MMMM.. BRISKET..
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Old 07-10-2019, 11:44 PM   #1
rwalters
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Default Fun Weber kettle/brisket article

https://www.texasmonthly.com/bbq/weber-grill-brisket/
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Old 07-11-2019, 06:32 AM   #2
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Great article, and a perfect method for a 26 Weber for larger packers.
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Old 07-11-2019, 07:55 AM   #3
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I like how after 2.5 hours in a cooler they still think it needs to “rest” for an hour.
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Old 07-11-2019, 08:54 AM   #4
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Quote:
Originally Posted by m-fine View Post
I like how after 2.5 hours in a cooler they still think it needs to “rest” for an hour.


Yeah, that stuck out to me as well. A short unwrapped rest on the counter surely cannot hurt though :)
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Old 07-11-2019, 09:07 AM   #5
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This is how I do mine. Turns out great.
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Old 07-11-2019, 09:51 AM   #6
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Brisket with a snake burn on a kettle works.
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Old 07-11-2019, 09:59 AM   #7
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Quote:
Originally Posted by Mike in Roseville View Post
Brisket with a snake burn on a kettle works.


Apparently it does! Dang, nice cook buddy!! What’s the longest low n slow burn time you’ve seen on your 26 when using the snake? How much sway in temps do you typically see when using the snake? Having an SnS, I have never tried the snake on my 26’er.
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Old 07-11-2019, 10:15 AM   #8
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After 6 hrs




Here's my most recent one. Longest I can get a snake to burn on my 22" is 10-11 hrs. Temp stayed between 230 and 250 with this one.
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Old 07-11-2019, 10:22 AM   #9
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After 6 hrs




Here's my most recent one. Longest I can get a snake to burn on my 22" is 10-11 hrs. Temp stayed between 230 and 250 with this one.


Nice! Between 230-250° with vent intervention or was it hands off?
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Old 07-11-2019, 10:27 AM   #10
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Quote:
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Nice! Between 230-250° with vent intervention or was it hands off?
With this last one it was pretty much hands off. Top vent pretty much wide open. Bottom vent only about 1/5 open. First few times I did one I was way to hands on and made to big of adjustments on the vents which led to temps fluctuating too much. Last several times I've just made small adjustments initially and given them time to take effect. That has led to very stable temps. Was able to leave this one unattended for several hours at a time. Smoked for 6 hrs and then wrapped it for another 4. In cooler for 2. As you can see that was a very small 4 1/2 pounder. Have done a 10 pounder with the same results.

I need to get a 26"
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Old 07-11-2019, 10:31 AM   #11
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Quote:
Originally Posted by kevrol View Post
With this last one it was pretty much hands off. Top vent pretty much wide open. Bottom vent only about 1/5 open. First few times I did one I was way to hands on and made to big of adjustments on the vents which led to temps fluctuating too much. Last several times I've just made small adjustments initially and given them time to take effect. That has led to very stable temps. Was able to leave this one unattended for several hours at a time. Smoked for 6 hrs and then wrapped it for another 4. In cooler for 2.


That’s awesome! It’s really amazing how affordable the kettles are and how well they work. Lots of guys, including myself, have spent tons of $$ on insulated and/or ceramic cookers only to later come back to the kettle for its simplicity, versatility and fantastic results :)
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Old 07-11-2019, 10:34 AM   #12
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Agreed. Really wanted a BGE for a long time. I inherited this kettle and it sat on my patio for a year before I even used it. After the first cook I realized I didn't need a BGE. Does an amazing job. Folks I feed can't believe you can cook like that on a kettle.
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Old 07-11-2019, 10:41 AM   #13
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question regarding charcoal for the snake method - will you see any noticable difference in heat and burn time if you use a natural briquette vs regular charcoal briquette?

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Old 07-11-2019, 10:46 AM   #14
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I just used regular old Kingsford to this point so I haven't experimented with different types. That's next on my to do list. Only been at it for about 8-9 months.
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Old 07-11-2019, 10:47 AM   #15
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Quote:
Originally Posted by TheHojo View Post
question regarding charcoal for the snake method - will you see any noticable difference in heat and burn time if you use a natural briquette vs regular charcoal briquette?



Thank you


Each fuel source will most likely vary a bit... but once you have a cook under your belt you should be able to get repeatable results if you do not change any variables :)
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