{"id":5707,"date":"2022-05-08T00:09:46","date_gmt":"2022-05-07T16:09:46","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=5707"},"modified":"2023-01-11T08:14:56","modified_gmt":"2023-01-11T00:14:56","slug":"how-to-use-the-snake-method-to-smoke-brisket","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/how-to-use-the-snake-method-to-smoke-brisket\/","title":{"rendered":"How To Smoke a Brisket Using the Snake Method: The Step-by-Step Guide"},"content":{"rendered":"\n
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The snake method is one of the best ways to arrange charcoal when smoking a brisket on a kettle grill. This method will provide enough heat to last the entire cook. However, if you are smoking a large packer brisket, you may need to build a bigger snake, or add some more briquettes in the later stages of the cook. <\/p>\n\n\n\n

To smoke a brisket using the snake method, place 130 charcoal briquettes into a large C shape, making it two or three briquettes wide and three high. Light 5 briquettes in a charcoal starter, then place the lit coal at the head of the snake. Scatter three wood chunks along the hot end of the snake, then adjust the top vent to 1\/4 and the bottom vent to 1\/4. Aim to get the temperature of the grill somewhere between 225\u00b0F and 250\u00b0F. Trim the brisket, leaving 1\/4 inch of fat, then cover in olive oil before applying a rub. Place the brisket on the indirect side of the grill and cook for about 5 hours. Begin spritzing with apple cider vinegar, then wrap the brisket in foil once the internal temperature is somewhere between 150\u00b0F and 160\u00b0F. Cook until the brisket reaches 195\u00b0F to 205\u00b0F, or until tender. Rest for at least 30 minutes before slicing.<\/strong><\/p>\n\n\n\n

What is the Snake Method <\/h2>\n\n\n\n

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The snake method is a popular technique for arranging charcoal for long cooks. It’s a way to set up your charcoal in a snake-like shape, so that it burns slowly and evenly for hours on end. Here’s how it’s done:<\/p>\n\n\n\n

First, you’ll need a chimney starter to light your charcoal. Once the charcoal is lit, pour it into one end of your grill or offset smoker in a long, thin line. The idea is to create a “snake” of burning charcoal that gradually burns its way down the length of the grill.<\/p>\n\n\n\n

From here you can follow Aaron Franklin’s instruction: “Once you’ve got the snake of burning charcoal going, add the meat to the cool end of the grill and let it cook slowly over low heat. The snake of burning charcoal will gradually burn its way down the length of the grill, providing low, steady heat for hours on end.”<\/p>\n\n\n\n

Here’s what other BBQ expert and pitmaster have to say about this method:<\/p>\n\n\n\n