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How to Smoke a Brisket on Weber Kettle with the Snake Method
Learn how to smoke a 17lb brisket on a Weber Kettle using the snake method. This technique provides consistent temperature control for many hours, perfect for low and slow smoking on a charcoal grill.
Recipe Overview
Watch the Recipe
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📹 Recipe Video
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Equipment Needed
- •Weber Kettle (22" or 26")
- •Charcoal (briquettes work best for snake method)
- •Wood chunks (hickory, oak, or cherry)
- •Foil pan (for heat deflection)
- •Meat thermometer
- •Spray bottle (for spritzing)
- •Aluminum foil or butcher paper
🔧 Equipment Needed:
- • Weber Kettle (22" or 26")
- • Charcoal (briquettes work best for snake method)
- • Wood chunks (hickory, oak, or cherry)
- • Foil pan (for heat deflection)
- • Meat thermometer
- • Spray bottle (for spritzing)
- • Aluminum foil or butcher paper
Instructions
12 stepsBuild the Snake
Build the snake along the rim of the charcoal grate. Make sure each piece touches the one next to it. This creates a slow-burning fuse that will maintain consistent temperature for many hours.
Tips
- •Use charcoal briquettes for more consistent burn time
- •Make the snake 2-3 briquettes wide
- •The snake should go around 2/3 to 3/4 of the grill's circumference
Add Wood and Heat Deflector
Put wood chunks on top of the charcoal snake, spacing them evenly. Add a foil pan to help deflect the heat. You can add water to the pan if you need extra humidity.
Tips
- •Don't overdo the wood - 3-4 chunks is plenty
- •Place wood chunks where they'll be burning in the first few hours for best smoke flavor
Light the Snake
Start the fire with a handful of charcoal and a wood chunk in a chimney starter. Light the snake by placing the lit charcoal on one end. It will burn from that end to the other at a consistent temp for many hours.
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch fat cap. Slather with mustard or oil, then apply your favorite rub generously on all sides.
Tips
- •Trim the hard fat but keep the softer fat cap
- •Let the seasoned brisket sit at room temp while the grill heats up
Place Brisket on Grill
Place your trimmed, slathered, and rubbed brisket on the grill opposite the fire. Position it fat cap up.
Tips
- •Keep the brisket as far from direct heat as possible
- •Fat cap up helps protect the meat from drying out
Control Temperature
Start with top and bottom vents wide open. Close the bottom vent halfway to restrict airflow when the kettle temp hits 250 degrees (121°C). Put the top vent opposite the fire so the smoke travels over the meat and out the vent.
Tips
- •Make small adjustments to vents - wait 10-15 minutes to see the effect
- •Bottom vent controls heat, top vent controls airflow
Monitor and Spritz
Optionally spritz the brisket once in a while with an apple cider vinegar and worcester mix. That will slow down the cooking of the outside so the inside has time to catch up.
Tips
- •Don't spritz during the first 3 hours - let bark form first
- •Mix: 1 cup apple cider vinegar + 1/4 cup worcestershire sauce
Rotate as Needed
You may need to rotate or move the brisket around as it cooks to avoid the direct heat.
Tips
- •Check every 2-3 hours
- •Move away from hot spots if one side is cooking faster
Manage the Stall
Cover any crispy edges with foil or put it in a foil boat to help keep the flat moist while continuing to render the fat cap. Only cover completely if you are happy with the bark.
Tips
- •The stall can last 2-4 hours - be patient
- •Wrapping in butcher paper (Texas crutch) can speed this up
- •Don't wrap if you want maximum bark
Check for Doneness
Remove it from the heat when it is probe tender throughout, right around 203 degrees (95°C). The thermometer should slide in like butter with no resistance.
Tips
- •Probe tenderness is more important than exact temperature
- •Different parts of the brisket will reach temp at different times
Rest the Brisket
Wrap the whole brisket in foil or paper and let it rest. You could eat it once the temp drops to 165 degrees (74°C), but it's late today, so I'm resting this one overnight.
Tips
- •Wrap in towels and place in a cooler to hold temp for hours
- •Overnight rest makes it incredibly tender
- •Brisket holds temp well for 4+ hours in an insulated cooler
Slice and Serve
The next morning I sliced in. It turned out wicked juicy and had a nice dark bark. Slice against the grain - remember the grain changes direction between the flat and point.
Tips
- •Use a sharp slicing knife
- •Slice the flat and point separately - grain runs different directions
- •Slice flat about pencil-thickness, point can be thicker
- •Make brisket sandwiches - they're wicked good
You've completed all 12 steps. Time to eat.
Important Notes
This recipe works great with any quality whole packer brisket in the 12-17 lb range. Look for good marbling and a nice thick flat.
⚠️ Important Notes:
This recipe works great with any quality whole packer brisket in the 12-17 lb range. Look for good marbling and a nice thick flat.
Pro Tips
- •The snake method provides 8-12 hours of consistent heat - perfect for brisket
- •A 22" kettle can handle up to a 12-14 lb brisket, 26" can do 17+ lbs
- •Don't peek too often - every time you lift the lid you lose heat
- •Save the burnt ends from the point for the cook's treat
💡 Pro Tips:
- • The snake method provides 8-12 hours of consistent heat - perfect for brisket
- • A 22" kettle can handle up to a 12-14 lb brisket, 26" can do 17+ lbs
- • Don't peek too often - every time you lift the lid you lose heat
- • Save the burnt ends from the point for the cook's treat
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