Low and Slow BBQ brisket on a Weber Kettle using the Snake method
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- Опубліковано 2 сер 2024
- Dedicated smokers will generally be easier to use, but you don't have to go running to the shops to buy one just yet...
In this video we're going to look at how you can turn your Weber Kettle into a low and slow smoking machine using the snake method and we cook a brisket while we are at it.
As a note, temp's and burn times will vary depending on the charcoal briquettes you're using. We used the Cocoshell Briquettes from Big K which are widely available in the UK right now at places like the Range, Morrison's or direct from Big K bigkproducts.co.uk/products/c.... These worked perfectly on our Weber kettle, but whatever charcoal you use, it's best to stick with briquettes instead of lumpwood and use the best quality ones you can.
Here is the link to our earlier brisket timing video:
• World Champion Brisket...
If you want to get a whole brisket like we cooked, you can get them mail order from:
www.bobsfamilybutchers.co.uk/
jl-butchers.co.uk/
www.johndavidsons.com/
www.tomhixson.co.uk/
Looks tremendous mate! That smoke ring was on point!
nice one Ed - great demo of just how long a snake will last!
I’d try it. Especially being a hot food in cold weather
Tell fernbark to get a video out lol 😂
Take care
Looks lush! Cheers lads, great to see your vids. Got our sub.🔥🍻👍😁
Can you do a video on burnt ends please, my flat turns out good but I can't get the burnt ends right. Another very informative video, thanks 👍
How big was this piece? I've just got a 3.2kg in ready for the weekend! Good cook!
I've smoked on UDS, WSM and now pellet grill so do sometimes miss the charcoal flavour so it's good to see this video. How far have you got the bottom vents open?
Bottom and top vents are fully open
Hi Ed, the BBQ course I attended at the compass was an amazing day. I meant to come back with a few friends - any chance you’ll be doing any more ? Rob
I won't say never, but not at the moment. Maybe in the future we will..
May I add, never poke the brisket as the bark is the seal that keeps the moisture in. I’m not a fan of wrapping a brisket as you will loose some moisture also. FYI