My first brisket: Snake or SnS?

[PGH_RAM]

I've got a 13 lb untrimmed prime brisket sitting in my fridge, and I'd like to smoke it on my 22" Weber kettle sometime next week or the week after. I've read several articles and watched a few videos. I feel mostly ready for my first shot except for one decision: how to set up the coals.

One option is the snake. I've been using the snake method for pork butts, pork shoulders, and bacon with good results. 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 plan on testing burn time with Kirkland briquettes to see if they run any longer.

My other option is the SnS insert. I've used it for higher temp cooking, and it's great for reverse searing and roasting. I've never used it for low-and-slow, however. Meathead's article about how to set up coals makes it sound like it will hold temp with minimum fuss. Since I've got the hinged GBS cooking grate, it should also be easier to add coals when necessary.

What are your opinions? Which is the better choice?

[fuzzydaddy]

I think the better choice would be the one you're most comfortable with. I'd definitely do a dry run with the SnS to be comfortable with low and slow temp vent control before smoking a brisket with it.

[Mosca]

I think the same thing. It’s a considerable investment in time, money, and anticipation, too much so to experiment with a new method.

[Jerod Broussard]

Using B&B Hardwood Briquets I would get about 15hrs @ 225 with the SnS on a warm day.

[DaveD]

Ditto - B&B is vastly superior for low and slow.

[PGH_RAM]

Good to know! My local Ace carries it for a decent price. If I don't get a good result when I test the Kirkland briquettes in the SnS I'll go buy some B&B.

[DaveD]

I've never done a snake but have gained a fair bit of experience with the SnS, and it sure is easy (especially with B&B coals as above, can get way longer than 8 hours). But I agree with fuzzydaddy, I'd stick with tried and true for your first brisket, whatever that happened to be. Run a pork butt on the SnS as your "training wheels" cook - you will get the hang of it immediately and that's pretty much the ultimate in a forgiving cut of meat...

Looking forward to seeing your first brisket cook! May the gods of BBQ smile upon you

PS: Do you have the water reservoir for the SnS insert? It's recommended to use it for low & slow for sure.

[PGH_RAM]

Thanks Dave!

Yes, my SnS has the reservoir. I use it whenever I roast a larger cut of meat.

[Purc]

My first brisket was with the SnS in my kettle, and it was great. I had heard the horror stories about smoking a brisket and I just did it. Wasn't that hard to do. I just followed the instructions, and I wrapped in foil. I think I followed Kosmo Q method on YouTube. Injected with beef broth and wrapped in beef consommé. I don't do a lot of briskets because I prefer beef ribs-shorter cooks, less meat/effort for brisket on a stick. So just do it, don't sweat it and have fun.

I do prefer B&B briquettes for long, low and slow smokes.

The rub I used was Oakridge Black Ops. My favorite rub, sorry that they are no more.

[jfmorris]

SNS for sure. I’ve used the snake as well, and the SNS gives better and more consistent indirect results. Plus I’ve crammed a 20 pound brisket on a kettle using the SNS. Couldn’t do that with snake as the coals would wrap around and burn directly under the meat on both ends.

[texastweeter]

I'm a snake fan. Been my go to for years on a kettle. Never used a sns though. I'd have as few variables as possible...the meat would be the variable on this cook. Stick to what you know until you have it down pat.

[Richard Chrz]

This!

[IdahoJim]

When I tried using the Sns for a smoke, it kind of plugged up with ash after a few hours. I had to knock the ash off the remaining briquettes to keep the heat up. I haven't had that issue when I used a snake. With either, I have had to work at keeping the temp where I wanted it. I finally decided that I was pretty happy with the results from my Memphis Advantage pellet grill and pretty much do all my smoking on it. It holds smoking temps very well with a lot less work than the kettle.

[Henrik]

I'm definitely voting for the SnS. It's very easy to run, gives consistent results and depending on the size of the brisket (I've done some pretty big ones on a kettle) it means you don't have to move the brisket around. As others have said, get good quality briquettes and do a dry run first. It only takes 2 hours, then you know it's good.

Some key tips:
Spend 1 extra minute piling the briquettes instead of just dumping them in. Will make the temps even more consistent and you will get a longer burn.
If you need to refill: do it before the fire has completely reached "the other end". That way you can just add a handful of unlit briquettes there, and the fire will reverse and go the other way back. Magic. But usually I don't have to refill.

Good luck, and post some photos for us will ya!

[SheilaAnn]

This