Probably the best and most entertaining Snake technique cooked brisket I've found! Notes from vid: stalled 5hrs in @ 160f/71c Wrapped between 5-9hrs in Taken out on tender probe test around 12hrs in @ 200f/93c
I think a better idea would be to put wood chips in the water to soak while the snake burns, and every once in a while take out some of those soaked wood chips with some tongs, remove excess water on a towel, and then put it on the coals. the smoke flavor would probably double.
Once the meat is wrapped there is no benefit being on the grill. I finish it off at that point in the oven, no more running in and out doors and use half of the charcoal.
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
Most entertaining cooking video I’ve ever seen. Really talented and the meat looked great too! Thanks for posting
Probably the best and most entertaining Snake technique cooked brisket I've found!
Notes from vid:
stalled 5hrs in @ 160f/71c
Wrapped between 5-9hrs in
Taken out on tender probe test around 12hrs in @ 200f/93c
Lmao 😂 I’m dyin over here with the R Kelly remark OMG 🤣
You are the best Hilarious cooking guy that make me so relax while watching..This channel absolutely worth my times.
Happy chefs produce good food.
This dude has the coolest voice I’ve ever heard. It’s like listening to a Kiwi Barry White 😂
I'm going to start using this method. Thanks for this.😀😀
I recently started using it. It works quite well!
Absolutely great video!! Loved the commentary!! Now subscribed!!!!❤
appreciate you!
I'll bet this guy is a hoot at parties if there is beer and barbeque involved. 🤣
Came for info on the snake method, stayed for so much more 🤤
You need more subs this was a great video lol
What in the quiet storm is this perfection?! 😂
How long did it took you for the Weber to come up to 250F with that stack and vents wide open?
Best video I’ve seen in a while
Outstanding work Uso!
Can I do this and will it work on a thin elongated pit? Any helpful tips would be appreciated.
Thanks for the video very entertaining and awesome 👍
Great song
Thanks for the laughs. I will build a Jake the snake today.
Great video ! Thank you for doing the snake method ! Gotta get my skillz !
thanks bro!
Hot damn, best tutorial I’ve seen! You just saved my thanksgiving. Thanks brother!
thank you! appreciate it
I'm doing it. Damn right.
I’ve seen this video over and over… what! hilarious bro! Give this guy a cooking show!!! #snoopdog #marthastewart
Funniest bbq video great man
BEST. BBQ. VIDEO. EVAH!!!
Lol thanks great video
LMFAO bro your video is hilarious!
Great tutorial 👌🏿
Informative and hilarious.
I like your audio enhancements. Pretty cool.
Chaka Zulu on em!! Lmaoooo
Fun to watch
How long do you leave it in after it’s wrapped ?
just til it was super soft to probe with the thermometer. which is usually around at least 202f.
275 degrees is what I'm talking about 🤣
Bro loved the video😂😂😂
Awesome video like all of yours mate, what internal temp is ideal for a brisket do you recommend? Cheers
200 - 205 is the point all the connective tissue breaks down.
Find a woman that makes you feel the way Jake the snake feels about that meat.
Bad ass video 👍🏻
Did it today. just about to take it off the Kettle.
How was it?
@@dfernandez290 Lol. I oversmoked it. It was almost like ham. Lesson learned. I won't use so much this year.
@@poseidon5003 thx, I’ll be sure to not add too much wood.
@@dfernandez290 Just use a little mesquite and maple.
🤣 to the R-Kelly comment
Bro wats your temp for basket to be cooked and perfect to eat
around 204f or just when its probing like butter.
I thought u was supposed to burn the tar off before cooking with charcoal.
What did you rub the brisket with?? If you don’t mind me asking. Looks amazing!!!
just salt and pepper bro
What's the water in the pan for?
Moisture and temp stability
I think a better idea would be to put wood chips in the water to soak while the snake burns, and every once in a while take out some of those soaked wood chips with some tongs, remove excess water on a towel, and then put it on the coals. the smoke flavor would probably double.
Crack up dude
Question is there any danger of contaminating your food while burning the tar off the briquets while using the 🐍 method?
hey there! its perfectly fine, i believe the danger is when the briquette is being ignited by an open flame that is when you get the nasties.
Thanks for the quick response i bout to do this xmas eve and you have great xmas as well sir.
GAAAWWLLYYY!!!
Once the meat is wrapped there is no benefit being on the grill. I finish it off at that point in the oven, no more running in and out doors and use half of the charcoal.
Blasphemy!
I can't work out if your accent is Australian English or American or South African 🤓
Or New Zealand
He's definitely from New Zealand
australian Barry White!
🤣👏
What brand is that thermometer? I need one of them bad boys
Inkbird bluetooth multi probe
Lmao……. West side……. Entertaining and informational, black mamba, Viagra that’s funny!
Well, I can honestly say, that this is the very first porn related BBQ 🍖 that I have ever watched & heard 😮
Wow, BBC lmao
Malo BBC haha
Why is he out of breath
😂😂😂😂😂😂😂😂😂😂😂
I used kingford coals and got about 6 hours out of it. I don’t understand how this can be 12 hours. 🤦🏽♂️
South side of where? Australia? 🤣 Not bad, Gahhhh leeeee!