How to Master Low & Slow BBQ with the Snake Method in a Weber Kettle by Schueys BBQ

Low & Slow BBQ using the Snake Method is the name of the game today.

Want to take your Weber Kettle skills to the next level? In this video, I’ll show you how to master low & slow BBQ using the snake method, a game-changing technique for maintaining steady temperatures on a charcoal grill. We’ll be cooking brisket, beef ribs, pulled pork, lamb shoulder, and chuck roast—all smoked to perfection using this simple, foolproof method.

🔥 What You’ll Learn in This Video:
✅ How to set up the snake method in a Weber Kettle
✅ Perfecting low & slow cooking for tender, juicy BBQ
✅ Smoking brisket, ribs, pork, and more the right way
✅ Tips to control temperature, smoke, and flavor

If you love BBQ, smoking meat, and want to get the most out of your Weber Kettle, this video is for you!

💬 Drop a comment if you have any questions or tell me what you're smoking next!
👍 Like this video if you found it helpful!
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#BBQ #WeberKettle #SnakeMethod #LowAndSlow #SmokedMeat #Brisket #PulledPork #BBQRecipes #Grilling #SchueysBBQ

Pulled Beef - Chuck Roast
Ingredients:
2kg (4.4lbs) Chuck roast
Kosher salt
Black pepper
Garlic granules
¼ cup Beef stock (for spritzing)
100 grams (3.5oz) of unsalted butter
¼ cup of warmed beef stock
Pulled Lamb - Lamb Shoulder
Ingredients:
2kg (4.4lbs) square cut lamb shoulder
100 grams of unsalted butter
1 tsp of minced garlic
1 tsp of Dijon mustard
2 tbsp of soy sauce
2 tbsp of Worcestershire sauce
2 tbsp of balsamic vinegar
The juice of one lemon (keep the rinds for later)
2 tbsp of olive oil
3 tbsp of sea salt flakes
2 tbsp of lemon pepper
1 tbsp of dried rosemary
1 tbsp of dried oregano
1 tbsp of granulated garlic
1 tbsp of onion powder

Beef Ribs - Hot & Fast
Ingredients:
Beef ribs
Salt
Coarsely ground pepper
Granulated garlic

Pulled Pork - Pork Collar
Ingredients:
1.5kg (3.3lbs) pork collar
¼ cup of pineapple and apple juice
2 - 3 tbsp of your favourite pork rub (I used Four Monkeys Pork)

Brisket - Easy Beginner tutorial
Ingredients:
7.7kg (16.9lbs) WX Rangers Valley 5+ Wagyu brisket
2 parts coarsely ground black pepper
1 part kosher salt
½ part granulated garlic
Water for spritzing
Items Used:
ADBO World OutDoor Kitchen - https://adboworld.com.au/discount/BAE5Z3AW5TTW
Weber 57cm (22") Kettle - https://geni.us/hsPHo
Weber Go Anywhere - https://geni.us/xRNI6
Weber 57cm (22”) Kettle Rotisserie - https://geni.us/eY2lC
Grill Grates Set for Weber Go-Anywhere Grill - https://geni.us/CAbQO
Heat Beads original BBQ Briquettes - https://geni.us/4RMr0
Heat Beads coconut BBQ Briquettes - https://geni.us/hjEA0
Jaccard (meat tenderiser) - https://geni.us/h1Rp
Thermapen MK4 - https://geni.us/9lXsB
Black Nitrile Gloves XL x 100 – https://geni.us/BbRUCq

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Видео How to Master Low & Slow BBQ with the Snake Method in a Weber Kettle by Schueys BBQ канала Schueys BBQ
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