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Complete Novice - Devon


Joab Forte
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Hi Joab - Welcome to the forum

Have you mastered the temperature control on the Weber yet using a snake/minion yet?

By controlling the bottom vents you can set a temperature of 110 C and a Weber will maintain that for 6-8 hours on a couple of kilos of good quality briquettes. I use Heat Beads almost exclusively but Nature Coconut briquettes are good too.

The following are not Brisket but they will give you a good idea of the method.

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59a2e378b02b6_HBPork1.thumb.jpg.03115531b9ca9e37038c21327fa0b913.jpg

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