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Update: tried the snake method on my 22 inch kettle after 4 years of fighting offsets, and I'm honestly a little mad
I've been running an offset stick burner in my backyard in Tulsa for 4 years and always figured anyone cooking on a kettle was just making do. Last month a buddy bet me 50 bucks I couldn't get the same bark on his plain Weber, so I laid two rows of Kingsford briquettes around the edge, lit 8 coals on one end, and let it creep. It held 250 to 275 for 7 hours on a pork butt with almost zero work from me, and the smoke ring was better than what I get on the offset half the time. Now I'm sitting here wondering why I've been feeding a fire every 40 minutes for 4 years. Has anyone made the snake work for brisket, or does the fat drip cause problems once you go past 8 hours?
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the_tara1d ago
Two rows of Kingsford and 8 lit coals doing 7 hours at 250 to 275 is basically the same thing as my grandma's old crock pot, she'd walk away all day and dinner was just done when we got back. There's something funny about how we make things harder on ourselves for years because we think paying attention is the same as doing it better. I've noticed it with bread too, I spent a whole winter kneading by hand and then a no knead recipe in a dutch oven beat it every single time. For brisket past 8 hours you'll want a water pan under the grate or the fat hitting hot coals will flare and taste bitter, and you'll be refilling that snake once for sure. Try it on a smaller packer first so you're not out 80 bucks if the ends dry out.
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