Pork Butt the Snake Method

This video was more about the cooking technique rather than the recipe. Nonetheless, with just one rub, this pork was exceptional! It was tender and moist with just the right balance of smoke flavor.

• 1 – 8 LB Boston Butt
• ¼ Cup of Killer Hogs TX

The snake method is layering charcoal in a manner which affords a low & slow cook. By using this method you’re adding one more use for your Weber Kettle.
Start by layering your charcoal two wide around the bottom outside wall of your Kettle so it forms a half-moon shape. We used Jealous Devil Briquettes, which are larger than traditional briquettes, so we used just one layer (two wide) and then put an additional single layer on top.
We added wood chunks about every 4-6 inches on top of the charcoal. We lit the charcoal on the left side using a Jealous Devil boom starter. Initially we left the air intake and exhaust wide open. Once the temp reached between 250-275 degrees, we adjusted them to about half closed.
We used a foil pan with about one inch of water in the bottom of the Kettle for added moisture.
Place the rack on your kettle and you are ready for cooking.
Prep your Pork Shoulder by removing any excess fat, we cut hatch marks in the fat cap.
For this cook we used Killer Hogs TX and rubbed generously.
We placed the butt on the Kettle above the water pan fat side up.
We cooked it until the internal temp reached 170 degrees. Spritzing every hour or so with a 50/50 mixture of Apple Cider Vinegar and water.
We then placed it in an aluminum pan (fat side down) with a cup of the ACV/Water mixture.
Wrapped tight with foil and placed it back on the smoker until it reached 205 degrees or is probe tender.
We removed it from the Kettle and let rest for 2 hours. Pull and enjoy!

Get you some!

Gear:
• Killer Hogs TX [ Ссылка ]
• Weber Original Kettle 22-Inch: [ Ссылка ]
• Jealous Devil All Natural Hardwood Lump Charcoal [ Ссылка ]
• Jealous Devil Smoke Wood Blocks [ Ссылка ]
• Jealous Devil Boom! Firestarters [ Ссылка ]
• Javelin Pro Instant Read Thermometer: [ Ссылка ]


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