The snake method: low and slow brisket and pulled pork on a kettle

The snake is how I do long cooks on a kettle. It's a line of unlit briquettes around the edge of the charcoal grate. You light one end, and it slowly burns along the line for hours at a steady, low heat.

The short version: briquettes two wide and two high around the kettle, 8–12 lit ones at the start, bottom vent down to about 2mm. Steady 120–150°C for up to 12 hours.

Watch the snake method on Instagram

Good for: brisket, pulled pork and smoked cheese

Cooks that want hours, like brisket or pork shoulder or collar butt for pulled pork. You can even smoke cream cheese for a cheese board, or for my sweet chilli chicken cob loaf.

What you need

• A charcoal kettle with a lid, a charcoal chimney and fire lighters (new to lighting it? See Charcoal BBQ for beginners)
• Briquettes. I like olive pip briquettes. Your local butcher, BBQ store, Bunnings or Woolworths will have them.
• 2 wood chunks. I use cherry. Use chunks, not chips or splits.

Setup: how to set up the snake method

1. Stack briquettes like dominoes around the edge of the charcoal grate: two side by side on the bottom, then two on top. Depending on the size, sometimes one on top is enough.
2. Run the snake just shy of three-quarters of the way around the kettle. It can be shorter for a shorter cook.
3. Sit the two wood chunks side by side on top of the briquettes at the start of the snake.
4. Light 8–12 briquettes in your chimney. Once they're ashed over, pile them at the start of the snake.
5. Put the cooking grate and lid on. All vents open, top vent on the opposite side to the snake.
6. Over about 15 minutes, slowly close the bottom vent until it's open only about 2mm.
7. You should sit between 120–150°C (250–300°F), ready for a slow smoke.
8. Put your meat on the opposite side to the lit coals, under the open top vent.
9. As the snake burns around, move the meat and turn the lid with it, so the food and the top vent stay opposite the burning section. Check in about every hour, depending on the day.

Seasoning: rub it the night before

For a low and slow cook, cover your meat in The Adventurer rub the night before, so it has time to set into the meat.

Finishing: mini snake and putting it out

Mini snake: same idea, just shorter, for cooks you know won't run as long. Any briquettes that didn't light can be reused. Move them away from the lit ones when you're done.

Finishing up: close all the vents and the BBQ will slowly go out on its own. Let the ash go completely cold in the closed BBQ before emptying it.

FAQs

How long does the snake method last?

Up to around 12 hours, depending on the weather. You can add briquettes as the day goes on, but I rarely need to.

What temperature does the snake method run at?

Between 120 and 150°C (250–300°F), with the bottom vent open only about 2mm.

Do I need wood chunks?

For low and slow, two chunks add smoke flavour. Use chunks, not chips.

Lump charcoal or briquettes for the snake?

Briquettes. They're even in size and burn more evenly over a long cook.