How To Smoke Pork Butt on Weber Kettle | Snake Method Weber Kettle
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- Опубліковано 10 сер 2023
- Pork Butt the Snake Method
This video was more about the cooking technique rather than the recipe. Nonetheless, with just one rub, this pork was exceptional! It was tender and moist with just the right balance of smoke flavor.
• 1 - 8 LB Boston Butt
• ¼ Cup of Killer Hogs TX
The snake method is layering charcoal in a manner which affords a low & slow cook. By using this method you’re adding one more use for your Weber Kettle.
Start by layering your charcoal two wide around the bottom outside wall of your Kettle so it forms a half-moon shape. We used Jealous Devil Briquettes, which are larger than traditional briquettes, so we used just one layer (two wide) and then put an additional single layer on top.
We added wood chunks about every 4-6 inches on top of the charcoal. We lit the charcoal on the left side using a Jealous Devil boom starter. Initially we left the air intake and exhaust wide open. Once the temp reached between 250-275 degrees, we adjusted them to about half closed.
We used a foil pan with about one inch of water in the bottom of the Kettle for added moisture.
Place the rack on your kettle and you are ready for cooking.
Prep your Pork Shoulder by removing any excess fat, we cut hatch marks in the fat cap.
For this cook we used Killer Hogs TX and rubbed generously.
We placed the butt on the Kettle above the water pan fat side up.
We cooked it until the internal temp reached 170 degrees. Spritzing every hour or so with a 50/50 mixture of Apple Cider Vinegar and water.
We then placed it in an aluminum pan (fat side down) with a cup of the ACV/Water mixture.
Wrapped tight with foil and placed it back on the smoker until it reached 205 degrees or is probe tender.
We removed it from the Kettle and let rest for 2 hours. Pull and enjoy!
Get you some!
Gear:
• Killer Hogs TX h2qshop.com?ref=bob_harvey
• Weber Original Kettle 22-Inch: amzn.to/3QBtwuX
• Jealous Devil All Natural Hardwood Lump Charcoal amzn.to/3kBsQKD
• Jealous Devil Smoke Wood Blocks amzn.to/3ERV5vr
• Jealous Devil Boom! Firestarters amzn.to/3MGieUF
• Javelin Pro Instant Read Thermometer: amzn.to/2QtJoRX
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Used the snake method with a turkey and it was awesome. Ready to give the butt a try now!, great looking meat!
Not familiar with the snake method before now but it mostly worked for me. Kept the butt on for about 8 hours then moved it to the oven to finish, about 12 hours total to get to 205. Great smoke flavor though, thanks!
Just got my grill set up and I'm trying your recipe looks amazing thank you.
Awesome! Hope you enjoy it!
Thanks for demonstrating the tek!
Very nice video. I have used similar methods in the past with varying results; I will try to emulate your method as much as possible. Thank you.
Thank you for watching!
Looks amazing!!
Thank you sir!
Nice 👍🏾 Job 👏🏾👏🏾👏🏾👏🏾 bro great video Thanks
Thanks for sharing 😊
Thank you for watching!!!
Have one on the Weber now. Giving a shot
Awesome!
Nice job Bob. I've used the snake method a few times. I mostly used it for simple things like the ole Drunken Chicken and ribs. I was always afraid to try something like a butt.
Thank you sir! Give it a try, it was delicious, might try a brisket next!
Hello,
Very helpful video. Please tell me what brand of smoke stick you used. I was thinking of looking for apple or cherry or just using some soaked chips in foil. Do these sticks last longer?
Thanks
This looks perfect to try this Christmas Eve! What position do you recommend for the vents while cooking?
I adjusted throughout depending on the temp, but most of the time they were half open! Great question!
I'm doing this with 2 $50 square grills.
So far, it's working, and I did put an aluminum pan in the middle with a little bit of water.
Awesome, let us know how it works!
@@BigDaddysBBQPit
Turned out great.
Everyone loved it.
You can run the vent over the coals. Drawing smoke over the meat isn't really a thing with a kettle grill. My dome thermometer is 180° from my vent, so I can also go by dome temp running it this way. Looks good! 👍🏻
Thank you, great tip!
Good call, I do the same. Thermometer over the coals gives you high temps, go figure.
I usually use the Pit Barrel Cooker but I’ll be using the Weber for the first time to smoke a butt. Gonna follow your method! 8 pounder for about 8-9 hours. Did you spritz throughout the cook?
Yes I did!
BeeUTeeFULL.
I have multiple questions: Did you only score the fat cap? Did you have to add any coals or wood through the cook or did the snake keep your temp high enough? What if I dont have a boom starter, how would I light it to burn even? How often did you spritz with ACV and Water?
Hello thanks for watching! Yes, I only scored the far cap. We didn’t need to add any additional coals, there was actually some left when the cook was complete. You can use any type of starter or even a charcoal chimney. We spritzed about every 1.5 hours.
Malcom, what model of the Weber kettle do you have?
HA! Thanks for watching!
What did you do with the stuff in the fat separator?
Once the fat is separated we sometimes mix it in the meat once it’s pulled.
What is the ratio for the apple cider and water mix?
Usually I use 50/50
So do you let it rest covered or uncovered
I would assume covered
I rest them covered loosely. Thanks for watching!
Are the bottom vents open?
Yes I believe about half way. Thanks for watching!
Tried this last week and didn’t get up to temperature 40 degree day could only get 200 degrees pit temp. I had to transfer to oven. next time perhaps when it’s cool outside i’d leave the drip pan empty.
Sorry to hear that, did the kettle not get up to temp or the Pork Butt?
i had the same problem. gotta use more charcoal when its cold and then transfer to oven when you wrap
I followed this method during our recent freeze in Texas. Temp was in the teens all day. Worked like a charm, just requires more hands-on fire management.
Add one more row of charcoal.
Can you use a pork shoulder instead of a butt with this method? Thanks!
Yes you certainly can!
@@BigDaddysBBQPit thx !