This is my first pork shoulder endeavor, from what I hear it’s pretty forgiving. These are two boneless 6-lb cuts, seasoned with mustard and traeger sweet heat rub (Brian sugar, paprika, garlic). I was pretty diligent about getting even sized coals- FOGO medium lump. It was all I had and I didn’t want to get more so I figured I would try it out and report back. I should’ve taken a picture of the snake but here we are, not opening that baby up. We’re sitting at 220 right now, bottom vents half closed. Let’s hope it stays around there. I’ll make an updated post tonight.
by MattCogs
9 Comments
God speed, following for results/experience.
It’s gonna take a while….
Okay update 1: so far NOT GOOD!!! 2.5 hrs in the temp was dropping FAST! When I had a second to see what was up I was at like 180 😕 the snake was already almost completely burned. I think the pieces of charcoal I used were too small, and with the vents open they burned very quickly. I rotated the grate and pretty much just dumped a bunch of charcoal on top of the end where there was burning pieces. I know it’s not a great idea because it may throw dirty smoke at the meat but I don’t really have a choice. I think I’m gunna have to switch methods and just keep a pile on one side and feed it rather than keep trying to snake it. I thought using big pieces would make it burn hotter, but I think it would’ve been slower in hindsight. So for those of you reading this in the future thinking of snake method with lump charcoal- consider using bigger chunks and stacking them a bit higher. I thought what I did was about equal to 2 stacks of briquettes but it’s definitely not.
Yeah, I use the medium Fogo before and the pieces can be too small the way you’re trying to use them. Unfortunately, a lot of them will slip through the grate before they’ve completely burned through. I have better luck using a divider similar to the slow and sear. You can also make a DIY one using the Weber charcoal baskets. Honestly, you would even have good luck using the charkettle charcoal basket. It helps a lot because the holes for airflow are smaller and the medium sized charcoal pieces don’t fall down as easily so you get a longer burn time. Unfortunately, a lump charcoal snake simply does not work nearly as well because you don’t get the clean moving fire between briquettes. The baskets can be nice for setting up indirect and indirect cooking, but I like the divider because if I load up the charcoal side with the medium Fogo lump charcoal and a fire starter on one corner I can run it with the vent on the bottom, barely opened and then fully opened on the top and I can maintain around 250°F for a solid 6 to 8 hours. That’s enough time for me to basically get perfect bark and 165° internal temperature on a pork shoulder so it can be wrapped in either finished on the grill or just move to the oven at 250 or 275 because at that point it’s absorbed all the smoke it’s gonna get And it just needs to cook slowly at that point. I made some just a couple weeks ago using that method.
https://preview.redd.it/d4ns470fe8og1.jpeg?width=4284&format=pjpg&auto=webp&s=c446df10610d9569bc84ec04c2ed597166acfaaf
Charkettle Set of 2 Stainless… [https://www.amazon.com/dp/B0CHRXFTP7](https://www.amazon.com/dp/B0CHRXFTP7)?
Skyflame Charkettle Drip Pan with… [https://www.amazon.com/dp/B0CQ1W6VDW](https://www.amazon.com/dp/B0CQ1W6VDW)?
Here’s what I would do, if you can. Those butts are smoked – usually meat only needs 2 to 3 hours worth. After that it is just cooking.
Get your oven up to 220, move them into there and let them do their thing.
This is one of the applications where a briquette shines, because they are so regular. I’ve never had the guts to build a snake from lump, kudos to you for trying, no matter the outcome.
Your gona be up all night to feed it right?
TBH, that’s a lot of work(maintaining temp for that long). I’m a lazy drunk, so I’d throw it on my WSM.
If I wanted to babysit it, then I’d use my offset cuz I like playing with fire and I’m good at it. But never a kettle for a long cook.
God speed brother.
Hey buddy I do pork shoulders often on my kettle even in Canadian winter. I put them in the middle over a drip pan with baskets on either side. No reason for snake in my opinion… I only have to refill baskets with lit charcoal when the butts are ready to be wrapped
https://preview.redd.it/m4hvyts7d9og1.jpeg?width=4284&format=pjpg&auto=webp&s=27f4f313a2c333fb3428ac35c25f793ad4e36a68