Chalupa Batman
MemberGot rid of the matchlight.
Hello Everyone,
I signed up sometime last year and hate to admit I nearly forgot about this magical place. I'm at a dilemma, I found a guy on youtube that smoked a few briskets on a weber kettle. I got giddy, ran out and bought one for this very reason and yet I keep failing at it. I'll drop a link to one of his videos. One thing to note, in that specific video he uses a bbq dragon heat deflector. He's done them without such a tool using the snake method.
https://www.youtube.com/watch?v=lZ9aLmky89k
So let me give you my experience and you can perhaps tell me what I'm doing wrong, or if I'm just an idiot and need to man up and buy a real dedicated smoker.
I tried copying his snake method here: https://www.youtube.com/watch?v=VtfUnFecw6k which was the video I originally found. I cannot keep the damn snake burning. It keeps going out on me or not staying at temp. I don't know what I'm doing wrong. I've tried laying the brickets side by side with a third on top, stacking them, increasing the mount per section(from three to five brickets). I can't get it to keep at 225-250, it always drops low in temp. I suspect, perhaps this is my biggest failure.
My next suspicion is I'm using too large of a brisket typically 12 lbs. I haven't verified what size the gentlemen in the video uses, but I suspect it to be smaller now. I'd really love to pull this off. Sadly, I've had more success slow cooking a brisket point on my weber genesis E330(gas grill). On indirect heat for several hours. Yep, it's that bad.
Does anyone have any suggestions? Or am I just freaking stupid for trying this?
I signed up sometime last year and hate to admit I nearly forgot about this magical place. I'm at a dilemma, I found a guy on youtube that smoked a few briskets on a weber kettle. I got giddy, ran out and bought one for this very reason and yet I keep failing at it. I'll drop a link to one of his videos. One thing to note, in that specific video he uses a bbq dragon heat deflector. He's done them without such a tool using the snake method.
https://www.youtube.com/watch?v=lZ9aLmky89k
So let me give you my experience and you can perhaps tell me what I'm doing wrong, or if I'm just an idiot and need to man up and buy a real dedicated smoker.
I tried copying his snake method here: https://www.youtube.com/watch?v=VtfUnFecw6k which was the video I originally found. I cannot keep the damn snake burning. It keeps going out on me or not staying at temp. I don't know what I'm doing wrong. I've tried laying the brickets side by side with a third on top, stacking them, increasing the mount per section(from three to five brickets). I can't get it to keep at 225-250, it always drops low in temp. I suspect, perhaps this is my biggest failure.
My next suspicion is I'm using too large of a brisket typically 12 lbs. I haven't verified what size the gentlemen in the video uses, but I suspect it to be smaller now. I'd really love to pull this off. Sadly, I've had more success slow cooking a brisket point on my weber genesis E330(gas grill). On indirect heat for several hours. Yep, it's that bad.
Does anyone have any suggestions? Or am I just freaking stupid for trying this?