This was my first attempt for an overnight on a kettle - but, not my first snake method.
I have used it for ribs with great success. The MBH 3-wheeler is a great cooker for this.
I wanted to try this charcoal, as it was recently on sale.
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_3309.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_3309.jpg.html)
I like to use a ring of expanded metal.
I loaded up with the above charcoal, and some small lump pieces for burn assurance (term borrowed from 1buckie).
Small chunks of apple and cherry wood within the charcoal. Some foil for the centre to catch drippings.
I lit 15 briquets.
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_3323_2.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_3323_2.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_3324_2.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_3324_2.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_3325_2.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_3325_2.jpg.html)
In this case, I had a picnic roast about 8 lbs. Had to trim the skin off and some of the fat.
Scored and then rubbed with a generic rub I found at a bulk food store.
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_3326_2.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_3326_2.jpg.html)
I normally pre-heat for most cooks on a kettle, but this time I did not.
After placing the meat on, I went with the vents fully open for 20 minutes.
Then went with 2 vents closed, and 1 vent open for the duration.
I did not monitor the temperature of the cooker or the meat. I just let it ride ... and ride it did!
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_3332_2.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_3332_2.jpg.html)
After 11 hours, the thermapen was reading 205°.
I removed the meat, double wrapped with HD foil, and into a cooler with some towels.
Close to 2 hours later, I unwrapped and pulled. It was still very hot, and it pulled very easy.
The bark on this hunk was outrageous!
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_3334_2.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_3334_2.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_3336_2.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_3336_2.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_3337_2.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_3337_2.jpg.html)
I was very impressed with the charcoal. Also impressed with how long it burned.
It probably could have gone for 1-2 more hours. I will be doing this much more often now.
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_3335_2.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_3335_2.jpg.html)
Key piece of information hereL
"I did not monitor the temperature of the cooker or the meat. I just let it ride ... and ride it did!"
"I was very impressed with the charcoal. Also impressed with how long it burned.
It probably could have gone for 1-2 more hours. I will be doing this much more often now."
Might have an even better burn.....if you'd gone COUNTER-CLOCKWISE for pork !!!!!
Looks just fabulous, buddy !!!!!
Pretty easy, eh?
simple
effective
inspiring
Love that charcoal!! That's what I bought when I was in Toronto for two years. I don't have any beefs with Kingsford, but the Maple Leaf smells just like a campfire when it's starting up. I could get two cooks out of it too. Just awesome stuff. Nice job on the pork too, top notch stuff!!
I need to give this stuff a try!