Going to smoke a brisket... Need input

[putoluto]

Thanks for the input everyone. I finally found brisket.
Snake is what I want to try. How many brickettes do I need for a 10lbs meat? I'll be adding wood chips in between the brickettes also. Do I put the brisket in an aluminium pan/plate it can retain it juices or do I'd just put an aluminium plate at the bottom with some water to help keep the air humid?

https://youtu.be/e-U0G-6pFy4

Here's my video on how I set everything up.

Sent from my SM-G973U using Weber Kettle Club mobile app

That video was awesome! Thanks for sharing. Comment left (first one!).

[LiquidOcelot]

Thanks bro I'm just having fun doing dad stuff. I have 3 other videos filmed i just gotta edit and post. I have more in the works too

Thanks for the input everyone. I finally found brisket.
Snake is what I want to try. How many brickettes do I need for a 10lbs meat? I'll be adding wood chips in between the brickettes also. Do I put the brisket in an aluminium pan/plate it can retain it juices or do I'd just put an aluminium plate at the bottom with some water to help keep the air humid?

https://youtu.be/e-U0G-6pFy4

Here's my video on how I set everything up.

Sent from my SM-G973U using Weber Kettle Club mobile app

That video was awesome! Thanks for sharing. Comment left (first one!).

Sent from my SM-G973U using Weber Kettle Club mobile app

[1st timer]

So I went with the snake method but my ambient temp is climbing slowly. It's now at 142 and increasing by 1 degree every few mins. Is that normal? I have a torch... Should I light up a few more brickets to help increase the temp faster?
IT of the meat is at 102...been on for 20 mins. It's a 4lbs piece.

[1st timer]

Thanks for the video btw. Great stuff.

[Darko]

Pork ass, snake 2x2 , what ever wood you got around, bottom blades 1/4 open top vent wide open, light 10 coals give it 10 mins, install meat, drink beer, come back in 3/4 hours , wrap, 2/3 more hours, rest 1-2 hours. Enjoy.


This is literally how I smoke ANYTHING

my only tip is DO NOT go by temp. Once the bark is firm, wrap. Once you can tooth pick it like your baking a cake your golden.

Temp can mess with you. First and only time i did a brisket i went by temp and it wasn't done enough. Pork is damn near un fuckupable.

Sent from my SM-G973U using Weber Kettle Club mobile app

I love that word..."unfuckupable"

[Skinsfan1311]

Thanks for the input everyone. I finally found brisket.
Snake is what I want to try. How many brickettes do I need for a 10lbs meat? I'll be adding wood chips in between the brickettes also. Do I put the brisket in an aluminium pan/plate it can retain it juices or do I'd just put an aluminium plate at the bottom with some water to help keep the air humid?

https://youtu.be/e-U0G-6pFy4

Here's my video on how I set everything up.

Sent from my SM-G973U using Weber Kettle Club mobile app

That video kicked ass!   Thanks for sharing!

[JEBIV]

me too @Darko

[Dc_smoke309]

Two to three pound chuck roast

Oh man I love to smoke these and make poor man burnt ends ! Sooooo good


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[LiquidOcelot]

There's always a stall. Where the meat has sweated enough to be cooling the meat with its own juice sorta. But it eventually get by it. A 4lb with a 2x2 usually takes about 3-5 hours depending what the grill temp is hanging around at.

So I went with the snake method but my ambient temp is climbing slowly. It's now at 142 and increasing by 1 degree every few mins. Is that normal? I have a torch... Should I light up a few more brickets to help increase the temp faster?
IT of the meat is at 102...been on for 20 mins. It's a 4lbs piece.

Sent from my SM-G973U using Weber Kettle Club mobile app

[AZ2FL]

Two to three pound chuck roast

Oh man I love to smoke these and make poor man burnt ends ! Sooooo good


Sent from my iPhone using Weber Kettle Club

That's a good idea, I never thought of poor man burnt ends.
I buy a 25-30 pound whole boneless chuck roll, cut my own chuck steaks and chuck roast. Chuck and brisket trim are ground to make chuck/brisket burgers. 

[1st timer]

Thanks for the input everyone. I finally found brisket.
Snake is what I want to try. How many brickettes do I need for a 10lbs meat? I'll be adding wood chips in between the brickettes also. Do I put the brisket in an aluminium pan/plate it can retain it juices or do I'd just put an aluminium plate at the bottom with some water to help keep the air humid?

https://youtu.be/e-U0G-6pFy4

Here's my video on how I set everything up.

Sent from my SM-G973U using Weber Kettle Club mobile app

Great video. Does this method apply to any type of meat?