Smoked brisket on a grill ?!?!?

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  • Danable

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    Google the “fuse” or “snake” method online. Basically place 2 rows of charcoal almost all the way around your grill, stack a second double row on top of that, place small pieces of your wood of choice on the fuse and you have 12 hours of uninterrupted 250 degree heat and smoke. Add a water pan and keep your meat and smoke vent on the opposite side of the flame.

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    shrxfn

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    I have seen meats smoked in a BBQ pit before and as long as you keep it off direct heat it is kind of the same concept. So when the snake reaches the side the meat is on do you move your brisket to the other side to keep it off the direct heat?
     

    jsg34

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    I use my Big Green Egg. Smoke brisket, pork butt, and just about anything else I can think of. I use a deflector so there is no direct heat. Much better than the oven.
     

    shrxfn

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    I use the **** out of my Kamado style grill. I smoke like a madman but recently have been doing burgers on it. They come out so good and hardwood smoke flavored.

    I am almost tempted to try doing pizza on it but I was told about a way to do it in the oven and it comes out perfect so why mess with that.
     

    Bangswitch

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    A couple years ago I switched over to the dark side and got an electric smoker. It’s so easy and care free I’m not sure I could slow cook anything on a stick burner anymore. I miss fiddling with the fire but I enjoy drinking more and sleeping through the night on the long smokes. It’s cheating but I’m not trying to compete with anyone so I don’t feel guilty about it.
     
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    Magdump

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    I started water smoking with the little elcheapo Brinkmans like 25 years ago. My bud started Boathouse Smokers and I’ve been using one of his for the last 10 years. I only burn hickory unless it just burgers or chicken, then I’ll use the natural lump. Cooking with straight wood in a 250 pound smoker ain’t always possible, like vacation and such, so this is an interesting idea.

    This puppy holds the heat for a lot of hours on a small amount of wood.
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    I lucked up with a bunch of grouper our last vacation at a beach house and rigged up something similar, but this looks quick and easy. Thanks for posting!
     
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    Gus McCrae

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    A couple years ago I switched over to the dark side and got an electric smoker. It’s so easy and care free I’m not sure I could slow cook anything on a stick burner anymore. I miss fiddling with the fire but I enjoy drinking more and sleeping through the night on the long smokes. It’s cheating but I’m not trying to compete with anyone so I don’t feel guilty about it.

    I love my electric smoker. I call it lazy-cue.
     

    Danable

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    Yeah I since have purchased a camp chef pellet smoker. It feels like cheating and it’s not quite the same but I’m in the same boat as you. Since my job changed drastically in 16 I just don’t have the time to babysit my bbq.

    A couple years ago I switched over to the dark side and got an electric smoker. It’s so easy and care free I’m not sure I could slow cook anything on a stick burner anymore. I miss fiddling with the fire but I enjoy drinking more and sleeping through the night on the long smokes. It’s cheating but I’m not trying to compete with anyone so I don’t feel guilty about it.
     

    Gus McCrae

    No sir, I ain't.
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    Yeah I since have purchased a camp chef pellet smoker. It feels like cheating and it’s not quite the same but I’m in the same boat as you. Since my job changed drastically in 16 I just don’t have the time to babysit my bbq.

    I use it because I just wanted good cue. There's not much of that here. Easiest way to get there.

    All it really needs is temp control and smoke. Electric smoker and wood chips does it easy.
     

    troy_mclure

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    A couple years ago I switched over to the dark side and got an electric smoker. It’s so easy and care free I’m not sure I could slow cook anything on a stick burner anymore. I miss fiddling with the fire but I enjoy drinking more and sleeping through the night on the long smokes. It’s cheating but I’m not trying to compete with anyone so I don’t feel guilty about it.
    ive an electric smoker too. easier than my kamodo for sure.
     

    kcinnick

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    When I just want to do one piece of meat I will use my Weber Genesis and a foil bomb to slow cook the meat, I turn the far right burner on low until I can get it stable at 225 and put the meat on the far left of the grill. Once I go over 1 pork butt I usually break out the UDS and I can do 6 butts or 4 butts and a few racks of ribs or I can just do a TON of ribs if I ever felt like it. I want to try out doing baked beans under the pork butts in a cast iron pot letting the fat drip into it, I bet that is really good. I tend to smoke more in the fall/winter than I do in the summer though.
     
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