Hey All,
I recently picked up a 26" Kettle Premium Grill and plan on doing a brisket this long weekend up here in Canada Land.
Does anyone have any tried/tested methods of keeping the kettle at roughly 225F/250F for an extremely long cook without buying anything after market such as the SnS, etc?
I read that a 2x2 snake with bottom/top vents fully open would burn at 225F-250F.
Just curious if anyone has any insight/pictures of their setup that actually works.
Cheers!
I use a 3x2 1/4 inch open bottom vent and tinker around about 1/2to 1/4 top vent snake half way around for those temp and get 10-12 hours using KBB hope that helps
Sent from my SAMSUNG-SM-G930A using Tapatalk
The snake / fuse method will not let you down.
Since you're in CanadaLand, I highly recommend using Maple Leaf briquets.
It's what I prefer to use for this method. They will get the job done no problem.
Congrats on the 26er, and good luck with the cook-up. :D
The label may have changed a bit from the pic below.
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_3309.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_3309.jpg.html)
Thanks for the replies all.
I should of mentioned I bought about 6 bags of KBB when it was on sale a couple weeks ago at HD.
I will do a dry run with the 3x2 method and see how it fairs out.
Had a 22" Napoleon kettle but started running out of room with everyone wanting BBQ food all the time! LOL
Quote from: kanewtz on May 15, 2017, 04:25:38 PM
Thanks for the replies all.
I should of mentioned I bought about 6 bags of KBB when it was on sale a couple weeks ago at HD.
I will do a dry run with the 3x2 method and see how it fairs out.
Had a 22" Napoleon kettle but started running out of room with everyone wanting BBQ food all the time! LOL
Best of luck you will be grate in my opinion
Sent from my SAMSUNG-SM-G930A using Tapatalk
Also when I do mine I place a cast iron skillet under the meat with some liquid in it that seems to stabilize the temp some and I usually use the drippings for some quick sauce for whatever I am cooking just a note
Sent from my SAMSUNG-SM-G930A using Tapatalk
Also be sure to sprinkle the useless lump crumbs from the bottom of the bag accross the top to help connect the briquettes.
Search 1buckie for other snake tips.
Canada Land? Charcoal don't burn right up there man. No way can you use a Weber with any kind of consistency. You better use a pellet grill.
Quote from: JEBIV on May 15, 2017, 04:28:21 PM
Quote from: kanewtz on May 15, 2017, 04:25:38 PM
Thanks for the replies all.
I should of mentioned I bought about 6 bags of KBB when it was on sale a couple weeks ago at HD.
I will do a dry run with the 3x2 method and see how it fairs out.
Had a 22" Napoleon kettle but started running out of room with everyone wanting BBQ food all the time! LOL
Best of luck you will be grate in my opinion
Sent from my SAMSUNG-SM-G930A using Tapatalk
One thing I wanted to ask as well, how many briquettes do you light at the start to start the snake?
I was thinking around 8 or so?
8 to 12
Sent from my SAMSUNG-SM-G930A using Tapatalk
Thanks so much for the replies!
Much appreciated!
Question again:
If I want to eat at say 5:30pm....and I have a 10lb brisket trimmed, would starting at 2am be sufficient? I will probably do the texas crutch and put it in a cooler for 2 hours...so I"d like to be done around 3pm.
I would have the Snake going while I sleep and the meat on it.
Thoughts???
Well tonight's the night.
Weather is supposed to be somewhat rainy/damp. I will be putting the kettle under the metal gazebo we have so it doesn't get wet.
Will use my Smoke to monitor pit temps.
Thinking of putting meat on a 2am...getting pit stable at 225F and going to bed until 7am...at which time I will check it out.
Once it hits 160F i will wrap and keep it going until 203F...then put in cooler with towels until it is time to serve for dinner.
Think my plan will work out?
I tested ribs yesterday on the grill using the snake method and was pretty consistent at 225F with bottom and top vent 100% open...using a 3x2 snake.
I thought it would need less oxygen than that...but I was wrong, I guess.
Sounds like a solid plan to me. You got this.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Lets hope...my wife invited both our families over to have supper LOL...if this doesn't work out...not sure what will and will have to go back to the drawing board.
Being Victoria Day tomorrow...all stores are closed and I won't be able to get anything else....basically my only option is for this brisket to pan out!
It sounds like a great plan. My only problem would be getting too drunk and not waking up early in the morning to check on it.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Quote from: HoosierKettle on May 21, 2017, 10:30:56 AM
It sounds like a great plan. My only problem would be getting too drunk and not waking up early in the morning to check on it.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
I have a 3.5 year old son and a wife who is 37 weeks pregnant....trust me...I will be up with him at the crack of dawn!
Buy food today and have it ready to throw together just in case. I think you'll be fine though.
Sent from my iPhone using Tapatalk
I have plenty of frozen food i could take out in a jiffy should things go squirrly...
Sausages, pork tenderloins, ribs, etc.
If by 8am or so it seems like the brisket is going too slow, pile some more coals along the rest of the snake to raise the cooking temp. I do mine at 300+.
Sent from my Nexus 6 using Tapatalk
Really interested in the data on your cook. The elapsed time, outside temp, wind, moisture level, charcoal stack and quantity used. Wondering if a double wall pit is really needed and would it save much on fuel. Down here in Texas land it would probably be years before fuel savings offset the cost of a pricey pit. Maybe an Acorn would be nice for cold windy days, but you can put a big brisket on a 26. Hope your brisket comes out awesome!
Just did a pork loin using the snake method yesterday. My first time using snake and it works great at keeping temps around 225-250. Left the bottom vent open and just used top vent to regulate the temps. Used Weber KC rub my guests were drowning as they ate. No kidding it was like they haven't eaten anything like it before. Snake method is so simple and way better than just using a pile of charcoal. Oh ya and i place 5 chunks of apple wood on top of the charcoal about 3-4 inches apart.
And?
Brisket is on....put it on at 2:30am....currently 3:00am here right now....just waiting for things to settle then will sleep for 3 hours and check it again.
Have my Thermoworks Smoke with a low alarm at 200F and high alarm at 250F...the meat probe is set to 160F.
Meat is currently at 65F....so it has another 95F before I will wrap it.....don't anticipate it rising that quickly in the next three hours.
(http://i.imgur.com/uxPRYH2l.jpg)
Quote from: TD on May 21, 2017, 01:01:07 PM
Really interested in the data on your cook. The elapsed time, outside temp, wind, moisture level, charcoal stack and quantity used. Wondering if a double wall pit is really needed and would it save much on fuel. Down here in Texas land it would probably be years before fuel savings offset the cost of a pricey pit. Maybe an Acorn would be nice for cold windy days, but you can put a big brisket on a 26. Hope your brisket comes out awesome!
Here you go, my friend!
Elapsed Time: Not sure yet...hasn't finished.
Outside Temp: 10C or 50F
Wind: 5km/h or 3mph
Humidity: 94%
Charcoal Stack: 3x2 snake about 80% around the perimeter of the kettle (26" Weber)
Quantity Used: Didn't really count them
Will update as time goes on.
Lid says 300F which is right above the heat source. Air Temp Probe says 224.2F at the moment...fluctuating between 220F and 229F.
Is it possible to achieve a higher pit temp by closing down some on the lid vent? Seems like I can sometimes depending on how large and fast the coals are burning. Bottom vent intake, Top vent exhaust. Can't adjust one without affecting the other depending on the ratio. Sometimes I close down on the top vent until I just see smoke start to seep out under the rim of the lid. Logic being to fill under the lid with heat and smoke from the fire down as close as possible to grate level. I usually do this unless the wood is producing heavy smoke. During those times I run top vent open to prevent creosote-BQ. Been there done that. I have made some wicked hot dogs with short runs of heavy hickory smoke though. I am no expert but just a thought. So many variables you have to do what works for you.
I haven't used the snake method yet. I usually use a Weber char-basket on one side and meat indirect on opposite over foil to catch drippings( I don't have a 26). Sometimes ash will build up under coals in the basket and I poke thru coals with a wire to clear. You shouldn't have that problem with a snake, but you make need to cycle the one touch at some point depending on your bottom vent. Maybe not if you are running bottom full open. Sometimes I let a small chunk of wood catch fire and run with vents open until it dies out slowly and starts smoking again because Amazing ribs says it produces more nitrates and helps smoke ring. I know "if you're looking you aint cookin" but heat recovery is fast with a small flame under the lid. I do this at the beginning of a cook only. I cook a little hotter/faster at beginning of a cook. Usually have a nice smoke colored brisket by 4.5 hours and close to 150 degrees. When I use the foil crutch seems like I have the brisket setting in drippings when finally unwrapped. I think over time the crutch slowly makes brisket more like a roast and smoke flavor diminishes. My next cook I may wrap a little later. Recently read recommendations for longer rest before slicing, and ways to hold until slicing and serving.
If for some reason you decide you need to move inside to the oven to finish, I would setup the probes there also. Put a pan under it and don't trust the foil. Purists with laugh at this but I am a lazy cook.
Looks good so far! Cant wait to see the finished product.
Harry Soo on resting the brisket.
https://www.youtube.com/watch?v=-PrbNKcIou8
Check for doneness.
https://www.youtube.com/watch?v=-mDZ0_849NU
Butter? cold or room temp? Probably cooler firmer butter.
Sorry, didn't notice the play on words in those vids.
Update!
So its been four (4) hours now. Woke up from what I will call my "nap" seeing as how I didn't really sleep much. Went to sleep around 3:45am...woke up at 6:30am.
Here is what my Smoke Wireless Receiver Shows. Held quite well as you can see from the pit temp and the meat temp!. Going to bring it up to 160F then wrap it...although it is creeping up in temp slower now than at the beginning. In the first hour it rose like 45F...now its slowly but surely climbing about 1 degree per 5 mins or so. Just waiting for the stall.
(http://i.imgur.com/XV85OWil.jpg)
Top Vent Setting
(http://i.imgur.com/Z8DMesil.jpg)
Lower Damper Setting
(http://i.imgur.com/Y1EbmW4l.jpg)
Current amount of charcoal left in snake at what the meat looks like. Only burnt about 25% of the snake I made...I rotated the meat a bit just to ensure it is an "indirect" as I could make it.
(http://i.imgur.com/BxDl90Hl.jpg)
Think everything is going ok? Comments? Questions? Concerns?
Quote from: TD on May 22, 2017, 12:25:23 AM
If for some reason you decide you need to move inside to the oven to finish, I would setup the probes there also. Put a pan under it and don't trust the foil. Purists with laugh at this but I am a lazy cook.
Will do..I have a Chef Alarm...so i can use the same Pro Series probe currently in the meat and just hook it up to there.
My oven is also fully natural gas....so it gives a nice heat!
That second notch position on the bottom vent looks very familiar. And I have a 22. Could it be the same on a 18 as well? Looks tasty! Hope ya'll have a nice Victoria Day.
Quote from: TD on May 22, 2017, 03:53:53 AM
That second notch position on the bottom vent looks very familiar. And I have a 22. Could it be the same on a 18 as well? Looks tasty! Hope ya'll have a nice Victoria Day.
I think all Weber Kettles with the One Touch have the same setup on the bottom...the only one that is different is the Summit Charcoal which has a decided place for "smoking" shown on the ash catcher.
8:30am Update:
Pit Temp = 224F
Brisket Temp = 149.6F
The brisket rose about 9 degrees in 2 hours.
Will wait for around 160F to foil and put back in.
Stay Tuned!
10:00am Update:
Brisket was showing around 151F and not moving for an hour. Figured I hit the stall.
Took it off, but made the mistake of taking the probe out...when I put it back in, it is now showing ~145F...hope this isn't going to be an issue?
Pic of when it came off the Kettle.
(http://i.imgur.com/aiDtLZol.jpg)
Looks a little light on the bark for me.
Sent from my Nexus 6 using Tapatalk
Then again, I usually don't wrap
Sent from my Nexus 6 using Tapatalk
Kick the temp up just a little & it will move along more smoothly.....you could go to 250~260 without any ill effect....
Quote from: demosthenes9 on May 22, 2017, 07:07:08 AM
Looks a little light on the bark for me.
Sent from my Nexus 6 using Tapatalk
Ya, I was curious about that...but it didn't change colour for a few hours so I figured the Mahogany colour would suffice.
Quote from: 1buckie on May 22, 2017, 07:19:40 AM
Kick the temp up just a little & it will move along more smoothly.....you could go to 250~260 without any ill effect....
BBQ won't go above 225F no matter what I do at the moment.
Brisket is at 163.8F...and powering through the stall.
If time is pressing later, I will put it in the oven at 260F and finish it off for around 3:30 so I can let it rest in a cooler for 2 hours or so.
Pretty sure I can't mess this up now? Or can I? :/
If you move the probe you will release juices in that spot and you can see the temp drop. No biggie. It will come back up. Don't try to rush it. It's done when it's done, probe tender. I love brisket but each one I've done has been slightly different.
Sent from my iPhone using Tapatalk
12:30PM UPDATE
PIT TEMP = 247F
Brisket TEMP = 184.7F
Coming along nicely...hoping to be done by around 2pm so I can put in a cooler and rest for 3 hours
1:49PM UPDATE
Brisket is at 201.6F....only 1.4F left to go
Pit is at 246.9F....and holding.
I will test for tenderness with my thermapen and to see what other spots are at when it hits 203F.
Seems like it is taking forever to hit 203F...but you can't rush meat.
Should I just poke through the foil with my thermapen to test for tenderness? Or unwrap it...then wrap it back up before going into the cooler?
Just curious...if I poke through I will have holes that won't be good? Juices will leak out?
2:15PM UPDATE
The brisket was done and took it off...probed in a few spots....was very tender.
Wrapped in another layer of foil and three towels. Currently in a cooler awaiting around 4:45pm to slice it.
One more bit of data please. Taste? I hope it was good.
Great documentation, thanks!
Sent from my SM-G930V using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Yes I agree. Thanks. Looks like the 26 is an awesome brisket machine. 10lb in 11hr 45min would have to be pretty steady temp control. Estimated bags or pounds of KBB used?
Yes I agree, Great write up. Never knew the snake method would regulate temps so well. Thats really cool. I am going to try this method for ribs my next days off.
Sorry for the delay/no response here.
I will update tonight with pictures/more info of the cook.
Ok so here we go.
I left the probe in the Brisket and didn't end up slicing it until around 5:20pm. It had fallen to 167F...which isn't that bad in my opinion.
Picture of when I opened the foil up.
(http://i.imgur.com/M2CDLNEl.jpg)
After it was sliced.
(http://i.imgur.com/sGHetzPl.jpg)
Had amazing flavour and smoke taste. Could of been a tad bit juicier, but was still very moist. Everyone loved it.
Also served some Bacon Wrapped Jalapeños and Pickles. Not shown is also stuffed muschrooms
(http://i.imgur.com/Hjv8ibKl.jpg)
For dessert i tried something new. Peeled and scored two pineapples. Put them on the rotisserie on my Genesis S-330 and put Pineapple Juice/Maple Canadian Whiskey in a spray bottle.
Turned the rotisserie on and the middle burner to low (without the pan) and sprayed it every 5 minutes.
After that I mixed Brown Sugar/Cinnamon and coated the entire pineapples. Turned the middle burner off and put the two outsides ones on low.
Let them go for 45 minutes and put the pan under.
Took them off the bbq, cut the cores out and served them over warm vanilla ice cream!
Was awesome!
(http://i.imgur.com/rqzgUtfl.jpg)
As an estimate as to how much charcoal i used, probably 3/4 of a 15.4lb bag, id say..but my kettle ran from 1:30am to 5:30pm the next day.....so not too bad really.
Let me know if you have questions!
Quote from: WMT on May 23, 2017, 03:58:31 PM
Yes I agree, Great write up. Never knew the snake method would regulate temps so well. Thats really cool. I am going to try this method for ribs my next days off.
I personally wouldn't use the snake for ribs. I did this on Saturday and ran out of a lot of space on the bbq.
The best method for ribs in use the baskets and put about 12 lit charcoal in them, then dump unlit on top. Adjust vents and this leaves you with 80% of your cooking surface remaining for ribs. I also place two fire bricks in front of the basket to ensure indirect heat.