How to Smoke or Barbecue Meat Using a Weber Grill

Step-by-Step Guide

1. 1

   Step 1: Mix equal portions (approx.

   2 tablespoons each) of salt and pepper.
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   Step 2: Arrange the briquettes in the grill

   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. , Season/rub the meat with the salt and pepper mixture until coated. , 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. , Keep the temp as close to 200 °F (93 °C) for 1 hour per pound of meat.
   
   Check the temperature every 20 to 30 minutes and open or close the vents to regulate temperature. ,,
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   Step 3: while allowing the meat to come down to room temperature.

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   Step 4: Unwrap and wash the meat.

5. 5

   Step 5: Place the meat on the opposite side from the fire/briquettes.

6. 6

   Step 6: Instead of checking the meat temperature

7. 7

   Step 7: Check the air temperature in the grill.

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   Step 8: Wrap it in aluminum foil or butcher paper and continue to cook for another 2-3 hours

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   Step 9: after the 1 hour per pound of meat

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    Step 10: and if you believe the meat is getting dry.

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    Step 11: Use a sharp knife

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    Step 12: slice and enjoy!

Detailed Guide

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