I put a small pork shoulder in my Weber Grill. I set my charcoal up in a snake and lit one end. Around the 3 hour mark the rain started so I finished the meat in a 225 degree F oven.

My wife and I will be eating tacos and pulled pork BBQ sandwiches the next few days with about half of the meat. I will freeze the other half for later.

For those people without big fancy pits the charcoal snake produces a nice slow burn. After 3 hours I only burned about half of my charcoal.

I’ve seen this. Never got to see the results. I’m out of town away from all my equipment. I think I’m going to have to give this a go. Nice work.

whatever works ...

Good going TLoving. I do that quite often with my Weber and homemade oak lump charcoal. I've found it's quite easy to control the temperature by keeping the bottom vents wide open and adjusting the burn by partial closure of the top vent. I scatter dry pecan or hickory chips along the snake for smoke.

I did a pork shoulder just like that last Saturday. Kept the temp at 275 and cooked to an internal temperature of 145 in about three hours. The picture below shows the charcoal burn status at the end of the cook.

There are times I want to smoke some smaller items but do not want to mess with my stick burner smoker, next time I will pull out the 22" Weber Kettle and give it a go. Thanks for sharing.
Pork Shoulder looks tasty

Prefer pork over beef.

Looks good TLove - is that a wild hog or store bought?

JR

Looks great, how does the Webber handle the HOT lump charcoal? they dont recommend it as it burns too hot.

Did this brisket point last weekend, Used indirect cooking and just monitord the thermometer every hour, it wasnt hard to keep it at 300*.

Now with a REC TEC, I could adjust the vents with my phone .....Dang, Im hungry !!

I purchased the pork at HEB.

Love a good butt on a Weber. I usually go indirect heat on 1 side but I'm going to have to try the snake soon!

They them on sale @ $1.29.

After you try a snake I would be interested on how it worked for you.

When I try the 2 zone method (a hot side and a cooler side) I wind up with one side being closer to the coals a lot more cooked that the meat away from the coals.

True. I'll usually turn it while cooking.