Carlos Posted February 28, 2021 Share Posted February 28, 2021 Following on from the advise from @Wade in my other thread. Ill be dropping a 1.9kg shoulder in the kettle as soon as it’s upto temp. Fingers crossed my temp problems are behind me. Quote Link to comment Share on other sites More sharing options...
Carlos Posted February 28, 2021 Author Share Posted February 28, 2021 A pic of the snake. It’s 3 briquettes wide at the bottom and 2 on the top. With the leftovers of the last burn on top. A couple of pieces of apple wood on the top. 🤞🏻 2 Quote Link to comment Share on other sites More sharing options...
Carlos Posted February 28, 2021 Author Share Posted February 28, 2021 It went on at 10. The top vent wide open and holding steady at 110°c. The rub is this https://www.thespruceeats.com/best-odds-pulled-pork-rub-335885 5 Quote Link to comment Share on other sites More sharing options...
Wade Posted February 28, 2021 Share Posted February 28, 2021 Looks really good. Let us know how it pulled 👍 Quote Link to comment Share on other sites More sharing options...
Carlos Posted March 1, 2021 Author Share Posted March 1, 2021 (edited) So the pork was a success. None left, even my fussy kids ate it. It stalled for a couple of hours at around 65°c so I took it off and wrapped in foil. Extended the snake and put it back on. I fell asleep and went back to it at 11pm. The temp prob read 81°c. Not as high as I expected but the bbq temp was dropping out and the charcoal was all but burned out. It pulled really easily and was super juicy and tender. I guess the temp got up higher and then dropped with the outside and grill temps? Would it have pulled easily at 81° otherwise? Edited March 1, 2021 by Carlos 6 Quote Link to comment Share on other sites More sharing options...
Big joe Posted March 24, 2021 Share Posted March 24, 2021 I had ago at making my first pulled pork on friday, it worked out very well , I used the snake method for the first time , I used big k briquettes and was pleasantly surprised with how few I ended up using , I set up the snake around half of the outer edge of my kettle 2 wide 2 high and put a few pieces of cherry wood o top , I cooked the pork for roughly 4 hours , spritzer twice, then wrapped it in foil for a further 3 hours till internal temp reached, pork came about amazing I then removed the unlit briquettes, and the ones that were nearly lit I banged in the chimney an got the grill hot again and done some sticky chicken wings , Lovely 2 Quote Link to comment Share on other sites More sharing options...
Carlos Posted April 3, 2021 Author Share Posted April 3, 2021 Looks bang on. 1 Quote Link to comment Share on other sites More sharing options...
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