Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: sinisterdonut on January 06, 2017, 07:52:13 AM
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Hey guys I'm getting ready for a low,slow, and long cook tomorrow on da Master Touch. I'm planning on using da snake method and starting at 6 in da morning(http://uploads.tapatalk-cdn.com/20170106/6192ce60525c1dff0d6d92ccb05f7f37.jpg)(http://uploads.tapatalk-cdn.com/20170106/c6c888acae7411baa761c7c218ed22a4.jpg)all rubbed down and ready for a nap,lol.
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What's your rub?
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It's combination of the McCormick Smoke house Maple and Adkins pork and chicken rub.
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Have you done the snake method before or is this your first try? I haven't tried the snake yet. Looking forward to seeing the progress on this one.
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I used it ounce in ma old smokey 18", I like da low temps and da amount of burn time.
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Good luck!
Can't wait to see how it turns out
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We'll be watching. No pressure....lol!
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Definitely gonna need da luck, it's supposed to be 20 degrees when I start in da morning, we Louisiana boys don't see dat often
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Well been up since 6 getting after it, 20 degrees outside and dis where we at(http://uploads.tapatalk-cdn.com/20170107/420c4971ff1678921361b9cc9fdb3d46.jpg)
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Ha, it was 0 degrees here in Missouri when I got up. It's now infinitely warmer at 1 degree. I won't be grilling this morning.
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Hardest part of this cook is over! Getting up and out in this crap!
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Ya, it's been on an hour and holding steady at 240
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It 1 degree here in Ohio also. I'd love to get out a grill today but this damn upper respiratory crap won't go away.
@sinisterdonut looks like a good setup. Might be ready for dinner. What is a normal temp for Louisiana in January?
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Usually upper 30s - 50s this time of year.
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Well we are 4 hours in, I gave it a spritz with some apple juice and checked IT, grill is at 250 and IT is at 125.
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Oh, I also made up a tasty North Carolina style Vinegar sauce for it.
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OK I decided to wrap at 7 hours in because da girls liked da color, it was 155 IT, so I think it'll be good
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Forgot da pic lol(http://uploads.tapatalk-cdn.com/20170107/7060542ceea83415667b1413e31f1924.jpg)
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Lil update, we are at 10 hours into da cook, holding 250 on da grill and 170IT
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Have you had to refuel the snake at all?
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O added about 20 briquettes or so to the end/ starting point midway in but not sure it's going to have needed it.
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OK, fresh off da grill at 196IT and 13 hour cook.(http://uploads.tapatalk-cdn.com/20170108/a73aceaeb2951e6153cf7253f5e64592.jpg)
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Yeah that looks tasty.
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Ok, here is da final product(http://uploads.tapatalk-cdn.com/20170108/b54325561da985b9c22d1f233e061c1d.jpg)(http://uploads.tapatalk-cdn.com/20170108/4f3e4d82dcfd1e662a6bb8fbf0c22b1c.jpg)and da bone which pulled straight out
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(http://uploads.tapatalk-cdn.com/20170108/d08590a594dc34628cd13ed3b04d6edd.jpg)Pulled pork with a vinegar sauce, wicked beans and buttered French bread, it don't get much better
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That looks fantastic!
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Thanks Uncle Al
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Nice one. Looks great!
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Thanks Hoosier
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Looks fantastic! Great cook! Like I said no pressure!
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Lookin good, sinister. Got a nice smoke ring on that. And 13 hour cook in this weather. [emoji106][emoji106]
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Thanks y'all
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Nice!
Gotta have a vinegar sauce for pulled pork, but then again I'm from NC
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Yep. I've got a vinegar sauce I made a few days ago that I'm going to use on today's butt
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Ya dat vinegar sauce is definitely da way to go on pork.
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