Test three was a full snake for a 5-pound pork butt. The temperature was hotter than I wanted, but now knew I could control the temperature with briquette configuration and the vents. The temperature may have stayed consistent at the 290 range, but I only had 1/3 of a snake set up. Temperatures at the one-, two-, and three-hour marks were 248, 290, and 263. A 2- or 3-briquette set-up might be a better option for cold-smoking for salts, nuts, cheeses, or salmon, or jerky.Įight lit briquettes were used to start the second test to get up to temperature sooner. The temperature (on the lower end of the smoking range) was a disappointment, but the time was promising. The first test was started with 4 lit briquettes. I decided on chips and small chunk pieces, since larger wood chunks could cause temperature spikes and speed up the snake if resting across multiple briquettes. Top and bottom row of briquettes with small wood chunks or chips in between the 2 layers. The first test was set up with a 3-briquette configuration and the second test with a 5-briquette configuration. I ran 2 tests with just briquettes (for 1/3 of a full snake) to determine how long it takes to come up to temperature and predict total cooking time for a full snake. I did not want to risk an expensive brisket on my first go with the snake, so I ran 3 tests. Some barbecue enthusiasts claim the snake will last 8-plus hours. I was curious to see if I could obtain a temperature between 250 and 275 degrees and pinpoint the length of time required to produce smoke, bark, and a juicy brisket. I wanted to see if I could utilize the snake method for a low and slow cook of a whole 14-pound brisket in the kettle grill. The goal is to achieve a consistent temperature and a long burn for a true low and slow cook. One end of the “C” is ignited, and in theory, the briquettes slowly burn around the periphery of the grill. Wood chips or chucks are worked in to create smoke. The inside of the kettle grill is lined with charcoal briquettes barely touching the next briquette to form a large “C” around the ring of the grill. The Weber kettle is often the grill of choice when utilizing the snake method. It is a variation of the Minion method named after Jim Minion. The snake method is one way to perform a low and slow cook on a charcoal grill.
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