degrees. You may also want to dust with a little more rub if you’re using it at this point. Fine ground coffee might be good here, although I’ve never tried it. Feel free to experiment.

Remove the slices from the grill and cut them into 1-inch cubes. You can mix a little BBQ sauce into them and put them back on the grill in a foil pan for 30 minutes or so if you want. You don’t want them gooey though. These are the Burnt Ends!

Back to the Flat

You can take the juice that has accumulated in the pan and skim fat off, add beef broth and some red wine. Reduce and add butter. Unwrap the flat and scrape excess fat off where the point was attached. Slice flat across the grain in 1/4-inch slices. I put slices in a pan and poured the juice over them or you could use it as dipping sauce. Serve burnt ends separate. (Finger food)

Enjoy!

Created By
Bob Sauder
Appreciate

Credits:

Bob Sauder

Report Abuse

If you feel that this video content violates the Adobe Terms of Use, you may report this content by filling out this quick form.

To report a Copyright Violation, please follow Section 17 in the Terms of Use.