Thanks for watching my pulled pork video! Please like and subscribe. Check out some other cooking videos: Smoked Wild Boar on Weber Grill - ua-cam.com/video/Mp9-fjqp6wo/v-deo.html Dutch Oven Venison & Potatoes - ua-cam.com/video/D5KT8nBQb9E/v-deo.html
Can anyone give me more tips snake charcoal lighting heat gets way to hot, I've taken all the brickets out except 18 ,an I've got those on one end .I'm using a thermapro t 17 digital thermometer. Cooking on a expert grill 24 inch square box from Walmart. Wanted to make a dry run before I cooked my Boston butt... thanks in advance.
@@frozentimes7845 Without seeing your setup, I would check for any ways air is getting in other than your dampers. More air = more heat, and you need to be able to control what gets in. In a smaller space, you may simply need less charcoal, too. Start with a snake of two rows of charcoal on the bottom, with one on top, then add your wood. Then experiment with how much lit charcoal you need to get the snake started and the grill up to temp. I'd almost put money on the air control, though. Let me know if you have any questions!
I've done this 3 or 4 times now. Thank you for making the video. The bear claws are great for moving the shoulder to/from the grill. They work for shredding too, but I got a tip from my local butcher. Use a stand mixer/Kitchen-Aide with the paddle attachment. Trim off a chunk and drop in the mixer, pulse 2 or 3 times, transfer to a bowl. Rinse and repeat. Save yourself the torture. Your hands will thank you.
@@TheGoodeLifeOutdoors Thanks i’m about 3 hours in on a smaller 6 pound pork butt - 145 internal temp but the ambient was holding 245-255 steady and now dropped to 188. I think it’s because I placed the ambient sensor before the start of the snake and it burned around the other side. The grill thermometer on the weber is saying 285 btw
Thank you for an excellent video... very helpful to this rookie smoker. Is there a rule of thumb on where to place the ambient probe? I'm never sure where to place it in relation to the meat or fire. Thanks.
I typically place the grill probe as close to the start of the snake as possible without it being right over the hot coals. This gives me the most time when the coals burn around for it to accurately display the temp. I also try to give it some space from the meat. In cases where the meat takes up most of the grill, like a big brisket, I have placed the probe on aluminum foil on top of the meat.
Great video. Question: Everytime I smoke a butt, it never falls apart. What would be the issue? I'm attempting to smoke one on my Weber tomorrow using the 2x1 snake method with a water pan in the middle. I cannot figure out why my butts don't just fall apart where the bone just slips right out. It's very frustrating...
My initial thought on this is either the meat is cooking too quickly at the beginning of your session, or that it's drying out. It's important to stabilize your temperature as efficiently as possible, and avoid big swings through the cook. In the case of using this method on the Weber, I do all I can not to open the lid through the cook. I believe this allows the meat to stay "relaxed" throughout the process. I might suggest you use a 2x2 snake tomorrow, if you've never done this before, as it should be more forgiving and still provide a consistent temperature for the 8-10 hours typical for a pork butt. I hope that helps, and I wish you all the best!
Did you light the correct end? I've always lit the end that I finish the snake with, meaning the coals are lit from bottom and "burn up". Maybe there's no difference. Any thoughts?
I don't think it makes a difference which end you light as it burns from one end to the other. It's on a flat plane, so there shouldn't be an up or down in the scenario. Maybe I'm misunderstanding your question?
I usually keep my lower vent set between 1/4 and 1/2 open, and don't move it during the cook. I primarily use my upper vent to control heat. If I can get the coals going well before I close the lid, I can usually get away with having the upper vent cracked open to about 1/8". Of course it all depends on your specific unit on what ends up being the right settings, but that would be my suggestion as a starting point. Cooking like this has a big margin of error, so it is pretty simple and hard to screw up if you're observant. Thanks for watching!
I keep getting bitter tasting meat when I put wood chunks ahead of the burn, not sure what I’m doing wrong. How do you get around the “dirty smoke” with your burn? Great vid btw.
I wonder is if the wood you're using is too wet, and/or if the chunks are too large. Using a good charcoal, the base should be clean heat, and whatever wood you add would be the culprit. The only time I've had issues with a bitter flavor was using an offset smoker and using wood that wasn't seasoned enough. You may start there, and see if you get any improvement.
How long is certainly determined by the size and cut of the meat, assuming the same external and internal temperature. I usually look at 1 hour of cook time per pound as a starting point, but keep a close eye on that internal temp to let me know when it's actually ready. A 4-pound boneless pork butt will take much less time at 250° to get to an internal temp of 205° than a 11-pound bone in butt (which typically takes 8-9 hours). A big brisket may take upwards of 18 hours for the same result. The idea is to get to that internal temp through however long it takes at a set external temperature. I hope that helps.
hey, great vid. got my first webber kettle yesterday and am keen to get stuck in. interested to know how you calculate how long it will need and is there a chart of what internet temp is needed ? have i g no experience of what to look for i want to make sure i only open it up once i am done so i don’t lose the heat
Thanks! The Weber kettle is a fun way to cook, and a lot of learning can be had by simply cooking on your setup and seeing how it works. Smoking meats like pork and brisket will have variances. I typically plan for a 10-pound pork butt to take around 9 hours, but I'm not surprised if it gets done in 7. I've had 18-pound briskets take anywhere from 10-18 hours. For these meats, I like to target a final internal temp of 203º, knowing there will be a long stall around 175º. When I smoke meats like chicken, I tend to use the recommended internal temp for doneness, and maybe increase that by 5º. You're on the right track of thinking in not opening the grill during a cook any more than you have to, as the Weber does not retain much heat with the lid open. I hope that helps!
That's an interesting idea. I use the water simply to keep moisture during the cook, and so the liquid is water mixed with drippings, plus whatever smoke/ash comes in from the fire. I guess other ingredients could be added and made into a sauce. Something to consider. Thanks!
Well like if you would have done that in the oven, you would have make a sauce with the meat juice in the pan. I always do that. But anyway, thanks for replying :)
I'm about ready to do a snake on a pork loin (well- half of one), which should take only 2-3 hours at around 225° or so. Your video for this pulled pork shoulder was great, and that's next on my smoke day list! Love doing these snake cooks on my Weber.
That sure was an enjoyable watch. I liked the music too. I've had 4 Webers over the past 40 years, and this will be my first go with the snake method. ;D I have a feeling it won't be my last! Thank you.
Thanks so much! Yeah, the snake method has completely changed how I use my Weber. I did a 17# brisket last week with hickory and mesquite, and it turned out amazing! Feel free to reach out with any questions.
Thank you for a great video. I put on an 8lb pork butt about 30 minutes ago and intend to cook it at 270 degrees. What is your opinion about wrapping at 160? Is it necessary to wrap?
I know some folks swear by wrapping, but I tend to let things go until I hit my final temp. It may take a bit longer, but I like the results. Good thing about this kind of cooking is you can try things out, experiment, and see what works best for you. I hope it all turns out well!
@@TheGoodeLifeOutdoors I wanted to follow up... At about 6 hours into the cook the internal temp stalled at 170 for a long time. I decided to pull and wrap in foil. Back on the Kettle for another two hours. Did a probe test at 199 and as they say, it was like "butter". Pulled it off the grill and let it rest about an hour. It was "pull apart" tender! I'm very pleased with the results and greatly appreciate your helpful advice & video.
Thanks for the video. It's 10:30pm now and I plan to start a 9lb shoulder at midnight. I have done the snake in the past, but not 2x2 + 1 on top. I'll try it tonight!
Hi nice video. I notice that you put a lot of briquettes, about 20. I if I put in 20 the temperature stabilizes at 446F with no meat. I add the meat I am at about 320F. If I put the air vents at half...I don't go down to 228F
Thanks! It's interesting how the same model of grill can have variances. I've experimented with what works best for my setup, and this is the case for me. I keep my bottom vents around 1/4-1/3 open, and do most of my adjustments with the top vent. I don't worry about "pre-heating" the grill, so once I place my starter coals, I then add the meat and let everything equalize together. The initial temp may go up into the 300s, then I can adjust down fairly quickly to stabilize at 250 or so.
@@uerti4013 The Weber doesn't hold heat at all once the lid is off, so it seems to work well to get everything started, then touch it as little as possible.
Awesome!! If you, like me, like to jam over the soundtrack, it’s Bm A and later G Bm. Play A mixolydian over it while waiting for the food to be cooked to perfection 👌
I've used kosher salt for most everything for quite some time, so I had to look it up. Basically, there are not additives (iodine or trace minerals) in kosher salt. I like that it's a courser consistency, so it's easy to grab a pinch and get some good coverage on my food. What I was reading - if you use table salt instead of kosher you should use half of what's called for in a recipe.
Bonjour pour nous les Européens c'est des méthodes d'extraterrestres chez nous c'est hamburger saucisse et brochettes et ça s'arrête là, je me suis abonné malgré que je ne parle pas anglais, bravo pour votre travail je regarde vos vidéos avec des grands yeux plein d'envie, si j'arrive à faire votre méthode je serai dans mon village le roi du barbecue encore un grand merci🇧🇪👍
Merci pour les mots gentils. Cette méthode de fumage de la viande à des températures plus basses pendant une longue période peut être utilisée sur de nombreux grils extérieurs. Si vous avez un boucher local, vous pouvez demander des morceaux de viande plus gros qui peuvent généralement être durs avec beaucoup de tissu conjonctif. Utilisez un bon charbon de bois comme combustible et essayez différents bois locaux pour la fumée - généralement, les arbres fruitiers fonctionnent bien. Si vous pouvez utiliser des thermomètres pour surveiller à la fois la chaleur du barbecue et la température interne de la viande, cela vous donnera les meilleurs résultats, mais vous pouvez simplement régler une température basse et expérimenter ce qui fonctionne pour votre gril. J'espère que ça aide. N'hésitez pas à nous contacter pour toute question !
Cuts like pork shoulder are full of fat, and do not tend to dry out while cooking "low and slow." My strategy during these long cooks is to keep the temperature as consistent as possible - I tend to avoid lifting the grill lid to check on things, and trust my thermometer to monitor the situation inside. Once I hit my target temp, then I pull it off the grill, wrap it, and let it sit. Otherwise, its fully open to the heat and smoke throughout the cooking process, and comes out nice and moist.
I use the fuse method on my Weber and I don’t know why anyone would need a traditional smoker. Set the charcoal for about 10 hours depending on the lbs of the meat. Perfect temp control for hours. The only time I open the lid is to wrap the meat in aluminum-foil. Next time I’m wanting to try the amazn pellet tube for my smoke. Great video! On point.
I see what you’re saying. I use the kettle for a big hunk of meat like a butt or a brisket. That way I can set it and forget it. I use an offset smoker for the ribs and smaller things that take less time to cook.
I try to open the lid as little as possible, so for longer pieces of meat, I build a barrier under that portion out of foil to shield the meat from the direct heat.
Hi! My husband and I are charcoal newbies and just got our 1st weber kettle a few weeks ago. This is probably a stupid question but did you put the lid on to let the grill come up to temp? And if so for approximately how long? Thank You!
I do not put the lid on until the meat and thermometers are in place. You lose so much heat any time you open the lid, I don't feel it's worthwhile. I do start out with quite a few lit coals to get up to temperature quickly, then I generally do not touch the lid again until the meat is ready, or if there seems to be any problem with holding temperature I can't resolve with the dampers. I hope that helps! Welcome to an awesome way of cooking!
Did you allow the grill to come to temp before placing the pork or because it’s such a long cook did you just place it down after the charcoal was ready? Great video, will be trying this shortly!
I simply make sure to get the starter coals going well before I place the meat. Pre-heating the grill does very little, since it loses most of its heat when you open the lid. If the coals are started well, it comes up to temp efficiently, and you can control it with the dampers from there.
Is it not a big deal if you're pinching the probe wires with the lid of the grill? Just trying to think of a way around pinching them without having to drill a hole etc to feed them through.
I've not had a problem doing it this way. Since I rarely open the lid while I'm cooking in this method, there's not a lot of movement on the wires. I would be more concerned about it if I had to open or move the lid multiple times during a cook, but even then, the wires are meant for this application. There is a slight gap between the lid and grill edge, so it's not as hard of a closure as it appears.
Did you set your pork butt back on the foil where you prepared it in the beginning when you pulled it off the smoker? I was just thinking about contamination of raw vs cooked. Looks good though.
I use the snake method also but never used that much charcoal.I just use one layer by two then my wood chunks 60 bricks,top vent wide open bottom vent just past first dot on my master touch.The 60 bricks will usually get me 7 hours of 215-235 temps.Just did a 17 hour brisket cook for the holiday .I like to run my top vent full open as much as possible and control temp with bottom vent.Pork looked great.I prefer pork to beef but everybody wanted brisket so I was out voted.Straight salt and pepper with no wrap.Have to love pushing through the stall without the wrap.🔥👍
That's awesome. I do believe each grill has its own behavior. I've heard of folks not being able to get up to temp with twice the charcoal. Either way, it's fun to experiment and get great results. Thanks for watching!
Thank you! I usually start with the lower damper at half. Typically, I don't have to touch it, and only use the upper damper to control temp. If I do move the lower damper during the cook, I move it very slightly, as it makes a bigger difference.
Jason, I had 12 pounds of meat on my Weber kettle yesterday using snake method and it only took about 6 hours. I wrapped it at 160 degrees internal with foil. Then they were done about 2 hrs later. Besides the foil what did I do different if yours took 9.5 hours?
I target 203° for my meat, and don't wrap it until that time (you may try pink butcher paper instead of foil), so getting it over that 165-180° stall can take quite a bit of time. Also, I've found that different pieces of meat have unique "personalities" - sometimes they just get done quicker. I had a 16 pound brisket finish in 10 hours, when I was expecting a 16-18 hour cook. It was still perfect, just in less time. It's all about playing around with it and seeing what happens. You'll find patterns over time. One thing to consider is making sure your thermometers are calibrated. If they're off, either on the grill or meat side, that can make a huge difference. I hope this helps. Thanks for stopping by!
Appreciate the video! I think I'll try this out this weekend this looks great! Question: How much do you let the vents on the bottom and top open up? Thanks! Also, I love the easy listening in the background lol
Hi Richard, thanks for watching! I'm glad you enjoyed it (especially the music -ha!), and wish you the best on trying it yourself. I typically leave the bottom damper about 1/4 to halfway open, and only adjust the top damper as-needed. I do occasionally have to mess with the bottom if I can't resolve with the top, but it's rare. Cheers!
Don't fret the time. I cook butts on my Primo ceramic for 20 hours low n slow. But I'm looking to do it on my new Weber kettle 22 now. I know I can't get a fire that low for that long though.
20 hours seems a bit long for pork, but as long as it gives you the desired results, go for it! Yeah, if I'm going over 10-11 hours (say for a brisket) on a slow smoke on my Weber kettle, I have to re-set the charcoal snake, and factor that down time into my cook.
I understand, and I can say it does take some experimentation to dial in your system. I'd suggest you to try it again, maybe on a less-pressured day, and take note of works well on your set up. Once I got mine tweaked, it becomes easier and better with each cook. Thanks for following along!
I'm trying this for the first time. I usually do it the native way but I don't have my teepee smoker with me right now. We'll see how it works out. By the way, you can use a cheap pie pan for the water and it will be fine.. You can boil water in a paper cup, if you didn't know that... I used famous daves rib rub right after rinsing it off with water. Maybe I'll make a short. You used a cake pan lol. I won't be cross contaminating either. Pork is worse than chicken to get sick from. Good video though. I hope mine turns out better than yours did... Thanks.. take care.
@@TheGoodeLifeOutdoors well I mean you had a tall, skinny cut. Ain't trying to belittle you. I got a shorter, wider cut. Almost 6lbs with the top fat already trimmed. Bone in. I'm in Georgia so you know it's hickory. I don't much care for apple or pecan wood with BBQ. Apple comes out tangy and pecan comes out bitter. You can't go wrong with hickory though. When I use pecan I use whole pecans, not the wood. You'll find that outcome to be quite different. Using pecan wood is a watered down version of using birch. It just don't do BBQ right. The next worst thing is being on the northwest coast and using spruce. Most of them don't know to add sugar and things to the fire. I'm obviously doing the BBQ I have plenty of time to type. I had never seen this method before. I'm not using any gadgets. I'll let you know how it turns out. It's been on for almost 3 hours. I spreaded a bunch of hickory chips around my snake and the whole neighborhood smells it. Thanks for the idea and the video again. I'll let you know how it works out and if I changed anything.
@@dennismcginnis I appreciate you watching, and sharing your experience! I love the repeatability of this method, and the equipment. The cake pan is something I can reuse and know it will hold up over time. The cross-contamination was certainly an oversight for that cook, and I do not plan to repeat it. I've done this method with hickory, oak, and mesquite, and each of those turn out well. I'm glad my video helped, and I hope yours turns out awesome!
@@TheGoodeLifeOutdoors I uploaded a couple of shorts for the turnout. The technique worked great. I pulled a couple of sandwiches hot off the grill and put it in the fridge. I gotta say, it's hard to cut it into squares even refrigerated. It wants to pull apart even when it's cold. Very tender. Yesterday the flavor wasn't very smokey but I have a feeling that it will be now. Thanks for the video. Next time I'll start earlier in the day.
Thanks! Yes, I usually try to leave the kettle undisturbed through the entire cook. If I'm cooking a brisket, I typically have to re-start the snake at some point, but I can easily get a 9-12 hour cook without interruption.
Yeah, it's been discussed here before - definitely an oversight on my end on this cook, and not recommended. Luckily all worked out well. Thanks for watching!
Nope, not on this cook. I very rarely find the need to wrap during a long cook - I'd rather keep the heat and smoke contained as much as possible, and I am pleased with the results.
@@TheGoodeLifeOutdoors yeah I went ahead and decided not to wrap either my Weber has been sitting at 230F since last night 11pm bark on the butt is immaculate 🤩🤩🤩🤩
I have not had any problems with off-flavor doing this. I use the blue-bag Kingsford charcoal and it burns pretty efficiently and leaves nothing but ash. Makes for easy cleanup too. Thanks for watching!
@@TheGoodeLifeOutdoors Thanks. I think Im finally gonna get a Weber. I have a couple ceramic smokers, which I love, but theres something about this kettle grill...
This is excellent work. I keep the top vents open and close down the fuel vent (oxygen feed). With the vent at the top open you will get a cleaner burn as the exhaust fumes are never restricted and Less recirculating of carbon monoxides.
Thanks for this! For my setup, I've played with both options and found I was able to control temperature better keeping the bottom vent at a consistent open, and adjusting with the top. Your suggestion totally makes sense (heat rising and all). My bottom vent assembly needs replacement, and I have that kit, so I may play with this more once I have it back to working.
A few thoughts: Will it work, in the aspect of the "ring" of charcoal acting as a fuse to continuously burn? Yes, that should not be a problem. Will it provide the same consistent temperature throughout the cook? That will completely depend on the setup of your smoker itself. The beauty of this method with the Weber is the ability to quickly control air and temperature with the dampers, in a fairly uniform, spherical space. Assuming you have a good damper set up on your firebox, you could conceivably get the same consistency, but your heat may not be as efficiently transferred to your cooking area if this is an offset system. It certainly wouldn't hurt to give it a try! Let me know what results you have if you do.
Great video, I've got a 10 lb Boston butt wanna try on my grill . I've loved everything I've cooked on it it's a heavy duty 24 inch Wally world grill cooks awesome
@@frozentimes7845 Oh, I get it - this is not a big offset smoker, just basically a more square version of the Weber. Yes, I do believe you can get similar results on that setup. You may check your seal between the lid and body for any big gaps and use aluminum foil to make a seal where needed. Best of luck!
That snake method works awesome, tried it a few weeks ago, burned well for about 7 hours smoke in 30° weather, still had about an hour to go after I took the butt off the grill.
I’m glad it worked well for you! It’s so versatile, too. You can tweak the burn for all sorts of cooking. I like spatchcocking 2 chickens and running about a 4-hour burn at 300. They are juicy and fall off the bone.
@@aaronbruckelmeyer For 2 chickens, I build a shorter snake, with more charcoal (higher heat with less time to cook), so I have more room across the grill. I can fit 2 4-pound spatchcocked chickens side by side, and take up a little less than half of the other side with a 3x2x1 configuration of charcoal. Does that make sense?
@@TheGoodeLifeOutdoors sort of makes sense, I tried a snake method this weekend and couldn't get my weber up to the 250-275 temps using the 2x2 stack you showed with blue Kingsford. It barely made it to 225 ao I had to break out my homemade vortex bowl and do a high heat indirect setup since I fiddled with the low temps for so long to save the cook. Basically if you could show a video with the 300degree setup with the vent settings doing the double spatchcock chickens I'm sure others would enjoy it.
@@aaronbruckelmeyer Will do. In the interim, if you're having trouble getting up to temp, try using more lit charcoal to start the snake, and really let it get going before adding the meat and closing things up. I also find a larger chunk of whatever wood I'm using to smoke to place at the base of the beginning of the snake for further initial heat. It's easier to start higher and ramp it down than vice versa. I usually start (and keep) my lower damper at about 1/2 open, and start my upper damper (which adjust more often) about 1/4 open. I also use boiling water in my pan at the beginning. Not sure how much that makes a difference with temps, but it's always worked well for me. I hope this helps!
For the snake method, I typically use Kingsford in the blue bag. It has proven to burn more consistently, and the briquettes are nice and uniform in size (which makes it easier to build a repeatable ring).
I've never tried this before but aiming too here real soon. My only comment is that it looks like maybe you had too much charcoal? Seems like it got a little too hot, the outside looked a bit on the burnt side. I'm a relatively experienced smoker, been doing it about 10 years now and still learning. Thanks for sharing!
The charcoal amount is adjustable, and I've found this configuration works well for my setup for pulled pork. I do target a slightly higher temperature for smoking pork - keeping it in the 250-275° range. The "bark" on the outside is completely intentional, and is a combination of the spice and effects of the smoke and meat, and is delicious. It's not burnt, rather it forms a nice crust that blends in well once everything has been pulled apart (I do like eating it on its own, too). The great thing about smoking meats - you can find what works well for your setup and tweak to your liking. This is the way I like to do it, but it's certainly not the only way. I appreciate you watching and following along!
I make the rub based on the size of the meat, but try to keep it around 3 parts salt and pepper, and 1 part onion, garlic, and chili powder. I hope that helps!
Just 2 comments. You placed the cooked meat on the same foil with left over spices, and thus potentially cross contaminated the cooked meat with raw leftover pork juices. Other point is, you started shredding very early. Wrap it in foil when done, and let is be for an hour or so. Greeting from South Africa
Thanks for the feedback! Yes, I've addressed the cross contamination issue in other comments, and was simply an oversight on my end I do not plan to repeat. For letting the meat rest longer, I have been wrapping it in pink butcher paper, which seems to improve the process.
I'm not a big enough fan of wings to take the time to do them this way, though, I'm certain they'd be awesome! I found I can fit 2 whole spatchcocked chickens on my 22.5" Weber and run a 4-hour snake at 300° - this turns out amazing!
@@aaronbruckelmeyer I will! I actually did another shoulder yesterday, but didn't film any of it. I'll make sure to post a video next time I do though. Thanks for following along!
With the bone-in pork butt, I'm not too particular - there's not a significant fat cap, and I just position it where it sits the best for the duration of the cook. For a big brisket, I tend to go cap up with the snake method, on the off chance I get a flare up during the cook, since the ends tend to overhand the charcoal.
The claws are a great multipurpose tool. Yes, they are meant to pull the meat apart, yet they work well for keeping the meat stable from grill to pan. 9-11 pounds of fall-apart-ready meat can be unwieldy, and using the claws keeps it together well. Thanks for watching!
No, I published this video in early April, 2020 - right in the middle of the "2 weeks to flatten the curve" shenanigans. I'm fortunate to have kept my day job, though I'm feeling for all those looking right now. I wish you all the best! Thanks for stopping by!
With the snake method, I prefer to leave the lid on through the full cook so as to not disrupt the temperature. I have been wrapping it in pink butcher paper as soon as it hits temperature which helps maintain the bark. I've not had any issues with dryness doing this. Thanks for watching!
Looks awesome gonna try this tomorrow although I will wrap mine during the stall. Also did you just put that cooked meat on the same foil that you hat it raw on?? Yikes I understand the meat is hot but still lol
Ha! Yes, definitely a lapse in judgement with the foil. I tend not to wrap my pork (sometimes I do wrap my brisket). Using the Weber, I try to avoid lifting the lid at all through a cook when possible. The lack of heat loss seems to counteract the need to wrap, in my opinion. Thanks for watching!
Thanks for sharing this. I've been researching ways to cook butt and this looks great. I love smoky meat, and think the pork could handle a full cook without a wrap, but not really sure :) How did yours turn out? would you have wrapped it at 3-4 hours, looking back? Happy Cooking, UB
I tend to let pork butts ride through unwrapped until they hit 201° then wrap them up, and I am very happy with the results. Since the Weber basically resets temp any time the lid is lifted, I like leaving these cooks to do their thing undisturbed. I'll smoke a butt like this every 2-3 months, and I have yet to have a failure using this method (knock on wood). Thanks for watching!
@@TheGoodeLifeOutdoors THE STALL!! ARGH! lol Hit 164 F and sat there forever. Ended up wrapping her up and putting her in a 245 degree F oven till we pushed through and had to serve my guests at 190 degrees. Turned out delicious and soft, but I can tell that if I could have waited till 203 F, it would have been so money. Thanks again for sharing! UB
@@UncleBillsKitchen Man, I'm bummed it didn't cooperate. Smoking meat gets weird. Every piece seems to have it's own personality. I'm glad it turned out well for your guests! Would you do this method again?
You're one of many who has pointed this out in the comments, and I appreciate you bringing it up. It was an oversight on my end - not my typical practice - and one I don't intend to make in the future. Yes, avoiding contamination is important in any cooking method. Thanks for the comment!
@@TheGoodeLifeOutdoors you could have just kept the moisture on the pork so the rub will stick to it better or us something like mustard, oil, or worcestershire sauce again so the rub will stick. I think I’ll try this snake method sometime.
Thanks for watching my pulled pork video! Please like and subscribe.
Check out some other cooking videos:
Smoked Wild Boar on Weber Grill - ua-cam.com/video/Mp9-fjqp6wo/v-deo.html
Dutch Oven Venison & Potatoes - ua-cam.com/video/D5KT8nBQb9E/v-deo.html
Can anyone give me more tips snake charcoal lighting heat gets way to hot, I've taken all the brickets out except 18 ,an I've got those on one end .I'm using a thermapro t 17 digital thermometer.
Cooking on a expert grill 24 inch square box from Walmart. Wanted to make a dry run before I cooked my Boston butt... thanks in advance.
@@frozentimes7845 Without seeing your setup, I would check for any ways air is getting in other than your dampers. More air = more heat, and you need to be able to control what gets in. In a smaller space, you may simply need less charcoal, too. Start with a snake of two rows of charcoal on the bottom, with one on top, then add your wood. Then experiment with how much lit charcoal you need to get the snake started and the grill up to temp. I'd almost put money on the air control, though. Let me know if you have any questions!
Great video. Looks fantastic.
Thank you!
With current meat prices pork butts offer a great value. Nicely done!
Thank you! Whatever the price, it’s darn tasty meat! 😁
You are right. Nothing better than a cookout with the family.
Absolutely! Thanks for stopping by!
Im getting ready to try this for the first time, but with a square charcoal grill.
Great video.
Thanks! I hope all works well for you! Feel free to reach out with questions!
Heck yeah man.... Looking good
Thanks! I love using this method on the Weber.
Just picked up a used one. Smoked my 1st butt on it. Everyone loved it! Dam I love southern food!!
@@Dtag1971 Awesome! Congrats on picking one up and putting it to good use!
Good idea on snake method 👌on a weber less wood and charcoal to use on a big smoker I have.
Exactly! I have a larger offset smoker I've been restoring, but that's on hold since this method works so well.
I've watched a lot of videos and smoked a lot of Bostons, and your Video is about as good as they can be! WELL DONE !!!
Wow, thanks so much!
I've done this 3 or 4 times now. Thank you for making the video. The bear claws are great for moving the shoulder to/from the grill. They work for shredding too, but I got a tip from my local butcher. Use a stand mixer/Kitchen-Aide with the paddle attachment. Trim off a chunk and drop in the mixer, pulse 2 or 3 times, transfer to a bowl. Rinse and repeat. Save yourself the torture. Your hands will thank you.
Hey, thanks for the great tip!
Awesome brother will try it during the holidays thanks for showing us your method looks simple. Wish me luck
Thanks for following along! It's a fairly simple method with awesome results! I hope it works well for you!
thanks for this! getting ready for my first attempt at this today
Awesome! I hope all goes well. Feel free to reach out with questions.
@@TheGoodeLifeOutdoors Thanks i’m about 3 hours in on a smaller 6 pound pork butt - 145 internal temp but the ambient was holding 245-255 steady and now dropped to 188. I think it’s because I placed the ambient sensor before the start of the snake and it burned around the other side.
The grill thermometer on the weber is saying 285 btw
@@domdp Sounds like it's going well enough to leave alone for now. Keep an eye on that Weber thermometer for now.
@@TheGoodeLifeOutdoorsexcellent thank you!
Thank you for an excellent video... very helpful to this rookie smoker. Is there a rule of thumb on where to place the ambient probe? I'm never sure where to place it in relation to the meat or fire. Thanks.
I typically place the grill probe as close to the start of the snake as possible without it being right over the hot coals. This gives me the most time when the coals burn around for it to accurately display the temp. I also try to give it some space from the meat. In cases where the meat takes up most of the grill, like a big brisket, I have placed the probe on aluminum foil on top of the meat.
Awesome!! Gonna try that on vacation!
Best of luck! You won't be disappointed!
Was your bottom vent all the way open or toned down? Looks awesome ! Thanks for the video!
Thanks! I leave my bottom vent about 1/4 way open, and only touch the top vent to adjust temperature through the cook.
Outstanding musical selection. Thanks for the video.
Thanks so much for watching! Glad you liked the music!
Great video. Question: Everytime I smoke a butt, it never falls apart. What would be the issue? I'm attempting to smoke one on my Weber tomorrow using the 2x1 snake method with a water pan in the middle. I cannot figure out why my butts don't just fall apart where the bone just slips right out. It's very frustrating...
My initial thought on this is either the meat is cooking too quickly at the beginning of your session, or that it's drying out. It's important to stabilize your temperature as efficiently as possible, and avoid big swings through the cook. In the case of using this method on the Weber, I do all I can not to open the lid through the cook. I believe this allows the meat to stay "relaxed" throughout the process. I might suggest you use a 2x2 snake tomorrow, if you've never done this before, as it should be more forgiving and still provide a consistent temperature for the 8-10 hours typical for a pork butt. I hope that helps, and I wish you all the best!
I just bought my first Weber grill. This will be on my list once I see how this kettle performs. Great video
Go for it! Feel free to reach out if you have any questions. Thanks for stopping by!
using the snake method i have brisket that are great. Webers are really good grills.
Great and awesome video. I'm doing one as I'm typing. I'm doing a 9 lbs pork bone in shoulder. It looks great and can't wait for it to finish.
I hope it turns out well! Thanks for stopping by!
Did you light the correct end? I've always lit the end that I finish the snake with, meaning the coals are lit from bottom and "burn up". Maybe there's no difference. Any thoughts?
I don't think it makes a difference which end you light as it burns from one end to the other. It's on a flat plane, so there shouldn't be an up or down in the scenario. Maybe I'm misunderstanding your question?
What were your vent settings ( both top & bottom )? This looks fairly simple, looking forward to trying this method. Thanks!
I usually keep my lower vent set between 1/4 and 1/2 open, and don't move it during the cook. I primarily use my upper vent to control heat. If I can get the coals going well before I close the lid, I can usually get away with having the upper vent cracked open to about 1/8". Of course it all depends on your specific unit on what ends up being the right settings, but that would be my suggestion as a starting point. Cooking like this has a big margin of error, so it is pretty simple and hard to screw up if you're observant. Thanks for watching!
I keep getting bitter tasting meat when I put wood chunks ahead of the burn, not sure what I’m doing wrong. How do you get around the “dirty smoke” with your burn? Great vid btw.
I wonder is if the wood you're using is too wet, and/or if the chunks are too large. Using a good charcoal, the base should be clean heat, and whatever wood you add would be the culprit. The only time I've had issues with a bitter flavor was using an offset smoker and using wood that wasn't seasoned enough. You may start there, and see if you get any improvement.
@@TheGoodeLifeOutdoors Thanks for your response. Cheers.
How do you know how long to cook for different sizes and cuts of meat when slow cooking? Is it just temps?
How long is certainly determined by the size and cut of the meat, assuming the same external and internal temperature. I usually look at 1 hour of cook time per pound as a starting point, but keep a close eye on that internal temp to let me know when it's actually ready. A 4-pound boneless pork butt will take much less time at 250° to get to an internal temp of 205° than a 11-pound bone in butt (which typically takes 8-9 hours). A big brisket may take upwards of 18 hours for the same result. The idea is to get to that internal temp through however long it takes at a set external temperature. I hope that helps.
hey, great vid. got my first webber kettle yesterday and am keen to get stuck in. interested to know how you calculate how long it will need and is there a chart of what internet temp is needed ? have i g no experience of what to look for i want to make sure i only open it up once i am done so i don’t lose the heat
Thanks! The Weber kettle is a fun way to cook, and a lot of learning can be had by simply cooking on your setup and seeing how it works. Smoking meats like pork and brisket will have variances. I typically plan for a 10-pound pork butt to take around 9 hours, but I'm not surprised if it gets done in 7. I've had 18-pound briskets take anywhere from 10-18 hours. For these meats, I like to target a final internal temp of 203º, knowing there will be a long stall around 175º. When I smoke meats like chicken, I tend to use the recommended internal temp for doneness, and maybe increase that by 5º. You're on the right track of thinking in not opening the grill during a cook any more than you have to, as the Weber does not retain much heat with the lid open. I hope that helps!
Looks very good. Technique is great. But why didn’t you boiled the juice to make a good sauce that will mix and give an extra moist at the end ?
That's an interesting idea. I use the water simply to keep moisture during the cook, and so the liquid is water mixed with drippings, plus whatever smoke/ash comes in from the fire. I guess other ingredients could be added and made into a sauce. Something to consider. Thanks!
Well like if you would have done that in the oven, you would have make a sauce with the meat juice in the pan. I always do that. But anyway, thanks for replying :)
@@mdupont54 I may give it a try next time I cook. I appreciate the suggestion!
Hey. Stupid question. Obviously those charcoal briquets are not presoaked in fluid right?
That's correct. This is not an infused charcoal. I use the blue-bag Kingsford for its uniformity and neutral flavor when I use the snake method.
Ty for a quik response. Cant wait to try it
Once you added the lit coals to the snake, how long did it take for the kettle to get up to 250 degrees?
It depends on how many lit coals you start with. On this cook it took less than 5 minutes.
What temp did you cook it to?
I take my pulled pork up to 203°
I'm about ready to do a snake on a pork loin (well- half of one), which should take only 2-3 hours at around 225° or so. Your video for this pulled pork shoulder was great, and that's next on my smoke day list! Love doing these snake cooks on my Weber.
Excellent! I hope it turns out well. Thanks!
hey what vent setting did you have on the bottom vent? Thanks!
I usually keep it set between 1/4 - 1/2 open, and use the top vent to tweak. That reminds me, my bottom vent needs to be replaced! Weekend project!
Good job! I have a pretty good offset cooker, but I still love my Kettle and I use the snake as well!
Thank you! I appreciate you following along!
That sure was an enjoyable watch. I liked the music too. I've had 4 Webers over the past 40 years, and this will be my first go with the snake method. ;D I have a feeling it won't be my last! Thank you.
Thanks so much! Yeah, the snake method has completely changed how I use my Weber. I did a 17# brisket last week with hickory and mesquite, and it turned out amazing! Feel free to reach out with any questions.
Really Nice and Educational. Great work my man!. Gona try this myself
Thanks so much! Definitely give it a try!
I'm snake methoding some baby back ribs right now. It will probably be done by tomorrow.
Awesome! Let me know how they turn out!
Thank you for a great video. I put on an 8lb pork butt about 30 minutes ago and intend to cook it at 270 degrees. What is your opinion about wrapping at 160? Is it necessary to wrap?
I know some folks swear by wrapping, but I tend to let things go until I hit my final temp. It may take a bit longer, but I like the results. Good thing about this kind of cooking is you can try things out, experiment, and see what works best for you. I hope it all turns out well!
@@TheGoodeLifeOutdoors I wanted to follow up... At about 6 hours into the cook the internal temp stalled at 170 for a long time. I decided to pull and wrap in foil. Back on the Kettle for another two hours. Did a probe test at 199 and as they say, it was like "butter". Pulled it off the grill and let it rest about an hour. It was "pull apart" tender! I'm very pleased with the results and greatly appreciate your helpful advice & video.
@@kcirmusic1 Sounds awesome!
Thanks for the video. It's 10:30pm now and I plan to start a 9lb shoulder at midnight. I have done the snake in the past, but not 2x2 + 1 on top. I'll try it tonight!
Awesome! Best of luck with it and enjoy that pork! Thanks for watching!
Great video! I am getting interested in using my weber grill for smoking., and you explained much of what I needed to know! Liked and subscribed!
Thank you! I'm glad it helped! Feel free to reach out with any questions.
Hi nice video.
I notice that you put a lot of briquettes, about 20.
I if I put in 20 the temperature stabilizes at 446F with no meat.
I add the meat I am at about 320F.
If I put the air vents at half...I don't go down to 228F
Thanks! It's interesting how the same model of grill can have variances. I've experimented with what works best for my setup, and this is the case for me. I keep my bottom vents around 1/4-1/3 open, and do most of my adjustments with the top vent. I don't worry about "pre-heating" the grill, so once I place my starter coals, I then add the meat and let everything equalize together. The initial temp may go up into the 300s, then I can adjust down fairly quickly to stabilize at 250 or so.
@@TheGoodeLifeOutdoors One thing I hadn't thought about.....putting meat right away! It's smart as a thing, in fact I don't need an initial maillard
@@uerti4013 The Weber doesn't hold heat at all once the lid is off, so it seems to work well to get everything started, then touch it as little as possible.
Awesome!! If you, like me, like to jam over the soundtrack, it’s Bm A and later G Bm. Play A mixolydian over it while waiting for the food to be cooked to perfection 👌
Thanks for watching!
Whats the difference between kosher salt and original salt?
I've used kosher salt for most everything for quite some time, so I had to look it up. Basically, there are not additives (iodine or trace minerals) in kosher salt. I like that it's a courser consistency, so it's easy to grab a pinch and get some good coverage on my food. What I was reading - if you use table salt instead of kosher you should use half of what's called for in a recipe.
How much open vent bottom master kettle
I keep it about 1/4 open and use the top vent for adjustments.
Great video! For pulled pork, I love using my Weber kettle or gateway smoker.
Thank you!!
Bonjour pour nous les Européens c'est des méthodes d'extraterrestres chez nous c'est hamburger saucisse et brochettes et ça s'arrête là, je me suis abonné malgré que je ne parle pas anglais, bravo pour votre travail je regarde vos vidéos avec des grands yeux plein d'envie, si j'arrive à faire votre méthode je serai dans mon village le roi du barbecue encore un grand merci🇧🇪👍
Merci pour les mots gentils. Cette méthode de fumage de la viande à des températures plus basses pendant une longue période peut être utilisée sur de nombreux grils extérieurs. Si vous avez un boucher local, vous pouvez demander des morceaux de viande plus gros qui peuvent généralement être durs avec beaucoup de tissu conjonctif. Utilisez un bon charbon de bois comme combustible et essayez différents bois locaux pour la fumée - généralement, les arbres fruitiers fonctionnent bien. Si vous pouvez utiliser des thermomètres pour surveiller à la fois la chaleur du barbecue et la température interne de la viande, cela vous donnera les meilleurs résultats, mais vous pouvez simplement régler une température basse et expérimenter ce qui fonctionne pour votre gril. J'espère que ça aide. N'hésitez pas à nous contacter pour toute question !
@@TheGoodeLifeOutdoors Merci beaucoup pour votre réponse
It looks good, but doesn't it get dry after that many hours in the grill? Shouldn't it be wrapped sometime midway in the process?
Cuts like pork shoulder are full of fat, and do not tend to dry out while cooking "low and slow." My strategy during these long cooks is to keep the temperature as consistent as possible - I tend to avoid lifting the grill lid to check on things, and trust my thermometer to monitor the situation inside. Once I hit my target temp, then I pull it off the grill, wrap it, and let it sit. Otherwise, its fully open to the heat and smoke throughout the cooking process, and comes out nice and moist.
@@TheGoodeLifeOutdoors Gotta try!
I use the fuse method on my Weber and I don’t know why anyone would need a traditional smoker. Set the charcoal for about 10 hours depending on the lbs of the meat. Perfect temp control for hours. The only time I open the lid is to wrap the meat in aluminum-foil. Next time I’m wanting to try the amazn pellet tube for my smoke. Great video! On point.
Thanks so much! I appreciate you stopping by and sharing your thoughts!
I see what you’re saying. I use the kettle for a big hunk of meat like a butt or a brisket. That way I can set it and forget it. I use an offset smoker for the ribs and smaller things that take less time to cook.
Quick question about the snake…. Do you ever have to move bigger cuts of meat around like a brisket as the snake moves under the meat?
I try to open the lid as little as possible, so for longer pieces of meat, I build a barrier under that portion out of foil to shield the meat from the direct heat.
Hi! My husband and I are charcoal newbies and just got our 1st weber kettle a few weeks ago. This is probably a stupid question but did you put the lid on to let the grill come up to temp? And if so for approximately how long?
Thank You!
I do not put the lid on until the meat and thermometers are in place. You lose so much heat any time you open the lid, I don't feel it's worthwhile. I do start out with quite a few lit coals to get up to temperature quickly, then I generally do not touch the lid again until the meat is ready, or if there seems to be any problem with holding temperature I can't resolve with the dampers. I hope that helps! Welcome to an awesome way of cooking!
Did you allow the grill to come to temp before placing the pork or because it’s such a long cook did you just place it down after the charcoal was ready? Great video, will be trying this shortly!
I simply make sure to get the starter coals going well before I place the meat. Pre-heating the grill does very little, since it loses most of its heat when you open the lid. If the coals are started well, it comes up to temp efficiently, and you can control it with the dampers from there.
@@TheGoodeLifeOutdoors awesome thanks for the clarification. I’ll be making this soon!
Is it not a big deal if you're pinching the probe wires with the lid of the grill? Just trying to think of a way around pinching them without having to drill a hole etc to feed them through.
I've not had a problem doing it this way. Since I rarely open the lid while I'm cooking in this method, there's not a lot of movement on the wires. I would be more concerned about it if I had to open or move the lid multiple times during a cook, but even then, the wires are meant for this application. There is a slight gap between the lid and grill edge, so it's not as hard of a closure as it appears.
Did you set your pork butt back on the foil where you prepared it in the beginning when you pulled it off the smoker? I was just thinking about contamination of raw vs cooked. Looks good though.
Thanks! Yes, I may have had a lapse of judgment on this one. It’s not a typical action on my cooking day.
I Luv My Bear Claws!
Awesome! I love mine, too!
I use the snake method also but never used that much charcoal.I just use one layer by two then my wood chunks 60 bricks,top vent wide open bottom vent just past first dot on my master touch.The 60 bricks will usually get me 7 hours of 215-235 temps.Just did a 17 hour brisket cook for the holiday .I like to run my top vent full open as much as possible and control temp with bottom vent.Pork looked great.I prefer pork to beef but everybody wanted brisket so I was out voted.Straight salt and pepper with no wrap.Have to love pushing through the stall without the wrap.🔥👍
That's awesome. I do believe each grill has its own behavior. I've heard of folks not being able to get up to temp with twice the charcoal. Either way, it's fun to experiment and get great results. Thanks for watching!
What cut is this?
That’s a bone-in Boston butt
Great video! Can't wait to try it!
Thanks! Once you get the process down, you’ll look for new ways to use it. Best of luck!
Awesome job! What position did you have your lower vent at?
Thank you! I usually start with the lower damper at half. Typically, I don't have to touch it, and only use the upper damper to control temp. If I do move the lower damper during the cook, I move it very slightly, as it makes a bigger difference.
To my fellow bbq connoisseur, thanks for sharing mate! 🍖
It's my pleasure! Thanks for following along!
Jason, I had 12 pounds of meat on my Weber kettle yesterday using snake method and it only took about 6 hours. I wrapped it at 160 degrees internal with foil. Then they were done about 2 hrs later. Besides the foil what did I do different if yours took 9.5 hours?
I target 203° for my meat, and don't wrap it until that time (you may try pink butcher paper instead of foil), so getting it over that 165-180° stall can take quite a bit of time. Also, I've found that different pieces of meat have unique "personalities" - sometimes they just get done quicker. I had a 16 pound brisket finish in 10 hours, when I was expecting a 16-18 hour cook. It was still perfect, just in less time. It's all about playing around with it and seeing what happens. You'll find patterns over time. One thing to consider is making sure your thermometers are calibrated. If they're off, either on the grill or meat side, that can make a huge difference. I hope this helps. Thanks for stopping by!
Appreciate the video! I think I'll try this out this weekend this looks great!
Question: How much do you let the vents on the bottom and top open up? Thanks!
Also, I love the easy listening in the background lol
Hi Richard, thanks for watching! I'm glad you enjoyed it (especially the music -ha!), and wish you the best on trying it yourself. I typically leave the bottom damper about 1/4 to halfway open, and only adjust the top damper as-needed. I do occasionally have to mess with the bottom if I can't resolve with the top, but it's rare. Cheers!
Looked awesome! Deff gonna try this!
Thanks! I've got another one in the fridge ready to cook tomorrow.
I like how you respond to each comment
Thanks! I appreciate interacting with folks taking the time to watch and comment on my videos!
Don't fret the time. I cook butts on my Primo ceramic for 20 hours low n slow. But I'm looking to do it on my new Weber kettle 22 now. I know I can't get a fire that low for that long though.
20 hours seems a bit long for pork, but as long as it gives you the desired results, go for it! Yeah, if I'm going over 10-11 hours (say for a brisket) on a slow smoke on my Weber kettle, I have to re-set the charcoal snake, and factor that down time into my cook.
Tried the snake method this thanksgiving and not a fan ! I'll just use charcoal baskets
I understand, and I can say it does take some experimentation to dial in your system. I'd suggest you to try it again, maybe on a less-pressured day, and take note of works well on your set up. Once I got mine tweaked, it becomes easier and better with each cook. Thanks for following along!
I'm trying this for the first time. I usually do it the native way but I don't have my teepee smoker with me right now. We'll see how it works out. By the way, you can use a cheap pie pan for the water and it will be fine.. You can boil water in a paper cup, if you didn't know that... I used famous daves rib rub right after rinsing it off with water. Maybe I'll make a short. You used a cake pan lol. I won't be cross contaminating either. Pork is worse than chicken to get sick from. Good video though. I hope mine turns out better than yours did... Thanks.. take care.
Thanks!
@@TheGoodeLifeOutdoors well I mean you had a tall, skinny cut. Ain't trying to belittle you. I got a shorter, wider cut. Almost 6lbs with the top fat already trimmed. Bone in. I'm in Georgia so you know it's hickory. I don't much care for apple or pecan wood with BBQ. Apple comes out tangy and pecan comes out bitter. You can't go wrong with hickory though. When I use pecan I use whole pecans, not the wood. You'll find that outcome to be quite different. Using pecan wood is a watered down version of using birch. It just don't do BBQ right. The next worst thing is being on the northwest coast and using spruce. Most of them don't know to add sugar and things to the fire. I'm obviously doing the BBQ I have plenty of time to type. I had never seen this method before. I'm not using any gadgets. I'll let you know how it turns out. It's been on for almost 3 hours. I spreaded a bunch of hickory chips around my snake and the whole neighborhood smells it. Thanks for the idea and the video again. I'll let you know how it works out and if I changed anything.
@@dennismcginnis I appreciate you watching, and sharing your experience! I love the repeatability of this method, and the equipment. The cake pan is something I can reuse and know it will hold up over time. The cross-contamination was certainly an oversight for that cook, and I do not plan to repeat it. I've done this method with hickory, oak, and mesquite, and each of those turn out well. I'm glad my video helped, and I hope yours turns out awesome!
@@TheGoodeLifeOutdoors I hope so too. Cheers 🥳
@@TheGoodeLifeOutdoors I uploaded a couple of shorts for the turnout. The technique worked great. I pulled a couple of sandwiches hot off the grill and put it in the fridge. I gotta say, it's hard to cut it into squares even refrigerated. It wants to pull apart even when it's cold. Very tender. Yesterday the flavor wasn't very smokey but I have a feeling that it will be now. Thanks for the video. Next time I'll start earlier in the day.
Did you leave the lid closed for the entire cook? Great video.
Thanks! Yes, I usually try to leave the kettle undisturbed through the entire cook. If I'm cooking a brisket, I typically have to re-start the snake at some point, but I can easily get a 9-12 hour cook without interruption.
@@TheGoodeLifeOutdoors I'm gonna try your way this weekend. Thanks for replying.
@@boyzntheshed2114 Awesome! Let me know how it turns out!
Ive seen allot people use mustard as a binder.
I have seen that too, and I'll bet it's tasty! I prefer a dry rub myself, but I may give that a try sometime.
How much charcoal did you use to make that snake? A whole 20-pound bag?
For a full 9-10 hour snake, I use maybe 1/3 bag. Thanks for watching!
nice video, thanks. what is in your spice rub?
Andy, it's pretty simple - check out 01:48 for the full list.
@@TheGoodeLifeOutdoors Oops, sorry missed that. Thanks again
Looks awesome! I usually wrap mine in foil around 3-4 hours depending on the color of the bark. The only meat I wrap in foil!
Thanks, man! With this setup, it's best if you don't lift the lid, so I avoid checking on the meat until it's done. It's worked out well so far!
Great video!
Thank you! I'm about due to make another one. It's been a while, and it gives me a good excuse to fire up the Weber!
Wonderful informative video!! It looked amazing! Subscribing!👍🏼
Thanks so much for watching! I'm glad you enjoyed it. Thanks for the support!
Bruh, I know you didn’t just put that on the 8 hour old raw pork juices.
Yeah, it's been discussed here before - definitely an oversight on my end on this cook, and not recommended. Luckily all worked out well. Thanks for watching!
No wrap after 160 ?
Nope, not on this cook. I very rarely find the need to wrap during a long cook - I'd rather keep the heat and smoke contained as much as possible, and I am pleased with the results.
@@TheGoodeLifeOutdoors yeah I went ahead and decided not to wrap either my Weber has been sitting at 230F since last night 11pm bark on the butt is immaculate 🤩🤩🤩🤩
She’s in the stall right now sitting at 161
@@meza5207 Awesome! I hope it turns out well for you!
Great video Brother. I always worry about any acrid taste from un-previously burned charcoal as it goes around. Do you notice any issues with this?
I have not had any problems with off-flavor doing this. I use the blue-bag Kingsford charcoal and it burns pretty efficiently and leaves nothing but ash. Makes for easy cleanup too. Thanks for watching!
@@TheGoodeLifeOutdoors Thanks. I think Im finally gonna get a Weber. I have a couple ceramic smokers, which I love, but theres something about this kettle grill...
This is excellent work. I keep the top vents open and close down the fuel vent (oxygen feed). With the vent at the top open you will get a cleaner burn as the exhaust fumes are never restricted and
Less recirculating of carbon monoxides.
Thanks for this! For my setup, I've played with both options and found I was able to control temperature better keeping the bottom vent at a consistent open, and adjusting with the top. Your suggestion totally makes sense (heat rising and all). My bottom vent assembly needs replacement, and I have that kit, so I may play with this more once I have it back to working.
Will the snake method work in a 24 inch square fire box
A few thoughts:
Will it work, in the aspect of the "ring" of charcoal acting as a fuse to continuously burn? Yes, that should not be a problem.
Will it provide the same consistent temperature throughout the cook? That will completely depend on the setup of your smoker itself. The beauty of this method with the Weber is the ability to quickly control air and temperature with the dampers, in a fairly uniform, spherical space. Assuming you have a good damper set up on your firebox, you could conceivably get the same consistency, but your heat may not be as efficiently transferred to your cooking area if this is an offset system. It certainly wouldn't hurt to give it a try! Let me know what results you have if you do.
Great video, I've got a 10 lb Boston butt wanna try on my grill . I've loved everything I've cooked on it it's a heavy duty 24 inch Wally world grill cooks awesome
@@frozentimes7845 Oh, I get it - this is not a big offset smoker, just basically a more square version of the Weber. Yes, I do believe you can get similar results on that setup. You may check your seal between the lid and body for any big gaps and use aluminum foil to make a seal where needed. Best of luck!
Ty so much I'll sure try it I've cooked several dozen with indirect heat, but I was a using propane enjoyed your video 👍👍👍👍👍
That snake method works awesome, tried it a few weeks ago, burned well for about 7 hours smoke in 30° weather, still had about an hour to go after I took the butt off the grill.
I’m glad it worked well for you! It’s so versatile, too. You can tweak the burn for all sorts of cooking. I like spatchcocking 2 chickens and running about a 4-hour burn at 300. They are juicy and fall off the bone.
@@TheGoodeLifeOutdoors how do you set up for 300 degrees? And how do you fit 2 chickens in a weber and keep the heat indirect?
@@aaronbruckelmeyer For 2 chickens, I build a shorter snake, with more charcoal (higher heat with less time to cook), so I have more room across the grill. I can fit 2 4-pound spatchcocked chickens side by side, and take up a little less than half of the other side with a 3x2x1 configuration of charcoal. Does that make sense?
@@TheGoodeLifeOutdoors sort of makes sense, I tried a snake method this weekend and couldn't get my weber up to the 250-275 temps using the 2x2 stack you showed with blue Kingsford. It barely made it to 225 ao I had to break out my homemade vortex bowl and do a high heat indirect setup since I fiddled with the low temps for so long to save the cook. Basically if you could show a video with the 300degree setup with the vent settings doing the double spatchcock chickens I'm sure others would enjoy it.
@@aaronbruckelmeyer Will do. In the interim, if you're having trouble getting up to temp, try using more lit charcoal to start the snake, and really let it get going before adding the meat and closing things up. I also find a larger chunk of whatever wood I'm using to smoke to place at the base of the beginning of the snake for further initial heat. It's easier to start higher and ramp it down than vice versa. I usually start (and keep) my lower damper at about 1/2 open, and start my upper damper (which adjust more often) about 1/4 open. I also use boiling water in my pan at the beginning. Not sure how much that makes a difference with temps, but it's always worked well for me. I hope this helps!
What charcoal did you use?
For the snake method, I typically use Kingsford in the blue bag. It has proven to burn more consistently, and the briquettes are nice and uniform in size (which makes it easier to build a repeatable ring).
I've never tried this before but aiming too here real soon. My only comment is that it looks like maybe you had too much charcoal? Seems like it got a little too hot, the outside looked a bit on the burnt side. I'm a relatively experienced smoker, been doing it about 10 years now and still learning. Thanks for sharing!
The charcoal amount is adjustable, and I've found this configuration works well for my setup for pulled pork. I do target a slightly higher temperature for smoking pork - keeping it in the 250-275° range. The "bark" on the outside is completely intentional, and is a combination of the spice and effects of the smoke and meat, and is delicious. It's not burnt, rather it forms a nice crust that blends in well once everything has been pulled apart (I do like eating it on its own, too). The great thing about smoking meats - you can find what works well for your setup and tweak to your liking. This is the way I like to do it, but it's certainly not the only way. I appreciate you watching and following along!
Cheers my question was the same thank you 👍
Good video. Thanks.
Thanks for watching!!
how long did it take and at what time
These typically take 9-10 hours to complete. If I remember correctly, this one took closer to 10.
Hi. Can you tell me the measurements of your seasonings.
I make the rub based on the size of the meat, but try to keep it around 3 parts salt and pepper, and 1 part onion, garlic, and chili powder. I hope that helps!
Just 2 comments.
You placed the cooked meat on the same foil with left over spices, and thus potentially cross contaminated the cooked meat with raw leftover pork juices.
Other point is, you started shredding very early. Wrap it in foil when done, and let is be for an hour or so.
Greeting from South Africa
Thanks for the feedback! Yes, I've addressed the cross contamination issue in other comments, and was simply an oversight on my end I do not plan to repeat. For letting the meat rest longer, I have been wrapping it in pink butcher paper, which seems to improve the process.
Have you thought about doing wings with the snake method?
I'm not a big enough fan of wings to take the time to do them this way, though, I'm certain they'd be awesome! I found I can fit 2 whole spatchcocked chickens on my 22.5" Weber and run a 4-hour snake at 300° - this turns out amazing!
@@TheGoodeLifeOutdoors please do a video on how you do this including vent settings and meat placement
@@aaronbruckelmeyer I will! I actually did another shoulder yesterday, but didn't film any of it. I'll make sure to post a video next time I do though. Thanks for following along!
Oil the grate before you place the meat on and it won't stick
Excellent tip, thank you!
I noticed you went fat cap up… some go down… you have a preference?
With the bone-in pork butt, I'm not too particular - there's not a significant fat cap, and I just position it where it sits the best for the duration of the cook. For a big brisket, I tend to go cap up with the snake method, on the off chance I get a flare up during the cook, since the ends tend to overhand the charcoal.
Why use the claws to set the meat on there. Arnt those for pulling the meat apart?
The claws are a great multipurpose tool. Yes, they are meant to pull the meat apart, yet they work well for keeping the meat stable from grill to pan. 9-11 pounds of fall-apart-ready meat can be unwieldy, and using the claws keeps it together well. Thanks for watching!
"We all have more time on our hands these days."
Hahaha, lost your job too huh? Yeah, lots of us got canned. :D
No, I published this video in early April, 2020 - right in the middle of the "2 weeks to flatten the curve" shenanigans. I'm fortunate to have kept my day job, though I'm feeling for all those looking right now. I wish you all the best! Thanks for stopping by!
4 hour smoke, wrap in parchment paper and aluminum foil for remaining smoke time to retain juices.
With the snake method, I prefer to leave the lid on through the full cook so as to not disrupt the temperature. I have been wrapping it in pink butcher paper as soon as it hits temperature which helps maintain the bark. I've not had any issues with dryness doing this. Thanks for watching!
Looks awesome gonna try this tomorrow although I will wrap mine during the stall.
Also did you just put that cooked meat on the same foil that you hat it raw on?? Yikes I understand the meat is hot but still lol
Ha! Yes, definitely a lapse in judgement with the foil. I tend not to wrap my pork (sometimes I do wrap my brisket). Using the Weber, I try to avoid lifting the lid at all through a cook when possible. The lack of heat loss seems to counteract the need to wrap, in my opinion. Thanks for watching!
What are the proportions of the rub ingredients? I’m smoking a butt this weekend and I’d like to try your recipe.
For pork I do 2:1 - (2) salt and pepper, (1) onion, garlic, and chili powders. I hope that helps. Best of luck! Let me know how it turns out.
Thanks for sharing this. I've been researching ways to cook butt and this looks great. I love smoky meat, and think the pork could handle a full cook without a wrap, but not really sure :)
How did yours turn out? would you have wrapped it at 3-4 hours, looking back?
Happy Cooking,
UB
I tend to let pork butts ride through unwrapped until they hit 201° then wrap them up, and I am very happy with the results. Since the Weber basically resets temp any time the lid is lifted, I like leaving these cooks to do their thing undisturbed. I'll smoke a butt like this every 2-3 months, and I have yet to have a failure using this method (knock on wood). Thanks for watching!
@@TheGoodeLifeOutdoors Cooking a butt right now! Wish me luck and thanks for the reply.
Happy Cooking,
UB
@@UncleBillsKitchen Awesome! I'm a little jealous! Best of luck with it.
@@TheGoodeLifeOutdoors THE STALL!! ARGH! lol
Hit 164 F and sat there forever. Ended up wrapping her up and putting her in a 245 degree F oven till we pushed through and had to serve my guests at 190 degrees.
Turned out delicious and soft, but I can tell that if I could have waited till 203 F, it would have been so money.
Thanks again for sharing!
UB
@@UncleBillsKitchen Man, I'm bummed it didn't cooperate. Smoking meat gets weird. Every piece seems to have it's own personality. I'm glad it turned out well for your guests! Would you do this method again?
Why did you place the meat back on the pan that had raw pork on it? Contamination of the meat.
You're one of many who has pointed this out in the comments, and I appreciate you bringing it up. It was an oversight on my end - not my typical practice - and one I don't intend to make in the future. Yes, avoiding contamination is important in any cooking method. Thanks for the comment!
14:30 That's what good pork-ussy sounds like.
😆 Yessir!
Don't you think a large bowl is far better to rub something that fat?
Absolutely, that’s a better plan. This makes it much easier to film! Thanks for tip! I appreciate you following along!
"Tsunami"
Disco
Dude, try your coffee without milk. After 3-4 times you won't go back.
I like my coffee either way. Lately, I've been using heavy cream - fewer carbs than milk. 😀
You forgot to to score the fat.
I didn't forget - it's just not a step I take. I've seen others score the fat, but I find it unnecessary. Thanks for taking the time to comment!
a binder will help...
I'm curious - will you elaborate?
Before you apply the rub, coat the butt with mustard or maybe olive oil.
@@TheGoodeLifeOutdoors you could have just kept the moisture on the pork so the rub will stick to it better or us something like mustard, oil, or worcestershire sauce again so the rub will stick. I think I’ll try this snake method sometime.
Thanks for the video and the helpful tips! It's too bad that your video has 42 dislikes (damn vegans! haha)
Ha! Thanks so much!
Hint: no music is better than a loop of horrible music.
I appreciate the feedback.
No
Ok, then. Thanks for watching! 😀