Thank you so much for this video! I finally smoked a perfect butt on my Weber for Labor Day. I have no excuse for not trying this method before. I'd stubbornly try the one basket of coals on one side of the grill I saw so many other YT creators suggest. With that approach, I could never manage to keep the grill temp stable and was super high maintenance having to frequently add another handful of coals. This method worked great! Grill temp stayed a stable 250 or thereabouts with no adding of extra coals and all, you'd get these nice little puffs of good smoke but not constant smoke that can make the end product taste more smoke than meat, and my first semicircle of snaked coals took me to about 7 hours. I had to extend the snake with additional charcoal after about 7 hrs, but I should have added more charcoal at the start. Lesson learned. Anyways, thanks again! This made for some delicious BBQ we been feasting on for the past 3 days with no complaints from the Family Unit. You earned my sub friend.
Not familiar with the snake method before now but it mostly worked for me. Kept the butt on for about 8 hours then moved it to the oven to finish, about 12 hours total to get to 205. Great smoke flavor though, thanks!
Nice job Bob. I've used the snake method a few times. I mostly used it for simple things like the ole Drunken Chicken and ribs. I was always afraid to try something like a butt.
You could do either I would pull it and have bbq on the side if anybody wants it. I like to have 3 too 4 different kinds of sauces if I’m hosting just to be sure all the bases are covered
You can run the vent over the coals. Drawing smoke over the meat isn't really a thing with a kettle grill. My dome thermometer is 180° from my vent, so I can also go by dome temp running it this way. Looks good! 👍🏻
I usually use the Pit Barrel Cooker but I’ll be using the Weber for the first time to smoke a butt. Gonna follow your method! 8 pounder for about 8-9 hours. Did you spritz throughout the cook?
Hello, Very helpful video. Please tell me what brand of smoke stick you used. I was thinking of looking for apple or cherry or just using some soaked chips in foil. Do these sticks last longer? Thanks
I have multiple questions: Did you only score the fat cap? Did you have to add any coals or wood through the cook or did the snake keep your temp high enough? What if I dont have a boom starter, how would I light it to burn even? How often did you spritz with ACV and Water?
Hello thanks for watching! Yes, I only scored the far cap. We didn’t need to add any additional coals, there was actually some left when the cook was complete. You can use any type of starter or even a charcoal chimney. We spritzed about every 1.5 hours.
Tried this last week and didn’t get up to temperature 40 degree day could only get 200 degrees pit temp. I had to transfer to oven. next time perhaps when it’s cool outside i’d leave the drip pan empty.
I followed this method during our recent freeze in Texas. Temp was in the teens all day. Worked like a charm, just requires more hands-on fire management.
Just made my first pork butt. 5 hours on the grill, 2 hours wrapped in foil in the oven. Best meat I ever cooked. Thanks for the instructional video!
Thank you so much for this video! I finally smoked a perfect butt on my Weber for Labor Day.
I have no excuse for not trying this method before. I'd stubbornly try the one basket of coals on one side of the grill I saw so many other YT creators suggest. With that approach, I could never manage to keep the grill temp stable and was super high maintenance having to frequently add another handful of coals.
This method worked great! Grill temp stayed a stable 250 or thereabouts with no adding of extra coals and all, you'd get these nice little puffs of good smoke but not constant smoke that can make the end product taste more smoke than meat, and my first semicircle of snaked coals took me to about 7 hours. I had to extend the snake with additional charcoal after about 7 hrs, but I should have added more charcoal at the start. Lesson learned.
Anyways, thanks again! This made for some delicious BBQ we been feasting on for the past 3 days with no complaints from the Family Unit. You earned my sub friend.
Just got my grill set up and I'm trying your recipe looks amazing thank you.
Awesome! Hope you enjoy it!
Used the snake method with a turkey and it was awesome. Ready to give the butt a try now!, great looking meat!
Not familiar with the snake method before now but it mostly worked for me. Kept the butt on for about 8 hours then moved it to the oven to finish, about 12 hours total to get to 205. Great smoke flavor though, thanks!
Great video, thanks for making it! I'm going to use this as reference to "grill" my first pork butt on Sunday morning.
Nice job Bob. I've used the snake method a few times. I mostly used it for simple things like the ole Drunken Chicken and ribs. I was always afraid to try something like a butt.
Thank you sir! Give it a try, it was delicious, might try a brisket next!
Very nice video. I have used similar methods in the past with varying results; I will try to emulate your method as much as possible. Thank you.
Thank you for watching!
Looks amazing!!
Thank you sir!
Have one on the Weber now. Giving a shot
Awesome!
Wow. That came out unbelievable. Would you suggest adding bbq sauce and making sandwiches out of it or just eating it as is?
You could do either I would pull it and have bbq on the side if anybody wants it. I like to have 3 too 4 different kinds of sauces if I’m hosting just to be sure all the bases are covered
This looks perfect to try this Christmas Eve! What position do you recommend for the vents while cooking?
I adjusted throughout depending on the temp, but most of the time they were half open! Great question!
Thanks for demonstrating the tek!
I'm doing this with 2 $50 square grills.
So far, it's working, and I did put an aluminum pan in the middle with a little bit of water.
Awesome, let us know how it works!
@@BigDaddysBBQPit
Turned out great.
Everyone loved it.
Thank you for this lesson, Sir. I am cooking my first Pork butt roast.
Your welcome! Thanks for watching!
You can run the vent over the coals. Drawing smoke over the meat isn't really a thing with a kettle grill. My dome thermometer is 180° from my vent, so I can also go by dome temp running it this way. Looks good! 👍🏻
Thank you, great tip!
Good call, I do the same. Thermometer over the coals gives you high temps, go figure.
I usually use the Pit Barrel Cooker but I’ll be using the Weber for the first time to smoke a butt. Gonna follow your method! 8 pounder for about 8-9 hours. Did you spritz throughout the cook?
Yes I did!
Hello,
Very helpful video. Please tell me what brand of smoke stick you used. I was thinking of looking for apple or cherry or just using some soaked chips in foil. Do these sticks last longer?
Thanks
Thanks 🙏
Thanks for sharing 😊
Thank you for watching!!!
Im doin 40# this wk end for reunion. Guess i best start couple days before....lol
So when do you get a clean smoke it coal ate always lighting?
I have multiple questions: Did you only score the fat cap? Did you have to add any coals or wood through the cook or did the snake keep your temp high enough? What if I dont have a boom starter, how would I light it to burn even? How often did you spritz with ACV and Water?
Hello thanks for watching! Yes, I only scored the far cap. We didn’t need to add any additional coals, there was actually some left when the cook was complete. You can use any type of starter or even a charcoal chimney. We spritzed about every 1.5 hours.
Malcom, what model of the Weber kettle do you have?
HA! Thanks for watching!
What did you do with the stuff in the fat separator?
Once the fat is separated we sometimes mix it in the meat once it’s pulled.
What is the ratio for the apple cider and water mix?
Usually I use 50/50
So do you let it rest covered or uncovered
I would assume covered
I rest them covered loosely. Thanks for watching!
Nice 👍🏾 Job 👏🏾👏🏾👏🏾👏🏾 bro great video Thanks
Do you think I could do a smaller butt on an 18 inch Weber Kettle? I would like to try it but I am contemplating getting a bigger one.
Yes you could!
@@BigDaddysBBQPit Well then, I will try it. Thanks.
The size of all these guys making BBQ videos...
Can you use a pork shoulder instead of a butt with this method? Thanks!
Yes you certainly can!
@@BigDaddysBBQPit thx !
Hell to the Yea😊!!!
Tried this last week and didn’t get up to temperature 40 degree day could only get 200 degrees pit temp. I had to transfer to oven. next time perhaps when it’s cool outside i’d leave the drip pan empty.
Sorry to hear that, did the kettle not get up to temp or the Pork Butt?
i had the same problem. gotta use more charcoal when its cold and then transfer to oven when you wrap
I followed this method during our recent freeze in Texas. Temp was in the teens all day. Worked like a charm, just requires more hands-on fire management.
Add one more row of charcoal.
Are the bottom vents open?
Yes I believe about half way. Thanks for watching!
BeeUTeeFULL.
Best way to cook pork, wrap it in tin foil and throw it in the Garbage then go buy a Brisket
Whatever, boot.