This.
Somewhere in the Blue Smoke Thread from around June of 2014, there should be a whole tutorial I wrote on doing the Snake Method in a Weber.
Edit: here's the how-to: http://badgerandblade.com/vb/showth...-Things-Cooking-Related?p=7404987#post7404987
Edit 2: here's another example
http://badgerandblade.com/vb/showth...-VI-2014-BBQ-at-B-amp-B?p=6377381#post6377381
Look up "Minion Method". Typically gives more burn timeSo you say this will get you around 6 hours ... but six hours won't finish a butt. What do you do then? Add charcoal to the "end" of your original snake and keep going?
So you say this will get you around 6 hours ... but six hours won't finish a butt. What do you do then? Add charcoal to the "end" of your original snake and keep going?
yes. That should work. However, I have successfully done briskets on the Weber by either cutting them in two smaller pieces for shorter cook times, or by wrapping them and finishing them in the oven at about 250. (The 'smoking" is done after the first few hours, after that you're not adding any more smoke flavor, it's just heat.)
Smoking meat is a vital component of learning the art of doing nothing. I am still learning. I dont have it down yet.
People who have mastered the art of doing nothing always seem to have everything done.
This is the beauty off the Egg. It's a set it and forget it! Especially when you use a BBQ Guru as you temp stabilizer.Smoking meat is a vital component of learning the art of doing nothing. I am still learning. I dont have it down yet.
People who have mastered the art of doing nothing always seem to have everything done.
+1 I'll smoke a pork butt until the color and bark are what I like, then I finish it in the oven. No sense burning more wood when the smoke and bark are set.
What effect does wrapping them have on the bark, if any?
Weather it's a brisket, pork butt or ribs wrapping them will make the bark a little soft. I will (sometimes) unwrap them and place them back in the oven/smoker for 15 or so minutes and let the bark cure up some.
Had the same thought ... hmm ... maybe there is something to this Weber as a smoker thing after all.
I didn't use a snake this morning but filled half a chimney and set it alight and placed fresh unlit coal in half a Weber charcoal holder. Then I filled in the other half with hot coals.So you say this will get you around 6 hours ... but six hours won't finish a butt. What do you do then? Add charcoal to the "end" of your original snake and keep going?
Smoking meat is a vital component of learning the art of doing nothing. I am still learning. I dont have it down yet.
People who have mastered the art of doing nothing always seem to have everything done.
Typically, on my 22" WSM, I can use the "Minion Method" and get 20-26 hours from a bag of original Kingsford briquettes.I didn't use a snake this morning but filled half a chimney and set it alight and placed fresh unlit coal in half a Weber charcoal holder. Then I filled in the other half with hot coals.
Kept to 225-240 for over 6 hours then started to flag. I tried putting fresh coals on top of the pile, but after a while they didn't take so I put in a quarter chimney of hot coals.
Now been sitting at 250 for the last hour, hope only one more hour to go.
Pics?
Interesting idea ... not sure our Middle Schools would be right, but possibly our high schools ... hmm
What effect does wrapping them have on the bark, if any?
My patience, I believe, has been rewarded!
Was looking on Craigslist last night while our daughter had soccer practice, and found a beauty. A pre-CharBroil, New Braunfels Black Diamond that looks to be in very good, almost like new condition. Emailed and texted the guy about it, he confirmed it's very heavy, and that he's had it for years. Said he's only used it a couple of times and it sounded like he forgot he even had it.
The catch is, he's about and hour and half away, so the wife and I are going up Saturday to look at it.
Oh ... and he only wants $65 for it!
The wife said, "Happy Early Father's Day"
Pics to come when I bring her home.
Already have plans to smoke a shoulder on the Weber on Saturday, but maybe I'll move the whole operation to the new smoker when we get back. We'll see ... needless to say, I'm excited