Smoked Brisket on Weber Kettle using the Snake Method
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- Опубліковано 30 січ 2024
- Let’s smoke a brisket on the Weber kettle using the snake method.
Today I’m smoking a 17lb Creekstone Farms brisket from CrowdCow.com. What’s unique about @CrowdCow is that they let you pick the farm the meat comes from.
Build the snake along the rim of the charcoal grate. Make sure each piece touches the one next to it.
Then put some wood chunks on top. I add a foil pan to help deflect the heat.
Start the fire with a handful of charcoal and a wood chunk. Light the snake by placing the lit charcoal on one end. It will burn from that end to the other at a consistent temp for many hours.
Place your trimmed, slathered, and rubbed brisket on the grill opposite the fire.
Start with top and bottom vents wide open. Close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees. Put the top vent opposite the fire so the smoke travels over the meat and out the vent.
Optionally spritz it once in a while with an apple cider vinegar and worcester mix.
Cover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap.
Remove it from the heat when it is probe tender throughout, right around 203 degrees.
Wrap the whole brisket in foil or paper and let it rest. You could eat it once the temp drops to 165 degrees, but it’s late today, so I’m resting this one overnight.
The next morning I sliced in. It turned out wicked juicy and had a nice dark bark.
I made my kid a brisket sandwich for school lunch. Sure beats the school lunch I had as a kid.
Give the snake method a try and let me know how it turns out.
Use code BBQ15 at CrowdCow.com for 15% off $199+
You can find all the gear and meat I use on my gear page: backyahdbbq.com/gear
You can order the @CreekstoneFarms Brisket from @CrowdCow here: shrsl.com/4eeww
#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber
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Please note that I am an affiliate. This means I earn a small commission at no extra cost to you if you decide to purchase with my code. I only recommend and talk about products and services that are wicked good and I use myself. - Розваги
I’d say you did a great smoke and it turned out perfect. Not sure why everyone is being so harsh in the comments, I think their fragile souls are jealous that their $2000 smoker doesn’t perform as well as your kettle.
Appreciate it!
@@backyahdbbqlooks tasty! As someone looking to get into backyard BBQ, got any essential tips? 😟😟😮💨
@@GabrielXDrums So many. But start with Chicken. Then pork butt. Then ribs. Then brisket and Dino beef ribs. Ping me with questions. I also have a patreon if you want 1:1 help.
That is absolutely unreal. Great work I’ll use this one soon
I tried to smoke a brisket once. They are very hard to light.
🤔
😂😂😂 don't bogart the brisket
I’m always afraid of needing more coal, specially with a long cook time
Add more as necessary?
@@ohnij3d221I guess my main concern is inconsistency in temperature if I have to add hotter coals than are already in the grill. Usually inconsistent temperature leads to tough meat. So that’s why the concern with needing more coals.
@@sunshineruck6409undercooked meat leads to tough meat...
@@ohnij3d221 😊
@@ohnij3d221undercooked, over cooked, unevenly cooked, sliced wrong, tough meat is caused by a multitude of reasons but I got ya. Thanks. God bless😊
Let it rest overnight... so unrefrigerated? The residual heat keeps it safe. I'm always so paranoid about bacterial growth. So how long can you let something like this rest at room temp safely?
Let it cool at room temp until it drops to 185, then put in oven at lowest setting, usually 170. I’ve held in oven for 15hrs before. The danger zone is between 40 and 140 for more than 4 hours.
@@backyahdbbq Ok that makes alot more sense that what I was thinking. Do you have to take any measures to keep the meat from drying out? Or is that not a huge problem?
If the oven doesn’t have a humidity/steam feature then I wrap the meat in plastic wrap, right over the foil or paper. Or you can put a bowl of water in the oven to help.
@@backyahdbbq Thank you for taking the time to respond and teach.
@@nickserafine6345thermal blankets in a airtight cooler will also work paper wrapped, wrapped in foil for liquid protection. Preheat cooler with boiling water while closed.. empty and cover top and bottom with thermal blankets and close the cooler. Store in a normal room temperature area and the heat will fall much more slowly.
Test your oven for consistency before trusting it. Some can have swings up to 200 degrees for heat spikes, and can continue to over cook your brisket.
Doesn't the freshly starting charcoal give you bad smoke? I've always wondered this. Like we get the coals red hot first for a reason right?
Im wondering this too
It works perfect when I use my lump charcoal. There is a video explaining this and showing a time lapse of a snake set up burning. Clean smoke the whole video. It's on another channel. All about air/oxygen control and he thinks the coals heating next to the burning ones heats them up slowly and dries them out prior, resulting in clean smoke throughout cook.
The trick is to leave a gap at the starting point and dump in an already lit basket. How how you want your cook would determine how much charcoal you put in basket. And from there the snake will light and burn around. The initial burn is clean and for whatever reason, remains clean the whole cook! If controlled right
Thought this was a ad lol
Do you end up needing more charcoal?
Not usually. But in this case I had to run it a little harder because it was 40 degrees out, windy, and raining. I created a snake that went half way around and needed to add a couple handfuls of charcoal after 9ish hours.
Only 90lbs of charcoal.....
"Minion" method.
How do you rest brisket overnight?
Wrap and put in Food warmer or oven around 150-160F.
Was the overnight resting out of the fridge?
Yeah in my oven at lowest temp usually 170F, but you can calibrate your oven to go lower. Ideally 150ish
@@backyahdbbq good stuff thank you Sir
I can't use frozen meat.
I'm waiting for a ROBOT .
🤔
You only need the wood chunks in the first 1/4 of the snake as meat won't take on smoke after an hour or so. Your just wasting wood after that
The smoke stops penetrating the meat to build a smoke ring at about 140°, but the smoke still flavors and helps the bark after that point
way too complicated
It tastes like black charcoal
DONT DO IT
👍
Stupid
Briquettes is garbage
Overly complicated for my taste
Leave the real cooking for adults, go eat your chicken tendies
nah i'm good. ill use wood charcoal not briquets..
Ew
carrot killer!
@@BeeRich33no eww because briquettes are not for smoking and the fluids in them make food taste like ass. This guy definitely didn't eat it or is so full of himself he thinks it's good and has never had good bbq
Briquettes 😂 terrible and must not gave been good. Calling those charcoal is a shame and a sin
There is no such thing as a snake method. Hipsters are ruining barbecue with this bs.
What are you even talking about? All the major BBQers have used the snake method. Hipsters suck, but don't drag BBQ into it.
I mean smoking meat is smoking meat. All these methods are bogus because smoked meat is not barbecue. I grew up in Texas and before the mid 80's briskets were not a thing and neither was smoking meat and calling it barbecue. Sliced beef not brisket were on menus. All these fake arse methods are a result of video content and have no basis in any barbecue reality hence hipster cue. @@nismo613
There is, and you just saw it. I think people like you ruin barbecue.
@@ledheavy26 Gives a f33ck about what you think?
@@ledheavy26 Gives a f33ck about what you think?