Picnic Meets Snake
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- Professor Bunky
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Picnic Meets Snake
So, we were in the local supermarket the other day and saw they had Pork Picnic on sale for $0.69/lb. We couldn't pass that up and selected a nice one that weighed in at 7.3 lbs and only cost $5!
I've been interested in trying the Snake (or Fuse) method on my 22.5" Weber Kettle and here was the perfect opportunity. We orginally planned to smoke it for 5 or 6 hours 7 then finish it up with the "Long Island Crutch" (otherwise known as a Crock Pot). However, our plans changed mid-stream.
The night before we prepped the Picnic by scoring the fat cap and coating it with mustard. Then we used "My Tail Ends" as the rub (a mix of all the tail ends we had of other rubs):
Then yesterday, we got up at the crack of dawn & I set up the Weber with a snake I expeced to run for only 6 hours. I used Kingsford Blue briquettes with a few of their Hickory Briquettes and a few chunks of Apple Wood and chips of Cherry Wood (I didn't have an Cherry chunks). The snake was 2 briq wide and 2 briq high. The Drip pan was filled with water:
I started a dozen briquettes in the chimney and by 7:30AM I could add them to the send of the snake to get the cook going. After a bit of fussing with the vents, it took about a half hour before the grill temp at the grate was over 225. So I fnally put the meat on the grill around 8:00AM. After a couple more vent adjustments over the next hour, it was smooth sailing. I was averaging around 250 degrees at the grate, give-or-take 25 degrees. Pretty close to "set it and forget it." I didn't have to play with the vents for another 5-1/2 hours (6-1/2 hrs into the smoke).
After a total of 7-1/2 hours, the snake started to give up the ghost and I dropped below 225 degrees. So I finally opened the lid and saw that the snake was exhausted but the bone wasn't loose enough. Also, the internal meat temp was only 175 degrees and I was shooting for 195:
So, wanting to finish iot on the Weber, I went for a modified Minion approach and twice added small batches of cold & hot coal. After a total of 11 hours it reached 190 degrees internal and I figured that was good enough:
I brought it in and let it rest a while:
Then it was tearing and pulling time:
The meat was tasty and very tender, although a bit dry. But that's what sauces are for, right?
Lessons learned:
Try hot water in the drip pan next time, to speed up intiial heating.
Build a longer snake than I think I'll need (I can always salvage unburnt briqs).
The Snake works great for me in the Weber Kettle. Next I have to try it in my ECB.
Now, there's a pulled pork sandwich in my future.
I've been interested in trying the Snake (or Fuse) method on my 22.5" Weber Kettle and here was the perfect opportunity. We orginally planned to smoke it for 5 or 6 hours 7 then finish it up with the "Long Island Crutch" (otherwise known as a Crock Pot). However, our plans changed mid-stream.
The night before we prepped the Picnic by scoring the fat cap and coating it with mustard. Then we used "My Tail Ends" as the rub (a mix of all the tail ends we had of other rubs):
Then yesterday, we got up at the crack of dawn & I set up the Weber with a snake I expeced to run for only 6 hours. I used Kingsford Blue briquettes with a few of their Hickory Briquettes and a few chunks of Apple Wood and chips of Cherry Wood (I didn't have an Cherry chunks). The snake was 2 briq wide and 2 briq high. The Drip pan was filled with water:
I started a dozen briquettes in the chimney and by 7:30AM I could add them to the send of the snake to get the cook going. After a bit of fussing with the vents, it took about a half hour before the grill temp at the grate was over 225. So I fnally put the meat on the grill around 8:00AM. After a couple more vent adjustments over the next hour, it was smooth sailing. I was averaging around 250 degrees at the grate, give-or-take 25 degrees. Pretty close to "set it and forget it." I didn't have to play with the vents for another 5-1/2 hours (6-1/2 hrs into the smoke).
After a total of 7-1/2 hours, the snake started to give up the ghost and I dropped below 225 degrees. So I finally opened the lid and saw that the snake was exhausted but the bone wasn't loose enough. Also, the internal meat temp was only 175 degrees and I was shooting for 195:
So, wanting to finish iot on the Weber, I went for a modified Minion approach and twice added small batches of cold & hot coal. After a total of 11 hours it reached 190 degrees internal and I figured that was good enough:
I brought it in and let it rest a while:
Then it was tearing and pulling time:
The meat was tasty and very tender, although a bit dry. But that's what sauces are for, right?
Lessons learned:
Try hot water in the drip pan next time, to speed up intiial heating.
Build a longer snake than I think I'll need (I can always salvage unburnt briqs).
The Snake works great for me in the Weber Kettle. Next I have to try it in my ECB.
Now, there's a pulled pork sandwich in my future.
- OldUsedParts
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Re: Picnic Meets Snake
Enjoyed that Venture and it looks great to me - - -
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Professor Bunky
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Re: Picnic Meets Snake
Thanks, OUP.
I'll also report when I try it on the ECB.
I'll also report when I try it on the ECB.
- Sailor Kenshin
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- Rambo
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Re: Picnic Meets Snake
Always an Adventure; good job
- bsooner75
- High Plains Smoker
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Re: Picnic Meets Snake
Looks good PB!
I think you got a plan next time around. Hot water and a longer snake should do the trick.
Sent from my iPhone using Tapatalk
I think you got a plan next time around. Hot water and a longer snake should do the trick.
Sent from my iPhone using Tapatalk
- daBertl
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Re: Picnic Meets Snake
Looks super, but if i can tell u something, do not use a snake. Try it in a bowl with putting inside one pack of brikettes and just put about 10 burning brikettes on top of them. Only on one side of the bowl.
This will burn for at least 15 hours and u will have less work
This will burn for at least 15 hours and u will have less work
Extra Bavaria non est vita, et si est vita, non est ita.
- rms827
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Re: Picnic Meets Snake
Looked great to me also.
If it was a little dry to you, maybe not cross hatch cutting the meat would help keep more moisture in? There are folk here that would know better than me, but my understanding is that only needs to be done with tougher pieces of meat. Looks like the snake method worked out great though. I may have to give the Rec Tec a rest and try it in my own Weber sometime soon.
If it was a little dry to you, maybe not cross hatch cutting the meat would help keep more moisture in? There are folk here that would know better than me, but my understanding is that only needs to be done with tougher pieces of meat. Looks like the snake method worked out great though. I may have to give the Rec Tec a rest and try it in my own Weber sometime soon.
Rec Tec 680
Weber 22" Premium Kettle Grill in Green
"Nobody Beats Me in the Kitchen" - Casey Ryback (Steven Seagal - Under Siege 2)
Life's Too Short for Bad BBQ.
Weber 22" Premium Kettle Grill in Green
"Nobody Beats Me in the Kitchen" - Casey Ryback (Steven Seagal - Under Siege 2)
Life's Too Short for Bad BBQ.
- Professor Bunky
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Re: Picnic Meets Snake
Thanks Everyone!
- Russ
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Re: Picnic Meets Snake
Magnifico
Russ
Russ
4 burner q
Honky hangi
Home smoker.
It costs nothing to be nice. A smile goes a long way.
Honky hangi
Home smoker.
It costs nothing to be nice. A smile goes a long way.
- woodenvisions
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Re: Picnic Meets Snake
Looks awesome !
I'm a fan of the scoring but you might have ( might ) have gone a bit too deep.
I've dug too deep myself, it's way too easy to do.
As for the coals, may I suggest you try using some good lump if it's allowed in that type of cooker ?
There's a learning curve to lump, but I've found it burns not only hotter, but longer. I've had a 12 hr burn at 230/245 with just a single chimney full. Just a thought :)
Plus, if u don't use it all, u just extinguish the fire and relight in next go round.
Picnics can definitely be somewhat dry so don't give up, u'll get what you want with the next one :)
I LOVE the char you got right here.
I'm a fan of the scoring but you might have ( might ) have gone a bit too deep.
I've dug too deep myself, it's way too easy to do.
As for the coals, may I suggest you try using some good lump if it's allowed in that type of cooker ?
There's a learning curve to lump, but I've found it burns not only hotter, but longer. I've had a 12 hr burn at 230/245 with just a single chimney full. Just a thought :)
Plus, if u don't use it all, u just extinguish the fire and relight in next go round.
Picnics can definitely be somewhat dry so don't give up, u'll get what you want with the next one :)
I LOVE the char you got right here.
- Sailor Kenshin
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Re: Picnic Meets Snake
woodenvisions wrote:Looks awesome !
I'm a fan of the scoring but you might have ( might ) have gone a bit too deep.
I've dug too deep myself, it's way too easy to do.
As for the coals, may I suggest you try using some good lump if it's allowed in that type of cooker ?
There's a learning curve to lump, but I've found it burns not only hotter, but longer. I've had a 12 hr burn at 230/245 with just a single chimney full. Just a thought :)
Plus, if u don't use it all, u just extinguish the fire and relight in next go round.
Picnics can definitely be somewhat dry so don't give up, u'll get what you want with the next one :)
I LOVE the char you got right here.
Yyeahhhh...the scoring was my fault. Skin was so tough I maybe leaned on it a little bit.
Thanks! The taste was hurt-yourself good.
Moink!
- castironchris
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- bobcat1
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Re: Picnic Meets Snake
That looks awesome!
- Txdragon
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Re: Picnic Meets Snake
Beautifully cooked pig! I've been meaning to try out the snake. Maybe soon!
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