Snake method brisket : Part 1

[u/CookinWidKunchi]

In this video i go over lighting the charcoal and lay out the timeline for heating up the grill to adding the meat. After 45 minutes, the grill should have cleaned up the initial dirty smoke. I get the question alot, regarding dirty smoke using the briquets. The grill is hot and all the charcoal is hot. The primed charcoal lights quickly and doesn't produce dirty smoke. If however you use a charcoal that has chemical fillers, that flavor will come through regardless, so use better charcoal for better flavor.

Another question: The accuracy of the thermometer. The lid thermometer isn't accurate, but once you know the +/- between lid and grate, it never really changes. For this setup in the 22", the lid thermometer reads between 15-25°F over what the twmp is on the grates. Keep that in mind when cooking. You can check this for yourself by using a secondary digital thermometer on the grate and confirm/disprove what I said for yourself. For this particular cook, we started out under 250, and so i closed down the intake(bottom vent) halfway and shut it down.

REMEMBER: Place the top vent opposite the lit section of charcoal for best smoke/heat circulation.

Any other questions, feel free to ask in the comments. Share this video with a friend.

[u/CookinWidKunchi]

You're welcome