Snake method with charcoal chucks and apple wood chips
by Cb110301
12 Comments
CCCP_Sergei
Grab a 12 pack and start drinking….
zippytwd
If your looking you ain’t cooken , get a 12 pack sit back set a timer for a few hrs let it cook
cabo169
Low and slow means start today, eat tomorrow. I’ll go 20 hours on a whole bone in pork butt with my offset smoker. Mine is all indirect heat though so your snake method may cook quicker.
Cb110301
Yeah it’s a 22” Weber kettle, I hope it cooks with in the 8 hours but I’m also not expecting it to cook that fast
Environmental_Set_68
My advice applies to your next one because you’ve already begun cooking. Dry brine your pork butt for 48 hours uncovered in the fridge before cooking then season heavily with rub
Shit-throwing-monkey
Are you grilling in prison? Hope you have enough for all of the other inmates.
AIreadyImpartial
Keep the temp steady, wrap it when the skin/crust starts to split. Pull it at around 203-205 or when a probe goes through with no resistance. Let it rest and start to pull when it’s around 140. Drink beer throughout all this but pace yourself or you won’t be able to enjoy your work
ComradeConrad1
Smells great! What time can we come over?
DudeitsFish
I’m doing the same thing today on the same grill lol. I’m using a snake with cherry and hickory and I’m just going low and slow at around 225 all day uncovered. If it doesn’t work I can do another one and get better 🤷♂️
onestepahead0721
Yes get the coleslaw ready for messy pig sandwich!
Cb110301
I’m 4 hours in and it’s reading 147’F internal. What should i do ?
Key-Spell9546
I just did a 8LB butt on my 22″ Weber yesterday. I held 250+/-3 degrees the whole time. I wrapped in a foil boat hen it was stalled around 170F (wrapped it right at about 6 hours) and it probed for perfect tenderness when the meter hit 204F (took 10:15 hours total). **I only ever opened the kettle once to wrap it and then once start probing for tenderness. If the temp is where you want it, close it and leave it alone.** I pulled it and double wrapped it (foil boat and all) until it rest down to 150-155F… took about 2hrs to rest. So total cook from start to shredding was a little over 12 hours.
Seasoning was no binder, coarse pepper, kosher salt, Lawry’s seasoned salt, and garlic powder… 10:3:3:1 is my ratio by parts, respectively. Sometimes I do a thin binder of avocado or olive oil (rub it in until it starts to look white and sticky), or a 50/50 yellow mustard & hot sauce, or a 50/50 yellow mustard & pickle juice binder… depends on how frisky I’m feeling and how wet/dry the meat’s looking.
The rest can be much quicker if you let it cool uncovered or longer if you insulate or use a warming tray. Longer rest = more tender… rest as long as you reasonably can. Just don’t tear into it if way too hot or you’ll lose a lot of juices.
Note: every cook is different with different moisture contents, fat contents, outdoor temps, windiness, brand/type fo charcoal, etc… don’t cook to times. I had a 10LB butt take 16 hours two months ago. Best you can do is use temperature information as an indicator for when to wrap things and when to start feeling/probing for doneness. Cardinal rule of BBQ; it’s done when it’s done.
Also, you should be measuring temperature **at the grates on the level of the meat**. Heat Rises. The lid thermometer that comes on Weber’s is all but useless. Doubly useless for smoking because when the lid vents are over your meat, as one des when smoking, the temp probe is directly over the coals getting absolutely blasted with direct radiant heat. It’s not unusual for the lid thermometer to read 300-400f when an actual pit thermometer on the grates behind or beside the meat is reading 250F.
12 Comments
Grab a 12 pack and start drinking….
If your looking you ain’t cooken , get a 12 pack sit back set a timer for a few hrs let it cook
Low and slow means start today, eat tomorrow. I’ll go 20 hours on a whole bone in pork butt with my offset smoker. Mine is all indirect heat though so your snake method may cook quicker.
Yeah it’s a 22” Weber kettle, I hope it cooks with in the 8 hours but I’m also not expecting it to cook that fast
My advice applies to your next one because you’ve already begun cooking. Dry brine your pork butt for 48 hours uncovered in the fridge before cooking then season heavily with rub
Are you grilling in prison? Hope you have enough for all of the other inmates.
Keep the temp steady, wrap it when the skin/crust starts to split. Pull it at around 203-205 or when a probe goes through with no resistance. Let it rest and start to pull when it’s around 140. Drink beer throughout all this but pace yourself or you won’t be able to enjoy your work
Smells great! What time can we come over?
I’m doing the same thing today on the same grill lol. I’m using a snake with cherry and hickory and I’m just going low and slow at around 225 all day uncovered. If it doesn’t work I can do another one and get better 🤷♂️
Yes get the coleslaw ready for messy pig sandwich!
I’m 4 hours in and it’s reading 147’F internal. What should i do ?
I just did a 8LB butt on my 22″ Weber yesterday. I held 250+/-3 degrees the whole time. I wrapped in a foil boat hen it was stalled around 170F (wrapped it right at about 6 hours) and it probed for perfect tenderness when the meter hit 204F (took 10:15 hours total). **I only ever opened the kettle once to wrap it and then once start probing for tenderness. If the temp is where you want it, close it and leave it alone.** I pulled it and double wrapped it (foil boat and all) until it rest down to 150-155F… took about 2hrs to rest. So total cook from start to shredding was a little over 12 hours.
Seasoning was no binder, coarse pepper, kosher salt, Lawry’s seasoned salt, and garlic powder… 10:3:3:1 is my ratio by parts, respectively. Sometimes I do a thin binder of avocado or olive oil (rub it in until it starts to look white and sticky), or a 50/50 yellow mustard & hot sauce, or a 50/50 yellow mustard & pickle juice binder… depends on how frisky I’m feeling and how wet/dry the meat’s looking.
The rest can be much quicker if you let it cool uncovered or longer if you insulate or use a warming tray. Longer rest = more tender… rest as long as you reasonably can. Just don’t tear into it if way too hot or you’ll lose a lot of juices.
Note: every cook is different with different moisture contents, fat contents, outdoor temps, windiness, brand/type fo charcoal, etc… don’t cook to times. I had a 10LB butt take 16 hours two months ago. Best you can do is use temperature information as an indicator for when to wrap things and when to start feeling/probing for doneness. Cardinal rule of BBQ; it’s done when it’s done.
Also, you should be measuring temperature **at the grates on the level of the meat**. Heat Rises. The lid thermometer that comes on Weber’s is all but useless. Doubly useless for smoking because when the lid vents are over your meat, as one des when smoking, the temp probe is directly over the coals getting absolutely blasted with direct radiant heat. It’s not unusual for the lid thermometer to read 300-400f when an actual pit thermometer on the grates behind or beside the meat is reading 250F.