Brisket On The @WeberGrills Kettle Using The Snake Method

Posted on by Joey Ciaramitaro

Northeast BBQ

What I learned in this cook was that no matter what, you have to be patient and wait for the brisket to be probe tender.

This Brisket reached 204 degrees internal but wasn’t probe tender, enetered a stall, temps retreated even with steady 250 degree pit temps all the way from 204 back down to 189.  It wasn’t probe tender until it came back up to 195F.

Patience and understanding the stall paid off.  DSC07510DSC07512DSC07513

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Published by Joey Ciaramitaro

The creator of goodmorninggloucester.org Lover of all things Gloucester and Cape Ann. GMG where we bring you the very best our town has to offer because we love to share all the great news and believe that by promoting others in our community everyone wins.

One thought on “Brisket On The @WeberGrills Kettle Using The Snake Method”

  1. Joey, (PS Had to pause the podcast again to watch this) My kind of snake and LOBSTA Plates 🙂 Dave

    Grill master indeed and you do know all the tricks to trade – I am rookie but even the experts started somewhere on the path up learned from another grill master (Pops Close friends veterans of the grill) Well done! 🙂 Dave & Kim 🙂

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