Pulled Pork on the Kettle

[TheHojo]

Way to hot in Dallas this weekend to manage the offset - but my son asked for pulled pork and smoked Mac n cheese

Used the snake method with B&B charcoal - 2 rows of charcoal on bottom, with another row stacked on top, and some hickory chunks dispersed for flavor - took about 8.5 hours on the shoulder - pulled and rested for 3 hours - then tossed on the Mac n cheese for 2 hours - let the fire go after I pulled the Mac n cheese off and still got another 4 hours of burn time on that snake - approximately 14-15 hours - have to assume the 100 degree temps outside aided in the efficiency

Injected the shoulder with Tony C Creole butter and rubbed with Meat Church Holy Voodoo - Mac n cheese I used the left over creole butter to make a roux, then blended in half and half and smoked Gouda - and seasoned with some Holy Voodoo - only got one photo of the shoulder - before I could take any of the finished product folks were already eating - have to say it was one of my easiest cooks - kettle chugged along between 250-275 all day with no effort

 

[Fishwater2002]

Fantastic cook, I love my kettle for PP or Brisket. I do them all the time while camping & it never ceases to amaze me at how versatile the old kettle is, with all the money we spend on cookers a simple $100 kettle can also get it done.

 

[Big George's BBQ]

Very nice Looks and sounds Great

 

[rwalters]

Nicely done!! Have never tried the snake method as the SnS works so well, IMO. Have you tried the SnS? Just wondering how you’d compare the 2 methods for low n slow if you have.

 

[bowhnter]

Can’t beat the Weber. I’m seriously considering looking for a 26”.

 

[TheHojo]

Nicely done!! Have never tried the snake method as the SnS works so well, IMO. Have you tried the SnS? Just wondering how you’d compare the 2 methods for low n slow if you have.

I have a “home made” SNS - that someone built for me about 8 years ago - 1/4 inch plate that has a divider and covers the bottom of the cooking side

I use that for all of my 5 to 6 hour cooks on the kettle - but anything longer than that I use the snake method. I generally would do all of those long cooks on my offset - but use my kettle during the summer for longer cooks to avoid the texas heat. Really like the snake method for briskets and pulled pork

 

[rwalters]

Can’t beat the Weber. I’m seriously considering looking for a 26”.

You will not regret it! Love my 26’er!!

 

[ronbrad62]

Nice! I love those kinds of cooks where you can use a different method like that and it's not only easier to setup and maintain, but the clean up is also minimal.

 

[Stingerhook]

Would work for me Ted.

 

[16Adams]

Love the kettle cooks