How to Smoke Brisket in a Weber Kettle Using the Snake Method for Beginners

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Using the snake method to smoke a brisket is one of the best ways for a beginner to learn how to smoke brisket, it doesn't require any fancy accessories and will give you a good understanding of fire management too!
In this video i'm going to show you how to smoke brisket in a Weber kettle using the snake method for beginners!
In this video i'll be covering off the below:
- Snake method set up
- How to trim and prepare brisket
- Cooking times and temperatures
- Brisket resting
- Slicing brisket
And much more!
Here's the video on Weber kettle fire management: • Weber Kettle Fire Mana...
Here's my most popular brisket RU-vid video with over 1 million views: • How to Smoke Brisket i...
Smoking brisket can be quite challenging, especially for a beginner! You'll need a lot of patience and I always recommend starting with the best quality meat you can afford.
I hope this video is able to inspire you to smoke a brisket yourself! At the end of the day, you've just got to give it a shot, learn each time you smoke a brisket and apply those learnings to your next brisket cook. Soon enough you'll be smoking brisket consistently like a champion!
Here's some of my most commonly used products:
My BBQ rubs and Oklahoma Joe's Smokers (use code RU-vid10 to get 10% off your purchase): www.lownslowbasics.com.au/
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
www.ebay.com.au/itm/225214849753
The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com.au/cutlery/fib...
Smoking wood: www.naturalsmoke.com.au/produ...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat.com.au/
Don't forget, you get special discounts as a RU-vid member! Join here:
/ @lownslowbasics
#smokingmeat #bbq #brisket

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Опубликовано:

26 июл 2024

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Комментарии : 125

@joshadsett4835 10 дней назад

I like the idea of putting the of cuts under the brisket. nice one

@TheIdleButcher Месяц назад

This weekend - Sunday - it is! Thank you and will report back !!!

@LownSlowBasics Месяц назад

🙌

@markcollins2775 9 месяцев назад

Thanks for the advice I tried your this method last weekend for the first time and it came out great, cheers

@felipe4181 7 месяцев назад

I love watching his videos, very well explained! I want a bbq like the ones in the back !

@stevekalil7988 10 месяцев назад

I love watching your videos, so informative and you explain everything so well..thank you so much

@LownSlowBasics 10 месяцев назад

You are most welcome 🙏

@digdogdigdogdig Месяц назад

I made an amazing brisket with this method. Thanks! 🙏

@LownSlowBasics Месяц назад

Most welcome. Great work!

@WeberEnthusiast 10 месяцев назад

Amazing job buddy , just ordered my 4th Weber bbq to add to my collection of grills 👍👍

@LownSlowBasics 10 месяцев назад

Nice mate!

@adamshields1982 10 месяцев назад

Beautiful looking brisket mate. Especially for how small of a piece it was

@LownSlowBasics 10 месяцев назад

Thanks mate! 🤘

@happyy-rv6xq 8 месяцев назад

big fans from china，tomorrow i gonna try it❤ thank you bro🎉

@grahambishop263 10 месяцев назад

Great Video Mate!

@LownSlowBasics 10 месяцев назад

Cheers legend!

@markcort1670 3 месяца назад

What a great video. Nice work man. Cheers. Subscribing!!!! 💯

@LownSlowBasics 3 месяца назад

Thanks mate 🙏

@prodrewcer55 10 месяцев назад

been watching and learning from your videos for ages mate and now i see you on MKR! I felt like a proud friend haha keep up the good work mate

@LownSlowBasics 10 месяцев назад

Haha cheers mate!

@johncurrey2387 10 месяцев назад

Dude you rock. Thank you!

@LownSlowBasics 10 месяцев назад

🙏🤘

@itsjackbrofraser 10 месяцев назад

I knew when I was watching MKR on 7 that you were a familiar face ! Keep ip the goods you absolute legend

@LownSlowBasics 10 месяцев назад

Cheers mate!

@jimalafogianis9513 10 месяцев назад

I have done so many things on a bbq but a brisket still intimidates me. After watching your video I am definitely gonna give it a go. Thanks mate.

@LownSlowBasics 10 месяцев назад

Most welcome mate, enjoy!

@davidvigilante7677 2 месяца назад

Great video man, I have never done this before but been wanting to try it, This video is giving me the confidence to cook a brisket today. Will let you know how it goes.

@LownSlowBasics 2 месяца назад

Definitely do 🤘

@davidvigilante7677 Месяц назад

Turned out amazing. Great flavor My wife said it was the best brisket she has ever tasted. Took a total of 9 hours and I started late at 1400. Real good even the next few days and more. Thank you for the step by step instructions. Keep up the videos enjoy them all. Learning how to smoke meats.

@LownSlowBasics Месяц назад

@@davidvigilante7677 great to hear mate! Good work 🤘

@hsvhel 5 дней назад

Be keen to see one without the drippings, how does it sit on it's own without the extra tallow

@LownSlowBasics 5 дней назад

@@hsvhel I’ve got plenty of other brisket vids without using drippings. Have a browse on the channel 🤘

@nyanates 10 месяцев назад

Ha ha. I still have my original Weber kettle from the early 80’s and it still never fails to perform. I’ve grilled/smoked just about everything on it EXCEPT a brisket. Better late than never I suppose. Thanks for this vid.

@LownSlowBasics 10 месяцев назад

They can do it all!

@cavedog6637 10 месяцев назад

Cracked some of austral meats steak shooter burgers on dickbuns yesterday, absolutely delightful. I use your rubs frequently. Garlic goals is the fav. Keep up the good work

@LownSlowBasics 10 месяцев назад

Thanks mate!

@TheRydog61 10 месяцев назад

Snake method rocks.

@LownSlowBasics 10 месяцев назад

🤘

@UnPetitPique 10 месяцев назад

Great thanks :)

@LownSlowBasics 10 месяцев назад

🤘

@danyeomans9642 10 месяцев назад

Thanks

@LownSlowBasics 10 месяцев назад

Thanks so much mate, very kind 🙏

@StSam 13 дней назад

You just had to set your snake counterclockwise, being down under :)

@LownSlowBasics 12 дней назад

@@StSam 😂😂😂

@aaronm8694 10 месяцев назад

Dude! Did you know you're on TV??? Hahah, hope you win!

@LownSlowBasics 10 месяцев назад

Cheers mate 🙏

@adamhenry5019 8 месяцев назад

As always nice tutorial mate. Did you give it a spritz during the cook at all?

@danielstephens840 10 месяцев назад

would love to see different briquettes.. budget friendly, bunnings available, more pricey ect? low and slow obviously

@LownSlowBasics 10 месяцев назад

Trust me, I’ve tried them and the cheap ones aren’t worth using in my opinion. Spend the few extra dollars and you’ll save a lot of trouble.

@microatleewardcc3834 10 месяцев назад

I agree. I hoard B&B briquettes whenever I see them in store.

@willedwards7679 10 месяцев назад

I’ve been using the coconut briquettes from Bunnings for years and they are excellent, never had any issues with them

@tenderlawncare 10 месяцев назад

Charcoal hq briquettes are great and relatively inexpensive

@mick9371 10 месяцев назад

Did this last weekend….wish I had watched this first cause mine was dry as

@LownSlowBasics 10 месяцев назад

Ah bugger, next time mate 🙏

@ng2180 10 месяцев назад

A -❤ yer werk - N

@LownSlowBasics 10 месяцев назад

🙏

@louisNortonSelzer 8 месяцев назад

Hey mate. Thanks so much for all your vids. They're really helpful! I followed this method with a 2kg bit of flat brisket. I took it out when the meat internal was 200F and rested for an hour but it ended up being quite dry. Any idea why? Some things that differed: 1. The flat piece I had was not as marbled as yours and didn't have a lot of fat on the top 2. My grate temp generally was about 225 but fluctuated from 220 to 270 at times. 3. meat stalled at 144F and wrapped at that point 4. After wrap, it took 3 + hours to reach 200F (i'm in the UK and it's relatively cold). 5. Total cook time ended up being almost 11 hours I wonder if I needed to be higher throughout (250-275) to make overall cook time shorter to avoid drying out? Maybe the meat was to lean? Or maybe I actually needed to cook it closer to 205 to break it down more? My instinct is that it was more dried out than anything but any advice would be very welcome. Thanks again for all your content.

@MJ-tp1tp 10 месяцев назад

Awesome as usual 👌🏻👌🏻 small cut is great if your short on time, you think it would roughly be the same cook time in a bronco pro?

@LownSlowBasics 10 месяцев назад

Thanks mate! Yeah I’d say it’d be very similar 🤘

@david.chappers 10 месяцев назад

My go-to bbq resource, thank you. If you slice it straight after you get it off the bbq, will it still fold over your finger like that? or is the rest period what softens it?

@LownSlowBasics 10 месяцев назад

It might, however it’s always good to let it rest as it’ll allow all the juices to kind of relax back through the whole cut.

@joeadler179 18 дней назад

Aaron, I have a question. You cooked the Brisket for 3 hours and wrapped for 2 hours? I really like this method and can't wait to try it!

@LownSlowBasics 17 дней назад

@@joeadler179 yes it was around that time. Times are going to vary heaps depending on meat size, temp and many other factors. Focus on probe tenderness ultimately once you hit around 96c/205f internal.

@joeadler179 17 дней назад

@@LownSlowBasics thanks! I appreciate you getting back to me... the weekend is coming! Lol

@dylangeber991 10 месяцев назад

Awesome Aaron! What briquettes are those? Have you moved away from Olive Pip? I've been using lump lately for everything.

@LownSlowBasics 10 месяцев назад

Hey mate, they’re B&B. I still use both as they are both awesome!

@flametechgrills 10 месяцев назад

Great video Aaron and amazing result. Which is better snake or indirect smoking in your opinion?

@LownSlowBasics 10 месяцев назад

Thanks! The snake still is indirect I guess. But I you can’t beat that full indirect in an offset.

@flametechgrills 10 месяцев назад

@@LownSlowBasics yes, I feel the meat is not cooked indirectly all the time making the result not comparable to offset smoker bbq. It would be interesting to know the difference in taste between snake method vs bro n sear( with a silver foil covering the other side) method on Kettle.

@tomlast2277 10 месяцев назад

Great video thank you! What do you do if at the end of the cook it's at temperature but when you probe it it's not soft enough?

@LownSlowBasics 10 месяцев назад

Let it go a bit further. Only takes a couple degrees sometimes to make all the difference. I’ve had briskets done at 93c and all the way up to 100c

@tomlast2277 10 месяцев назад

@LownSlowBasics ah brilliant I was wondering whether there was an upper limit to the temp range, perfect thank you for replying

@tenderlawncare 10 месяцев назад

I have a (cheap) rump cap dry brining in the fridge at the moment for grand final tomorrow......doing it like a brisket as its from a whole rump that cost $11kg......i usually pull them at 150f but hoping doing it like this will offset the quality

@phigina 9 месяцев назад

Do you let it stall for a bit? Or as soon as it stalls around 150-160 I should wrap?

@DuncHank 2 месяца назад

Hiya, sorry commented on the other brisket vid re weight of brisket, what weight is this piece and how many would it feed? I'm new to this and outside of the usual bbq food, I'm clueless!! 🤣

@robertoespindola9733 10 месяцев назад

Another winner, why NSW not SA mate?

@LownSlowBasics 10 месяцев назад

Just the way they wanted it mate. I’m still SA 🙏

@thedudewithglasses 2 месяца назад

Thank you for the fantastically informative video! I'm an American and not sure what an esky or camberry (sp?) is (when you let it rest for about an hour and a half), would you mind describing that, please?

@LownSlowBasics 2 месяца назад

I think you guys may call an esky a cooler 😃

@thedudewithglasses 2 месяца назад

@@LownSlowBasics Ah, right on! Thank you!

@jeremik11j50 10 месяцев назад

Hey Mate. I’ve done your weber cattle methods twice with around 4.5 kg of brisket (CapeGrim beef) and the outcome was not as good as yours or Smoke house’s one. Mine had clear smoke ring with less tenderness and less juice compared to smoke house ones, but the flavour was tasty. I wonder if I use a bigger cut about 6kg, it would come out more tender and juicier. Thanks.

@LownSlowBasics 10 месяцев назад

Bigger cuts always do better! Try look for good marbling too in the meat.

@jameslyon7740 10 месяцев назад

As a fellow south Aussie. Just curious how big was that cut and where did you get it from?

@LownSlowBasics 10 месяцев назад

About 3.5kg from memory and Austral Meat

@ogruesser 7 месяцев назад

Hi mate, what’s your take on briquettes vs lump charcoal? I thought lump is superior in terms of pureness. Do you have any concerns with that? Do you choose a particular type/brand briquettes you use? Some worry about chemical taste. Cheers

@TobiasC-mg4zk 5 дней назад

I use both. I prefer briquettes for snake method. I buy the better quality ones. I also love using high quality maple lump coal for high heat. I’ve successfully used lump stuff for a snake but it’s a bit dodgy because of its inconsistency. The big chunks burn slowly. The small ones burn very hot and fast. It’s also a bloody mess and nuisance sorting through all the lumps. I look like a coal miner who fought a forest fire all day after setting the smoke ball up.

@calbang 10 месяцев назад

Im used to using a water tray to manage temperature consistently for low and slow. Do you not recommend it in this case?

@LownSlowBasics 10 месяцев назад

You definitely can!

@TobiasC-mg4zk 5 дней назад

Not sure if physics confirms it or not but some people say that the steam will increase the temperature a fair bit or reduce the cooking time due to convection. Dry heat definitely feels different so steaming the inside of a bbq may transfer that heat more efficiently.

@shanemoore8402 Месяц назад

What temp are u looking for when u pull it out to wrap? Cheers

@LownSlowBasics Месяц назад

About 170f or so.

@shanemoore8402 Месяц назад

@@LownSlowBasics cheers mate

@bryanmiller5074 Месяц назад

Kingsford makes groves for that

@stuffandthat7 10 месяцев назад

What causes the smoking wood to smother the fire? And if it does happen how can you fix it?

@LownSlowBasics 10 месяцев назад

Only if it’s a really large chunks. Use smaller chunks and you’ll generally be fine.

@anthonycarr9118 10 месяцев назад

Always been a little scared to try it,I must change that lol

@LownSlowBasics 10 месяцев назад

Definitely give it a crack!

@arkeye01 10 месяцев назад

What size is the Webber bbq? 57cm?

@LownSlowBasics 10 месяцев назад

Yes 🤘

@mahmouddaher7371 3 месяца назад

Do you have a recommendation which brand or type of briquettes to use

@LownSlowBasics 3 месяца назад

Olive pip co or B&B.

@mahmouddaher7371 3 месяца назад

Also when using your cherry smoking wood, do you use the wet chunk or dry chunk approach

@LownSlowBasics 3 месяца назад

@@mahmouddaher7371 dry 😃

@mahmouddaher7371 3 месяца назад

Also if can't find those 2 brands what else you recommend for briquettes

@LownSlowBasics 3 месяца назад

@@mahmouddaher7371 heatbeads lump charcoal. Personally I don't like their briquettes but the lump is good.

@RXT35Y 10 месяцев назад

Do you still find boating brisket worth while?

@LownSlowBasics 10 месяцев назад

Definitely. Just comes down to personal preference

@stevethea5250 10 месяцев назад

5:50,

@nickma71 Месяц назад

I couldn't tell. Was that fat side up?

@LownSlowBasics Месяц назад

Sure was.

@mocaman99 10 месяцев назад

Cheers for the vid, however I do not approve of the counterclockwise snake you've shown. Your barbecue will taste better if your snake burns clockwise 😉

@davidgoransson2792 10 месяцев назад

Southern hemisphere goes anti clockwise. Northern hemisphere it's better clockwise. Science.

@kobezcarz4558 29 дней назад

Why does everyone bring internal temp to 205ish degrees

@LownSlowBasics 28 дней назад

Usually done around that temp.

@kobezcarz4558 28 дней назад

@@LownSlowBasics thanks. I always wonder why. My temp Guage says 160 for med beef. . I always go a bit more, but 205 internal temp. I'm scared I would cremate it

@LownSlowBasics 28 дней назад

@@kobezcarz4558 this is a different style of cooking to that guide/gauge🤘

@TobiasC-mg4zk 5 дней назад

Brisket has a fair amount of collagen connective tissue that needs time and heat to break down. If you tried to eat a medium brisket it would be rubbery and unpleasant. Slow and low and well done is best for brisket. Usually a good 12 hours!

@felixolivares9129 7 месяцев назад

Lump?

@lennonmurdoch3275 10 месяцев назад

Why the name change mate?

@luketaylor4011 10 месяцев назад

Probably so people can find him easier from MKR tv show

@LownSlowBasics 10 месяцев назад

Just to help when people search I guess

@lynnkramer1211 10 месяцев назад

What method do you use to cook mutton? You do still have lamb in Australia don't you? We have a lot of it in Idaho, USA but it all comes from Aussieland or New Zealand. We produce lamb here in our state but it all goes to restaurants in New York City! Those corksuckas don't deserve it.

@LownSlowBasics 10 месяцев назад

Very nice, depends on the cut but I’ve got plenty of videos you can check out 🤘