Kyle in Woodstock
TVWBB Guru
I'm doing a brisket on Saturday for Father's Day. Going to use my 26"er. Will be my first low and slow using the bigger kettle.
Normally when I do a brisket on the 22" I just bank the coals to one side, light a small amount of coals and dump on the larger pile along with some wood chunks...and add charcoal as needed. I think some call this the minion method....has worked fine for me over the years, but seems to require a lot of tweaking to keep a good temp.
I was thinking of trying out the snake method on the 26". Any advice for this? I've read to use either 2x2 or 3x2. Wood chunks to start the cook. Water pan in middle with brisket over water pan (hot water in the pan). Seems pretty simple. Tweak vents until I get the temp dialed in.
I recently got a Slow n Sear, but it's not the XL version, so not sure that would be good to use on my 26"
Normally when I do a brisket on the 22" I just bank the coals to one side, light a small amount of coals and dump on the larger pile along with some wood chunks...and add charcoal as needed. I think some call this the minion method....has worked fine for me over the years, but seems to require a lot of tweaking to keep a good temp.
I was thinking of trying out the snake method on the 26". Any advice for this? I've read to use either 2x2 or 3x2. Wood chunks to start the cook. Water pan in middle with brisket over water pan (hot water in the pan). Seems pretty simple. Tweak vents until I get the temp dialed in.
I recently got a Slow n Sear, but it's not the XL version, so not sure that would be good to use on my 26"