Edit Article
How to Smoke or Barbecue Meat Using a Weber Grill
Edited by Jeffrey A Ellis, EditorEthan, Ecto5, Maluniu
Here's an easy way to smoke or barbecue meat using a Weber grill.
Ad
EditIngredients
- Salt
- Pepper
- Meat (in this instance a Mock beef roast)
EditSteps
-
1Mix equal portions (approx. 2 tablespoons each) of salt and pepper.Ad
-
2Arrange the briquettes in the grill, while allowing the meat to come down to room temperature. Use starter fluid on the middle 6-8 briquettes to allow a low and constant burn. Use approximately 1 lb. of briquettes arranged in a semi-circle on one side of the grill. Arrange wood chips/chunks to burn a bit later than the briquettes.
-
3Unwrap and wash the meat. Season/rub the meat with the salt and pepper mixture until coated.
-
4Place the meat on the opposite side from the fire/briquettes. Place a full pan of water over the coals. Position the lid so that the vent is over the meat. Start with the vent holes (top and bottom) half open.
-
5Instead of checking the meat temperature, Check the air temperature in the grill. Keep the temp as close to 200 degrees Fahrenheit for 1 hour per pound of meat. Check the temperature every 20 to 30 minutes and open or close the vents to regulate temperature.
-
6Wrap it in aluminum foil or butcher paper and continue to cook for another 2-3 hours, after the 1 hour per pound of meat, and if you believe the meat is getting dry.
-
7Use a sharp knife, slice and enjoy!Ad
EditThings You'll Need
- Weber grill.
- Charcoal.
- Starter Fluid.
- Wood chips/chunks.
- Two 9 x 12 pans.
- Aluminum foil or butcher paper
EditTips
- If your fire has burned out, you may place the meat in the oven at 225 degrees Fahrenheit for the next couple of hours or until ready to serve. (Include the juices if you wrapped the meat earlier.). Add a cup of beef broth if there are no juices.
Ad
