Since watching this video I've cooked 3 bone in pork shoulders. On the first 2 I followed your lead and didn't fully wrap the pork shoulder. They both turned out dry and disappointing. Even with adding liquid/sauce flavoring like you did. The 3rd one I wrapped tight and added the rest of my spritz bottle. A combo of worchestershire sauce, soy sauce and some water. Guys... It turned out AMAZING! Like holy shit is that good amazing! I just thought I'd let you know the wrapping "ish" method you recommend isn't a winner. But hey, thanks for the charcoal snake tutorial. I'm off to drink at least 9 beers or until my wife looks good. Cheers boys!
Sometimes it depends on the shoulder. I'm glad you got your personal method dialed in. Thanks for sharing it with us. Thanks for watching and CHEERS!!!
I really gotta thank you guys for this video. I’ve now done three pork roasts on my dilapidated 25+ year old 22” Weber. I used this video, the snake method video and the rub recipe video. Everything down to the hot sauce and honey basting sauce. All three experiences have been different. All three have been a huge success. My wife started pestering me to smoke another roast immediately after the first one. The third one just came off the grill and is resting in the oven. The whole house smells amazing and everybody is peaking in at it. Thanks guys. Raising a glass of whisky to you all.
Thank you so much for the kind words. The cook has been smiling all evening after reading it. Thanks for watching and hanging out with us from practically the beginning. Cheers!!!!
SWEET video! Love the idea I can use my kettle for a smoker. Also, the bone makes a great shredder for the pork. Just use the rounded part to chop the pork up. The pork will soak up a lot of the juices too. Thanks for the video.
I came across your channel while looking for videos and ideas about how to use the kettle for more than just grilling. Keep up the good work! One tip I’d like to share is how to handle the meat without using paper towels. I use a general purpose cotton glove such as the cheap gardening gloves you get at Wal-Mart or Lowe’s, then black nitrile gloves over them. It insulates very well and you have more control over your meat. Glad you didn’t catch the paper towels on fire. Looking forward to more great videos from your channel!!
Hey Whisky and BBQ Can the snake method be used with lump coal? I find it burns much cleaner with less ash bi-product. Thank you for your great instructional vids man. Love em!
We're playing with lump Ronnie. The temps aren't as stable honestly. We have found that if you use good quality briquettes there is no clean burn issues. They burn so slowly that the difference is minimal. Thanks for watching and CHEERS!!!
Hi Mr Collier. Yes, the Cook also doubles as a carpenter. Benefits of growing up in the country. We do not have a video of it but we are debating making on of a new build. Evan may be getting a double kettle set-up using 22s instead of the big 26ers. Thanks for watching and CHEERS!!!
@@WhiskyandBBQ Mr. Collier read my mind! Could you show us your setup so we get an idea? It looks great from the little I've seen. BTW, I too have a 26" Kettle. Currently, I went by Lowes and bought a 5' fold up plastic table and use that as it's lite and I can move it where I need. I have, just this summer used the snake (also called, "the fuse") to smoke some St. Louis style pork ribs. I finished them in the oven though. Thanks for your video!
When I use wood chunks I get thin smoke, but when I light a smoke tube with pellets the smoke is heavy until the pellets burn out. Is there a difference between the smoke produced via chunks and coals and smoke from pellets in a tube?
*Disclaimer. 100% personal opinion follows* I think smoke produced by using pellets has a slightly "off" flavor. Yes, using pellets and a tube produces more smoke but the flavor isn't quite right. I prefer using the chunks for the more natural flavor. That being said, pellets and a tube are amazing for cold smoking cheeses. Thanks for watching and CHEERS!!!
It can be as spicy or as mild as you like. The one I make has little to no spice at all. More tangy than anything. Thanks for the question and CHEERS!!!
That's The Cooks special pork sauce for competitions. He's currently developing a new one. Once it's perfect he will do a video on it and post the recipe.
Definitely both. We subscribe to the 'We're idiots, but let's have fun anyway' philosophy. We understand if it's not for everybody. All the best in your BBQ endeavors, and when blunts are legal in Texas, we're in! CHEERS!!
It's called the "Texas Crutch" usually when you fully wrap it. Butts git a plateau where the internal temp seems to slow way down to a crawl at rising. This is the point at which all the internal connective tissue and fat are really breaking down or "rendering". That stall is usually in the 150°-160° range. Wrapping it helps make it not stall as bad. Also a tip if you don't like wrapping in foil, or don't want to leave the top unwrapped like this video, try Butcher paper instead, won't create such a braising affect.
![⚔️จำกัดเวลา⚔️ [พากย์ไทย] ซอร์ดอาร์ตออนไลน์ ซีซั่น 1 - ฉบับมัดรวมทุกตอน](http://i.ytimg.com/vi/ohkfBVDXLSA/mqdefault.jpg)
Since watching this video I've cooked 3 bone in pork shoulders. On the first 2 I followed your lead and didn't fully wrap the pork shoulder. They both turned out dry and disappointing. Even with adding liquid/sauce flavoring like you did. The 3rd one I wrapped tight and added the rest of my spritz bottle. A combo of worchestershire sauce, soy sauce and some water. Guys... It turned out AMAZING! Like holy shit is that good amazing! I just thought I'd let you know the wrapping "ish" method you recommend isn't a winner. But hey, thanks for the charcoal snake tutorial. I'm off to drink at least 9 beers or until my wife looks good. Cheers boys!
Sometimes it depends on the shoulder. I'm glad you got your personal method dialed in. Thanks for sharing it with us.
Thanks for watching and CHEERS!!!
I really gotta thank you guys for this video. I’ve now done three pork roasts on my dilapidated 25+ year old 22” Weber. I used this video, the snake method video and the rub recipe video. Everything down to the hot sauce and honey basting sauce.
All three experiences have been different. All three have been a huge success. My wife started pestering me to smoke another roast immediately after the first one.
The third one just came off the grill and is resting in the oven. The whole house smells amazing and everybody is peaking in at it.
Thanks guys. Raising a glass of whisky to you all.
Thank you so much for the kind words. The cook has been smiling all evening after reading it. Thanks for watching and hanging out with us from practically the beginning. Cheers!!!!
I love how y’all interact together. Lol a very Rick and Morty give and take. Great vid!
Appreciate the words of encouragement John.
Thanks for watching and CHEERS!!!
MUST try the 'snake'....Have a 22" Weber along with a Char-griller barrel smoker.....BRING ON SUMMER
Awesome jrdube. Thanks for watching. Be sure to let us know how it works out. CHEERS!!!
SWEET video! Love the idea I can use my kettle for a smoker. Also, the bone makes a great shredder for the pork. Just use the rounded part to chop the pork up. The pork will soak up a lot of the juices too. Thanks for the video.
Thanks for the advice Donn. I honestly hadn't ever thought of that. I'll give it a try next time. Thanks for finding us and CHEERS!!!
I came across your channel while looking for videos and ideas about how to use the kettle for more than just grilling. Keep up the good work! One tip I’d like to share is how to handle the meat without using paper towels. I use a general purpose cotton glove such as the cheap gardening gloves you get at Wal-Mart or Lowe’s, then black nitrile gloves over them. It insulates very well and you have more control over your meat. Glad you didn’t catch the paper towels on fire. Looking forward to more great videos from your channel!!
Thanks for finding us Dustin. I also appreciate the advice. I'll have to find some gloves like that. Everyone always learns from everyone. Cheers!!!
Good video guys, I like the base you made for your Weber Kettle!
Thanks Mitch.
Thanks for watching and CHEERS!!!
Looks large to me,love my ole 26 kettle just bought a new one today after 16 years.Good video.!!!
Thanks for watching Michael. CHEERS!!!
Have done many smoked pork butts using the snake method on my Weber Kettle,,,Yumm!
I love using that method. It's so simple and efficient. Thanks for watching and cheers!!!
Damn was it good this is the first cooking video ive seen tht someone cooks something and doesn't even try it lol
It was Cody. We were just really tired and didn't have the hang of the whole videoing thing yet. Thanks for watching and CHEERS!!!
Hey Whisky and BBQ Can the snake method be used with lump coal? I find it burns much cleaner with less ash bi-product. Thank you for your great instructional vids man. Love em!
We're playing with lump Ronnie. The temps aren't as stable honestly. We have found that if you use good quality briquettes there is no clean burn issues. They burn so slowly that the difference is minimal. Thanks for watching and CHEERS!!!
Dude this video was great.
We appreciate that Convit. Thanks for watching and CHEERS!!!
Loving your videos. Your wood table/grill station looks pretty cool and functional as hell. Do you have a video on making it?
Hi Mr Collier. Yes, the Cook also doubles as a carpenter. Benefits of growing up in the country. We do not have a video of it but we are debating making on of a new build. Evan may be getting a double kettle set-up using 22s instead of the big 26ers. Thanks for watching and CHEERS!!!
@@WhiskyandBBQ Mr. Collier read my mind! Could you show us your setup so we get an idea? It looks great from the little I've seen. BTW, I too have a 26" Kettle. Currently, I went by Lowes and bought a 5' fold up plastic table and use that as it's lite and I can move it where I need. I have, just this summer used the snake (also called, "the fuse") to smoke some St. Louis style pork ribs. I finished them in the oven though. Thanks for your video!
@@WhiskyandBBQ curious to know what hooks you are using to hold the grill in.
I subscibed because the dialog of this video kept me entertained. And I'm cooking a butt today
I hope it turned out well.
Thanks for watching and CHEERS!!!
Zwack t-shirt. FCK yeah.:) Greetings from Hungary! :) I love the channel!
We appreciate you being here.
Thanks for watching and CHEERS!!!
Thats a nice clean bone!!
Thanks Pablo. It turned out great. Appreciate you being here and CHEERS!!!
How do determine the size of your snake (number of coals , height of stack , width of snake ) to the size of the meat ?
Your snake is built based on the cooking temperature you want. it varies from 225-275 degrees.
What was the final internal temperature and what sauce do you use?
Internal temp of about 205 and the sauce is 3 parts honey and 1 part hot sauce. Thanks for watching and CHEERS!!!
What did you have your vents set at to maintain that temp? I'm always fartin around with mine....never get it right.
I had them about a quarter of the way open. Thanks for watching.
Lol! this is hilarious. Some of the older turkeys? I'm off for a few days going to try this method. The other dude is like we aint eatin for 5 hours?
Yeah...Chaos is getting better though.
Thanks for watching and CHEERS!!!
When I use wood chunks I get thin smoke, but when I light a smoke tube with pellets the smoke is heavy until the pellets burn out. Is there a difference between the smoke produced via chunks and coals and smoke from pellets in a tube?
*Disclaimer. 100% personal opinion follows*
I think smoke produced by using pellets has a slightly "off" flavor. Yes, using pellets and a tube produces more smoke but the flavor isn't quite right. I prefer using the chunks for the more natural flavor. That being said, pellets and a tube are amazing for cold smoking cheeses. Thanks for watching and CHEERS!!!
How do u bring temperature down or up
Is the sauce spicy? My daughter will be eating it?
It can be as spicy or as mild as you like. The one I make has little to no spice at all. More tangy than anything. Thanks for the question and CHEERS!!!
Dude is your base stand built from pressure treated wood?
It is. It's non-ground contact so the nasty stuff isn't in it. Thanks for watching and CHEERS!!!
The only thing I would recommend telling the people is to let the meat rest for an hour or two before pulling/chopping
We'll make sure to mention rest time more often Scott.
Thanks for watching and CHEERS!!!
Do you share your rub or sauce recipes?
Yes and Yes... Both are given in our videos. One is titled How To Make A Rub, the other is Amazing BBQ Sauce! Thank you for watching, and CHEERS!!
@@WhiskyandBBQ Thanks! watched them both. Amazingly simple!
You ever cook a turkey? Nooo thats why I'm here LOL
Are you asking us to cook a Turkey Adam? We'll cook anything and we're always looking for ideas. Thanks for watching and CHEERS!!!
@@WhiskyandBBQ I was quoting when the guy was asked that haha I thought it was really funny. But hey lets see that video! Along with some Cornish Hens
@@Recon9143 oh yeah. I had forgotten Chaos said that. Cheers!!!
Mos?
Evan was an Infantryman in the Marines. Ryan is a medic. Thanks for watching Daniel. Cheers!!!
Why do you wrap it?
It helps keep heat trapped against the meat so it cooks quicker.
Thanks for watching and CHEERS!!!
I think I went to course with the dude in the grey shirt at ft shepherd afb I believe he was in the navy I was army
Wait...what was the liquid poured into the foil? Will you post the recipe?
That's The Cooks special pork sauce for competitions. He's currently developing a new one. Once it's perfect he will do a video on it and post the recipe.
Kat, did you catch the video where we posted the cooks sauce?
Zwack?!? Really? Where did you get a Zwack shirt. My Oma loved Zwack.
Dave Brown Like Oma Chance always said, You can't drink all day if you don't start in the morning.
I think I got it at a party I was cooking for. Someone wanted a group photo and my shirt was filthy. A bartender threw it at me so I kept it.
Zwack! :) Original Hungaryan! Greetings from Hungary! :)
Thanks for finding us and a pleasure to meet you MrLeron22 . Enjoy our little circus and Egészségére!!!
@@WhiskyandBBQ Thanks- Köszönöm! :)
Didn't even show how to set up charcoal in the snake formation????????
That was in the video before this one.
What he said.
Dude in the grey shirt has anger issues
You should be around when the cameras aren't on 😂🤣😂 Thanks for watching! CHEERS!!
The part about the millenial turkeys was great! 🤣🤣🤣
Man you cats are some kinda doofuses. ✌
You should have named this video 2 idiot's and a pork butt ! Lmao. Decent video tho.
Thanks JTH. We thought about it but figured the TH-cam algorithm wouldn't like it. Thanks for watching and CHEERS!!!
Is this based on Bill and Ted or Dumb and Dumber? Unsubscribe. Smoke another blunt!
Definitely both. We subscribe to the 'We're idiots, but let's have fun anyway' philosophy. We understand if it's not for everybody. All the best in your BBQ endeavors, and when blunts are legal in Texas, we're in! CHEERS!!
Is the foil just to get it up to 200? Would it take a long time without the foil?
Good question. The foil helps it cook quicker and helps keep the pig juices to add back once you pull it. Thanks for watching and CHEERS!!!
It's called the "Texas Crutch" usually when you fully wrap it. Butts git a plateau where the internal temp seems to slow way down to a crawl at rising. This is the point at which all the internal connective tissue and fat are really breaking down or "rendering". That stall is usually in the 150°-160° range. Wrapping it helps make it not stall as bad.
Also a tip if you don't like wrapping in foil, or don't want to leave the top unwrapped like this video, try Butcher paper instead, won't create such a braising affect.