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 _____________________________________
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
Get a food truck and park yourself at truck stops or get a contract where truck drivers pickup. I'm always looking for good food, mostly tacos i need a change. This looks really good
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
_____________________________________
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
Ayo why he slap the meat like that 😂
actually well cooked brisket that's not out grazing
What was that mystery creamy looking stuff he skeeted on top of that meat before slapping it? 😏
My mouth turned into an open faucet
Spermy brisket
That Cake slap felt personal.
American BBQ is extraordinary.
🤤🤤🤤🤤
Damnn bruh 🤤🤤💯👊🏽
Everything you make is MONEY 💪🏾💪🏾
Get a food truck and park yourself at truck stops or get a contract where truck drivers pickup. I'm always looking for good food, mostly tacos i need a change. This looks really good
My word🔥
El verdadero lujo. Me encantaría probar algo así
Chale compa pinche bigote tan culero mejor rasúrate 😆
You just keep knocking it out of the park, brother, out of the park !
your background music is always perfect and the food amazing 😋
Casca horrivelll
Slapping the meat is wild 😂
Great seasoning organisation
Ay where ya at tho I just wanna talk to you😂😂
Absolute bs that I can’t have a bite 😢
That slap was satisfying
I’ve never believed someone so bad I know you not lying
The herbs are copy paste from turkey my maroesh tatoo brother
what was that cum sauce 🤔
Where did you get that cover for the charcoal? 😮 that’s awesome
That slap made me laugh too hard 😂
Riiiiiiiiichiiiiiiieeeeeeeeeee!!!!!!
Looks amazing
That’s probably the best brisket I’ve ever seen
Overkill
RICHIE VALENS ???
Omg…that's just 🤤🤤🤤🤤🤤 Def gonna try this!🎉
Best regards from Switzerland
So good he jizzed on it twice mid cook
You are really a good chef, keep going my brother 🤍.
Man i remember hearing this song on La Bamba sad movie but an awesome one at that
Plz come to germany and teach me how to bbq
Moneyy
Yo…
Delicious
Se ve genial 👍🏼
Omg yes please
The fact that he did this on a basic grill is amazing