Instead of the snake method, I used the two baskets that come with the Weber and lit each on one end. I was able to keep the temp at around 250 without much tinkering. When I wrapped it, I added about 1/3 cup of undiluted Campbells beef consumee which provided intensely beefy flavored juices. After wrapping, I put it in my kitchen oven at 300. Once it's wrapped, all you need is heat so you don't need to keep fooling around with the Weber. Oh, for the rub, I just used salt, pepper and garlic powder with a mustard binder. Got to 210 internal in about 5 1/2 hours and it tasted amazing.
It does take a lot of time using the snake method, but when you have the time its an easy way to control the progression. I think it turned out quite nice in the end. Thanks for sharing
I've used the snake charcoal method on ribs and brisket and it turned out pretty good. But, you need to stick around and control the temps. Your roast did look pretty tasty Tom.
How do you like the Kingsford Applewood Briquettes? I find they really pump out some smoke at first, but then the "sawdust" burns away, and you're left with just plain briquettes.
