#pellet grill

[eternal-learner]

first time smoking with my new (to me) pellet smoker. waiting patiently for it to come to temp so i can put my chicken wings on

[percolatingnorth]

We’re in the home stretch!

[lazyfox-smokit]

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[oquiznakitznary]

Grill Snake Technique 2019

down and then I'll come back out and  open them up a little bit so I'll be  monitoring that closely inside as you  can see right now we're 241 on the  opposite side of the brisket over here  and this temperature is reading about  300 on on that side close it up sorry  for the wind close it up let it come  down open it up slightly try to get back  to my 225 so we'll see you whenever we  do that so here we are ten hours later  from the actual 10 hours later naps will  start I don't know how many hours later  from when we actually put the foil on  I'm guessing six it was four yeah six  hours and there's a lot of cools at lunch so you can see our first part of  our snake just totally gone here and  then we got homeless all the way to the  end there as you can see the globe  Max and wrapped up we've got we have  singular 194 so that's right right where  we want to be so now I'm just going to  pull it off let it sit for a couple  hours and see how it did  you hi guys I'm going to the channel today  we're going to be showing you how to  smoke a brisket and a rec tec grill so the  method that I'm going to be using is  called snake method or some people call  it the fuze method so we'll take the  charcoal and we'll stack them around the  inside I've done this before and I've  gotten upwards of eight hours without  having to do anything with the coals as  I would say it works pretty well I don't know exactly how many pieces.

you know if  you're doing ribs don't know that's  shorter you don't need to you don't need  to do as much but I start with just this single piece I go all the way around  okay so now that's good enough you don't  want to touch obviously and do a second  piece  these calls in the middle are the ones  that actually starts a fire with I'll  just light these up once they get good  and going I'll put them over here put  the top on post-event try to get the  temperature put a 10 in the bottom to  catch that but I'm not going to do any  of this until tomorrow morning I just  wanted to set this up so don't have to  do it in the morning we're going to be  starting pretty early because I think  I'm going to try to go for like a  12-hour smoke sorry about the wind but uh yeah so we'll see you bright and  early tomorrow morning it's tomorrow  look at the fire started

I by no means a master fish so do not follow anything other than just this  snake method that's all I really want to  show you Titan club got a water boil and  over here that's going to go inside the  pan once we move the coals over to join  the snake we're going to put the pan in  going to pour our boiling water in there  after we take our woodchips out and now  I'm just going to salt and pepper the  brisket real simple like I said earlier   I'm not a master grill or smoker or  anything like that I think you do an  okay job so just ignore all this do a  ruby okay brisket is salt and pepper  water's boiling so we're going to move

our coals over to join the snake to get  everything rocking and rolling got this  oak wood chips here

Oh grab our boiling water come pour it  in here put the grade on and then try to  get it to temperature

this little thing is a lifesaver  I'll link it below but prevents me from  having to come outside all the time but  I've kind of been told and I don't know  there's a hundred percent correct but  you want the vents on top to be kind of  the opposite of where the fire is is the  smoke has to travel across all right let it come up to temp so just over 250  which is a little a little too hot for  what I want so we're going to shut shut  event but we're going to throw the  brisket on anyway I put it away from the  coals sometimes you can even use a  little piece of aluminum foil to kind of  shield it from s direct direct heat I'll  keep it on here at between two fifteen  to thirty something like that three four  hours then I'll wrap the whole thing in  foil and that's how I'll finish it out  because it's so small and the direct  heat is so close if you don't wrap it in  full you're going to really dry out that  bottom we are now four hours in yeah  roughly four hours in we've had a nice  p210 200 degrees almost the entire time  our meat is at 143 degrees now so we're  going to pull it off the grill we're  going to wrap it in foil put it right  back on to finish it out  right around 200 left  yeah coming right along to our cold  right now you can see how they'd snaked around there so definitely need to move  this and want to put it back on I'll  move it from here over to this side now  yeah because our heat was right here  current going to flow it off  wrap it in foil and go from there okay  so here we've got it wrapped our fire  hood snaked around to this side I'm  going to not tune these coal tenders to  Nicole's that'll get way too hot  leave this pellet grill and move to my probed  over there away from the fire so let me  move some of these coals put the top  back on and go for another four six hour  something like that  very very close to 300 I just adjusted  everything and had to top off for a  while because I took the brisket inside  to wrap it in foil that's going to get  the fire really really really hot  because I left the top off got a ton of  oxygen in there  so it's really hot right now so close up  the vents a little bit more than usual  just to try to get the temperature back

[eternal-learner]

threw some ribs in the smoker 😋

[percolatingnorth]

First smoke of the year! Gotta make sure she’s running good before I’m on the hook for Easter ham.

[episcopal-homemaker]

I love our old ugly traeger. Got it vacuumed out, new foil in, and it is ready for Thursday.

[percolatingnorth]

Watching her chooch gives me life.