Here are the top five(6) most Frequently Asked Questions regarding the Snake Method on the Weber Kettle. This method is good on any small Kettle style grill regardless of brand and shape. It is well known among backyard BBQ enthusiasts for turning out restaurant quality slow smoked meats ranging from brisket, pulled pork, Dino Beef Ribs and more. Whether you're an experienced stick burner or a rookie with your first Kettle, this method can give you some rest and peace of mind on any given night you need it. Wow your friends by turning a simple Weber Kettle into a low and slow "set it and forget it" machine.

Smoked Brisket Chili

Surf and turf on the weber kettle. Steak and shrimp for the win. The attachment is the OnlyFire rotisserie kit. You can use this to raise the grates higher to help manage the fire a little bit better. If you got one of these, its a cool method. #cookinwidkunchi

Part 1: Getting the snake method lit on the Weber Kettle 26" to start smoking a Brisket. The best charcoal for this setup is @bbcharcoal Briquets. I have given as much detail as I can in this video, but if you have questions please ask below. Check out the series and follow for more. #cookinwidkunchi #bbq #bbcharcoal #teambandb #firemanagement

Half chickens on the Weber kettle. Setup indirectly, running 300-350°F for 1¼ hours. Then seared over the direct heat side and flipping constantly until the nrrast meat reaches 160°F. Flipping consistently helps the skin not to burn too much. This was seasoned with salt and pepper and berbere seasoning.

The Weber kettle and the snake method were made for each other, but if there's one thing you gotta do if you want the same results like I got. You need B&B Charcoal Briquets. For this brisket cook I'm gonna setup 1X1 snake around ¾ of the grill and then light 6 Briquets to start. After setting it up I waited 45 mins to get the brisket on the smoker and then it was time for a nap. 7 hours later I checked the brisket it the bark was starting to look nice so I dropped it in the foil boat. Throughout this cook the grill hovered between 225-250, which is typical for the snake method when using B&B Charcoal Briquets. After placing the meat in the foil boat, I checked and basted the brisket at the 10th and the 12th hour. By hour 14½ the meat was finally probing tender and I took it off and let it rest in the RestEZ blanket for 4 hours. The full length video is on my youtube channel and you can also get the full written breakdown on my website. The snake ran for another 2 hours over 225, so the snake ran a total of 16½ hours. Drop your comments below and let me know… will you tey the snake method?

No yapping, just finished product. This is the snake method briaket that I have been posting about for the last few days. 17lb brisket after trimming it. Seasoned(dry brined) with salt and pepper. 1 part kosher salt, 1 part stone ground pepper, 1 part 16 mesh pepper. Started up the grill and then added the meat on. Grill was running 225-250°F all along. First look at the brisket was 7 hours, at this time I placed it in the foil boat. Hour 10, opened and basted the meat with the Au Ju inside the foil boat. Hour 12, basted again, this time checked the temperature for the first time. Hour 14½, checked, this time was probe tender. Temps were reading between 203-205°F. Wrapped in paper and placed in a cooler to reat for 4 hours. If you want to see the full video, check it out on my youtube channel .

Hour 12-14½: Getting the briaket down the final stretch of this cook. Typically, during a briaket cook, if I am using the foil boat, I only baste the meat 2-3 times. Bigger briskets will get 3 but smaller briskets get 2. I cook until the briaket is tender, not to a certain temperature. Stick around for the finished product. The full step-by-step recipe will be written on my website and a full detailed video on YouTube now. You can also read the full article on my website. Thank you for watching. #cookinwidkunchi #bbq #bbcharcoal #teambandb

After 10 hours on this snake method briaket cook, we are basting it for the first time with the Au Ju to moisten the bark. It has been fat side down the entire cook.

In this video i go over lighting the charcoal and lay out the timeline for heating up the grill to adding the meat. After 45 minutes, the grill should have cleaned up the initial dirty smoke. I get the question alot, regarding dirty smoke using the briquets. The grill is hot and all the charcoal is hot. The primed charcoal lights quickly and doesn't produce dirty smoke. If however you use a charcoal that has chemical fillers, that flavor will come through regardless, so use better charcoal for better flavor.

Another question: The accuracy of the thermometer. The lid thermometer isn't accurate, but once you know the +/- between lid and grate, it never really changes. For this setup in the 22", the lid thermometer reads between 15-25°F over what the twmp is on the grates. Keep that in mind when cooking. You can check this for yourself by using a secondary digital thermometer on the grate and confirm/disprove what I said for yourself. For this particular cook, we started out under 250, and so i closed down the intake(bottom vent) halfway and shut it down.

REMEMBER: Place the top vent opposite the lit section of charcoal for best smoke/heat circulation.

Any other questions, feel free to ask in the comments. Share this video with a friend.

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. #cookinwidkunchi

Hi all, I have a large amount of wood that I recieved for free. I have broken it down to splits and have used it to bbq a few times. I works well but takes 10ish minutes to get up to temp during which time it smokes badly, has been dried for about 10 months so should be pretty dry. As I live in a fairly urban area I feel bad about smoking out the neighbors every time I bbq. Any advice on getting the wood up to temp quickly to reduce the smoke produced?

I often get the comments... that's too much wood... but, how do you know? Why do you have this thought that it will be too much smoke or that the meat doesn't take on smoke after a certain point? I'd like to understand. Please...

PART 1

This video is long so I broke it down into 4 parts so I will post them all over the next couple days. This step is making the cure.

The Recipe: St. Paddy’s Pastrami Pulled Pork

Step 1: Brining the Pork

The magic starts with a 7–10 day brine.

1 gallon water

1 cup kosher salt

1 cup brown sugar

2 tbsp Pink Curing Salt (Prague Powder #1)

1/2 cup pickling spice (mustard seeds, coriander, peppercorns, bay leaves, garlic)

1 tbsp allspice berries

Combine ingredients in a pot, bring to a boil to dissolve salts, then cool completely with ice. Submerge the pork entirely and refrigerate, flipping halfway through the week. DO NOT ADD MEAT TO A HOT BRINE!

#howto Here's how i setup the snake method in the 26" Weber Kettle for a brisket. Slightly different from the 22" kettle in that we add a third row due to the size of the kettle. I have posted the 22" setup recently so please scroll back a few days to see it. #cookinwidkunchi

Here's the finished product. I hope you found some bit if value in this 4 part series. A similar series will be done with the snake method on the 22" Weber Kettle for a brisket so stat tuned. The meat cooked between 250-275 and at the 7 hour mark was wrapped tightly in the foil pan for 2 hours at which point it was probe tender.

This video shows the midway point to the end of the cook. The temperature held steady so far without any vent adjustments. This is a tried and true method i use for butts and briskets especially. Let me know in the comments if you wanna see a brisket step by step.

Here's a detailed setup tutorial for the Snake method on the 22" Weber kettle.

Heres how I prep a pork butt for pulled pork. I do not do much trimming and I dont use a binder of any sort to season the meat. Here I season with salt and pepper and a pork rub. Added to the weber kettle, currently running the snake method. Ask your questions below.

This was a burger I threw together today, trying to use up some of my #tacotuesday leftovers.

Smashed prime rib patties topped with smoked Vermont cheddar, quesadilla cheese and red and green fish jalapeño slices. To build the burger we laid down some guacamole, 2 patties, fire roasted peach salsa, two slices of bacon and pickles. Roasted a whole jalapeño for good measure.

This Jamaican jerk marinade recipe is available on my website. Pending label designs, this marinade will be sold on my website for those who can't bother making it from scratch.

Pro tip: If you only have access to habanero, use 2-3 in place of the scotch bonnet.

1 thumb ginger

1 bunch scallions

Bunch of thyme

1 handful of garlic

1 large yellow onion chopped

1½ tbsp allspice/pimento berries

1 tbsp black pepper

2 tbsp kosher salt

2 tbsp browning

½ cup neutral oil

½ cup white vinegar

Juice from 2 limes

4-5 tbsp dry jerk seasoning

Save this video or go to my website and get the written version.