[Wolf Larsen]

Originally Posted by Jaglavak

Uff dah! I'll tell you about my weekend after I take a break. Whew!

What's it going to cost me?

Special today is free!

• Season brisket 12 hours in advance with 50/50 mix of salt and pepper. Use heavily
• Use more than that
• Build the snake in your grill, two briquiets wide by two high almost all the way around the outer part of the fire area.
• Put the smoke wood on top, leaving about 6 inches bare at the front of the snake. Soaking the wood pretty good is a good idea
• Light the front end of the snake. Your welding torch will do a good job
• Put a 8X12 ish inch pan of water in the center. Put the brisket on fat side down. Put the thermometer probe in the thick part Cover it.
• Work on projects while the meat is smoking and coming up to 170 degrees. Do not open the lid, adjust the top vent if it seems to be going too fast
• Take meat out wrap in double layer of heavy tinfoil. Add more coals to end of snake if you think you will need it.
• Put probe back and put the lid back on. Leave there until 205 degrees
• Put wrapped brisket in cooler for 2 or 3 hours, fat side up. This lets it rest.
• Unwrap and chow down with some beans and cornbread.