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  1. Can’t go wrong with taking it back old school. The snake method was an old school method for me at least 10 years ago when all I had was a Traeger and a Weber Kettle. This was my 1st time doing a Brizzy using this method. It didn’t look the best but It was actually very delicious. I’ll definitely do it again soon.
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    𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
    • Used the @Weber Grills 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

    𝙎𝙢𝙤𝙠𝙚𝙧: @webergrills Kettle
    𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @Jealous Devil Max briquets
    𝙒𝙤𝙤𝙙: @Cutting Edge Firewood Pecan
    𝙈𝙚𝙖𝙩: @R-C Ranch TX Craft Meats American Wagyu
    𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜: @Meat Church Holy Cow & Blanco
    𝘽𝙞𝙣𝙙𝙚𝙧 & 𝙏𝙖𝙡𝙡𝙤𝙬: @Bear & Burton's

  29. A ver va, yo entiendo, yo sé que si sabes hacer carne, pero ahora mi pregunta es es mucha la cantidad que le pones de sazonador y eso que termina de color negro y otra pregunta sería es mejor sin eso ya al final de estar cocido o con esa cosita y mi tercer pregunta, sería a qué sabe esa postra sola

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