Brisket on weber using snake method

7:30 AM – Placed a trimmed 13.3 lb brisket on a Weber Kettle using the snake method with a water pan. Target grill temperature was 250°F.

9:00 AM to 2:00 PM – Maintained a steady grill temperature between 250°F and 260°F.

2:30 PM – Wrapped the brisket in foil at 169°F when the bark appeared well set and did not rub off when touched.

3:30 PM – Encountered a minor stall at 190°F. Temperature gradually increased again after approximately 30 minutes.

4:15 PM – Removed the brisket from the grill at 198°F once it probed tender in both the flat and the point. Texture was prioritized over temperature as the final doneness cue.

4:30 PM to 7:00 PM – Rested the brisket in foil for approximately 2.5 hours.

7:00 PM – Sliced and served. The brisket was moist with a well-developed bark. A homemade sweet and tangy barbecue sauce was available but largely unnecessary due to the flavor of the meat.

This was my first attempt using the snake method. Results were very positive. I’m happy to answer any questions.