Snake Method Smoked Pork Shoulder in a Weber Kettle
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- Опубліковано 20 чер 2019
- In this video we smoke a pork shoulder in a weber kettle grill using the snake method. Some call the snake method the minion method or the fuse method, doesn't matter to us what it's called, it does a great job smoking in our weber kettle charcoal grill. This is a great way to test out smoking meat and if you like it before taking the plunge. Use your weber kettle charcoal grill with the snake method to get pretty good results! I know this video will get hate for using kingsford charcoal instead of lump but I don't care. Use whatever charcoal you have! You'll obviously see our Kamado Joe (big green egg) in the background, and that's normally what we use to smoke these days but we wanted to show you how feasible it is to smoke a pork shoulder on your weber kettle grill.
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Rub:
1 cup brown sugar (use if you like sweet)
1/2 cup kosher salt
4 tablespoons smoked paprika
2 tablespoons coarse black pepper
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1 teaspoon cayenne pepper (add as needed if you like heat)
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My pork butt was 6.5 lbs. I kept the grill temperature between 250-265. I should have checked it after 6 hours for my internal temperature of 160. Well, it cooked low and slow for 8 hrs. Checked the pork butt temperature and it was already 200!! So I wrapped it double in foil and brought it in the house. My snake had enough left for at least 2 more hours, possibly 3!! The bark looks fantastic on it, bone comes out easily. I started at 7:30 am and by 3:30 pm it was done!! I also prepared my snake the day before I wanted to cook. Easy peasy. Just only had to light 6 briquettes to start my snake. Great video!! I subbed 😍😍
I just bought a Weber master-touch Kettle and now i'm binge watching your videos. This summer's going to be flavourful!
oh heck yeah! Let me know how it goes if you end up using the snake method. Are you looking into any accessories like slow n sear or the like? That's the only one that's really intrigued me but the cost has kept me away.
I’m doing the same thing
Tnx mate great tutorial movie how to get and keep the right temperature. Great looking porkshoulder.
Best instructional I’ve ever seen. Great job
It would be awesome if you reviewed the Dragon Steel BBQ Table . I love what you do. I have learned alot cant thank you enough you are doing great. Greetings from middle east
That is a beautiful piece of meat! Time it takes to do it is a project..
Yesterday, I did a 6 lb shoulder using the snake method. I ran the grill at around 250 degrees. After five hours the shoulder was around 155 degrees and entering the stall. I went ahead and double wrapped it in foil and put it back on the grill. After and hour and a half, it was at 190. It was way quicker than I expected. I put it into a cooler wrapped in towels and about an hour before serving, I took it out of the towels and put it on my gas grill on low indirect heat so it was hot, tender and juicy when I pulled it out and pulled it apart. The upside for this method is that you can plan a meal, but the down side of wrapping is the loss of the bark, but no one minded.
thank you!
Best to throttle the temp using just the bottom vent. Leave the top half to full open.
Great instructions, very clear. I am going to try this tomorrow.
Rough looking in the mouning hihihi. Great video thx 😊
could thicken up that snake with more coals and reduce airflow via vents if you don't want to have to build a new snake midway through the cook. You can always choke the fuel down as needed. Nice job on the bark!
Hello quick question sir if you don’t mind how much did that shoulder weight? And how many layers of the charcoal did you use to build you’re snake?
Just watched your video, can you tell me how many rows of coal you used, I seen some use 3 and some use 4, how many did you use
When you pre-heat the grill do you have the vents wipe open or do you set them to what you plan on smoking the meat at?
U the d king of bbq. 👍
Doing this tomorrow bright and early.
Great video here too!! Liked that there was no more lighter fluid lol! I use either a wax square or the tumbleweeds from Kroger. Pork shoulder looked great brother
haha thanks for the kind words! I learned my lesson eventually. I now mostly use my heat gun. The internet bbq gods crucified me for the lighter fluid in the first video you commented on haha it has so many thumbs down
Break It Yourself lol - I’ve learned not to “crucify” we all learn at some point - I haven’t tried the heat gun method but I might have to, just don’t have a plug near by my weber.
I've had good luck with the tumbleweeds.
did you have to soak the lump woods?
We in Missouri do not have that much time to wait to eat. 😊. We have pork shoulder cut 1 to 1-3/4" thick and Q pork steak! Cook just like you would a beef steak, internal temp 160, BBQ sauce both sides for few mins. AWESOME! Start to finish hour to hour half. Try it, you'll like it!
I know this video is old and i havebt warched any other of your videos but how can you use the temp gauge on the top of the lid over the hot coals? I feel like your temp was way too low because of that and thats why ot took so long to cook. I have installed a gauge on the side of the lid under the vent to get an acurate reading of the cooking side of the grill.
Man, great tips👍🏻 Jimi from DK
What size Weber kettle?
I was thinking to myself when I watched this video, "this looks like a Louisiana guy and that looks like a Louisiana house..." was scrolling through to see if any videos could confirm that theory and saw the thumbnail for your electric skateboard review and said, "yep! That's the Lakefront!"
Also, I really like that deck! Is it a shou sugi ban finish?
Try this method with Beer can chicken...it’s da bomb!
14 hrs =don't bbq in the rain...unless u have too 8o)
Making the smoke draw across the meat and out the vent works
Why do you put fat side down ? , sorry i speak french and i don’t understand if you explain that ! Normaly the fat is on top for grease the meat during the cooking ?
Did you spray ACV on it at all?
Hey, I know this is an old video but I appreciate this. I just smoked one of these last weekend with the snake method and it came out perfect!
It was far easier than I realized and it was all about the prep work: I set everything up the night before like you did, woke up and got the BBQ started.
I kept it simple with salt and pepper and cooked for 8 hours in my 22-inch. I finished a little earlier but was able to let is rest in a cooler for abour an hour and I think that was key at the end to let it rest.
With the remaining coals, I just had sides cooked (beans, corn).
14 hours!! Could I start it in the evening and let it go all night without supervision and then see where I am in the morning?
Looking forward to trying it this weekend. Is that a 22" or an 18.5" Weber?
22” let me know how it goes!
I noticed when you added to the snake you laid the new fuel to burn in the opposite direction, or back clockwise instead of having it continue in a counterclockwise direction. I was just wondering why and if it makes a difference?
Because that end was already lit.
Dude didn't open yhe lid for 9 hours? Well done!
My pork shoulder is in my Weber. I hope it ends up looking as good as yours!
Is it still in your weber now? I hope it taste OK. 😉
Dude are you double dipping?? lol Great vid
chef's privelages
Nice video, thanks ! Is there no need to wrap it at 160 for braising like some videos do ?
In my opinion pork shoulders don't need to be wrapped. They've got plenty of fat to stay juicy and generally it's a very forgiving piece of meat.
@@BreakItYourself I did the pork shoulder with no wrap and it came out great. I have to agree no wrap is needed
Wrapping it would have saved 4-5 hours
@@terryhenderson101 Yep. You get a slightly softer bark but it will help push through the stall.
@@terryhenderson101 Yes I agree would have enough fuel to finish without adding if wrapped!
How much did your pork butt weigh?
I love your video but 14 hours is a long cook, so knowing the weight would be helpful for a rookie like myself.
Thanks
From his video, when he pulls it from the fridge, looks to be about 8lbs. I'm making one just that size this weekend.
ETA: My experience has been that ambient temperature has a strong influence on time to cook... if it's 40°F outside when you are snake-method smoking, that keeps drawing heat from the kettle and it will take considerably longer, but, yeah, given he's in shorts and sandals it can't be cold outside and 14 hours does seem long for that sized shoulder roast... maybe the meat was super chilled from the fridge. Vent (top and bottom) setting strongly affect temperature and snake burn rate... too much air and you burn hot and fast.
I go by temp... open smoke until about 165°F internal at the thickest, then wrap in foil and continue cooking until shoulder gets to the 195°F target, or until very tender. I've had 8 pounders take 7 hours in mid-summer and 12+ hours in early spring and fall.
Pulling meat isn't about weight. It's about the amount of time it takes for connective tissues to liquify and run out. That takes as long as it takes whether you're looking at a 6lb butt or a 14lb shoulder. Yeah, the 14lb will take a little longer, but not like straight roasting.
So the fat is on the bottom? Thought you said on the top
Why fat side dow? Healthier?
Will the snake method work in a 24 inch square firebox
It will work in any shape as long as they are touching
9 hours is just too long. I have a larger grill (should have gotten the smaller version) and the dome temp was about 100 degrees hotter than the grill temp. How do I adjust my vents to equal that out?
If it takes 14 hours to cook and then resting time, when did you actually eat it? Next day?
You get up really early. BBQ is a passion.
Moon Star and crescent well done pasha ottoman
One of the things I see BBQ guys say is that you should only cook with “clean” smoke, where your charcoal has already burned off the heavy/dirty smoke, and is just giving off that white/clear smoke. However, that doesn’t seem possible to do with the snake method. As each charcoal catches fire, it starts off with that heavy/dirty smoke, which gets into your food, and then eventually starts to give off clean smoke. Am I missing something?
Yea,I always wondered about that
My experience is that the snake doesn't get hot enough to let off the nasty smoke. I light 5 or so briquets in a chimney, wait for those to die down to a glow/ashed over, and then add them to the snake to start the burn. There's sometimes an initial smoke, but that occurs in the early stages while no meat is in yet. The charcoal catches so slowly and gently that I barely ever see smoke coming out of it.
Smoking my first Boston butt Friday, its 8.4 lbs, how much did yours weigh in?
for some reason I've missed a bunch of comments. Mine was 10-12 lbs.
That seems to have taken a lot longer than it should have.
The first rule in smoking is, time is the least of your worries. It's done when it's done!
why diid you put three layers of charcoal in this video and two layers in your first video with a brisket is that important any help would be amazing I'm still learning and trying to do it so I want to get all my facts straight before I just do it and ruin a piece of meat. I know practice makes perfect
where are your socks mate?
Looks awesome! Now I have to make a Boston butt!!
They're super forgiving which is another huge plus. Go get you one!
@@BreakItYourself , I'm thinking of marinating it in Pineapple and smoking it with bacon on it then taking the bacon off for burgers . I don't video much all but I might do this to show you . Thanks again for the great videos
Finish it in the oven
Throw some sugar in that rub white not brown or that shit will burn up and you have a winner.
Good video except what I noticed is no mention of smoking temperature. Nor could I tell if you had any smoke ring on your meat. You weren't showing it off so ...... Smoking meat should be done between 225 and no higher than 250/275. EXCEPT for poultry, which can be done higher, up to like 350. But, thats why its important to monitor temp of grill. And meat wont take anymore smoke after it hits about 170°F internal temperature and the myoglobin loses its oxygen retaining ability.
www.smokedbbqsource.com/smoking-times-temperatures/#Pork_smoking_times_and_temperatures
Myoglobin is an iron- and oxygen-binding protein found in the muscle tissue of vertebrates in general and in almost all mammals. It is distantly related to hemoglobin which is the iron- and oxygen-binding protein in blood, specifically in the red blood cells.
Fat side down whaaaaaaaattttt