- May 18, 2018
- 36
- 16
Had a separate thread where I got some great advice about smoking my first brisket. Got it trimmed and rubbed this morning and on the smoker around 8:10 where the smoker was 279 and brisket was 44. I’m using the snake method with cherry wood in my Weber kettle, hoping a 2x2 + 1 on top will keep me going the whole smoke.
Snake:
Before trimming (14 lb):
After trimming plus rub (salt and pepper):
Will keep this thread updated! I’m nervous about how close the brisket is to the heat from the snake. I guess we’ll see how it turns out
Snake:
Before trimming (14 lb):
After trimming plus rub (salt and pepper):
Will keep this thread updated! I’m nervous about how close the brisket is to the heat from the snake. I guess we’ll see how it turns out