Pork...

[wolgast]

So another Thick Rib post. Since i cant get a decent BB/spare around here atm. These are in my top 5.

Ok Here we go:

Snake on the go...Reused briqs in the bottom...A few new ontop...And some mesquite chips in its way. Started with one firecube @ the end.(end? @ the start ofc) 10 min later the meat goes on.


So what meat? Well this is a cut from the chest of the pig. Back to basics here ppl! Only salt/pepper.


The snake with the bottom closed 75% and top closed 10% gave me a steady 250-275f(grate temp)

This is 1.5 hour in: (exiting right)
[

2.5H:


4Hour mark:


Pulled/rested and cut in half:


A pitmaster sample:


Served:


Have a bite? (i know it looks dry...But Belive me it was fantastic...You know me i will tell ya if its bad)


So this is whats left after a 4h smoke:


Consider that more than half of the fuel was reused ones. And if you need more time just add to the snake...Even rotate the grate if you need to.(no need to move the meat)

This was a Superb dinner. So simple! Beef in all its glory..But Fatty Pork/salt/pepper/smoke,is all you need.

Thanks for you time ppls!

[Jaronimo]

That looks good!

[Jeff]

Looks awesome Wolgast...I wish I was your neighbor!  I'd be over all the time!

[HankB]

Looks great! Really nice color and smoke ring. And just enough fat left for really good flavor. 

[Kilted_Griller]

Fantastic, wolgast!! I haven't tried the snake method yet. Perhaps Easter Sunday may be the day...

[1buckie]

Like pork brisket !!!

WOW !!!!

Looks delectable, very nice cookup !!!!

[Craig]

Looks tasty! I like the setup.