The Weber bullet smoker is a tried and true smoker for everything from ribs to chicken. Customers speak very highly of its ability to maintain an even temperature for hours which in turn, can produce some of the best smoked meats and fish you will ever taste.
This grill is on the higher end regarding price, but will last several years providing many barbecue pork or beef briskets. Because it is built from a well known grill manufacturer, you know it is a brand that will be the highest quality materials and craftsmanship.
Customers will comment on how easy their favorite meat dish on the Weber Smokey Mountain Cooker Smoker and how they are the envy of their neighbors over and over again.
This article is intended to guide the normal weekend warrior on the basic steps to use the Weber Smokey Mountain Smoker to create a delicious brisket that will make you the talk of the town.
Before attempting the feat of Smoking a Brisket, it is important to select the proper cut and understand that the size of the cut can determine the cooking time it takes before you can serve a finished product. Smoking a brisket will take about 60-90 minutes per pound and should be taken into account when planning your meal.
It is recommended starting with your local butcher to help you choose the best cut of meat for your project. Since there are many grades, you want to select a cut that fits within your budget. Once you have picked your brisket, it is time to determine the type of wood you will use to flavor your brisket through the smoker. Although there are many hardwood choices like mesquite, oak or hickory, you may want to select a wood that does not overpower the meat. If this is your first attempt at smoking, it is recommended you select a wood that will generate a mild taste. Oak is probably the best choice as it is the most versatile hardwood used in many cookouts.
Now that the wood and cut of beef have been chosen, it is time to prepare the brisket. Using a rub to season the meat, select a combination of spices or use the basic; Garlic powder, pepper and salt recipe)to cover the brisket and "rub" the entire cut and let marinate while you get the Weber Smoker stoked up to the proper temperature.
Start with a clean unit. remove any material left over from the last cookout.
Light the Charcoal using a chimney starter. Be sure to place the chimney starter on the unit, not the ground. The heat from the unit can be dangerous if left sitting on concrete while the charcoal begins to heat up.
Once the charcoal in the chimney starter has turned to a chalky gray color add to the bottom of the grill. (Be careful to use heat resistant gloves)
Add more charcoal and wait for the rest to turn to a light gray color
Begin to assemble the rest of the unit and add cool tap water to the water pan
Adjust vents to maintain temperature of about 225-250 degrees
Add wood chips, or if you prefer, 3-5 fist sized chunks of the preferred hardwood to the coals.
Add meat and cover.
Monitor temperature and adjust vents accordingly
Remove Brisket using the 60-90 minutes per pound rule of thumb. Remember the smoker's montra "Slow and Low heat will generate a great tasting of meat"
The Weber Smokey Mountain Cooker Smoker or Weber Bullet can provide many great smoked dishes over the years... Trying different cuts of beef or other meats along with experimenting with different hardwoods will add to the countless variety of flavors you can experience.
