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Grill Snake Technique 2019

down and then I'll come back out and open them up a little bit so I'll be monitoring that closely inside as you can see right now we're 241 on the opposite side of the brisket over here and this temperature is reading about 300 on on that side close it up sorry for the wind close it up let it come down open it up slightly try to get back to my 225 so we'll see you whenever we do that so here we are ten hours later from the actual 10 hours later naps will start I don't know how many hours later from when we actually put the foil on I'm guessing six it was four yeah six hours and there's a lot of cools at lunch so you can see our first part of our snake just totally gone here and then we got homeless all the way to the end there as you can see the globe Max and wrapped up we've got we have singular 194 so that's right right where we want to be so now I'm just going to pull it off let it sit for a couple hours and see how it did you hi guys I'm going to the channel today we're going to be showing you how to smoke a brisket and a rec tec grill so the method that I'm going to be using is called snake method or some people call it the fuze method so we'll take the charcoal and we'll stack them around the inside I've done this before and I've gotten upwards of eight hours without having to do anything with the coals as I would say it works pretty well I don't know exactly how many pieces.

you know if you're doing ribs don't know that's shorter you don't need to you don't need to do as much but I start with just this single piece I go all the way around okay so now that's good enough you don't want to touch obviously and do a second piece these calls in the middle are the ones that actually starts a fire with I'll just light these up once they get good and going I'll put them over here put the top on post-event try to get the temperature put a 10 in the bottom to catch that but I'm not going to do any of this until tomorrow morning I just wanted to set this up so don't have to do it in the morning we're going to be starting pretty early because I think I'm going to try to go for like a 12-hour smoke sorry about the wind but uh yeah so we'll see you bright and early tomorrow morning it's tomorrow look at the fire started

I by no means a master fish so do not follow anything other than just this snake method that's all I really want to show you Titan club got a water boil and over here that's going to go inside the pan once we move the coals over to join the snake we're going to put the pan in going to pour our boiling water in there after we take our woodchips out and now I'm just going to salt and pepper the brisket real simple like I said earlier I'm not a master grill or smoker or anything like that I think you do an okay job so just ignore all this do a ruby okay brisket is salt and pepper water's boiling so we're going to move

our coals over to join the snake to get everything rocking and rolling got this oak wood chips here

Oh grab our boiling water come pour it in here put the grade on and then try to get it to temperature

this little thing is a lifesaver I'll link it below but prevents me from having to come outside all the time but I've kind of been told and I don't know there's a hundred percent correct but you want the vents on top to be kind of the opposite of where the fire is is the smoke has to travel across all right let it come up to temp so just over 250 which is a little a little too hot for what I want so we're going to shut shut event but we're going to throw the brisket on anyway I put it away from the coals sometimes you can even use a little piece of aluminum foil to kind of shield it from s direct direct heat I'll keep it on here at between two fifteen to thirty something like that three four hours then I'll wrap the whole thing in foil and that's how I'll finish it out because it's so small and the direct heat is so close if you don't wrap it in full you're going to really dry out that bottom we are now four hours in yeah roughly four hours in we've had a nice p210 200 degrees almost the entire time our meat is at 143 degrees now so we're going to pull it off the grill we're going to wrap it in foil put it right back on to finish it out right around 200 left yeah coming right along to our cold right now you can see how they'd snaked around there so definitely need to move this and want to put it back on I'll move it from here over to this side now yeah because our heat was right here current going to flow it off wrap it in foil and go from there okay so here we've got it wrapped our fire hood snaked around to this side I'm going to not tune these coal tenders to Nicole's that'll get way too hot leave this pellet grill and move to my probed over there away from the fire so let me move some of these coals put the top back on and go for another four six hour something like that very very close to 300 I just adjusted everything and had to top off for a while because I took the brisket inside to wrap it in foil that's going to get the fire really really really hot because I left the top off got a ton of oxygen in there so it's really hot right now so close up the vents a little bit more than usual just to try to get the temperature back

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