Let’s smoke a brisket on the Weber kettle using the snake method.
Today I’m smoking a 17lb Creekstone Farms brisket from CrowdCow.com. What’s unique about @CrowdCow is that they let you pick the farm the meat comes from.
Build the snake along the rim of the charcoal grate. Make sure each piece touches the one next to it.
Then put some wood chunks on top. I add a foil pan to help deflect the heat.
Start the fire with a handful of charcoal and a wood chunk. Light the snake by placing the lit charcoal on one end. It will burn from that end to the other at a consistent temp for many hours.
Place your trimmed, slathered, and rubbed brisket on the grill opposite the fire.
Start with top and bottom vents wide open. Close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees. Put the top vent opposite the fire so the smoke travels over the meat and out the vent.
Optionally spritz it once in a while with an apple cider vinegar and worcester mix.
Cover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap.
Remove it from the heat when it is probe tender throughout, right around 203 degrees.
Wrap the whole brisket in foil or paper and let it rest. You could eat it once the temp drops to 165 degrees, but it’s late today, so I’m resting this one overnight.
The next morning I sliced in. It turned out wicked juicy and had a nice dark bark.
I made my kid a brisket sandwich for school lunch. Sure beats the school lunch I had as a kid.
Give the snake method a try and let me know how it turns out.
Use code BBQ15 at CrowdCow.com for 15% off $199+
You can find all the gear and meat I use on my gear page: backyahdbbq.com/gear
You can order the @CreekstoneFarms Brisket from @CrowdCow here: shrsl.com/4eeww
#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #webergrills #friendsofweber
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30 янв 2024
