MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-11-2019, 10:50 AM   #16
kevrol
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Another tip is to build your snake with the briquettes on their end, not laying flat. If you lay flat your burn will be way too quick (4-5 hrs.) Set them up on end like dominos and you can get a good 10+ hour burn.
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Old 07-11-2019, 11:04 AM   #17
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Quote:
Originally Posted by kevrol View Post
Another tip is to build your snake with the briquettes on their end, not laying flat. If you lay flat your burn will be way too quick (4-5 hrs.) Set them up on end like dominos and you can get a good 10+ hour burn.


Interesting! First time I have ever heard this. Wonder why? [emoji848]
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Old 07-11-2019, 01:16 PM   #18
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Love my ceramic, but if I could only have one it would be a kettle.

I have a love/hate relationship with Cooks Country/America's Test Kitchen. They tend to lean toward a New England taste profile - lots of salt, very little heat (pepper) and minimal use of spice and herbs. ATK also overdoes it with garlic, which is kind of a hack move. The recipes are well developed and I appreciate that they try to explain the science behind cooking (because, science) but sometimes the final product is on the bland side.

They also seem to defer to gassers. I'm glad they didn't try to do it with this recipe, although that might explain going through 500 pounds of meat.

Finally, 2 years of recipe development? They could have found this exact same recipe on the brethren with a 5 second search.
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Old 07-11-2019, 01:29 PM   #19
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Finally, 2 years of recipe development? They could have found this exact same recipe on the brethren with a 5 second search.

That’s funny but true! Curious to hear why you’d choose a kettle over ceramic...
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Old 07-11-2019, 03:03 PM   #20
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Quote:
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Curious to hear why you’d choose a kettle over ceramic...
I grew up with Weber kettles and cooking on one (especially grilling) is almost second nature to me.

It's not a huge preference and I love the ceramic, especially for low and slows.
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Old 07-12-2019, 07:54 AM   #21
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Great article. I've never tried the snake method in a Kettle or even have done any real long cooks on one. I did buy the SnS for it when it first came out but have only used it a few times. I started buying other dedicated smokers shortly after and never really tried perfecting smoking on the Kettle.

The article just shows how you can get great smoked food with minimal equipment.
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Old 07-12-2019, 11:40 AM   #22
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Thanks for posting this, RW. I use the s&s all the time and get good results smoking brisket on the kettle with it, but I’m definitely going to try this. I like to experiment. Thanks
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Old 07-12-2019, 12:02 PM   #23
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Quote:
Originally Posted by Kanco Connection View Post
Thanks for posting this, RW. I use the s&s all the time and get good results smoking brisket on the kettle with it, but I’m definitely going to try this. I like to experiment. Thanks


Would love to hear your thoughts and see you compare/contrast after trying the fuse/snake method :)
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Old 07-12-2019, 02:51 PM   #24
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Quote:
Originally Posted by rwalters View Post
Interesting! First time I have ever heard this. Wonder why? [emoji848]


For one it takes a lot more charcoal.


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Old 07-12-2019, 11:10 PM   #25
BeerBQ
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Any idea why they added more charcoal for the last 2 hours even with half of the snake left?
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Old 07-22-2019, 11:57 AM   #26
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For those that have used this method in the past -

You keep the top and bottom vent wide open as the article suggest - i could see the kettle running pretty hot under this method

If not, what do you suggest for the top and bottom vents

Intend on smoking a 10 pounder packer this weekend with my Kettle
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