Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: 1st timer on July 28, 2020, 08:27:04 AM
-
Looking to smoke a 8-9lbs brisket in my kettle.
Is the snake method with wood chips a good way to go about it? Appreciate any tip.
-
Looking to smoke a 8-9lbs brisket in my kettle.
Is the snake method with wood chips a good way to go about it? Appreciate any tip.
I personally love the snake, but i prefer wood chunks versus chips
-
I used to use chips only, now use chunks, chunk are a milder longer smoke flavor. Plus smoke ring.
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
I'll second @JEBIV wood chunk suggestion.
Chunks will be approximately 2" to 4" square/rectangular by 3" to 4" in length.
Do NOT soak wood chunks in water.
I'm sure others can chime in on how many chunks to use with snake method.
-
Can't find a brisket... Short notice lol.
What other piece is good?
-
can't go wrong with a pork butt
-
Two to three pound chuck roast
-
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 (http://r.tapatalk.com/byo?rid=91018)
-
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?
-
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?
Use wood chunks.
Three options
- Double wrap in heavy aluminum foil when you get a nice bark (between 150-160 degrees). Place in foil pan if you want.
- Wrap in butcher paper (no wax butcher paper) when you get nice bark. No foil pan needed.
- No foil or butcher paper, this will yeild a really nice bark
Is your brisket a whole packer?
What grade of beef Prime, Choice or Select ?
-
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?
As stated by @LiquidOcelot in an earlier post, do not go by temp alone, use the probe test. Start probing with a toothpick or bamboo skewer at 200-202 about every 10-15 minutes. I've had brisket probe tender at 202 and others at 210.
After brisket is probe tender remove from pit.
* if using aluminum foil pouch; open foil up (do not remove brisket), let brisket cool to 185-190 IT
* if using butcher paper; do not unwrap, place on cooling rack, let brisket cool to 185-190 IT
* if not using aluminum foil or paper; place on cooling rack and let brisket cool to 185-190 IT
Cooling brisket to 185-190 will stop the temp climb.
After brisket has cooled to 185-190 IT
It’s time for brisket to rest in a cooler (ice chest, w/no ice) for two to three hours, wrapped in bath or beach towels.
* aluminum foil pouch; close it up tight (you don’t want all the juice in your cooler)
* butcher paper; place in cooler as is
* unwrapped brisket; wrap in butcher paper (you don’t want brisket sticking to your towels)
Slice brisket and enjoy!
I won’t get into slicing brisket, just google it …. Lol
I do not dry brine, inject, nor use a fancy rub. Salt & fresh ground black pepper (50/50 ratio) is all I use.
This is how I cook brisket and it works for me.
-
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 (http://r.tapatalk.com/byo?rid=91018)
-
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 (http://r.tapatalk.com/byo?rid=91018)
I watched your video and at the 4:30 minute mark, you used the chimney upside-down. That's a great tip!
-
I liked the upside down chimney trick, never thought of that. Good looking video, sweet butt too !!
-
Lol I try i try.
Sent from my SM-G973U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
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 (http://r.tapatalk.com/byo?rid=91018)
That video was awesome! Thanks for sharing. Comment left (first one!).
-
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 (http://r.tapatalk.com/byo?rid=91018)
That video was awesome! Thanks for sharing. Comment left (first one!).
Sent from my SM-G973U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
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.
-
Thanks for the video btw. Great stuff.
-
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 (http://r.tapatalk.com/byo?rid=91018)
I love that word..."unfuckupable"
-
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 (http://r.tapatalk.com/byo?rid=91018)
That video kicked ass! Thanks for sharing!
-
me too @Darko
-
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 (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
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 (http://r.tapatalk.com/byo?rid=91018)
-
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 (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
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.
-
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 (http://r.tapatalk.com/byo?rid=91018)
Great video. Does this method apply to any type of meat?