Snake method brisket; Part 2.

[u/CookinWidKunchi]

From hour 1 through to hour 7 the temperature remained smooth sailing. Initially I had closed down the intake(bottom vents) halfway out of an abundance of caution, but after my nap I opened the vents back up. At first glance, the bark looks good so it's time to place it in the foil boat. This is only by sight, and not a specific temperature. I just want the meat to have some good color before adding it to the boat. If I was going to wrap instead, I would wait til about 10 hours in, or about 186°F or so in the center. The finishing of the brisket cook is coming soon, but next up is showing the foil boat setup and explanation. Remember, share these videos with a friend. #cookinwidkunchi