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10 hours later and you look sober,what kind of man bbq's for 10 hours and comes out on the other side sober. Let's see a beer in that hand from now on ..... Get your dam head in the game!!!!!!!!!!!!!! Cheers 🍺
I don't want to be another person that tells you what you need to do. With that being said, Kingsford makes charcoal briquettes with hickory chips incorporated into them and they work great. You get LOTS of smoke and the taste is great as well. Keep an eye out for it next time you're on the charcoal isle. I believe they make mesquite as well. I have only used the hickory ones. Just a suggestion, I think you will be pleased with the results. I have never heard of the snake method, I will defiantly be trying that out. Thanks!
I tried your "SNAKE" cooking method on a Ribeye Roast yesterday. Let me just say that it was a smashing success!!! I placed small pieces of mesquite on the coals. I spice rubbed and infused the meat. I smoked and slow cooked that bad boy for about 5 hours! When it reached 150°, I brought it inside! It was the tastiest, most tender piece of meat I've ever cooked!!! Thank you for the cooking tip!👍👍
You took us through this whole process and you never showed the ending result!!! You just took nine minutes and 13 seconds out of my life I will never get back thanks to you!
Very interesting. I can't wait to try the snake method. Thank you for posting. I do agree with some of the other commenters that lighter fluid sucks. I save the paper towels that we drain our bacon on and use them to light the grill. Works like a charm.
Works great on any grill, been doing it myself and showed my dad on his grill. I make S patterns with wood chip foil packs placed in the voids of the S. The part I like the best is it starts out relatively cool then by the time all the coal is hot the grill temp goes up in the 300s and it gives that nice crisp bark on the outside and you get no stall and it seals in the juices.
I appreciate your effort to make nice brisket. Everyone is not so positive about your attempt to make nice smokey brisket. You actually gone through same effort as we all did. But you need to modify few of your steps. 1- Use chimney starter to fire your briquettes, it will take less time than lighter fluid. 2- Marinate liberally salt, pepper and garlic to your brisket. It will not hurt you.
I’m anti lighter fluid also but it’s ok to use a small amount to get it going. I prefer starter cubes. It’s the people that use half a bottle just to start their pits. I’ve actually seen a guy squirt fluid in his coals with his chicken on the grate. 🙄
I've been doing something similar for a long time but not where near as complicated. I bought a cheap pan about 14" diameter and put it on the grill grate against one side. Then I just pour in the coals to fill in the crescent shape that's left. Take one Weber lighter cube and put it under a couple of coals on one end. Light it and in 15 minutes you're ready to go. Easily get 8-10 hours out of one load of charcoal. Next time you use your Weber, take a look inside the lid. That little hook that's welded to the inside makes it really easy to hang it on the side of the grill while you're working on things and you won't have to keep putting it on the ground. It'll keep the dirt off your grill and the grease off your deck.
That may be true. But I'm not going to test it. I've always had a tender brisket when I cooked it @ 225F for 1 hr / lb. I apparently cooked one brisket too fast or not long enough (before I got my smoker) and not even our friend's dogs could eat it because it was very tough.
The first time I watched this video it was blowing up over UA-cam at 35k views 😁, now it's 5.8m Of course I've watched it like 5 times as I'm smoking my first brisket more than 5 years ago. 👍
I tried this method recently with a spatchcock chicken and it worked wonderfully for low and slow cooking. Gonna try it with a larger cut of beef at some point. Thanks for posting this video.
Nice. I'm going to try that with some lump wood natural mesquite charcoal, no lighter fluid, and 10 times more wood chips. No foil. And at least 6 beers.
Thanks for the video, have used this method several times for smoking homemade bacon, and using to smoke a whole turkey today. Works perfectly, every time.
I do, and that Weber too., and I think this must be the OCD method to get some grill. But seriously, it looks like a year went by from start to finish. : ) Wish I could at least smell it! (I'll find my own way out, thanks)
What does it look like? Great cooking method but it would have been nice to see what the brisket looked like. Like the temp reader, very convenient. Thanks for sharing.
The snake method looks like a really good idea--to cook low and slow and not have to keep adding fuel. I'll definitely try it. I've cooked with the same Webber for years, and I believe with a Webber, you should neve close the top vents. You should control the temp by partially closing the bottom. The reason is, closing the top vents causes the smoke to swirl and cool around the meat and in the process, deposit soot on the meat. Just out of curiosity, once you foil wrap the meat, why continue cooking on the grill? You might as well move it to an 225 degree oven. The charcoal and wood is no longer imparting any flavor. Since you are only getting 4 hours of smoke, I would add more wood chips at the beginning to impart more smoke--especially if you are looking to get that nice smoke ring on the brisket. Maybe even go half and half on charcoal and wood for the first foot or so. If you are going to go to all this trouble to cook a smoked brisket--why not invest in a good rub--just salt and pepper?
David Kirkpatrick oh stop it... there are absolutely no negative effects to the use of a little lighter fluid. you guys who say you can tell in the taste are full of it. by the time the meat is on the grill there is 0% remaining fluid... it is nothing more than your Neanderthal need to say "ugh ugh ...I start fire"
When you are smoking a brisket you always want to have the fat side up! That way the juices from the fat will actually permeate down through the meat instead of losing it right out the bottom.
It doesn’t go through the meat, it just bastes the outside. That’s like saying a wet towel on your head will allow the water to go through your head and drip out your chin.
Nichols... the seasoning doesn't go into the meat from the fat cap the fat, however, does indeed go into the meat. As the fibers breakdown the fat pulls into the brisket. Did you make this video? You obviously are confused on how brisket cooking fundamentals work.
Travis Osborne I beg to differ. A muscle that is tightening up and constructing due to heat, will not absorb liquid. Get a wet sponge, wring out in your hand upside down. Does the water go through the sponge or simply squirt out via the path of least resistance? Now while squeezing the sponge, run it under water and see just how much it absorbs. Fat side up simply bastes the outside of the meat. Frankly, the answer to this question should really only be, “it depends on what kind of smoker you’re using”. If you’re using a UDS, vault, or vertical smoker, it’d be wise to go fat cap down...to protect the meat from the heat source. Truth be told - there is no right or wrong, but the myth of the fat “soaking through” the meat is just that, a myth. Science has my back.
Excellent video. Can't wait to try it. By the way, I didn't see any beers nor any buddies hanging around drinking. I have never cooked anything outside that took more than two hours without having at least two other guys there to help.
let us know how it goes! and for sure, but i like to set the meat up then do other things around the house. The hanging out and drinking i reserve for crawfish boils
It works great! I've done brisket, a bone in pork roast and bone in chicken thighs. I've used chunks of hickory spaced about every 8" around the snake, just leaning on it from the inside of the ring, and the smoked flavoring is perfect. I used mesquite for the chicken. I was able to keep the temp below 210 and get a 9 hour burn. The temp was monitored with a handheld infrared thermometer on the outside of the kettle. My old Weber kettles have been reborn!
I did this a month ago. Almost lasted me entire cooking process with a 6lb pork butt. I had to add 5 more coals to finish it. Lasted me almost 9 hours.
Yeah, start earlier. LOL! I woke up at 4:30am, prepped the grill and rubbed the pork butt and got it on at 5:30am. I had to wrap it at 1:00pm because it was sooo slow getting to 190. After about an hour wrapped, I got to 195. I really really want that bark, so I'm going to start a few hours earlier next time. I don't want to wrap it because I think it ruins the bark.
you don't need anything else if you master your kettle grill. I cooked a 17lb turkey on mine last year and it was the best I ever had. I grill almost every day and have owned many different grills, the kettle is by far the best. I do now have a 30'' kettle. I would recommend if you're going to cook large pieces of meat like that brisket.
matt sherwood true true I agree with that. I own 9 weber kettle grills. Ived cooked everything on it. From 5 baby back ribs to baking an apple pie and chocolate chip cookies. Ive done alot of trial and error, but Ive never tried the snake method. I looking foward to trying it out on my next peach cobbler.
The smoking will ad a ton of flavor....besides you can always add seasoning/ sauces to taste....its pretty much impossible to remove over seasoned meat.
I just did a brisket for the 1st time using snake method and a weber kettle grill. Came out perfect. I used paper instead of lighter fluid to start briquettes. I also didn't wrap until I had a nice blackened crust on the outside. I'm no expert, so I'm wondering how this turned out since it was wrapped earlier than I did mine? Don't see how it would turn out correctly like that.
boy it looks like a goddamn scene from clockwork orange the way u have all them wires coming out of that baby while she's cookin, u are a different breed
I recognise that sauce pan! That's a Calphalon Unison 8704. I make those x-D. Where I live right now I don't have room for the barrel type smokers but this I gotta try!!
Break It Yourself I highly recommend the new stackable line or William Sonoma. Both are metal and dishwasher safe. I will let you know how it turns out :-)
Break It Yourself if you live near northwest Ohio you can come to one of our employees sales. I will sponser you. You can buy through me. Most of it is scratch/dent refurb
i've never used the snake for maintaining the smoke. great idea. helpful hint -- once you wrap in foil, the smoking is finished. you could bring meat to final temp in the oven.
I noticed you used lighting fluid? I’ve herd that compromises the flavor. Also won’t the smoke produced by the snake method be dirty smoke from the un-lit coals? Doesn’t seem like a very good way to smoke anything.
My mother had the exact same fireplace and TV layout is you have in her old house. For a few seconds there I thought you were living there but you aren't.
OperationEndGame, manufactured charcoal is filled with fuel, and you have to add fuel to it to get it to burn, not good for you. Lump charcoal, or petrified wood is fuel free and has way more flavor
Problem with the snake method is the you pretty much get the bad chemicals in the smoke aka the inital burn off stage..it goes in your food instead of doing all at once so its all burnt off that bad smoke
Id bet the meat gets that charcoaly flavor due to charcoals always being started and not ashed over yet so they are not ready to cook but to each his own right...lol
my apologies. I made this video to show more of the snake method since i'm not a BBQ pro. I did remake the video and show the ending here: ua-cam.com/video/xud0aqAzO6o/v-deo.html
Hey I'm new at this charcoal thing, I was wondering what the boiling pot of water in the pan was for once you took the woodchips out? Why boil the water? Thanks, I will try this for ribs or brisket!
If I had used room temp water then the grill would need to also get the water warm which would take some time. So to have everything hot from the start I decided to boil the water.
Your such a dumbass he started around 7:00 am four hours later its a eleven than six hours later it's five and its in the summer time so it gets dark around eight pm
I started using wood infused charcoal. Applewood is my favorite of the three varieties they have. Im looking forward to trying your smoking method with it.
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Hell yeah!!! A tutorial without the outcome. Just how i like my tutorials, going in blind 👌
Lol
🤣👍🏼🙌
🤣🤣🤣 seriously, that’s exactly what I just said. That was some blue ball shit. Hahahaha!!! Come on man!!!
🤣🤣🤣
ROTFL!!!
10 hours later and you look sober,what kind of man bbq's for 10 hours and comes out on the other side sober. Let's see a beer in that hand from now on ..... Get your dam head in the game!!!!!!!!!!!!!! Cheers 🍺
please forgive me! Next time this shall be a one handed task
I don't want to be another person that tells you what you need to do. With that being said, Kingsford makes charcoal briquettes with hickory chips incorporated into them and they work great. You get LOTS of smoke and the taste is great as well. Keep an eye out for it next time you're on the charcoal isle. I believe they make mesquite as well. I have only used the hickory ones. Just a suggestion, I think you will be pleased with the results. I have never heard of the snake method, I will defiantly be trying that out. Thanks!
abarronboy a ginger that's who
His husband doesn't let him drink...
abarronboy at least get a wine cooler in a red cup man!
Dude, you didn't show the finished product. WTH
Yeah anticlimactic
And that's how you grill a 22 hour brisket!😴
@@angeleyesjr9676 lol!!! too funny.
Probably didn’t turn out well
@@alainbut probably no smoke ring
I tried your "SNAKE" cooking method on a Ribeye Roast yesterday. Let me just say that it was a smashing success!!!
I placed small pieces of mesquite on the coals. I spice rubbed and infused the meat. I smoked and slow cooked that bad boy for about 5 hours! When it reached 150°, I brought it inside!
It was the tastiest, most tender piece of meat I've ever cooked!!! Thank you for the cooking tip!👍👍
You took us through this whole process and you never showed the ending result!!! You just took nine minutes and 13 seconds out of my life I will never get back thanks to you!
my apologies! I did a second one with the same method here, jump to 4:34 if you want to see the result: ua-cam.com/video/xud0aqAzO6o/v-deo.html
Very interesting. I can't wait to try the snake method. Thank you for posting. I do agree with some of the other commenters that lighter fluid sucks. I save the paper towels that we drain our bacon on and use them to light the grill. Works like a charm.
haha yep, live and learn! I use a heat gun now or starter cubes. The internet BBQ gods were not pleased with the lighter fluid haha
Works great on any grill, been doing it myself and showed my dad on his grill. I make S patterns with wood chip foil packs placed in the voids of the S. The part I like the best is it starts out relatively cool then by the time all the coal is hot the grill temp goes up in the 300s and it gives that nice crisp bark on the outside and you get no stall and it seals in the juices.
I appreciate your effort to make nice brisket. Everyone is not so positive about your attempt to make nice smokey brisket.
You actually gone through same effort as we all did. But you need to modify few of your steps.
1- Use chimney starter to fire your briquettes, it will take less time than lighter fluid.
2- Marinate liberally salt, pepper and garlic to your brisket. It will not hurt you.
I've never met you and have no idea where this is but for some reason your backyard is giving me a really strong nostalgic feeling I can't place
I lost interest when he put lighter fluid!
I’m anti lighter fluid also but it’s ok to use a small amount to get it going. I prefer starter cubes. It’s the people that use half a bottle just to start their pits. I’ve actually seen a guy squirt fluid in his coals with his chicken on the grate. 🙄
Brad W 😂😂😂
Same
@nowonyuno wrong
The morons behind our house use it too. It stinks, I can imagine how shitty their food tastes.
You should have included video of you slicing it up. We fatties were all waiting.
+Andrew Jensen 😂😂😂 I realized when I was compiling footage that I forgot to capture the slicing. Whoops 😂
haha yup. no final product footage.
Andrew Jensen i
You're like, the biggest tease ever.
Andrew Jensen lmao. Dead on. like stopping the best part of the movie..
I've been doing something similar for a long time but not where near as complicated. I bought a cheap pan about 14" diameter and put it on the grill grate against one side. Then I just pour in the coals to fill in the crescent shape that's left. Take one Weber lighter cube and put it under a couple of coals on one end. Light it and in 15 minutes you're ready to go. Easily get 8-10 hours out of one load of charcoal. Next time you use your Weber, take a look inside the lid. That little hook that's welded to the inside makes it really easy to hang it on the side of the grill while you're working on things and you won't have to keep putting it on the ground. It'll keep the dirt off your grill and the grease off your deck.
I used your method many years ago before I bought my smoker. This works real great. The key to a tender brisket is LOW and SLOW.
That may be true. But I'm not going to test it. I've always had a tender brisket when I cooked it @ 225F for 1 hr / lb. I apparently cooked one brisket too fast or not long enough (before I got my smoker) and not even our friend's dogs could eat it because it was very tough.
Dan Burch @was
Dan Burch Whats a really good brisket seasoning rub?!?
They key to a tender brisket is High and slow
Spartacus BigCock Direct heat.
The first time I watched this video it was blowing up over UA-cam at 35k views 😁, now it's 5.8m
Of course I've watched it like 5 times as I'm smoking my first brisket more than 5 years ago.
👍
I tried this method recently with a spatchcock chicken and it worked wonderfully for low and slow cooking. Gonna try it with a larger cut of beef at some point. Thanks for posting this video.
Nice. I'm going to try that with some lump wood natural mesquite charcoal, no lighter fluid, and 10 times more wood chips. No foil. And at least 6 beers.
that sounds like an excellent time
Ayyee for the beer!
Adam Stewart
A much healthier and tastier alternative to charcoal briquettes and lighter fluid. The number of beers....chef's choice.🍻🍻🍻🍻🍻
How'd it go?
I'm curious about how well this works with natural charcoal...
How's does this have 4.2 million views!?
WE DIDN'T EVEN SEE THE END RESULT!
You dont know before you've watched it
Maybe because by the time you find out he didn’t show the end result, you e already clicked on the video?
yeah, where is the end result! All this time and you don't show it....smh!!!!
+chito091185 I know! My apologies! I realized in editing the footage that I forgot to shoot the end result 😂
chito091185 it probably didn't come out very well and that's why he didn't show us. IDK maybe
Julio Sierra that's what I'm telling myself to get by. When he wrapped his meat it was already looking great.
Break It Yourself I feel robbed
Felix Green what was the name of that thermometer
Bro got a hair and beard cut between his two takes. Dedication to looking professional. He has my subscription
Thanks for the video, have used this method several times for smoking homemade bacon, and using to smoke a whole turkey today. Works perfectly, every time.
Why am I watching this I don't own a grill.
maybe this is the internet's way of telling you to get one...
Possibly
Soupy Wistle Soon.....
...soon
I do, and that Weber too., and I think this must be the OCD method to get some grill. But seriously, it looks like a year went by from start to finish. : )
Wish I could at least smell it!
(I'll find my own way out, thanks)
I think this is the first cooking video I've even seen that doesn't show the finished product.
Cus he fucked it up lol
You better be sorry for the wind. Don't let it happen again lol.
🤣🤣🤣
It's like magic at 3:50....there were at least 20 pieces of charcoal removed that disappeared from the pan. Cool video, thanks for sharing.
thanks for the kind words!
What does it look like? Great cooking method but it would have been nice to see what the brisket looked like. Like the temp reader, very convenient. Thanks for sharing.
The snake method looks like a really good idea--to cook low and slow and not have to keep adding fuel. I'll definitely try it. I've cooked with the same Webber for years, and I believe with a Webber, you should neve close the top vents. You should control the temp by partially closing the bottom. The reason is, closing the top vents causes the smoke to swirl and cool around the meat and in the process, deposit soot on the meat. Just out of curiosity, once you foil wrap the meat, why continue cooking on the grill? You might as well move it to an 225 degree oven. The charcoal and wood is no longer imparting any flavor. Since you are only getting 4 hours of smoke, I would add more wood chips at the beginning to impart more smoke--especially if you are looking to get that nice smoke ring on the brisket. Maybe even go half and half on charcoal and wood for the first foot or so. If you are going to go to all this trouble to cook a smoked brisket--why not invest in a good rub--just salt and pepper?
Would have never thought of doing it this way. Thanks for the video!
Dan S don't use lighter fluid
David Kirkpatrick oh stop it... there are absolutely no negative effects to the use of a little lighter fluid. you guys who say you can tell in the taste are full of it. by the time the meat is on the grill there is 0% remaining fluid... it is nothing more than your Neanderthal need to say "ugh ugh ...I start fire"
Lots of people don't think of lots of things on their own, it's why communication is a thing.
+Brian S you don't say
When you are smoking a brisket you always want to have the fat side up! That way the juices from the fat will actually permeate down through the meat instead of losing it right out the bottom.
Facts!!!!
That's what my dad says ..always fat side up for the hours and hours and than maybe fat side down for just an hour ..than back to fat side up
It doesn’t go through the meat, it just bastes the outside. That’s like saying a wet towel on your head will allow the water to go through your head and drip out your chin.
Nichols... the seasoning doesn't go into the meat from the fat cap the fat, however, does indeed go into the meat. As the fibers breakdown the fat pulls into the brisket. Did you make this video? You obviously are confused on how brisket cooking fundamentals work.
Travis Osborne I beg to differ. A muscle that is tightening up and constructing due to heat, will not absorb liquid. Get a wet sponge, wring out in your hand upside down. Does the water go through the sponge or simply squirt out via the path of least resistance? Now while squeezing the sponge, run it under water and see just how much it absorbs.
Fat side up simply bastes the outside of the meat.
Frankly, the answer to this question should really only be, “it depends on what kind of smoker you’re using”. If you’re using a UDS, vault, or vertical smoker, it’d be wise to go fat cap down...to protect the meat from the heat source. Truth be told - there is no right or wrong, but the myth of the fat “soaking through” the meat is just that, a myth.
Science has my back.
Nice set up trying this next weekend after this rain leaves ..thanks!!!
let me know how it goes!
Excellent video. Can't wait to try it. By the way, I didn't see any beers nor any buddies hanging around drinking. I have never cooked anything outside that took more than two hours without having at least two other guys there to help.
let us know how it goes! and for sure, but i like to set the meat up then do other things around the house. The hanging out and drinking i reserve for crawfish boils
It works great! I've done brisket, a bone in pork roast and bone in chicken thighs. I've used chunks of hickory spaced about every 8" around the snake, just leaning on it from the inside of the ring, and the smoked flavoring is perfect. I used mesquite for the chicken.
I was able to keep the temp below 210 and get a 9 hour burn. The temp was monitored with a handheld infrared thermometer on the outside of the kettle.
My old Weber kettles have been reborn!
this is so awesome, thanks for the update! So glad you've had great success with this method and you thought to update me!
how long has chuck norris been grilling?
forever. He invented fire
Dr. Durian Chuck Norris does not grill the animal simply kills itself and throws itself on grill
I kinda thought he looked like tim from the first Jurassic park movie.
AsTrO pSyChO omg you’re right!
Chuck is one with the charcoal
i layered wood chips in with the briquettes, worked like a charm, 7.5 hrs on 6lb butt. Thank you for the video
great to hear! thanks for letting me know as well
Wow you really take this grilling stuff seriously. Much respect. :) Made me hungry watching all this preparation...
Tried the snake method for the first time today. Followed your method. Worked great. Just to clarify your temp is that Celsius or Fahrenheit
Fahrenheit. My apologies for not making that clear!
One of the best methods of cooking on the Weber 🔥🔥🥩🥩
lmao I saw you cut out the small fire explosion when you first lit the coal!!! haha
I did this a month ago. Almost lasted me entire cooking process with a 6lb pork butt. I had to add 5 more coals to finish it. Lasted me almost 9 hours.
awesome! Any tips on doing a pork butt? That's next on my list to try.
Yeah, start earlier. LOL! I woke up at 4:30am, prepped the grill and rubbed the pork butt and got it on at 5:30am. I had to wrap it at 1:00pm because it was sooo slow getting to 190. After about an hour wrapped, I got to 195. I really really want that bark, so I'm going to start a few hours earlier next time. I don't want to wrap it because I think it ruins the bark.
+Patrick Moore couldn't agree more! I want to get a really nice bark
Derek Zam awesome! Any tips on doing a meat log? That's next on my list to try.
Can't wait to try this on a nice pork butt! Love pulled pork. It's the only bbq I put bbq sauce on actually. Why do they call the shoulder a butt btw?
you don't need anything else if you master your kettle grill. I cooked a 17lb turkey on mine last year and it was the best I ever had. I grill almost every day and have owned many different grills, the kettle is by far the best. I do now have a 30'' kettle. I would recommend if you're going to cook large pieces of meat like that brisket.
matt sherwood true true
I agree with that. I own 9 weber kettle grills. Ived cooked everything on it. From 5 baby back ribs to baking an apple pie and chocolate chip cookies. Ive done alot of trial and error, but Ive never tried the snake method. I looking foward to trying it out on my next peach cobbler.
We started making homemade pizzas on ours just to mix things up and they are off the chain. Probably the best I've ever had.
Wooow good for you sunshine!
For you saying your not a pro at this you sure know your stuff, great video!
thanks for the kind words!
Thanks for showing us the finished product
haha my apologies. ua-cam.com/video/xud0aqAzO6o/v-deo.html check that out and jump to the end
OMG...I wanted to see the brisket after it was done!
There needs to be way more seasoning on that meat
Why?
black people and their spices.... white people with their blandness lol
The smoking will ad a ton of flavor....besides you can always add seasoning/ sauces to taste....its pretty much impossible to remove over seasoned meat.
Gary York sounds about white
I don't know what you people are talking about, I'm white and I carry my own seasonings in the back of my car, lmao. Never know when ya gonna need em!
Once you wrap it in foil, you may as well finish it inside in your oven (as the smoke flavor can no longer reach the meat).
Modest guy. Well done man!
thanks for the kind words!
Break It Yourself of course, my friend!
I just did a brisket for the 1st time using snake method and a weber kettle grill. Came out perfect.
I used paper instead of lighter fluid to start briquettes. I also didn't wrap until I had a nice blackened crust on the outside.
I'm no expert, so I'm wondering how this turned out since it was wrapped earlier than I did mine? Don't see how it would turn out correctly like that.
Those are happy dogs.
Like kids, they just want to be with you , included .
they're the best!
Have to watch video again... I spent more time watching the dogs in the beginning!
haha messed me up a few times when editing :)
They are excited lol!
Good looking cook. Gotta show finished product though.
boy it looks like a goddamn scene from clockwork orange the way u have all them wires coming out of that baby while she's cookin, u are a different breed
Beautiful kitchen, I really like the backsplash
Thanks so much! We like it as well but it sure did take a long time 😂
2:16 Thank you for editing out your dog going for a crap. Lafmo
That would have been better than the abrupt end.
But, the brisket man! What about the brisket! 😢
It seems i let many people down haha I tried to make up for it with another video
I was so mad about him not showing us
Probably failed lol
@@MrPVaSoldier agreed.
Idk how this got in my recommendations but I clicked it anyway 😂
Yepp! 👍 And worst: No result!
I dont know why I am still watching? I have a gass grill
I love this method for low & slow cooking on my 22" weber. Thx for showing folks how easy it is
I recognise that sauce pan! That's a Calphalon Unison 8704. I make those x-D. Where I live right now I don't have room for the barrel type smokers but this I gotta try!!
go for it and let us know! also we love our Calphalon! need to get more of it :)
Break It Yourself I highly recommend the new stackable line or William Sonoma. Both are metal and dishwasher safe. I will let you know how it turns out :-)
Break It Yourself if you live near northwest Ohio you can come to one of our employees sales. I will sponser you. You can buy through me. Most of it is scratch/dent refurb
The second he pulled out that lighter fluid, I turned the video off
Duval understandable.
Soy boy
😂😂😂
If you did that how did you post in the comments?
@@Jabber-ig3iw Stop the video, write the post. Pretty simple.
Wow! This guy can move REALLY fast. ; )
I’m very sneaky
Haha you look a lil young for the dad outfit
Food looks great, just curious, why not use Matchlight charcoal to light your start charcoal so you dont have to use lighter fluid?
i've never used the snake for maintaining the smoke. great idea. helpful hint -- once you wrap in foil, the smoking is finished. you could bring meat to final temp in the oven.
yep for sure! i had no clue what i was doing in this video haha thanks for watching. Thankfully I've learned my lessons
lmao he said ignore all this, and his wife came in..😂😂
;)
Haircut in the middle of your UA-cam video
PackerBacker 12/18/87 loo
He's cooking with raw charcoal and lighter fluid.
Yeah don't think i will be doing this..lmfao
I was asking my self the same question that meat must taste like poison
Can you explain what you mean by raw charcoal
Good work...use a chimney starter, get rid of that lighter fluid.
Intellividz if you use a chimney it would only be for the first few charcoals to start the snake right?
Karlos Kings gd question, yes however would the snake catch fire? Hmm would maybe have to spread the hot coals over the snake.
Did you also put lighting fluid on snake coals or just the ones in the center?
I noticed you used lighting fluid? I’ve herd that compromises the flavor. Also won’t the smoke produced by the snake method be dirty smoke from the un-lit coals? Doesn’t seem like a very good way to smoke anything.
Came here from Smartly page :) Subbed and Nice video! I have the exact same Weber grill and might try this myself :)
Love your kitchen!
Thanks so much! :)
My mother had the exact same fireplace and TV layout is you have in her old house. For a few seconds there I thought you were living there but you aren't.
you live near New Orleans?
Break It Yourself Nope Florida. I realized it wasn't the same house when I saw the room on the left of the fireplace. that's where my moms pool was.
Super Good work chef.
thanks for the kind words!
Wow is that a pure black Shepherd , love it
she is :) that's our Shelby girl
Break It Yourself we have an identical one Keizer
Excellent dogs! And gorgeous as well
Chuck Norris and Justin Timberlake had a baby. Chustin Norrilake
Needed closer, needed to see brisket.
I prefer charcoal over briquet.. much easier to start the fire and keeps the heat longer.
OperationEndGame lump coal os the shit
OperationEndGame, manufactured charcoal is filled with fuel, and you have to add fuel to it to get it to burn, not good for you. Lump charcoal, or petrified wood is fuel free and has way more flavor
You can get all natural briquets, not hard to find. I like them for casual grilling because they burn hot and fast
every video i see the weber is recommended, wish me luck as i tame the flame!
let me know how it goes!
I wish people would do unboxing videos like this!
this is the weakest bbq ive ever seen... somebody get this man a drink
S Thom he should just delete this shit n start over lol
NO! we didn't "see how we did", would of been nice, lol.
Whata piece of shit
Now that the dislike button is going away here's a friendly reminder to multiply the likes by 0.5 and that's how many dislikes are on this video 😂😅😂
The viewer’s we’re hoping to see the finished product getting sliced up on a board 😆.
Problem with the snake method is the you pretty much get the bad chemicals in the smoke aka the inital burn off stage..it goes in your food instead of doing all at once so its all burnt off that bad smoke
@@enorma29 And mine too!
Not everyone is a drunkard like you
Interesting. Does the blacl charcoal make the meat taste nasty? I usually cook on grey charcoal.
tastes just fine to me and everyone who's tried it
Id bet the meat gets that charcoaly flavor due to charcoals always being started and not ashed over yet so they are not ready to cook but to each his own right...lol
Unhealthy as can be too.
.this is THE DUMBEST idea I've ever seen a greenhorn attempt. I hate creosote taste and I hate cancer!
Him: It's tomorrow.
Me: Liar.
I don't know why I thought that. I'm obviously kind of a douche.
Snake method? I think you just have OCD my friend. But yet again i know nothing about grills but still clicked
Ok. So that transition at 8:16 was killer... Like this is just a backyard griller guy....
Beautiful kitchen. Love that subway tile!
thanks! My wife would greatly appreciate this comment haha she spent quite a while picking the tile, color, and herringbone pattern
Is that your wife? You definitely outkicked your coverage bro.
Just 1 plastic fold up table from Walmart for 50 dollars would save your back and be a lot more hygenic
No after shot of the completed meat? Noooooooo
my apologies!
OMG!!! Lighter fluid? I thought I was the only one still doing it that way.
This video was all 4 play and no money shot! We wanted to see the type of results you get from this!!!
my apologies. I made this video to show more of the snake method since i'm not a BBQ pro. I did remake the video and show the ending here: ua-cam.com/video/xud0aqAzO6o/v-deo.html
what happened to the conclusion of this charade??
the coals last longer if you melt plastic over them before cooking.
To much work for 12hrs I'll be drunk by then
fastfordstang13 I like the way you think! But doesn’t the food taste better when you’re drunk?
Alex Cassar always lol
Hey I'm new at this charcoal thing, I was wondering what the boiling pot of water in the pan was for once you took the woodchips out? Why boil the water? Thanks, I will try this for ribs or brisket!
If I had used room temp water then the grill would need to also get the water warm which would take some time. So to have everything hot from the start I decided to boil the water.
Something very special!👌🏽
Greetings from KOSOVO!🇽🇰
Why didn't he apologize for the birds chirping while he was talking? He did it for the wind!
Man if my mom would have caught me using that much foil!??!! 🤦🏾♂️🤦🏾♂️
Ahahahahahhaahhah
If it was 4 and it was 6 hours later how the hell is it still daylight outside
Your such a dumbass he started around 7:00 am four hours later its a eleven than six hours later it's five and its in the summer time so it gets dark around eight pm
YOU'RE such a dumbass, dumbass.
Ethan Bible verse
For there to be more seasoning, it will have to have a snake to burn for over nine months, to incorporate all 4 seasons in some manner or the other?
I started using wood infused charcoal. Applewood is my favorite of the three varieties they have.
Im looking forward to trying your smoking method with it.