Never smoked on a kettle grill before. Watched 2 videos and decided to give it a try.
I will make my snake smaller next time. 3 rows instead of 4. My temp was a little higher than I wanted throughout half the process. I ended up pulling a bunch of briquets off the snake after about an hour.
Used mustard as my binder for the rub. And pecan wood for the smoke.
I used apple juice in my drip pan. Sprayed the meat down 3 times during the process with apple juice to keep it moist. I Double wrapped in foil after hitting 160 internal temp. I put some apple juice in the foil with the shoulder and sealed it up.
I let the heat get it to 200 internal temp then let it rest under loose foil for 20 minutes and pulled it.
SUCCESS!!
My snake got a couple inches from the end at 200 degrees internal temp. Perfect!
Came out perfect and it will be gone before tomorrow.
I will make my snake smaller next time. 3 rows instead of 4. My temp was a little higher than I wanted throughout half the process. I ended up pulling a bunch of briquets off the snake after about an hour.
Used mustard as my binder for the rub. And pecan wood for the smoke.
I used apple juice in my drip pan. Sprayed the meat down 3 times during the process with apple juice to keep it moist. I Double wrapped in foil after hitting 160 internal temp. I put some apple juice in the foil with the shoulder and sealed it up.
I let the heat get it to 200 internal temp then let it rest under loose foil for 20 minutes and pulled it.
SUCCESS!!
My snake got a couple inches from the end at 200 degrees internal temp. Perfect!
Came out perfect and it will be gone before tomorrow.
