Hello from Limerick, Ireland, done loads of these on my Weber, snake/fuse method is simple, a little water in the pan, usually 2 hours per kilo, wrap at 165, probe/test at 195+, rest,rest,rest, like the videos, share the knowledge.
I cooked my first pulled pork on the weber this past weekend and it turned out amazing. Appreciate the tips and advice. I was mostly nervous about regulating the temp over such a long cook but the snake method worked brilliantly. Looking forward to the next one already!
First attempt at a pork scotch today using your method. 7 hours cook time, 2 hours resting in esky. It was so soft and juicy. Literally fell apart on its own. Thanks for posting these videos. So easy to follow and full of information. Cheers.
Great video! I started smoking with a pellet smoker and since then purchased a weber kettle. Ive made my finest briskets with the kettle using this technique with a much superior flavor that a pellet smoker cannot match. The kettle smoker is much more versatile too being my top tool for grilling carne asada. Once you get that snake method down with only messing with the bottom damper you should be golden. I highly recommend a kettle
Just cooked my first pork butt on the weber today using this method (snake) but I used an apple/hickory chunk combo. It turned out so well I shared it with two other hungry neighbors on some hamburger buns. Very good!!
I watched this video and followed it exactly....WOW GOOD!! I had never seen the charcoal snake before either. I sent pictures of the whole process and sent out to my buddies with the title : "check out this butt" I am going to try the ribs next. Thanks!!!!
Thank you so much for sharing, the bottom air vent you mention was key for me, Your instructions are perfect unlike other videos, thank you again im enjoying my pulled juicy pulled pork
Jesus dude - I lost about a litre in taste bud juice watching you pull that pork apart. Having bought my first Weber I have snooped around at a few videos, you came out on top. I am here for the duration. Keep it up!!
I wish I would have seen this 2 years ago. I learned through trial and error. Love this beginner video. I'm at the point now that I smoke meat in my Weber kettles by muscle memory pretty much. By the way, I'm in West Texas in the USA. Where are you cooking from?
I've always struggled with temp control fiddling with top and bottom vents. Going to give this a crack now following your steps. Thanks from Glasgow, Scotland!
Hello mate, I'm in the UK so I think pork scotch/butt is just called pork shoulder here? How long do you think it will take to get a 2kg cut of pork shoulder to an internal temp of 205-210 and how long should I make the snake? Thanks for all the videos bro, absolutely love your content.
Tried this last weekend. Pork came out delicious but quite a thick bark and didn’t shred very easily. Thinking I over-seasoned (I see you used a light coat of rub), but very tender and delicious end result. I was also using a Weber Smokey Mountain instead of a Weber kettle. Definitely keen to try this again and tweak a few things.
Hey Aaron, Mahoosive thanks for this video. 👍 Commented recently on one of your other vids as a newby Brit to the barbie life. I can see it's a year since people last commented on this one, but thought you'd like to know they're still going strong pal. First attempt at pulled pork, using a shoulder joint. Followed your steps pretty much to the letter and have to say the results were mint. Just need to get myself a dog like yours and I'll be living the dream! 😁
Great video once again. As a newbie, I’ve basically learnt all my Weber kettle skills from your videos. Can I ask, could you smoke 2 pork scotches at once on the kettle? Thanks.
Thank you so much for this video. Did my first low and slow cook on the weekend. Followed your instructions to the letter and created a perfect pork, with no worries. Can not wait to try so many more of your recipes. Thanks again.
All your videos are so clear and simple, the reminders to go by temperature are so good. I’ve bought a meat probe and in the last week did my first snake method long cook. Brilliant videos.
Hey great video. I tried this at the weekend and cooked at around 135c for about 6hours, approx 2 in foil but the meat was still tough albeit at the right internal temp, after a 30min rest in a cooler. keen to try again, any tips to get to the pulled stage? Maybe the pork shoulder I used was too small or I should have cooked for longer? Cheers
Amazing!!! I love pork scotch/neck for pulled pork. I just find the flavour is heaps better!! Was a very nice surprise getting this video this morning!! Have to get a pork neck soon for some pulled pork. Keep up the amazing work mate!!
Hi mate, another awesome video! Wondering if the pork is ready a couple of hours before I’m ready to serve can I just keep it wrapped in foil, wrap in towels and stick in an esky like a brisket and pull it apart later? Cheers legend!
Hi mate this the best TH-cam video on pulled pork on the Weber, I've been using this video every time iv done pulled pork which only 3 or 4 times first time on the Weber master touch plus i got for Christmas and it's the best present ive ever had loving it, used your vid for the first one , ohhh mate it turned out awesome and love your vid's always a pleasure to see, bloody top job mate. I like how u use Celsius and Fahrenheit so i cannot go wrong as im using Celsius and most other vid's only telling you in Fahrenheit. Doing this pulled pork recipe of yours right now mmmm looking and smelling awesome ,cheers mate love your work thanks to helping me succeed in the cook's on the Weber 👌😀👍
Just bought myself a Weber and trying this at the moment. Been 7 hours in and my collarbutt has stalled at 67 degrees. Decided to wrap seen as It’s now 6:30pm and I’m waiting patiently. Looks like the wife and I are having a late dinner. 🤦🏻♂️🤦🏻♂️😂 Good thing I made my snake longer.
Love the vids did my first pork belly tonight thanks to your vid with the chicken stock and apple cider vinegar 👌🏽👌🏽 was delicious... good luck for the future !!
another awesome vid - great detail in each step - you're Webber always looks so clean & well maintained - do you have any vid's about what your clean is like after a cook? is just a wire brush and sprays? cant wait to try this
Hey mate! Thankyou. Yep we do have a video on cleaning the Weber. Just have a scroll through our channel and you should find it. Was around 10 videos ago I believe :)
Hello from Cork,Ireland ☘️.Great video. Followed it for the Pork Shoulder. Kids loved it. Lightly smoked with Hickory and so tender. Beef ribs this weekend. Slán and Thanks again
I gave this a crack today for my first smoke and it was going so well until I wrapped it.... Came out super dry no the bottom and outside, the foil was stuck to the bottom 😭 The inside was alright though, pretty dry. Wondering what went wrong. - Started it off by using a boneless pork shoulder from wollies... Think this might have been an issue because I needed to take the skin off and re-wrap it. Basically no fat. - Put it on at 8am and left it for 2 hours untouched. my inkbird is still in the mail so I just had to yolo to temp, basically did what you said though. Bottom vent barely open and top vent full open - After two hours, spritz every 45min until internal hit 170 (about - Once it hit 170, I wrapped it up and put a little bit of apple cider vinegar and honey - Cooked it for another 5 hours and took it off. Next time will try find scotch or bone in shoulder. Will also have my InkBird so will be able to regulate the temp better.
Same happen to me the first time , found out I accidentally was given pork roll suitable for roasting , I kept cooking it longer thinking it was helping with but it dried it out more , asked a butcher second time and was given a shoulder written suitable for pulled pork on the label …much better result
Thank you for this great recept. Will give it a try tomorrow on my brisket. I normally use a pressure cooker to tenderise my meat, then I marinade/rub my meat in prior to smoking or grilling(BBQ).
@@LownSlowBasics well, I screwed up big time with my smoker. Flavour was nice, but it became very dry. I removed too much fat. Will give it a another try asap. Thx!
@@LownSlowBasics thank you for your reply, I mixed up this great tutorial... because I applied your recipe to a: Brisket. My mistake, sorry! I have seen too many delicious recipes at one night! Will follow your great recipes in the future.
What briquettes do you use in aus mate? I find mine from bunnings don't actually catch each other alight when they're next to each other. Like the first few will be caught, but the ones following won't be.
Hey bro, Im planning to serve pulled pork at 12 pm in two days. I'm thinking of smoking the pork butt tomorrow, so I dont have to wake up super early on the day of the party and cook it. Then I'll leave it in the cooler overnight and maybe reheat it in the oven? What do you think? Is that a good idea?
May I ask what the differences between your message and the message of taking it off at 195°, wrapping it in towels and putting it in a cooler to rest for a couple hours. Is there a taste difference or a texture difference?
Hey mate, was just wondering. I tried to do the pulled pork in my kettle. It took a while to get up to 130°, maybe around an hour. Started on about 100°. Did I not light enough briquettes at the start maybe to get it hot enough? Or maybe they were not ashed over properly at the start?
Wonderful video, like all of them! Quick question: how to you light up just 12 briquettes? When I put only 12 briquettes in my chimney it seems it just doesn’t catch fire. I need to load up more of them - but then it defeats the purpose of slower cooking and it gets too hot. Thanks a lot!
Wow. Did that again but that time took the right meat (it’s like every country has its own way of cutting the meat - in Spain I used an aguja deshuesada). And used Weber briquettes (vs the supposedly good German brand I had found on Amazon) and … wow. Thanks for making me look like a hero with the family. You’re the man.
Hey mate, I'm going to smoke a piece of pork in my weber. It's a pork shoulder that's already been trimmed and bone out. And it's in a mesh. Should I take the mesh off before I smoke it, or leave the mesh on.
Awesome video mate, I'm so keen to try this, what heat brickets do you use ? As a lot contains carbon dioxide and you have to let them burn before you put meat in ? Cheers
You let them burn until the smoke burns clear and because the new briquettes are pre heating before burning they dont tend to give off any nasty smoke. Its only when the briquettes are going from a cold start.
What was the meat weight before cooking? I’m going to try this this weekend but I don’t know how big of a piece to use. I’ll be feeding 3 people total with hopes of leftovers
How come you only use two chunks of smoking wood, but the charcoal snake has much further still to burn with no more wood? Also, I tried this method and grill stayed around the 300 degrees mark. How do I get it to run cooler? Would putting fewer than 12 lit briquettes achieve it? I was thinking maybe 8 or 10
Unreal, cooked yesterday and came out perfect! Still have half of the shoulder whole and ‘unpulled’ in the fridge… any advice for reheating today? Keep the Webber cooks coming, your videos are my go too for any cooks 👏🏼
i'd usually wrap in foil with a bit of butter and reheat in the oven. But best practice and for best results i've been vac sealing fresh and then reheating in simmering water until heated back through in the vac seal. Tends to lock in all that flavour and juice too.
Came to this video after messing mine up. Tried snake method, could not get over 199f on weber using one line of two stacked charcoals. Meat stalled at 131 inside for hours and tried so hard trying to advance the snake around but kept at 200-230f after. Deffo going to try two lines, I thought because I had a 47cm I could use less, but no. Took it to the oven and cooked it rest of way and came out very roast like, no juice quite dry... I did forge to spray it but I was fighting to get temps up.
Just a question I done my beef cheeks used a temp probe which was reading 212-240 f wouldn't go up left bottom and top vents wide open but weber temp gauge was reading 300f guessing probe more accurate to go by? And had snake method how would I of got it hotter to temp 275f
Hey mate love the channel, one of my favs. I'm cooking a pork scotch for the second time this weekend. First time it turned out brilliant. Quick question, if you wanted to serve it at lunch time Saturday, would you cook it over friday night or Friday during the day? (Cooking on masterbuilt gravity fed).
what brickets do you use? im currently trying my first snake with the webber brickets and my snake is not taking off the first 12 beads are stacked in nice a tight
I did a pork shoulder on my Weber yesterday. About 3.5 hours before I wrapped it then did it for about another 4 hours till it was 200°f internal temp. The outside was amazing but inside around the blade bone was still quite tough. Did it need longer or did I do it too much
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Now I know why my Dad was so annoyed with me for constantly opening the grill when I was a kid 😅
Hello from Limerick, Ireland, done loads of these on my Weber, snake/fuse method is simple, a little water in the pan, usually 2 hours per kilo, wrap at 165, probe/test at 195+, rest,rest,rest, like the videos, share the knowledge.
That's a long way a way! Thanks so much for the support and the knowledge share.
I cooked my first pulled pork on the weber this past weekend and it turned out amazing. Appreciate the tips and advice. I was mostly nervous about regulating the temp over such a long cook but the snake method worked brilliantly. Looking forward to the next one already!
First attempt at a pork scotch today using your method. 7 hours cook time, 2 hours resting in esky. It was so soft and juicy. Literally fell apart on its own. Thanks for posting these videos. So easy to follow and full of information. Cheers.
I’ve done this 3 times now, brilliant recipe and technique. 10/10 recommended.
Thanks heaps mate good work 🍻
Great video!
I started smoking with a pellet smoker and since then purchased a weber kettle.
Ive made my finest briskets with the kettle using this technique with a much superior flavor that a pellet smoker cannot match.
The kettle smoker is much more versatile too being my top tool for grilling carne asada.
Once you get that snake method down with only messing with the bottom damper you should be golden. I highly recommend a kettle
Great work! Go the kettle.
Great cook love ya vids as it shows u don't need a 3k smoker to pull off great cook's. Good luck with the full time TH-caming
Absolutely, the Weber can do pretty much everything! Thanks so much for the support.
I use a $70 Bunnings kettle smoker and it works just as well as an expensive one
Just cooked my first pork butt on the weber today using this method (snake) but I used an apple/hickory chunk combo. It turned out so well I shared it with two other hungry neighbors on some hamburger buns. Very good!!
Very nice!
I watched this video and followed it exactly....WOW GOOD!! I had never seen the charcoal snake before either. I sent pictures of the whole process and sent out to my buddies with the title : "check out this butt" I am going to try the ribs next. Thanks!!!!
Thank you so much for sharing, the bottom air vent you mention was key for me, Your instructions are perfect unlike other videos, thank you again im enjoying my pulled juicy pulled pork
Great video mate. Tried this for my second cook on the new kettle. Best bloody pulled pork I’ve ever tasted 10/10
Awesome work!
Jesus dude - I lost about a litre in taste bud juice watching you pull that pork apart. Having bought my first Weber I have snooped around at a few videos, you came out on top. I am here for the duration. Keep it up!!
Thanks for the recipe and technique. I will be trying this on my Weber shortly.
I bet your dog loved it too. My German Shepherd used to be salivating when I would make a rotisserie chicken and of course she had to have some.
@@briangbga2619 most welcome. Enjoy 🙌
I wanted to jump through the phone and devour that. I'm new to BBQ/smoking and am loving your videos. Thank you 🙂
Thanks so much, you'd have to fight the dog for it though 😜🔥
I wish I would have seen this 2 years ago. I learned through trial and error. Love this beginner video. I'm at the point now that I smoke meat in my Weber kettles by muscle memory pretty much. By the way, I'm in West Texas in the USA. Where are you cooking from?
Oh nice! I’m from Adelaide Australia 🇦🇺
I've always struggled with temp control fiddling with top and bottom vents. Going to give this a crack now following your steps. Thanks from Glasgow, Scotland!
Very nice! Thanks for the support. My father was born in Scotland 🍻
@@LownSlowBasics Well he's obviously a legend then!
Hello mate, I'm in the UK so I think pork scotch/butt is just called pork shoulder here? How long do you think it will take to get a 2kg cut of pork shoulder to an internal temp of 205-210 and how long should I make the snake? Thanks for all the videos bro, absolutely love your content.
Tried this last weekend. Pork came out delicious but quite a thick bark and didn’t shred very easily. Thinking I over-seasoned (I see you used a light coat of rub), but very tender and delicious end result. I was also using a Weber Smokey Mountain instead of a Weber kettle. Definitely keen to try this again and tweak a few things.
Nice mate! Try take it a bit further next time, what was your final internal temperature?
@@LownSlowBasics I took it off when it hit 205F internal, but I only rested it about 20 minutes so perhaps I should extend that as well.
Gave this one ago tonight.
Spot on!! Made me look like a legend, thanks mate
Hey Aaron,
Mahoosive thanks for this video. 👍
Commented recently on one of your other vids as a newby Brit to the barbie life.
I can see it's a year since people last commented on this one, but thought you'd like to know they're still going strong pal.
First attempt at pulled pork, using a shoulder joint. Followed your steps pretty much to the letter and have to say the results were mint.
Just need to get myself a dog like yours and I'll be living the dream! 😁
Thanks heaps mate! Yep my dog gets plenty of BBQ treats!
Great video once again. As a newbie, I’ve basically learnt all my Weber kettle skills from your videos. Can I ask, could you smoke 2 pork scotches at once on the kettle? Thanks.
Cheers mate. Definitely can.
Thanks heaps
Cracking video cobber. Going to try this out on Sunday. What's in the spray? Just apple cider vinegar?
Sure is
Made this today in the weber. Pork scotch was so tender.
Big Thanks Mate
This is by far the best I've ever cooked
Thank you so much for this video. Did my first low and slow cook on the weekend. Followed your instructions to the letter and created a perfect pork, with no worries. Can not wait to try so many more of your recipes. Thanks again.
That's so good to hear! Great work 🔥
All your videos are so clear and simple, the reminders to go by temperature are so good. I’ve bought a meat probe and in the last week did my first snake method long cook. Brilliant videos.
Thanks so much for the feedback :)
@@LownSlowBasics are you on Twitter?
@@J12GGA yeah I am, only new on there though.
@@LownSlowBasics great @ritchie2706 here🤝
Did this over the weekend and it was mega. Used pork scotch too. 7 1/2hr cook. Excellent step by step video. 👍🏻
That's awesome! Thanks for the feedback legend.
Hey great video. I tried this at the weekend and cooked at around 135c for about 6hours, approx 2 in foil but the meat was still tough albeit at the right internal temp, after a 30min rest in a cooler. keen to try again, any tips to get to the pulled stage? Maybe the pork shoulder I used was too small or I should have cooked for longer? Cheers
Yeah sounds like you need to take it further. Probe tenderness over internal.
Smashing out this bad boy now! 4am prep, just in time for lunch!
Perfect 👍
Hi mate done my 1st pulled pork yesterday step by step thank you for all you do . Cheers
Chris.
Amazing!!! I love pork scotch/neck for pulled pork. I just find the flavour is heaps better!! Was a very nice surprise getting this video this morning!! Have to get a pork neck soon for some pulled pork. Keep up the amazing work mate!!
Thanks so much legend ❤️
Hi mate, another awesome video! Wondering if the pork is ready a couple of hours before I’m ready to serve can I just keep it wrapped in foil, wrap in towels and stick in an esky like a brisket and pull it apart later? Cheers legend!
Thanks mate! You most certainly can.
When do you put the honey on and wrap it up? Cheers for this video, it's been very helpful
You didn't steer me wrong with the brisket video so looking forward to trying this!
Just rewatching this for some tips for todays cook. cheers.
🙏🙏
Hi mate this the best TH-cam video on pulled pork on the Weber, I've been using this video every time iv done pulled pork which only 3 or 4 times first time on the Weber master touch plus i got for Christmas and it's the best present ive ever had loving it, used your vid for the first one , ohhh mate it turned out awesome and love your vid's always a pleasure to see, bloody top job mate. I like how u use Celsius and Fahrenheit so i cannot go wrong as im using Celsius and most other vid's only telling you in Fahrenheit. Doing this pulled pork recipe of yours right now mmmm looking and smelling awesome ,cheers mate love your work thanks to helping me succeed in the cook's on the Weber 👌😀👍
That's awesome mate, thanks so much for the feedback and great work nailing those cooks!
Another great clip mate , done a 2.5 kg brisket today and nailed it again thanks to you 👍🍺
Thanks mate, great work love hearing it! 🔥
Thanks for the video. My Boston Butt smoked up great! I love that Kettle
Just bought myself a Weber and trying this at the moment. Been 7 hours in and my collarbutt has stalled at 67 degrees. Decided to wrap seen as It’s now 6:30pm and I’m waiting patiently. Looks like the wife and I are having a late dinner. 🤦🏻♂️🤦🏻♂️😂 Good thing I made my snake longer.
Happens sometimes mate, always get on much earlier than you think and can always rest longer if done early.
Love the vids did my first pork belly tonight thanks to your vid with the chicken stock and apple cider vinegar 👌🏽👌🏽 was delicious... good luck for the future !!
Thanks heaps! Oh nice yeah that's a winner hey.
Excellent video will attempt this cook this weekend being my second cook on a Weber
What size is the pork?
another awesome vid - great detail in each step - you're Webber always looks so clean & well maintained - do you have any vid's about what your clean is like after a cook? is just a wire brush and sprays? cant wait to try this
Hey mate! Thankyou. Yep we do have a video on cleaning the Weber. Just have a scroll through our channel and you should find it. Was around 10 videos ago I believe :)
Just got a Weber kettle so I’m trying this tomorrow. Can we get a video for a turkey on the Webber
Thanks mate! Yep I'll have to add it to the list :)
Hello from Cork,Ireland ☘️.Great video. Followed it for the Pork Shoulder. Kids loved it. Lightly smoked with Hickory and so tender. Beef ribs this weekend. Slán and Thanks again
Love watching your videos Aaron, learnt a bit from your channel
Thanks heaps mate!
Sunday Funday PORK BUTT!!! Going to try and duplicate this tomorrow. Great Channel and Thank you
Thanks dude tried this today and it worked out mint!
Really cool videos if you have a slow and sear can you do some demonstrations?
I don't have one but I might have to get one :)
Just used this rub recipe on my pork ribs..... So simple yet the taste was megga. Thanks Aaron I've saved this one in my recipe book 🍖👍🏼
Great work mate 🔥
This looks great, I plan to try it out this weekend. Great video.
I gave this a crack today for my first smoke and it was going so well until I wrapped it.... Came out super dry no the bottom and outside, the foil was stuck to the bottom 😭 The inside was alright though, pretty dry. Wondering what went wrong.
- Started it off by using a boneless pork shoulder from wollies... Think this might have been an issue because I needed to take the skin off and re-wrap it. Basically no fat.
- Put it on at 8am and left it for 2 hours untouched. my inkbird is still in the mail so I just had to yolo to temp, basically did what you said though. Bottom vent barely open and top vent full open
- After two hours, spritz every 45min until internal hit 170 (about
- Once it hit 170, I wrapped it up and put a little bit of apple cider vinegar and honey
- Cooked it for another 5 hours and took it off.
Next time will try find scotch or bone in shoulder. Will also have my InkBird so will be able to regulate the temp better.
Same happen to me the first time , found out I accidentally was given pork roll suitable for roasting , I kept cooking it longer thinking it was helping with but it dried it out more , asked a butcher second time and was given a shoulder written suitable for pulled pork on the label …much better result
I really love your video... I usually cook my meat in my offset smoker but this video is still really helpful 👍👍
Thankyou! That makes me miss my offset
This is next on my list to try next weekend. Bloody excited after watching this video
Awesome mate, let us know how it goes!
Looks pretty how long did the snake take you
Thank you for this great recept. Will give it a try tomorrow on my brisket.
I normally use a pressure cooker to tenderise my meat, then I marinade/rub my meat in prior to smoking or grilling(BBQ).
Thanks! Let us know how you go.
@@LownSlowBasics well, I screwed up big time with my smoker. Flavour was nice, but it became very dry. I removed too much fat. Will give it a another try asap. Thx!
@@1rrobb sorry to hear mate, what type of cut did you use?
@@LownSlowBasics thank you for your reply, I mixed up this great tutorial... because I applied your recipe to a: Brisket. My mistake, sorry! I have seen too many delicious recipes at one night! Will follow your great recipes in the future.
Amazing video and great guide for newbie like myself to start. Thanks and keep bringing on new exiting videos 🤟🏻🤛🏻🍺🍻
Great video thanks mate, going to try it this weekend!!
What briquettes do you use in aus mate? I find mine from bunnings don't actually catch each other alight when they're next to each other. Like the first few will be caught, but the ones following won't be.
Olive pip co
Hey bro, Im planning to serve pulled pork at 12 pm in two days. I'm thinking of smoking the pork butt tomorrow, so I dont have to wake up super early on the day of the party and cook it. Then I'll leave it in the cooler overnight and maybe reheat it in the oven? What do you think? Is that a good idea?
Your thoughts on seasoning the night before the cook?
Love your work mate.
Thankyou 🔥
Great video I did this yesterday, was outstanding. Videos on point made it so easy, thanks mate happy days!
May I ask what the differences between your message and the message of taking it off at 195°, wrapping it in towels and putting it in a cooler to rest for a couple hours. Is there a taste difference or a texture difference?
Gday matey, quick question if I wanted to do this what time shall I put it on for day a dinner at 6pm?
Giving this a whirl tomorrow. Thanks for the great videos!
More than welcome
Hey mate, was just wondering. I tried to do the pulled pork in my kettle. It took a while to get up to 130°, maybe around an hour. Started on about 100°. Did I not light enough briquettes at the start maybe to get it hot enough? Or maybe they were not ashed over properly at the start?
Hey mate. Honestly could be a combination of all of them. An hour isn’t too abnormal though.
Wonderful video, like all of them! Quick question: how to you light up just 12 briquettes? When I put only 12 briquettes in my chimney it seems it just doesn’t catch fire. I need to load up more of them - but then it defeats the purpose of slower cooking and it gets too hot. Thanks a lot!
That’d odd, maybe try some different firelighters?
@@LownSlowBasics thanks, will do and let you know how it goes. Thanks again!
Wow. Did that again but that time took the right meat (it’s like every country has its own way of cutting the meat - in Spain I used an aguja deshuesada). And used Weber briquettes (vs the supposedly good German brand I had found on Amazon) and … wow. Thanks for making me look like a hero with the family. You’re the man.
Hey mate,
I'm going to smoke a piece of pork in my weber.
It's a pork shoulder that's already been trimmed and bone out. And it's in a mesh.
Should I take the mesh off before I smoke it, or leave the mesh on.
Are briquettes better than lump wood bro
You’re a very good presenter.
Awesome video mate, I'm so keen to try this, what heat brickets do you use ? As a lot contains carbon dioxide and you have to let them burn before you put meat in ? Cheers
You let them burn until the smoke burns clear and because the new briquettes are pre heating before burning they dont tend to give off any nasty smoke. Its only when the briquettes are going from a cold start.
What was the meat weight before cooking? I’m going to try this this weekend but I don’t know how big of a piece to use. I’ll be feeding 3 people total with hopes of leftovers
Good luck with the full time video productions.
Another great video looks like it would melt away.
Cheers Aaron
Thanks mate, appreciate it :)
How come you only use two chunks of smoking wood, but the charcoal snake has much further still to burn with no more wood?
Also, I tried this method and grill stayed around the 300 degrees mark. How do I get it to run cooler? Would putting fewer than 12 lit briquettes achieve it? I was thinking maybe 8 or 10
Unreal, cooked yesterday and came out perfect! Still have half of the shoulder whole and ‘unpulled’ in the fridge… any advice for reheating today?
Keep the Webber cooks coming, your videos are my go too for any cooks 👏🏼
i'd usually wrap in foil with a bit of butter and reheat in the oven. But best practice and for best results i've been vac sealing fresh and then reheating in simmering water until heated back through in the vac seal. Tends to lock in all that flavour and juice too.
Seems like the charcoal taste would get into the meat unless you have certain type of charcoal. I use the wood lumps
Can you write down the temperature steps? Also would be nice to have some sort of subtitles for the most important information
Hey mate, i've started doing this in my more recent videos. When I get a chance i'll try update my older videos too.
@@LownSlowBasics nice! Great work btw
Came to this video after messing mine up. Tried snake method, could not get over 199f on weber using one line of two stacked charcoals. Meat stalled at 131 inside for hours and tried so hard trying to advance the snake around but kept at 200-230f after. Deffo going to try two lines, I thought because I had a 47cm I could use less, but no. Took it to the oven and cooked it rest of way and came out very roast like, no juice quite dry... I did forge to spray it but I was fighting to get temps up.
Just a question I done my beef cheeks used a temp probe which was reading 212-240 f wouldn't go up left bottom and top vents wide open but weber temp gauge was reading 300f guessing probe more accurate to go by? And had snake method how would I of got it hotter to temp 275f
Hey mate love the channel, one of my favs. I'm cooking a pork scotch for the second time this weekend. First time it turned out brilliant. Quick question, if you wanted to serve it at lunch time Saturday, would you cook it over friday night or Friday during the day? (Cooking on masterbuilt gravity fed).
Go Friday during the day if it’s easier, can always hold in oven at 70c until ready to serve once done
@@LownSlowBasics thanks for the fast reply, will it dry out in the oven or will all the moisture be retained inside the meat?
@@MrZliffer at 70c it’ll be retained. So cook until probe tender/ready, let steam off to stop cooking process, wrap back up n hold in oven.
Could you use Olive oil instead of mustard ?
What weight was that piece of pork? How do you work out approx time for cooking depending on weight?
Around 3kg from memory. It’s really hard to estimate when smoking at low temps. No real accurate guide in my opinion, anywhere from 5-10 hours.
Some of the best BBQ I have ever ate came from the snake method.
Some serious asmr during that pull 😄
I can’t wait to try this. Tried your pork belly method tonight and it was fantastic
Cheers mate :)
Hey mate. Did you soak your chips or is that unnecessary? Cheers
Love the vids 🤟🏽
Thanks mate, definitely don’t soak your chips as you’ll smother the fire and it causes bad smoke. 🍻
@@LownSlowBasics thank you. Keep up the good work
Great guide 🍖 half way through and it’s looking good 🍴
Oh nice! Let us know the end result 🔥
Hot on the fingers with single gloves! Great good mate!
Definitely! Need to get the liners to protect the fingers ,😂
Hi mate where can I buy a shaker like that to put rub in
what brickets do you use? im currently trying my first snake with the webber brickets and my snake is not taking off the first 12 beads are stacked in nice a tight
Another cracking video 🍻
Thanks legend 🔥🙏
Were did you get that retro looking webber from?
A collector who was willing to part ways. 1989 L code :)
Do we have to do it backwards if we live in the states?
Hey was yours abit bouncy and firm around the 2 hour mark
So it's cold when you eat it?
What do you mean?
Great work
Hi mate. How heavy is the scotch?
I did a pork shoulder on my Weber yesterday. About 3.5 hours before I wrapped it then did it for about another 4 hours till it was 200°f internal temp.
The outside was amazing but inside around the blade bone was still quite tough.
Did it need longer or did I do it too much
Probably longer by the sounds of it, go to around 205 and make sure it proving right all over.
@@LownSlowBasics ok thanks for that. I’ll try that next time. Got visitors in a couple of weeks so want to get it right
Man i just love the accent