Snake method BBQ is one of my favorite ways to smoke Boston Butts or briskets. Comment below on whether you have used this method before and share your tips.
@alanloe39732 жыл бұрын
Hi: I am doing my baby back ribs today, but I am unsure how much B & B charcoal to use - I have always used Kingsford, and I am unsure how much B & B to use. My snake, with Kingsford, is 2 briquettes wide and 2 briquettes wide. I know I don't need that much B & B. My ribs are done in the 3-2-1 method, and it does run about 6 hours. So, I need your suggestion as to how many B & B briquettes to use for a 6 hour cook, and how to set them up. I assume it would only be one briquette around the kettle, but I'm not certain. Let me know what you suggest. Thanks!
@CookinWidKunchi2 жыл бұрын
@@alanloe3973 if you are using snake with B&B then I do 1 on top 1 on bottom. For ribs you only need about halfway around. I usually do ribs 2hr smoke and 1 hr wrapped in foil @250-275
@alanloe39732 жыл бұрын
@@CookinWidKunchi Hey: Thanks so much for getting back to me! I will use this method next time I do the ribs - my grandkids are begging for some. I really appreciate you sharing with me. The brisket is coming on fathers day. I got a 16.5 pound USDA prime from Sams Club and I am following your method. I will let you know how it comes out!
@AlanLoe4 ай бұрын
Hi Kunchi: I made your recipe for pulled pork a couple of times this winter. Everyone in the community enjoyed it, but one person specifically said, "this is the best pulled pork I have had in my whole life". I had to let you know about this because I have just been following your recipe with no changes. Thanks so much for your input! Alan Loe (Michigan)
@CookinWidKunchi4 ай бұрын
Thank you Alan. Sorry we missed you guys on your trip this year. Next year hopefully.
@AlanLoe4 ай бұрын
@@CookinWidKunchi Yeah, things were different this year, but we will be looking forward to seeing all of you next winter!
@TheCulinaryFanatic2 жыл бұрын
Great video!! I like the way you build your snakes with the coals standing upward more than laying flat. I tried this and it definitely works better.
@CookinWidKunchi2 жыл бұрын
Thanks brother
@allennundel6532 Жыл бұрын
So, I guess I should call you Kunchi the BBQ teacher!. I just watched the video and read through all of the comments/responses. Man you are a patient man and a wealth if BBQ knowledge (kudos to you and Alan for his questions and your responses). I looked at several of your videos about 4 months ago and decided to put that webber kettle I had to use ( I have used my gas weber grill for about 8 years to grill a variety of mostly quick meats, but have slower cooked a few things under 1 hour). Great instruction by the way. So After watching this video, I'll be putting the snake method to use on a smaller pork shoulder (8 lbs) and will follow your suggestions. Thanks again!
@CookinWidKunchi Жыл бұрын
I appreciate your feedback. If you do have tiktok you can find me there. I do alot more detailed videos
@allennundel6532 Жыл бұрын
@@CookinWidKunchi yes watch TikTok and your posts. Again thank you for you for sharing knowledge!
@alanloe3973 Жыл бұрын
Hello: I see that your area is somewhat in the path of the hurricane. I hope you can stay safe and avoid damage! Alan Loe
@CookinWidKunchi Жыл бұрын
Thanks Alan, your thoughts mean alot to me. I live on the east coast so we aren't in the direct path of this current storm but im sure we'll get rain. Hope you're doing well
@alanloe3973 Жыл бұрын
@@CookinWidKunchi My sister and cousin live in Tampa, maybe a mile or two from the water. They left this morning for Orlando. The hotel room cost them $500 for one night! Take care and I will keep in touch. Alan
@alanloe3973 Жыл бұрын
Hey: So, Orlando ended up being in the path of the hurricane after all. I assume you and your family got through it OK. Let me know. Alan
@CookinWidKunchi Жыл бұрын
Hey Alan, my family and I are safe and dry. There was some incidences of flooding around the area but overall it wasn't too bad. I hope your friends were okay
@alanloe3973 Жыл бұрын
Hey: We are sorry to hear that your city may be in the direct path of the current hurricane. It does look like you are on the north side of the warning, yet, it is still a warning. My wife, Jenny, and I, are hoping you get through this thing with minimal impact. Alan and Jenny Loe
@CookinWidKunchi Жыл бұрын
Thank you, so much. We appreciate the thoughts.
@willow5142 жыл бұрын
I saw the top vent was open all the way, is the bottom vent also all the way open?
@alanloe3973 Жыл бұрын
Hey: I have to make a comment, and ALSO ask for some Thanksgiving advice. First: my comment: I saw a video you posted about how to open a bag of charcoal (which I have struggled with forever). I am starting a pulled pork tonight at 11:00, and got a new bag of B&B, and opened it, according to your video - PERFECT - my wife was also laughing about how simple it was! Thanks so much. Now, to my Thanksgiving advice. For 3 years or so, I have always cooked the turkey on the Weber kettle, with indirect heat, using Kingsford charcoal, which I now know is nowhere near as good as B&B. I always put 33 coals in each basket, and that gives me about 300 to 350 degrees in the kettle. I want to also convert this recipe to use B&B charcoal, but I know I cannot use that many B&B coals. I do not spatchcock the turkey - I cook it whole and use a Weber wireless thermometer with the probe in the thickest part of the breast. I want to use the same technique, but use B&B. Any advice is GREATLY appreciated!!! Thanks, Alan Loe. PS - I hoe the new tropical storm does not hit you guys too hard, or not at all.
@CookinWidKunchi Жыл бұрын
Hey Alan, do you see my stuff on Instagram at all?
@alanloe3973 Жыл бұрын
@@CookinWidKunchi HI there: I was not aware that you have anything on Instagram. My wife has an account and we will check it out. Thanks, Alan Loe
@CookinWidKunchi Жыл бұрын
@@alanloe3973 I will put some Turkey videos out in a couple of days. I did one on the kettle with B&B briquettes. Find me @cookinwidkunchi on there
@alanloe3973 Жыл бұрын
@@CookinWidKunchi Thanks very much! I really want to get away completely from Kingsford, so this will help greatly. Alan
@cdfitts3 ай бұрын
Great video!! Not sure if you addressed this......What size kettle did you use? I would think there would be at least some differences in set up, cook time etc. with different sized kettles (22" vs 26"). If you have any tips please share, thanks!
@CookinWidKunchi3 ай бұрын
This was the 22" kettle. On the 26 I find that I need 3 rows instead of 2. The briquettes matter, make sure to get B&B
@KevinANGUS-de4jy2 ай бұрын
Kunch whats the rub spices? Lookin to make this. Thank you
@CookinWidKunchi2 ай бұрын
Hey I typically use my homemade jerk seasoning or my homemade SPOG for my butts. All the recipes are posted here for the rubs. You can find alot more rub options on my IG or tiktok. Jamaican Jerk Rub 5 tbsp kosher salt 3 tbsp granulated garlic 3 tbsp granulated onion 2 tbsp red pepper flakes 2 tsp ground allspice 2 tsp ground ginger 1 tsp coriander 1 tsp ground thyme ½ tbsp dried thyme ½ tbsp ground cinnamon 1 tbsp chili powder 1 tbsp crushed whole allspice 1 tbsp whole allspice ½ tsp nutmeg
@alanloe3973 Жыл бұрын
Hi There: I have a quick question. What is the difference between the B&B competition charcoal and the B&B Competition Char Logs? Does one burn longer or hotter, or are the char logs just better for some kinds of smoking? Thanks, Alan Loe
@CookinWidKunchi Жыл бұрын
The logs aren't from just oak charcoal so there is a slight flavor difference. They are made from a blend of different charcoals. The logs also are a bit more dense and they tend to burn slower and longer. Still just as hot. I like to use the logs in my drum smoker or for hot and fast smokes in the weber like wings etc. Both really great products. I use them all.
@TheElcab0ng Жыл бұрын
Hey Kunchi - I don't think you mentioned in the video, what temperature do you wrap it in foil? Do you wrap your briskets the same way, if so what temp? Thanks!
@CookinWidKunchi Жыл бұрын
I typically wrap pork around 165. Briskets I treat a little differently. I wrap briskets after the stall (175-180) and I use butcher paper for this.
@alanloe39732 жыл бұрын
Hey there: I have a couple of questions. First, my 16 pound brisket took about 14 hours. If I smoke a 10 pound brisket, how do I figure out how long to cook for so I can plan out when I light the snake? Secondly, have you ever smoked a pork LOIN (not tenderloin), and, if so, do you cook it to 205 or pull it earlier? Thanks in advance! Alan Loe
@CookinWidKunchi2 жыл бұрын
You will never know for sure how long to smoke a brisket. Each cut of meat is different because each animal did different things. You can "almost always" expect the snake method to get it done in less than 1 hr per lb. So for a 10lb cut I would give myself 10 hours. As far as pork loin goes, because it is so lean, I tend to not bring it pass 145°. Also if you bring it past that, you can then slice and fry like bacon for sandwiches. I don't really have such a video
@alanloe39732 жыл бұрын
@@CookinWidKunchi Hey: Thanks very much. I will shoot for an hour per pound and see what happens. As far as the loin goes, I will do what you suggest - not go past 145. I appreciate your help! Alan Loe
@alanloe39732 жыл бұрын
Hello: I was wondering if you ever did a corned beef brisket on the Weber Kettle? Do you think it would turn out as good as a regular brisket? Thanks, Alan Loe
@CookinWidKunchi2 жыл бұрын
I have smoked and then braised. Kinda cool but long process. Definitely try it
@alanloe39732 жыл бұрын
@@CookinWidKunchi I was thinking of just smoking it on the weber kettle just like a regular brisket - and no braising after that. Thoughts? Alan Loe
@CookinWidKunchi2 жыл бұрын
@@alanloe3973 definitely can smoke it and slice it for sandwiches. Pastrami basically
@alliehunter989629 күн бұрын
Damper/ bottom vent settings? Temp?
@CookinWidKunchi29 күн бұрын
In my Weber 22" I start with vents wide open and adjust as needed.
@user-nf9di8xz3e Жыл бұрын
do you just put the wood chips around halfway of the snake?
@CookinWidKunchi Жыл бұрын
I use chunks and I put halfway or ¾ of the way
@alanloe3973 Жыл бұрын
By the way: I said I had been cooking the turkey on the Weber for the last 3 years or so - it has actually been the last 30 years or so! Alan Loe
@robinwhitmore29792 жыл бұрын
Wow! I’m hungry now
@alanloe3973 Жыл бұрын
Hey: I just saw that you did a tri tip using the same method of cooking as the brisket. I've been wanting to try tri tip, so I think I may do it tomorrow. Here is my question: about how long does it take to cook? I'm trying to figure out when to light the snake. Thanks, Alan
@CookinWidKunchi Жыл бұрын
This Tri-tip took about 7 hours. I also love doing it like a steak. Reverse Seared to medium rare is awesome
@alanloe3973 Жыл бұрын
@@CookinWidKunchi Hey: That is perfect. My wife is gone all day tomorrow so I can cook this and have it ready for dinner. I'll let you know how it comes out. Alan
@alanloe3973 Жыл бұрын
Hey: I asked you a question yesterday about the tri tip and got an eMail indicating you had responded. However, I cannot locate your response. I wanted to know if you rested the tri tip in a cooler after cooking, and for how long. I was also curious what the weight of your tri tip was. Mine is 3.5 pounds. Let me know! Thanks very much, Alan Loe
@CookinWidKunchi Жыл бұрын
@@alanloe3973 1 hr rest is sufficient for a Tri-tip
@alanloe3973 Жыл бұрын
@@CookinWidKunchi Thanks very much! Alan
@Lambeerto3 ай бұрын
Do you think two 10lb butts would fit on the 22 kettle?
@CookinWidKunchi3 ай бұрын
Yup... done it
@alanloe39732 жыл бұрын
Do you have a recipe for smoking a brisket on the Weber kettle using B&B charcoal? I am ready to cook it for Father's day this year!
@CookinWidKunchi2 жыл бұрын
Do you happen to have a tiktok? I have alot of those recipes, tips and tricks on that page. If not I could make one for here
@alanloe39732 жыл бұрын
@@CookinWidKunchi HI. Thanks for getting back to me. My wife has Tiktok so I will ask her to look it up for me. How does she find your stuff on Tiktok?
@CookinWidKunchi2 жыл бұрын
@cookinwidkunchi is my tiktok. Or @Kunchi
@CookinWidKunchi2 жыл бұрын
cookinwidkunchi
@alanloe39732 жыл бұрын
@@CookinWidKunchi PERFECT - THANKS!
@saintpendulous52642 жыл бұрын
how often do you have to adjust the lid so the vent is opposite where the heat is coming from to keep the smoke and heat going across the meat to the vent?
@CookinWidKunchi2 жыл бұрын
Using B&B briquettes about every 2 hours. They don't burn too quickly
@saintpendulous52642 жыл бұрын
@@CookinWidKunchi great! Thank you!
@alanloe39732 жыл бұрын
Hello: This is Alan Loe writing. I was wondering where you got your cotton gloves that you wear under your black gloves for heat resistance. I am having a hard time on Amazon trying to figure out what to buy. Most of the gloves I see are quite large. Any thoughts? Thanks!
@CookinWidKunchi2 жыл бұрын
Hey Alan, if you buy a box of the Oklahoma Joes BBQ Gloves in my Amazon store they come with a pair of liners. I just rewash them. I have bought so many of those so I have a bunch laying around amzn.to/3RlJHMN
@alanloe39732 жыл бұрын
@@CookinWidKunchi Hey: Thanks very much. I am going to buy them from your Amazon store so I can support you. We are still planning to be in Venice this coming winter so I will get in touch with you about visiting one day. Thanks so much for the advice! Alan Loe
@CookinWidKunchi2 жыл бұрын
@@alanloe3973 absolutely man, reach out when you are certain of dates etc
@alanloe39732 жыл бұрын
Hello: I just got a pork tenderloin out of the freezer and plan to cook it tomorrow. Do you have a recipe or technique I can follow? Thanks, Alan Loe
@CookinWidKunchi2 жыл бұрын
Hey Alan, I like to smoke it low and slow until an IT of 135 and then sear fire or cast iron until 140°. Remove and rest about 15 mins. Should be perfect at 145°.
@alanloe39732 жыл бұрын
@@CookinWidKunchi Hey: Thanks for the info. I do have another question. I am setting up a snake to cook this, and just wondered about how long you think it would take to get this 1.6 pound tenderloin to 130 degrees? Thanks, Alan Loe
@CookinWidKunchi2 жыл бұрын
@@alanloe3973 less than 2 hrs I would say. I doubt you would need a snake spanning more than ⅓ of the kettle
@alanloe39732 жыл бұрын
@@CookinWidKunchi Hi: Thanks very much. Tenderloin tonight! Alan
@rcaddictive8572 Жыл бұрын
This works on all charcoal grills? I dont have a weber 😢
@CookinWidKunchi Жыл бұрын
The snake method is best used in small kettle style grills.
@rcaddictive8572 Жыл бұрын
@CookinWidKunchi I have those squard charcoal grill by Americana
@CookinWidKunchi Жыл бұрын
@@rcaddictive8572 it can work, just make sure all the briquettes are touching, that way one lights the other
@julietteguthrie17102 жыл бұрын
What is the difference between B&B Lump charcoal and Webers Competition charcoal? I am in Canada and B&B is not available here
@CookinWidKunchi2 жыл бұрын
I have never seen weber charcoal where I live in FL
@julietteguthrie17102 жыл бұрын
It works great holds the heat for a long time and doesn’t crumble
@JuanHernandez-kk1qd Жыл бұрын
Do you do vents wide open?
@CookinWidKunchi Жыл бұрын
Yes, on the snake method. I only start closing the bottom vents down if the Temps move past 250
@alanloe39732 жыл бұрын
Hi There: I am going to do a pork butt tonight for dinner tomorrow. I know you said it should be about an hour per pound for brisket. How many hours per pound would you recommend for a pork butt? I am buying one that is probably 10 to 12 pounds. Thanks! Alan Loe
@CookinWidKunchi2 жыл бұрын
A pork butt works out to be an hr per pound Brisket is less predictable
@alanloe39732 жыл бұрын
Thanks very much! Alan
@alanloe39732 жыл бұрын
Hey: I followed your recipe on KZbin last night. I put the pork butt on at 11:00, and my cook was about 11 hours because I only took the pork out of the refrigerator 30 minutes before putting it on the grill. I did that so I could extend the cooking time and would not have to get up quite so early. This is the most important thing I wanted to tell you: On your video, you pulled the pork with just the cotton gloves and cooking gloves, no tools necessary. When I pulled the pork, it looked just like your video! It is so tender and juicy it is unbelievable! Thanks so much for your input. We will be having it tonight with 4 other friends, and I think it will be a huge hit - NO BBQ sauce needed. Thanks, Alan
@CookinWidKunchi2 жыл бұрын
@@alanloe3973 delighted to hear it Alan. I love helping in any way. Thank you for your feedback
@alanloe39732 жыл бұрын
@@CookinWidKunchi Hey: I have a question. The last time I did the pork butt, as I said, it came out perfectly. I took it out of the cooler at 2:00 PM. Due to a bunch of delays, we did not eat the pork until 6:30 PM and I had to reheat it. I did not like the way it reheated, so my question is: Can I just leave the pork in the cooler for a couple of extra hours, or will it overcook? Do you ever reheat the pulled pork, and, if so, at what oven temp for how long? Thanks! Alan Loe
@alanloe39732 жыл бұрын
At what temperature do you wrap the pork butt in foil? I know it was after about 7 hours, but I don't think you told us the temperature you wrap it. Thanks!
@CookinWidKunchi2 жыл бұрын
I like to wrap between 160-170. That gives me the best pulled pork