Deadeye Posted April 20, 2019 Share Posted April 20, 2019 Hey All I'm new here living in Bolton. I've been the prowled owner of a webber kettle for over 5 years now, had some great results with ribs etc. I've never done a Brisket, so tomorrow I plan on changing that! Brisket is currently sat in the fridge with its dry rub, consisting of Cayenne pepper, red pepper flakes, salt, Pepper, sweet paprika, cumin, garlic, onion, chilli powder, brown sugar. The thing is this time I'm going to have to nip out, previously I've always been on hand to check temps etc so this could go awfully wrong! I'm planking on doing the snake method shooting for 220 deg F using a fresh bag of aussie heat beads (bbq world is just arround the corner) and some Mesquite wood chunks, I wanted hickory but couldn't get any! I've never used Mesquite so no idea on its flavour. My issue is I've never done the snake method either! Has anyone got any tips for me I have about an hour at 6am before I have to leave at 7am I'll be back 5 hours later. Quote Link to comment Share on other sites More sharing options...
Simon Posted April 21, 2019 Share Posted April 21, 2019 As long as you have the vents in a good position you should be fine if you need to pop out. The best thing is to do a quick check on YouTube and look at a couple of videos. Whenever I’ve done it there’s never been a problem with the temperature. Just give yourself enough time to set it up and all should be well. Good luck with the cook. Quote Link to comment Share on other sites More sharing options...
Wade Posted April 21, 2019 Share Posted April 21, 2019 You are using a good combination. Just make sure that the temperature is stable before you go - this will usually be with the top vent fully open and the bottom vents just cracked. Place a tray of water underneath the brisket as this will also help to regulate the temperature. Remember to ensure that the top vent is situated at the opposite side of the smoker to the snake. Good luck and let us know how it gets on. Quote Link to comment Share on other sites More sharing options...
Icefever Posted April 21, 2019 Share Posted April 21, 2019 First of all...welcome to the forum, how long will you be away for??.....a short time would be ok... Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted April 21, 2019 Share Posted April 21, 2019 Yes top vent open and on wsm pencil width on all 3 bottom vents as a base point and adjust from there Quote Link to comment Share on other sites More sharing options...
Deadeye Posted April 21, 2019 Author Share Posted April 21, 2019 Pjewwww I'm back and it's all looking good. I've got temp of 245 and half way through the snake. I left it at 7.39 am. All seems good so far. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted April 21, 2019 Share Posted April 21, 2019 Time to relax, 1 1 Quote Link to comment Share on other sites More sharing options...
Deadeye Posted April 21, 2019 Author Share Posted April 21, 2019 1 hour ago, Smokin Monkey said: Time to relax, Nope 4 kids means time to prep the pineapple in its marinade ready for the grill and make the burgers! 2 1 Quote Link to comment Share on other sites More sharing options...
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