Vida’s Texas-Style Brisket – Weber Smokey Mountain Method
Some cooks are about precision. This one’s about soul. Vida wanted that old-school mesquite flavor that takes us back to the roots of Texas BBQ—so we fired up the Weber Smokey Mountain, affectionately known as the WSM in the pitmaster community, and let her run with it. For fuel, we used Jealous Devil Lump Charcoal—our go-to because it burns hotter and longer than most lump charcoal brands. If you're using another type, you might need to light and add a second round of coals during the cook. Just keep a close eye on your temps throughout, especially during the long haul. This method delivers that deep smoky bark, juicy slices, and a flavor profile that’s as real as it gets.
Vida’s Texas-Style Brisket: Old-School Flavor from the Weber Smokey Mountain
Vida Connaughton
12
45 minutes
10 hours
640
American
Main Dish
This brisket is pure Texas tradition—smoked low and slow on our Weber Smokey Mountain (aka the WSM) using Jealous Devil Lump Charcoal and mesquite chunks for that bold, old-school flavor. My wife Vida wanted to keep this cook simple and classic, just beef, smoke, and patience. We used the Minion Method to keep temps steady, with mesquite added every couple hours to keep the flavor rolling. Wrapped in foil with a splash of beef stock or Mexican Coca-Cola, this brisket comes off the pit tender, juicy, and rich with smoky depth. It's backyard brisket done right.
Ingredients
- 1 whole packer brisket (15 pounds)
3 tablespoons hot sauce (we used Texas Pete’s)
- 1/3 cup Revolution Barbecue Texas Beef BBQ Rub
- 3 tablespoons beef tallow
- 1/2 cup low sodium beef stock or Mexican Coca-Cola (made with sugar)
- Jealous Devil Lump Charcoal
Mesquite wood chunks
Directions
blank
- Keep the brisket cold for easier trimming. Flip it so the point is underneath and trim the silver skin and excess fat from the flat. Carve down the thick crescent-shaped fat between the flat and point until smooth. Remove loose pieces of fat or meat and square off the flat. Flip and trim the top fat cap to about 1/4 inch thick across the surface.
blank
- Rub the fat side with hot sauce, then season generously with the Texas Beef BBQ Rub. Flip and repeat on the meat side, coating all surfaces. Let it sit on the counter while you prep the smoker.
blank
- Set up your Weber Smokey Mountain using a modified Minion Method. Place an empty charcoal chimney in the center of the lower grate and arrange Jealous Devil Lump Charcoal around it in a circular ring. As you build the ring, some charcoal may fall into the center—once you're done arranging, carefully lift the chimney and remove any charcoal that fell into the center void.
- Place two chunks of mesquite into the cleared center space. Then, on top of the outer charcoal ring, place one mesquite chunk near each of the three bottom vents—for a total of three additional chunks.
- Fill the chimney with lump charcoal and light it using a natural fire starter—no lighter fluid. Once fully lit, pour the hot coals into the center of the charcoal ring, directly over the mesquite chunks. Assemble the WSM, insert the empty water pan (used as a heat shield), and open all vents fully. Place the lid on and allow the smoker to stabilize at 275°F, which should take about 15 minutes.
blank
- Place the brisket on the top rack, fat side down. Close the lid and let the smoke work its magic. You're aiming for about 7 hours of unwrapped cook time, or until the internal temperature reaches 170°F.
blank
- While the brisket is smoking, keep a close eye on your pit temperature. Maintain a steady 275°F throughout the cook. If the temp starts to drop, prep a fresh chimney of Jealous Devil Lump Charcoal. Once fully lit, add it to the WSM and spread the coals evenly across the firebed to keep heat consistent. Add 1 to 2 chunks of mesquite every 1 to 2 hours as the previous ones burn off. Do not soak the wood—soaking only creates steam and delays combustion without adding flavor.
blank
- Lay out two sheets of heavy-duty 18" foil. Spread beef tallow in the center and place the brisket on top. Seal one side and the top, then pour in 1/2 cup of beef stock or Mexican Coca-Cola. Finish wrapping tightly to avoid leaks. Wrap in a second layer of foil for good measure.
blank
- Return the wrapped brisket to the smoker and cook for an additional 3 hours, or until the internal temp reaches 203–205°F. Remove from the smoker and carefully unseal a small corner of the foil to vent steam. Let it sit open for 10 minutes until the steam escapes.
blank
- Seal the foil again, wrap the brisket in a towel, and rest it in a cooler for 1 hour. After resting, remove the brisket from the foil but save the liquid. Use a fat separator to remove the excess fat from the juices. Slice the brisket, arrange it on a serving platter, and drizzle with the separated juices.
