Snake Method Tri Tip on the Weber Kettle!!

I like sitting by a smoker and drinking beer like any other guy right it's kind of fun therapeutic but sometimes I got to do so do you sometimes you want to wake up at 6am and have the food ready by 4 pm you don't want to do much work you're busy doing other stuff getting ready for a party what if I told you you could smoke anything for a long period of time using a 22 inch Weber kettle very easy set it forget it no maintenance at all I'm gonna show you how all right guys this is super easy um as you can tell my Weber is kind of dirty there's a huge Poplar Tree in my backyard and it's been trying to pollinate my Kettle anyways so so just gonna dump just a bump you know a little pile of charcoal in here I don't like using like the cracker the half ones you know I will probably put them on top half ones like this you're not going to want to use I don't know if you can see that because um it's just not going to be Integris to the structure of the snake so we're gonna use the square ones that are full we're just going to start on my grates here kind of for some support along the edge is we're going to start just uh standing them up next to each other like so it might take you um you know three or four wobbly ones to kind of get them to stand up on their own and kind of do your best to just keep them straight standing straight up nice and uniform next to each other that's pretty much it it's self-explanatory and then you just stack these things like this all the way around what I do is I leave a gap right here the width of the handle if your Kettle doesn't have a handle I'd say that's about five or six inches so it's going to start here and end here and we're gonna have a space in the middle here so it doesn't set each other on fire and it burns both ways the idea is to burn from one side to the other you don't have to go clockwise you can go counterclockwise I don't really care what you do but leave that Gap there so they don't touch each other if you want more heat you certainly can light both ends and let them go this way but that cuts your smoking time in half it'll only burn for half the time so just keep that in mind [Music] come on [Music] all right so here's the first layer I call it right first row first layer this is good if you want to cook something like if you're smoking bacon or doing jerky or beef sticks stuff like that this will give you a nice smoke but it's a cold smoke right it's lower temperatures because there's only one row you can add a little bit of wood chips or you can replace some of these briquettes with wood chunks but it's going to burn at a lower temperature but so if you're doing a brisket or a pork shoulder you probably want more than one row right so this is ideal for lower temperature smoking or cold smoking if you will so let's get back to the time lapse I'm going to do another couple rows and we'll be good to go foreign [Music] [Music] [Music] here's two rows I'm gonna use these for another row but two rows right next to each other look at this thing look how beautiful that is it's like it's like barbecue art right I'm gonna do another one on the top and I'm not gonna stand them up though I'm going to lay them down right in the middle like this [Music] um foreign [Music] three rows that should give us a cooking temperature of about 225 to 250 degrees give or take right vents wide open on the bottom I'm going to leave my vents wide open on my lid [Music] and when I light it I'm going to go clockwise right so I'm going to start here and I'm gonna go around as this thing Burns I'm gonna come out here like every hour and just kind of turn the vent right kind of just follow the burn around that'll help with airflow that'll help keep things lit that'll help maintain your temperatures I need to clean this thing I'm gonna add wood chips be right back all right so I got some Oklahoma Joe's cherry and apple switches right so what I'm going to do is just take a little handful and I'm just going to go on the inside or the outside right against the wall of the kettle right the outside just sprinkle a little bit of these chips amongst the coals I'll show you in a minute what this looks like but and I'm gonna go just over halfway around not the entire way because obviously it's not going to take smoke the entire time this thing's burning but it might take smoke a little past the halfway point right so I'm just going to make sure that I get as much smoke from these chips into the meat as possible I'm mixing cherry and apple together all right here you go so we've got three rows of charcoal all the way around and then we've got the chips cherry and apple just on the outside um yeah I know a lot of you people on the internet are gonna be like dude you can't use wood chips they're going to burn faster than the coals blah blah blah that I'm telling you I've done this many times and it comes out fire every time this is the important part if you forget this um and you don't Spritz you'll probably dry out whatever you're cooking I mean unless you wrap it in foil right the fat if there's a good fat content you probably won't dry it out but if you're doing stuff with less fat you want to have a pan in there for water apple juice uh fruit any juice you want to use really so I'm gonna throw that in there um I used water last time because I didn't have any juice but I think I think I've got some juice today so I'm gonna put some juice in there um Royal Oak tumbleweeds I use those exclusively to light all my fires um they work great they light the charcoals just fine what we're going to do is put two underneath the first two charcoals I'll show you what that looks like too up close all right guys now you can see the Tumbleweeds in here what I did was take the the front briquettes and remove them put two tumbleweeds in there and then I just kind of covered them back up with the briquettes right there they are in there so when you light these it's just gonna start the snake and then it's just going to slowly burn all the way around let's get it lit oh here's our juice in here I'm using like some Aldi guava mango punch um you can use whatever juice you want really doesn't matter you can use water just it keeps things hydrated in there you know it keeps it moist keeps it from drying out it's this is a super effective super efficient no maintenance way to smoke food and it's it comes out fantastic every single time so let's get this lit and we'll rock all right this thing is pretty much lit so we're gonna get our tri-tip on here salt pepper garlic mustard binder it's right in the middle this is gonna be so good I'm like super excited for this right now try tip on snakes lit vents right over where it's burning keep that airflow going keep it lit like I said as this Burns around I'm just gonna rotate the vents just follow the burn so now it's lit the tri-tip's on there you don't have to look at this thing for the rest of the day literally I'm going to look at this probably in four or five hours it's probably going to have the bark the color that I want so I'm going to wrap it in foil this is super effective super fun way to cook food like I said you can't load it up you know you don't want your snake to burn underneath the food so that's why we put the one piece of meat in the middle and uh like I said you can do Packer briskets pork shoulders you know what I'll make more videos doing those Foods I'll do a pork shoulder video I'll do a pack of brisket you guys want to see me do anything else with this you know chicken or chicken wings or something just let me know in the comments all right guys so we're about four hours in oh man it's looking good that's where our snake started and that's currently where it is so you could probably get 12 hours out of this this particular snake right here it'll probably burn for about 12 hours but that looks pretty good I like where it's at so I'm gonna wrap it and throw it back on all right so got her back on um don't worry if you see the Flames when you take the lid off that's because of the rush of oxygen it's getting once you put your lid back on that flame will die down it'll continue to smoke again so we'll give that another two hours and then I'll probe it to see where we're at I'm trying to go to 203 205 so two hours three hours that might do it all right so this thing went out at 10 am and it is 334. so five and a half hours see where we're at definitely done and we have this is where it is right now where the snake is uh burning so there's still half the snake left so 10 hours you get 10 hours out of a snake like this so I'm gonna pull this off and I want to save half that snake I'll just light it up another time when I want to cook something else for five and a half hours six hours so I'm gonna close my bed close my Bottoms in it let the coals die out um again so I can use them later pull this off perfect see how easy that was build it put a pan in there put some water or juice in there Light It season your meat put it on there so I didn't forget it man I rested this thing for about 10-15 minutes I'm just gonna cut it in half oh man it smells so good okay oh yeah very tender I did not trim the fat cap so it's a little fatty on top very tender very Juicy smells amazing now I use with salt pepper garlic SPG choice for me a tri-tip is tricky because the grains run in three different directions looks pretty dang good to me so good go do like a brisket right brought it to about 160 165 internal wrapped it in foil brought her home I think I pulled it off at 205 internal it's definitely a lot smaller than a brisket but it tastes amazing that's the snake method that's how I do it again you can use less rows for lower heat more rows for higher heat that snake today would have burned for probably 10 11 hours but this thing was done in five and a half so amazing give it a shot thanks for watching subscribe to the channel I will do more videos on the Weber kettle if you guys want to see me doing because I really don't have a lot of videos using a Weber kettle but I've been using it a lot lately I really enjoy the snake method you guys should definitely try this out let me know what you want to see me cook on a Weber kettle see you next time [Music] [Music]

Channel: Cass Cooking

Views: 26,901

Keywords: BBQ, Cooking, Cass, Meats, Smoker, Offset, Grilling, Food, SmokedFoods, Smoking, Barbecue, Barbeque, DIY, BackyardBBQ, BackyardSmoking, HomeCooking, HomeMade, DoItYourself, Backyard, Recipes, Recipe, HowTo, How, To, CassCooking, Grill, Smokers, Weber, Kettle, CharGriller, CharGrillerGrills, OffsetSmoker, OffsetSmoking, LowAndSlow, Low, Slow, SlowCooked, Beef, Pork, Chicken, RIbs, Brisket, PorkShoulder, Wings, BaconWrapped, Cheese, ColdSmoking, ColdSmoke, Cold, Smoke, HowToSmoke, SnakeMethod, WeberKettle, TriTip, Charcoal

Id: fWnXcbgkFHE

Length: 13min 0sec (780 seconds)

Published: Sun Jun 11 2023