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  1. It has been a very long time since I’ve done any cook using this snake method. I honestly should do more. If you stack them coals and have the @webergrills Kettle vented properly it’ll run for a very long time. This cook took 14hrs at 225-250F using the best briquets in the game from @jealousdevilcharcoal
    Though this American raised Wagyu brisket from @rcranchtx looked and tasted absolutely delicious this wasn’t my best brisket. I trimmed way too much fat from it and slightly overcooked it in my warmer. I’m still learning when it comes to briskets but I’m having a blast! 💯 I need brisket trimming lessons. Anyone out there wanna help? lol
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    𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
    • Used the @webergrills Heat controller ring (optional) to snake the coals around and stacking 2 layers of coals.
    • Light one end with a torch. Once the 1st couple coals are well lit stagger wood chunks along the top of the coals then place on the heat shield (optional)
    • Place brisket on opposite end of the fire then place the lid with the vent over the brisket for the smoke and airflow to come across the brisket.
    • As the fire continues to burn move brisket to the opposite colder side with the vent above.
    • When the brisket reached an internal temp of 170F and foil boated it with some tallow then back on until probe tender around 200-205F
    • When done let it rest in a cooler for at least 1-2hrs or in a warmer overnight

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