I have a Weber 22" kettle that I use for just about all of my outdoor cooking. I've started using it to smoke various pork parts using the snake method, and it's been working well for me. I'm starting to think about smoking my first brisket, but I'm not sure I'll get the burn time I need if I use the same method I've been using for pork butts.
Using a 2x1 snake setup, Kingsford Professional briquettes, 64" total length from head to tail (that's almost the entirety of the circumference of the grill), running 225F-250F, I can get an eight hour burn. I've seen some folks on various FB pages claim to get 12 hours with a snake. I just don't see how I could get that without reloading some coals during the cook.
So, I guess I have several questions:
1) What kind of burn times do y'all get when you use the snake?
2) What brand and type of charcoal are you using?
3) Is there a brand and type of charcoal that will hold temperature between 225-250F but not burn as fast as the KPro?
4) For a brisket, should I just abandon the snake and use the minion method with my SnS?
Thanks for any feedback you can offer!
Using a 2x1 snake setup, Kingsford Professional briquettes, 64" total length from head to tail (that's almost the entirety of the circumference of the grill), running 225F-250F, I can get an eight hour burn. I've seen some folks on various FB pages claim to get 12 hours with a snake. I just don't see how I could get that without reloading some coals during the cook.
So, I guess I have several questions:
1) What kind of burn times do y'all get when you use the snake?
2) What brand and type of charcoal are you using?
3) Is there a brand and type of charcoal that will hold temperature between 225-250F but not burn as fast as the KPro?
4) For a brisket, should I just abandon the snake and use the minion method with my SnS?
Thanks for any feedback you can offer!








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