HOW TO SMOKE A BRISKET ON THE WEBER KETTLE: Master the Snake Method.

How yo smoke a brisket on the Weber Kettle. Master your Weber Kettle using the Snake Method.
Mastering the 22-inch Weber Kettle using the Snake Method:
The snake method is a long-proven technique for achieving low and slow cooking on your Weber Kettle. It's perfect for smoking briskets, pork shoulders, ribs, and other delicious cuts that require extended cook times.
Here's how to set it up:
Gather your supplies:
Unlit charcoal briquettes(B&B briquettes recommended)
Wood chunks for smoke
Charcoal chimney and fire starter
Form the snake:
Arrange your unlit briquettes around the outer edge of the grill, standing them on their ends in a domino-like fashion. Each briquette should touch the next, ensuring a continuous burn.
Leave a small gap at one end for lighting.
If using a drip pan, place it in the middle of the snake.
Light the snake:
Light 6-8 briquettes in your chimney.
When ashed over, place the briquettes at one end of the charcoal setup.
Allow about 45 minutes for the grill to heat up, clean your grates and add a drip pan.
Adjust the vents:
Open both vents fully to allow for good air circulation.
If your temp goes above 225-250 °, start by adjusting the bottom vents first. Also note, the snake can take up to 2 hrs to get to its plateau temperature so don't be in a rush. Add meat after 185° or more.
Ensure that top vents are opposite the hot end of your snake to pull that smoke and heat across your meat.
Benefits of the snake method:
Long cooks: The snake method can provide up to 16 hours of cooking time without adding additional fuel.
Consistent temperature: The gradual burning of the briquettes helps maintain a stable and consistent cooking temperature.
Fuel efficiency: You'll only need two layers of briquettes for extended cooking, making it a fuel-efficient method.
Great flavor: The indirect heat generated by the snake method produces smoky and flavorful results.
Tips for success:
Use a good quality charcoal like B&B Competition Oak briquettes or something comparable.
Ensure your briquettes are touching the grill surface so they remain primed and reduce dirty smoke.
No need to Monitor the temperature regularly. Adjust the vents only if needed.
With a little practice, you'll be a pro at using the snake method to create delicious and tender smoked meats on your Weber Kettle!
#cookinwidkunchi
www.amazon.com/shop/cookinwid...
jamaicanbarbq.com/store/
jamaicanbarbq.com/

[@ToluliciousKitchen]

Fantastic! Perfectly done and well presented.

[@CookinWidKunchi]

Thanks friend

[@sergiosalas713]

No water pan only foil on bottom of the brisket?

[@jacobhentschel2111]

Looks great! It all depends on the brisket imo. It may help on store bought briskets, that are just practical briskets, to wrap that baby in some butcher's paper about 1/2 to 3/4 of the way thru, and I bet your flat might turn out a lil more moist. Maybe a little beef tallow on top, buddy, had the perfect crust!👌

[@CookinWidKunchi]

The only think I could have done to improve the flat would have been to let it go some more. The feel deceived me this time, but it always works. Beef tallow on the outside of the meat does nothing for the internal tenderness by the way, fat(oil) cannot penetrate meat (70% water)

[@TDubb-BBQ]

Beautiful bark!!