Low And Slow on the 26" Premium Kettle (225F)

[kanewtz]

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!

[JEBIV]

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

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[MacEggs]

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.   

The label may have changed a bit from the pic below.

[kanewtz]

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

[JEBIV]

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

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[JEBIV]

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

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[Kneab]

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.

[MrHoss]

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.

[kanewtz]

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

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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?

[JEBIV]

8 to 12

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[kanewtz]

Thanks so much for the replies!

Much appreciated!

[kanewtz]

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???

[kanewtz]

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.

[HoosierKettle]

Sounds like a solid plan to me.  You got this.


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[kanewtz]

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!