Snake method in the weber kettle.
This method of smoking on the weber kettle is my favorite way to do a long smoke when I don't have time to monitor my stick burner all day. it is consistent and delivers perfect results for my pork butts and briskets.... yes briskets. Point to note..... you will need a solid performing charcoal for this task. I use about 6lbs of the B&B Briquettes, stack two rows one atop the other around ¾ of the kettle in the fire chamber. I use wood chunks, small, around half of the top of the snake to produce smoke. Then I light 6 briquettes in my chimney and stack those lit coals at one end of the charcoal snake. My experience with other charcoal is that I only get about 6 hours of super hot heat and that defeats the purpose of "low and slow." The B&B Briquettes set up usually gives me 12-14 hours.
Pro Tips:
1. Clean grates before you add a drip pan. Place drip pan in the center of the snake where it will catch the drippings from the pork as well as protect the edges of the pork from getting overdone.
2. When covering the kettle, place the vents on the opposite side of the lit part of the snake. This will allow your smoke and heat to travel across the meat and give it that smoke flavor you desire. it also gives the fire less oxygen so it burns slower, around 225°-250°.
3. Leave intake and exhaust vents wide open.
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Pulled Pork
10 lbs Pork butt/shoulder
Booyah Jamaican Seasoning
Sweet and Sassy Wet Jerk Marinade
Aluminum foil pan
Heavy Duty Aluminum Foil


Directions:
Rub pork with dry Seasoning you prefer. Place on smoker over drip pan. Place air vents opposite to lit charcoal. Smoke until internal temp of 160-170. Wrap in aluminum foil and Place inside of drip pan with all the drippings. Cook until probe tender or about 200°- 205° Internal. I personally rest my pork for about 2 hours before pulling.



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