BEST PULLED PORK RECIPE||HOW TO USE SNAKE METHOD IN THE WEBER KETTLE.
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- čas přidán 3. 07. 2021
- Snake method in the weber kettle.
This method of smoking on the weber kettle is my favorite way to do a long smoke when I don't have time to monitor my stick burner all day. it is consistent and delivers perfect results for my pork butts and briskets.... yes briskets. Point to note..... you will need a solid performing charcoal for this task. I use about 6lbs of the B&B Briquettes, stack two rows one atop the other around ¾ of the kettle in the fire chamber. I use wood chunks, small, around half of the top of the snake to produce smoke. Then I light 6 briquettes in my chimney and stack those lit coals at one end of the charcoal snake. My experience with other charcoal is that I only get about 6 hours of super hot heat and that defeats the purpose of "low and slow." The B&B Briquettes set up usually gives me 12-14 hours.
Pro Tips:
1. Clean grates before you add a drip pan. Place drip pan in the center of the snake where it will catch the drippings from the pork as well as protect the edges of the pork from getting overdone.
2. When covering the kettle, place the vents on the opposite side of the lit part of the snake. This will allow your smoke and heat to travel across the meat and give it that smoke flavor you desire. it also gives the fire less oxygen so it burns slower, around 225°-250°.
3. Leave intake and exhaust vents wide open.
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Pulled Pork
10 lbs Pork butt/shoulder
Booyah Jamaican Seasoning
Sweet and Sassy Wet Jerk Marinade
Aluminum foil pan
Heavy Duty Aluminum Foil
Directions:
Rub pork with dry Seasoning you prefer. Place on smoker over drip pan. Place air vents opposite to lit charcoal. Smoke until internal temp of 160-170. Wrap in aluminum foil and Place inside of drip pan with all the drippings. Cook until probe tender or about 200°- 205° Internal. I personally rest my pork for about 2 hours before pulling.
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Snake method BBQ is one of my favorite ways to smoke Boston Butts or briskets. Comment below on whether you have used this method before and share your tips.
Hi: I am doing my baby back ribs today, but I am unsure how much B & B charcoal to use - I have always used Kingsford, and I am unsure how much B & B to use. My snake, with Kingsford, is 2 briquettes wide and 2 briquettes wide. I know I don't need that much B & B. My ribs are done in the 3-2-1 method, and it does run about 6 hours. So, I need your suggestion as to how many B & B briquettes to use for a 6 hour cook, and how to set them up. I assume it would only be one briquette around the kettle, but I'm not certain. Let me know what you suggest. Thanks!
@@alanloe3973 if you are using snake with B&B then I do 1 on top 1 on bottom. For ribs you only need about halfway around. I usually do ribs 2hr smoke and 1 hr wrapped in foil @250-275
@@CookinWidKunchi Hey: Thanks so much for getting back to me! I will use this method next time I do the ribs - my grandkids are begging for some. I really appreciate you sharing with me. The brisket is coming on fathers day. I got a 16.5 pound USDA prime from Sams Club and I am following your method. I will let you know how it comes out!
Great video!! I like the way you build your snakes with the coals standing upward more than laying flat. I tried this and it definitely works better.
Thanks brother
So, I guess I should call you Kunchi the BBQ teacher!. I just watched the video and read through all of the comments/responses. Man you are a patient man and a wealth if BBQ knowledge (kudos to you and Alan for his questions and your responses). I looked at several of your videos about 4 months ago and decided to put that webber kettle I had to use ( I have used my gas weber grill for about 8 years to grill a variety of mostly quick meats, but have slower cooked a few things under 1 hour). Great instruction by the way.
So After watching this video, I'll be putting the snake method to use on a smaller pork shoulder (8 lbs) and will follow your suggestions. Thanks again!
I appreciate your feedback. If you do have tiktok you can find me there. I do alot more detailed videos
@@CookinWidKunchi yes watch TikTok and your posts. Again thank you for you for sharing knowledge!
Hi Kunchi: I made your recipe for pulled pork a couple of times this winter. Everyone in the community enjoyed it, but one person specifically said, "this is the best pulled pork I have had in my whole life". I had to let you know about this because I have just been following your recipe with no changes. Thanks so much for your input! Alan Loe (Michigan)
Thank you Alan. Sorry we missed you guys on your trip this year. Next year hopefully.
@@CookinWidKunchi Yeah, things were different this year, but we will be looking forward to seeing all of you next winter!
I saw the top vent was open all the way, is the bottom vent also all the way open?
Wow! I’m hungry now
Great video!! Not sure if you addressed this......What size kettle did you use? I would think there would be at least some differences in set up, cook time etc. with different sized kettles (22" vs 26"). If you have any tips please share, thanks!
This was the 22" kettle. On the 26 I find that I need 3 rows instead of 2. The briquettes matter, make sure to get B&B
Hey: I have to make a comment, and ALSO ask for some Thanksgiving advice. First: my comment: I saw a video you posted about how to open a bag of charcoal (which I have struggled with forever). I am starting a pulled pork tonight at 11:00, and got a new bag of B&B, and opened it, according to your video - PERFECT - my wife was also laughing about how simple it was! Thanks so much. Now, to my Thanksgiving advice. For 3 years or so, I have always cooked the turkey on the Weber kettle, with indirect heat, using Kingsford charcoal, which I now know is nowhere near as good as B&B. I always put 33 coals in each basket, and that gives me about 300 to 350 degrees in the kettle. I want to also convert this recipe to use B&B charcoal, but I know I cannot use that many B&B coals. I do not spatchcock the turkey - I cook it whole and use a Weber wireless thermometer with the probe in the thickest part of the breast. I want to use the same technique, but use B&B. Any advice is GREATLY appreciated!!! Thanks, Alan Loe. PS - I hoe the new tropical storm does not hit you guys too hard, or not at all.
Hey Alan, do you see my stuff on Instagram at all?
@@CookinWidKunchi HI there: I was not aware that you have anything on Instagram. My wife has an account and we will check it out. Thanks, Alan Loe
@@alanloe3973 I will put some Turkey videos out in a couple of days. I did one on the kettle with B&B briquettes. Find me @cookinwidkunchi on there
@@CookinWidKunchi Thanks very much! I really want to get away completely from Kingsford, so this will help greatly. Alan
Hello: I see that your area is somewhat in the path of the hurricane. I hope you can stay safe and avoid damage! Alan Loe
Thanks Alan, your thoughts mean alot to me. I live on the east coast so we aren't in the direct path of this current storm but im sure we'll get rain. Hope you're doing well
@@CookinWidKunchi My sister and cousin live in Tampa, maybe a mile or two from the water. They left this morning for Orlando. The hotel room cost them $500 for one night! Take care and I will keep in touch. Alan
Hey: So, Orlando ended up being in the path of the hurricane after all. I assume you and your family got through it OK. Let me know. Alan
Hey Alan, my family and I are safe and dry. There was some incidences of flooding around the area but overall it wasn't too bad. I hope your friends were okay
Hi There: I have a quick question. What is the difference between the B&B competition charcoal and the B&B Competition Char Logs? Does one burn longer or hotter, or are the char logs just better for some kinds of smoking? Thanks, Alan Loe
The logs aren't from just oak charcoal so there is a slight flavor difference. They are made from a blend of different charcoals. The logs also are a bit more dense and they tend to burn slower and longer. Still just as hot. I like to use the logs in my drum smoker or for hot and fast smokes in the weber like wings etc. Both really great products. I use them all.
Hey: We are sorry to hear that your city may be in the direct path of the current hurricane. It does look like you are on the north side of the warning, yet, it is still a warning. My wife, Jenny, and I, are hoping you get through this thing with minimal impact. Alan and Jenny Loe
Thank you, so much. We appreciate the thoughts.
By the way: I said I had been cooking the turkey on the Weber for the last 3 years or so - it has actually been the last 30 years or so! Alan Loe
Hey Kunchi - I don't think you mentioned in the video, what temperature do you wrap it in foil? Do you wrap your briskets the same way, if so what temp? Thanks!
I typically wrap pork around 165. Briskets I treat a little differently. I wrap briskets after the stall (175-180) and I use butcher paper for this.
Kunch whats the rub spices? Lookin to make this. Thank you
Hey I typically use my homemade jerk seasoning or my homemade SPOG for my butts. All the recipes are posted here for the rubs. You can find alot more rub options on my IG or tiktok.
Jamaican Jerk Rub
5 tbsp kosher salt
3 tbsp granulated garlic
3 tbsp granulated onion
2 tbsp red pepper flakes
2 tsp ground allspice
2 tsp ground ginger
1 tsp coriander
1 tsp ground thyme
½ tbsp dried thyme
½ tbsp ground cinnamon
1 tbsp chili powder
1 tbsp crushed whole allspice
1 tbsp whole allspice
½ tsp nutmeg
Hello: I was wondering if you ever did a corned beef brisket on the Weber Kettle? Do you think it would turn out as good as a regular brisket? Thanks, Alan Loe
I have smoked and then braised. Kinda cool but long process. Definitely try it
@@CookinWidKunchi I was thinking of just smoking it on the weber kettle just like a regular brisket - and no braising after that. Thoughts? Alan Loe
@@alanloe3973 definitely can smoke it and slice it for sandwiches. Pastrami basically
how often do you have to adjust the lid so the vent is opposite where the heat is coming from to keep the smoke and heat going across the meat to the vent?
Using B&B briquettes about every 2 hours. They don't burn too quickly
@@CookinWidKunchi great! Thank you!
Hello:
This is Alan Loe writing. I was wondering where you got your cotton gloves that you wear under your black gloves for heat resistance. I am having a hard time on Amazon trying to figure out what to buy. Most of the gloves I see are quite large. Any thoughts? Thanks!
Hey Alan, if you buy a box of the Oklahoma Joes BBQ Gloves in my Amazon store they come with a pair of liners. I just rewash them. I have bought so many of those so I have a bunch laying around
amzn.to/3RlJHMN
@@CookinWidKunchi Hey: Thanks very much. I am going to buy them from your Amazon store so I can support you. We are still planning to be in Venice this coming winter so I will get in touch with you about visiting one day. Thanks so much for the advice! Alan Loe
@@alanloe3973 absolutely man, reach out when you are certain of dates etc
Hey there: I have a couple of questions. First, my 16 pound brisket took about 14 hours. If I smoke a 10 pound brisket, how do I figure out how long to cook for so I can plan out when I light the snake? Secondly, have you ever smoked a pork LOIN (not tenderloin), and, if so, do you cook it to 205 or pull it earlier? Thanks in advance! Alan Loe
You will never know for sure how long to smoke a brisket. Each cut of meat is different because each animal did different things. You can "almost always" expect the snake method to get it done in less than 1 hr per lb. So for a 10lb cut I would give myself 10 hours. As far as pork loin goes, because it is so lean, I tend to not bring it pass 145°. Also if you bring it past that, you can then slice and fry like bacon for sandwiches. I don't really have such a video
@@CookinWidKunchi Hey: Thanks very much. I will shoot for an hour per pound and see what happens. As far as the loin goes, I will do what you suggest - not go past 145. I appreciate your help! Alan Loe
do you just put the wood chips around halfway of the snake?
I use chunks and I put halfway or ¾ of the way
Hey: I just saw that you did a tri tip using the same method of cooking as the brisket. I've been wanting to try tri tip, so I think I may do it tomorrow. Here is my question: about how long does it take to cook? I'm trying to figure out when to light the snake. Thanks, Alan
This Tri-tip took about 7 hours. I also love doing it like a steak. Reverse Seared to medium rare is awesome
@@CookinWidKunchi Hey: That is perfect. My wife is gone all day tomorrow so I can cook this and have it ready for dinner. I'll let you know how it comes out. Alan
Hey: I asked you a question yesterday about the tri tip and got an eMail indicating you had responded. However, I cannot locate your response. I wanted to know if you rested the tri tip in a cooler after cooking, and for how long. I was also curious what the weight of your tri tip was. Mine is 3.5 pounds. Let me know! Thanks very much, Alan Loe
@@alanloe3973 1 hr rest is sufficient for a Tri-tip
@@CookinWidKunchi Thanks very much! Alan
Do you do vents wide open?
Yes, on the snake method. I only start closing the bottom vents down if the Temps move past 250
What is the difference between B&B Lump charcoal and Webers Competition charcoal? I am in Canada and B&B is not available here
I have never seen weber charcoal where I live in FL
It works great holds the heat for a long time and doesn’t crumble
Hello: I just got a pork tenderloin out of the freezer and plan to cook it tomorrow. Do you have a recipe or technique I can follow? Thanks, Alan Loe
Hey Alan, I like to smoke it low and slow until an IT of 135 and then sear fire or cast iron until 140°. Remove and rest about 15 mins. Should be perfect at 145°.
@@CookinWidKunchi Hey: Thanks for the info. I do have another question. I am setting up a snake to cook this, and just wondered about how long you think it would take to get this 1.6 pound tenderloin to 130 degrees? Thanks, Alan Loe
@@alanloe3973 less than 2 hrs I would say. I doubt you would need a snake spanning more than ⅓ of the kettle
@@CookinWidKunchi Hi: Thanks very much. Tenderloin tonight! Alan
Damper/ bottom vent settings? Temp?
In my Weber 22" I start with vents wide open and adjust as needed.
Do you think two 10lb butts would fit on the 22 kettle?
Yup... done it
Do you have a recipe for smoking a brisket on the Weber kettle using B&B charcoal? I am ready to cook it for Father's day this year!
Do you happen to have a tiktok? I have alot of those recipes, tips and tricks on that page. If not I could make one for here
@@CookinWidKunchi HI. Thanks for getting back to me. My wife has Tiktok so I will ask her to look it up for me. How does she find your stuff on Tiktok?
@cookinwidkunchi is my tiktok. Or @Kunchi
cookinwidkunchi
@@CookinWidKunchi PERFECT - THANKS!
Hi There: I am going to do a pork butt tonight for dinner tomorrow. I know you said it should be about an hour per pound for brisket. How many hours per pound would you recommend for a pork butt? I am buying one that is probably 10 to 12 pounds. Thanks! Alan Loe
A pork butt works out to be an hr per pound Brisket is less predictable
Thanks very much! Alan
Hey: I followed your recipe on CZcams last night. I put the pork butt on at 11:00, and my cook was about 11 hours because I only took the pork out of the refrigerator 30 minutes before putting it on the grill. I did that so I could extend the cooking time and would not have to get up quite so early. This is the most important thing I wanted to tell you: On your video, you pulled the pork with just the cotton gloves and cooking gloves, no tools necessary. When I pulled the pork, it looked just like your video! It is so tender and juicy it is unbelievable! Thanks so much for your input. We will be having it tonight with 4 other friends, and I think it will be a huge hit - NO BBQ sauce needed. Thanks, Alan
@@alanloe3973 delighted to hear it Alan. I love helping in any way. Thank you for your feedback
@@CookinWidKunchi Hey: I have a question. The last time I did the pork butt, as I said, it came out perfectly. I took it out of the cooler at 2:00 PM. Due to a bunch of delays, we did not eat the pork until 6:30 PM and I had to reheat it. I did not like the way it reheated, so my question is: Can I just leave the pork in the cooler for a couple of extra hours, or will it overcook? Do you ever reheat the pulled pork, and, if so, at what oven temp for how long? Thanks! Alan Loe
This works on all charcoal grills? I dont have a weber 😢
The snake method is best used in small kettle style grills.
@CookinWidKunchi I have those squard charcoal grill by Americana
@@rcaddictive8572 it can work, just make sure all the briquettes are touching, that way one lights the other
At what temperature do you wrap the pork butt in foil? I know it was after about 7 hours, but I don't think you told us the temperature you wrap it. Thanks!
I like to wrap between 160-170. That gives me the best pulled pork
Vent also wide open