First snake

[latex]

First time doing the snake method this morning. Wish me luck!!

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[bigdaddyII]

Good luck, though I know you wont need it! You've got it set up well and Im sure you wont be disappointed. The snake is by far my favorite way to do the longer cooks, excellent temp control and uses fuel economically. If you happen to run out of fuel, just take 5 and start the snake going back the other way using the fuel at the end to start the "new" snake. Also please post the finished pics of that butt!.

[latex]

Thanks for the info!! I sure will take pictures at the end. (If picture worthy😃)

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[latex]

About 4 hours cooking. Internal temp is at 135 deg.

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[DarrenC]

You go, man!   Looking great!

[bigdaddyII]

Man I'm hungry just looking at that!

[latex]

Thanks guys!

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[Slicer021]

Awesome looking so far man. Great job


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[latex]

Well guys I figured I'd have some pictures of the pork roast by now. Its been on the kettle since 5:40 this morning. I can't seem to get to the target temp of 190😭. The last reading I got was an hour ago of 160 to 170 in different spots.

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[haeffb]

The first rule of BBQ - it's done when it's done. Don't give up. What's your grill temp?

[latex]

It finally started moving and I got it to 199 deg. Pulled it let it rest the pulled the bone. Shredded it and started serving it. I don't have the picture of it before I pulled it. Next time maybe I won't have hungry  kids at the house ready to eat. 

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[1buckie]

@latex

Grate job getting thru it!!!

...and, now you have some points of reference....the "stall" in temperature is common cooking at somewhat lower heats....it's where the collagen is converted to gelatin & the piece is "pushing" out (water) moisture.....

At that point, a lot of people will wrap in foil or paper....I like to just open up the vents some & let the temp go up....275 or even more.....everything that's going to happen to the pig has already happened & it would be VERY hard to dry it out between the high 170's & 200.....

Test it out on the next one!!!
I can see where "tentative" is a good way to be the first time around, but hey, now you're a pro !!!!

Vents kicked open....275....



Something else to maybe try out with the time savings might be wrapping & resting for an hour before the pull.....makes all the difference for me.....lets the internal juices level out thru the piece & moisten up everything.....

[latex]

Great info!! Thanks!!

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[feeshrman]

Looks great


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[Big Dawg]

Looks like you pretty much got the hang of it ! ! !





BD