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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-21-2014, 03:44 PM   #1
Crotonmark
is one Smokin' Farker
 
Join Date: 09-06-13
Location: Croton, NY
Default Snake too short?

22.5 inch weber kettle
Making pulled pork using snake method
Meat is a 9# picnic shoulder cut
7 hours in with temps (per the maverick) between 225 and 275*
Just opened top to check meat and looks like I'm running out of charcoal
Did a two level 2x2 snake
Did I do something wrong?
Hope I don't need to add charcoal.
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Old 06-21-2014, 04:09 PM   #2
Bludawg
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Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
Snake too short?
How embarrassing I go two wide, two high followed by a single and a Chunk ever 3rd piece I leave about 8 " between the ends and dump about 15-20 hot coals to start off and a Chunk o wood at 275 I have never run out before a butt is done

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Old 06-21-2014, 04:15 PM   #3
Crotonmark
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Join Date: 09-06-13
Location: Croton, NY
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I used chunks of hickory the same as you've described. Haven't run out. Just concerned. Probe at 187*
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