1st snake (test)

[toiga]

 Hi there!

Doing my first snake:

- 2x1 3/4 circle
- 4 pound pork leg with bone ( don't know the name of the cut in english)
- temps around @ 250
- Top vent fully open, bottom vent halfway open.

Am I missing anything? Not planning on wrapping just to leave alone for 4 hours.

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[toiga]

Pics added

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[JEBIV]

I like your setup and plan, success should be in your near future

[toiga]

After 5 hours, the family was shouting with hunger because of the smell.

Near the bone wasn't done, was still rare. It still needed 1.30h, 2h more. The snake was  halfway throught.

But the bark and the fat under the skin were disputed.

Note to self: give it more time!


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[JEBIV]

No rushing, next time start earlier everyone will be happier

[toiga]

Using the same method, for a 7 pound leg, I should start at 6h, no? This one went in around 9.30h and I took it out around 14.00h.

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[JEBIV]

Time is a tough call, they are done when they are probe tender, but your time thought is pretty close

[Jrzy.Hillbilly]

Nice cook!  Looks like your test was successful.

[toiga]

Time is a tough call, they are done when they are probe tender, but your time thought is pretty close

Yeah, I suppose it is. 5 AM then!

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[toiga]

Nice cook!  Looks like your test was successful.

Thanks! It was good but the meat near the bone was sliced and placed on a skillet to finish cooking.

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[Stoneage]

For that weight, with a bone, & that 2X snake I'd have gone a fair bit longer.
The bone slows it down & the snake is a bit light IMO.
I usually go what I call 3-2-1.

bottom =3 briquettes
middle = 2 briquettes
top = 1 briquette (with wood chunks interleaved every 4 the one if I want wood smoke flavor).
Start out the snake with a "head" of 10~12 coals together, just to get the temp up quickly!

That's a 10~12 Hour cook for a 8~9 Lb Pork loin (no bone) at about 180℉ then finish the last 45 min @ 250℉.

[toiga]

I never worked with briquettes. This was my maiden voyage using them.

Thank you for the tips. I may do a really early start on the next one.

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[P0234]

One tip, once you have your math all figured out, add in one more hour. That buffer time helps when you have hungry people waiting. If it’s done sooner, the meat can rest in a cooler for a couple of hours. Pork shoulder seems to lose about 5 degrees per hour in my cooler.