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- เผยแพร่เมื่อ 9 มิ.ย. 2019
- In this video, I will show you how I use the Snake Method to cook my pork ribs low and slow on a Brinkmann Smoke N Grill. Most method shown on TH-cam is shown using the Weber. Whichever grill you have will be just fine. This method is great if you don't have the time to tend to the fire. This way of cooking gave me 8+ hours of consistent heat without adding any additional charcoal or wood chunks. This is such a time saver.
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Thanks for posting. YT was missing the snake method using this type of grill!
Thank you for this, seriously, was getting real sick of the "webber kettle" rabbit hole, ugh, was searching for this very thing, thank you
Awesome glad you found it and glad it could help in anyway 😀
Only criticism I feel the need to offer is DO NOT soak your wood for any reason. Wet wood produces more smoke, but not clean smoke. That little bit of wood shouldn't be too terrible, BUT......dry wood is what you want when burning wood every time. Wet wood slows the burn potential and causes it to smolder and create thick white smoke. You want thin blue smoke and that comes from well lit, oxygen rich burning wood. Check for yourself clean vs dirty smoke. Dry, seasoned wood always produces best quality smoke
Yup! Great method on an offset/barrel type grill. I had figured this method out because I was tired of feeding my chargriller charcoal for 8 hours straight! This way is much more efficient! Thanks for the video! I had adapted it from all the webber videos too. Good to see somebody else try it on an offset!
trying the snake method on my bbq. its like yours and this info is outstanding
Very detailed and awesome info. Can’t wait to try this on my next bbq Sunday.
you've just made my new offset even more versatile. Thanks for posting :)
Thanks for furnishing these awesome info.
Loving the captions! Very clear instructions.
Will try this method from now on. Thanks for the video.
Great video. Will try this for sure.
Thank you, I have this kind of grill, will try this weekend!
Really good info mate, thanks heaps.
This music is wonderful
Thank you for the tips!
wow ..amazing....!thanks for making this video..
Thank you!!! I appreciate this!!
hey thanks it saves alot of patience i will try it
Going to try this tomorrow. Running a Chargriller rig that's just a mirror image of your Brinkmann.
Trying it tomorrow on a leg of goat. Thanks for the no nonsense tutorial.
Thanks mate, will try this next time I BBQ.
I usually make a small C snake on left side and put both of the ribs on the right side vertically and leave the left side open in time i needed to add up more charcoal.
I was thinking that too. And it stops direct heat. Does it work well for you?
I've been curious about this method on my Char Grill Barrel grill, similar to yours. Now I'm sure I can pull this off. Thanks!
Same
did you try it... I have the same grill
Nice
I plan on smoking a pork loin tomorrow and will use this method
Did you ever flip those pork ribs as they cooked or did you leave them on 1 side the whole time?
in my head I couldn't believe that it wouldn't work. I do it all the time in a kettle, so why not apply the same concept to a barrel smoker.?? Google searches kept saying no, and blah blah this and blah blah that. Same as this cook shown in this video, i want to do more than one bit of brisket or one rack of ribs. cant do that on my kettle without burning some of the meat over the heat source points. This is exactly how i have been envisioning in my head of how to do it. The other idea i have thought of is to cut up two side fire boxes and bolt / weld them together and run the snake in the now extra large fire box, obviously a weight issue on the side of the drum and would need legs on the side box, but it could be possible. Thanks Don, i was holding back buying one of these barrel style cookers because of the uncertainty of the snake method, which is so much easier, almost set and forget, versus having to keep adding wood, warming the next bits and so on. You have just put my mind at ease to go an buy the big barrel cooker now. Cheers
Good alternative use of the snake method! The elevator music wasn't great but still like the fast documentation method
Going to try this on Saturday, got two racks, Should be amazing. Last time we tried on offset part but couldn’t keep the temps consistent. It either got too hot or too cold and we were checking every 20-30 mins!
Awesome 😎
I have been looking for someone doing this.l. I didnt want to rake out another 500+ for a pellet grill for some meats I would do much. My grill is like yours without the firebox. I guess Ill have to try 3-4 rows.. maybe in the summer 3 when its cooler 4.. at least I have something to go by. thanks again
So I'm completely new to smoking. I'm assuming his water is placed on that side attachment?
I was Looking for it, I don't have a Webber but a Grill yeap :D
Can I do this with lump charcoal?
Have your tired that method to smoke a Brisket? I have a barrel grill just curious if you have tried that method without using your fire box.
I did it with a 3lb brisket flat 2 weeks ago and it turned out great. Im going to be doing this with a 12lb brisket this saturday
You didn't need a fourth row. You needed to close the chimney some. I do this with three rows in my Brinkmann and it works brilliantly. Three rows, the wood chips get strewn over the length of the snake with the chimney closed about halfway is the way I do it. When I go to mop my meat, I will also put a little bit of the mop liquid on the wood chips that aren't on the burning coals. This allows me to keep my wood chips somewhat moist. It works really nicely.
I'll be using this method to smoke two racks each of pork and beef ribs and a brisket this weekend. :)
Hi. Great advice. Thanks 😃
Ok, I will add here that if the ambient temp outside is below 50 or so degrees (f), then yeah, you might need a 4th or perhaps even 5th row. Right after I posted this, I tried smoking some ribs on my Brinkmann and it was in the mid 40's outside and I couldn't even get it to 200. Basically it did a great job of almost cold smoking my ribs and then I brought them in to finish in the oven.
I’ve done this many times. I’d not soak the wood chips and put most of them at the beginning of the snake. Meat only take so much smoke flavor. Good demo though
I’m giving you a light just because it’s not a circular grill this is the first one that popped up That wasn’t circular
Wouldn’t it be better if he did this on the off set? Either way great info hope you enjoyed those ribs
Gonna get some cheap charcoal and do a few dry runs to get it right
Will this work on a regular full size bbq grill?
how did it go I have the charggrill as well
Okay but why is this video informative and jamming?? 🤓🎶 💃🏽
Thank you 😂
With so many slabs, how can you avoid the ribs being over the fire? Don’t the ribs get burnt? I have avoided long cooks, as I don’t know how you can avoid this problem.
The heat is low enough that it won’t burn
Can you do this with wood charcoal?
I personally dont think it would work. Wood charcoal burns hotter than regular charcoal and wood charcoal is not consistant in size
That looks delicious 🤤! And I am sure it was, but not being an expert in grilling or smoking ribs, I jus say this, if I had to wait for five hours for my meal, I think I would have left your house way before that, and shoot out straight for the nearest Carl’s Juniors 🍔🍔🍔😂😂😂😂
Doesnt the charcoal turning on burn dirty and give a bad taste
I'm wondering the same also I would like to know if the bottoms were burnt because of the more direct placement on heat
I could be wrong but I think because they're burning so efficiently it's not an issue. But if they caught to quickly and flamed up that's when you would get the bad taste.
I couldn’t make it past the music.
Wet wood steams not smokes...
That music ruined it.
I think the music made it a lot better