Snake Method Pulled Pork on a Weber Kettle Grill

[Applause]hey folks this is Jason dude with thecute life outdoors so today we’re goingto do pulled pork on the weber grill i’mgonna be using the snake method somepeople also refer to it as the fusemethod now that is a way to use charcoalto slow smoke meat and it’s somethingi’ve done quite a bit i’ve actuallyreally enjoyed learning the process andit’s fairly simple if you have just aregular weber kettle grill or somethingof that like now I also have an oldsmoker that I’m going to be restoringI’ll link that video down below that’sgoing to be a series where I’m going tobe restoring my grandfather’s old smokerbut in the meantime love having somebarbecue around so in this case I’mgoing to be doing a pulled pork it’s aabout a six and a half pound pork buttbone in and run you through how I spiceit up get on the weber grill and slowsmoke it I’m gonna probably shoot forabout nine hours around 225 to 250 oughtto turn out pretty good so I’ll stickaround[Music][Music]start with our ingredients for the rub asalt pepper onion powder garlic powderand just to throw a little spice alittle chili powder[Music]got the meat out of the fridge just tobring it up to temperature while thesmoker is getting ready I’m gonna goahead and put the spice rub on therefirst I’m going to Pat everything dryand moisture on it it’s fat capsactually it looks pretty thick but Ithink I’m going to go ahead and leavethat on there just as is sometimes Itrim it off it’s too thick but in thiscase I think I’m gonna leave it on thereand I’m gonna go ahead and start puttingspice on spice rub is all nice and mixedup pour it over the top here and that’sdry rub it a day you’ll hear a lot goingdown the sides but that will all getused as I go take some of my hand wrapon the side of the meat here just kindof work my way around[Music]but in the bottom because you know just[Music]make sure when you’re doing thiseverything all nice and clean thesewould be your knee which mine are nowwe’re gonna let this sit and kind ofabsorb it of spices and all nice andhappy while we get the grill all preppednow if you’ve never heard of the snakemethod it’s basically arranging yourcharcoal inside the grill in a snake ora fuse and lighting one end of it andletting it slowly burn all the wayaround to the other side and that givesyou the opportunity to control thetemperature control the smoke you canplace wood on top of the charcoal indifferent ways and it works out reallywell really do need some sort of athermometer with that I use a wirelessmeat and grill thermometer so it has aprobe it tells you the temperature onthe grill and the temperature within theneeds so that you know what’s going onat all times you can make youradjustments without having to open upthe grill works pretty well so now I’mgonna build the charcoal snake I try totake some time doing this making surethe charcoal is put in here nice anduniformly so I get a nice consistentburn all the way around now knowing thatI’m going to get about a nine to tenhour burn out of this I know where tostart and stop it based on this grilland I know that I’m gonna be putting ita row of two wide by two high of thecharcoal and then putting it putting thewood on top of thatspaced out to where there’s a littlemore wood at the beginning of the burnand lessand because the beat tends to absorbmore smoke at the very beginning[Music]I’ve got my charcoal chimney filledabout a third of the way up withcharcoal we’re gonna get this lit andthen transfer it over to the beginningof the fuse to kind of light it and itstarted[Music]these calls are nice and platinum andstart transferring them over to thebeginning of snake[Music]and in there some hot water in therethat way it’s ready up to temperaturekeeps everything nice in a Cuban Hall[Music][Music]ace[Music]that over the water kind of the middletour doesn’t get too close to fire thefirst one inside where the barbecue isthe grill temperatureclose to the me to the can without beingright up against it and then I’m gonnago and find one of the thicker parts offour it’s not up against the bone stillwe can get good reading middle of thatmeeting[Music][Music][Music]so I used the maverick ready checkwireless thermometer so this is the basestation that has the probes one for thegrill and one for meat and once thatgets placed and agreed both thosetemperatures and then transmitted itover to this handheld wireless receiverso you can kind of carry this one withyou I think it says up to 300 feet andcheck on what’s going on so you can justkind of set it and forget it you can putin alarms where if the grill goes toohigh or too low you can kind of makeadjustments without having to open thegrill up and see what’s going on so inthis case I have it set for a low ofaround 210 degrees and a high about 310degrees now with pork it’s fairlyforgiving so I can tolerate those prettywide swings what I’m shooting for isbetween 225 and 250 obviously the smokerhas now equalized and is doing fairlywell so this is the temperature I wantand I can control this pretty easilyfrom hereso we’re three hours in holdingtemperature oh well kind of coming up tosome sort of cooking temperature I doexpect the stall publicly around between160 and 170 but we’ll power through thatand keep on going but it’s been veryvery well you can see the temperaturesare there 253 and that’s about where Iwant it went up a little higher to 60swhile ago I’m just put the dampers downlet’s come back down to about where Iwant it so so far so goodwell we’re eight hours in and learn abit of a stall when 74 it’s been fromthis range for a while so it’s hoping tohave already written six looks like it’sgonna be a little longer just keep onkeepin home this smoke good let thesmall bit Hickory fire[Music]alright the nine hours in and we’regetting pretty close over the past hourlove the grill to creep up just a littlebit and that kind of got that out ofthese stalls so right now we’re 192 andwe’ll be hitting that 200 mark motion inlike so very close to on schedulea little later dinner than I was hopingfor but I think it’s gonna be prettygood[Music]all right we’re here moment of truthlet’s take a look at this thing oh mygoodness that looks amazingoh it’s oh yeah yeah that’s gonna doreal well bones pulling out and that wasnine and a half hours so the charcoalsnake started over here moved all theway around and is right around here soI’ve got about that much more charcoalthat hasn’t burned so if it had to go alittle longer it could have but nine anda half hours on the pit and this isfantastic[Music][Music][Music][Music]nothing go to wasteoh man all right I’m gonna let sit foroil here too terribly tight and thatkeeps me warmth in there let that sitblow up while I make up the rest of oursides and we’ll get ready all rightlet’s pull this bone out of here oh yeah[Music]it’s time to pull the pork you see thatI’ve been using these bear paws meatshredders I’ll link to the product downbelow they work fantastic I’ve had thisfor a while they’re plastic the openingsare super sharp I’ll just be careful butthey do a great job reading up[Music]that right there that’s what it’s allabout[Music]hmm tender moist a little spicy from therub that is really good both porkwell it seems we all have a little bitmore time on our hands nowadays and manthere couldn’t be a better way ofspending a day at home than to getsomething smoked on the grill thatturned out really really good I reallyappreciate you following along today ifyou liked what you saw give me a thumbsup if you want to see more videos goahead and subscribe to the channel andif you do subscribe go ahead and hitthat notification button so you knowwhen I post me videos feel free to askany questions in the comments and I’llget back to you and I appreciate eachand every one of you who’s watchingtoday now get out there and let the goodlife thanks a lot[Music][Applause]