Beginners Guide to a Hot & Fast Brisket on a Weber Smokey Mountain

 

Today we are cooking a hot and fast brisket on a Weber Smokey Mountain. Let’s start with trimming. Trimming: 1) Trim off any excess fat or silver skin from the meat side of the flat 2) trim the fat cap down to 1/4” on the flat and completely remove it from the point 3) trim off any discolored meat 4) trim the deckle fat down to desired level We then seasoned the meat with 4 parts kosher salt, 3 parts black pepper, and 2 parts granulated garlic and put it on the WSM. Running at 325 degrees, it cooked unwrapped for 4 hours, wrapped with 1.5 cans of beef consumme for 2 more hours until it proved tender. Rest it for an hour, slice and enjoy!