Low and Slow Pulled Pork using the Snake Method on the 70th Anniversary Edition Weber Kettle
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- Опубліковано 2 сер 2024
- In this video I'm making pulled pork low and slow using my boy @CookinWidKunchi's snake method on my 70th Anniversary@GrillwithWeber Kettle. His method uses a minimal amount of charcoal and provides a smooth clean temperature on indirect cooks for hours. To test this out I grabbed a beautiful pork butt and a World Champion Rub from my other guy here in AZ Sterling with @lootnbootybbqchannel3476 His Jolly Roger Jalapeno Garlic Black Rub is ABSOLUTELY AMAZING!! Check out the results and be sure to like and subscribe if you haven't already for more tips and tricks to help you level up your backyard smoking and grilling!!✌🏿
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Man.... thanks for the shoutout brother. I was hoping to see you let the snake run and do its thing. Seems you were on a time crunch
Of course bro... im looking forward to cleaning it up, it was definitely running smooth, I made that lil miscalculation on only doing 1x1 on the charcoal. But all in all I can't complain mane. I appreciate you!🍻
Good lookin on that snake method u got that temperature control going strong 💪
Slow and easy baby..💯💯
I know that tenderloin was fire. Thanks for sharing this method. 🍖🦑
No doubt. Thx for coming thru!🍻🍻
Great video! I use three rows of charcoal on the bottom around about 75% of the edge of the grill with two rows on top and that lasts a long time. I’ve found that Kingsford charcoal lasts longer that the grocery store branded charcoal. I don’t have to add much charcoal for brisket or pork butt.
I like it... what do you get for an average temp?
@@KillerMillerQue It stays at a fairly consistent 250 to 275 after about the first 30 minutes. I light twelve briquets on fire and then stack them against the snake. As I mentioned, I think Kingsford burns longer. So, they are probably worth the premium cost. I spin the grill grate and lid around as the charcoal buns to keep the meat away from the fire as much as possible and the smoke going in the right direction. The temperatures I mentioned are from the built-in Weber dome thermometer. I’m not in the required income bracket right now to afford a stand alone thermometer for checking the temperature at the grate, so I use what I have. It works O.K. I lay down the outside ring consisting of one briquet flat on the bottom grate touching the next around the base of the kettle, followed by one bricquet at a 45 degree angle around the base, followed by one ring of flat ones again. I put one more bricquet on top of both flat ones below and I add chucks, or chips of real wood (or both) depending on what I have. The cross section looks like this:
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- / -
First time I smoked a butt it took like 12 hours. I didn’t realize they stalled while all that connective tissue is breakin down. That butt looks like 🔥.
Sometimes it's just best to take it slow!
When it goes into the stall, bump the temperature up and wrap it. Bring it to 200-205 degrees for your final temperature. LET IT REST in a cooler.