Smoked Brisket using the snake method
For this recipe you will need a Weber BBQ (or kettle BBQ) with briquettes and wood chips such as hickory. You will be using the "snake" method (see video linked at the beginning of the blog post).
Recipe type: BBQ
Cuisine: Texan
  • 1 kilo beef brisket
  • A dash of apple cider vinegar
  • A dash of olive oil
  • 1 tbs sweet paprika
  • ½ tsp ground cinnamon
  • 2 tbs ground cumin
  • 1 tbs cumin seeds
  • 1 tsp ground white pepper
  • 1 tsp or tbs according to your taste of ground chilli
  • ½ tsp ground aniseed
  • 1 tbs ground coriander
  • 1 tbs roasted and freshly ground sichuan pepper
  • 1 tsp Aleppo pepper flakes (replace by chilli flakes if needs be)
  • 1 tsp salt
  • 1 tbs brown sugar
  1. In a large bowl, rub meat with a dash of vinegar. Add a dash of olive oil and rub again.
  2. Mix all the other ingredients well with your hands or a whisk.
  3. Sprinkle over the meat enough to cover it but don't let it cake. Keep the mix for the next brisket in a labelled glass jar.
  4. Leave it to rest while you start your BBQ using the snake method (see video linked in the blog post), bringing the temperature inside de BBQ to 110°C to 120°C. Some people leave the meat to marinate for 1 hour on the bench, some will start to cook as soon as the BBQ is ready and some will leave it in the fridge overnight. All methods are good.
  5. Place an aluminium tray on the bottom grill of the BBQ. Pour boiling water in it half way up.
  6. Place the meat in the middle of top the grill, fat up, making sure no side is too close to the coals.
  7. Set one probe to beep at 95°C and place it in the thickest part of the meat and set one to beep under 100°C and over 120°C and place it on the grill not too close to the coals.
  8. Close the lid, vents half way through.
  9. Leave it be for 10 to 12 hours adjusting the vents to make sure that the temperature inside the BBQ remains between 110°C to 120°C.
  10. The meat is ready when it reaches 95°C in its thickest part.
  11. Take it out and place it on a chopping board where you will leave it to rest for 30 minutes. Slice it, fat side up, against the grain.
  12. Serve! Adding a bit of sea salt flakes if necessary.
Recipe by The Flo at