Doing a pork butt on the Weber. Set it up for a long cook using a 2x3 snake around a cast iron skillet that I fill with boiling water.
View attachment 90182
Doing a pork butt on the Weber. Set it up for a long cook using a 2x3 snake around a cast iron skillet that I fill with boiling water.
View attachment 90182
That looks like a lot of coal, what temp does that get to? Cool setup.
How long of cook time do you get doing that? I have a weber smoky mountain 18 and prefer to cook a little hotter 250-275 and can get a good 7 or 8 hours at that temp with a full basket.
Did you add boiling water to the cast iron or just water that eventually comes to a boil?It's for a long cook. Running at 233 right now. A setup like that should get me probably 8 hours. I use the cast iron pan as my water pan so it also works as a heat sink because once that cast iron gets hot it holds the heat.
I should say I added 12 lit and ashed over coals at the beginning of the snake to get it started
Boiling waterDid you add boiling water to the cast iron or just water that eventually comes to a boil?
So after 10 hours my internal is 186 and the snake was just getting to the last of the charcoal so I added a couple of handfuls of charcoal to extend it a bit longer.
The key to pork loin is to cook to 145 and then to slice it very thin. It is very good for sandwiches. Very easy. I have a Green Mountain and cook at 235 or so for about 2 hours. Rotate every 30 minutes Start checking the internal temp after about 75 minutes as they get to 145 faster then you would expect. When they reach 145 remove, wrap in foil and towels and place in cooler for 15 to 45 minutes. Use an electric knife to slice thin and enjoy. I like to use cayenne pepper on the outside as it gives them a little kick. Good Luck!What are your guys go to recipes/methods for pork loin? I feel like I need to step up my game with this cut.
Yes, you put lit coals at one end and just let it slowly burn through the line of charcoal.Ok so stupid question but you only light one end of the charcoal and let it work its way around?
Yes, you put lit coals at one end and just let it slowly burn through the line of charcoal.
Yes, you put lit coals at one end and just let it slowly burn through the line of charcoal.
What are your guys go to recipes/methods for pork loin? I feel like I need to step up my game with this cut.
Ok so stupid question but you only light one end of the charcoal and let it work its way around?
I ended pulling it at 195. Double wrapped it in foil and stuck it in a cooler. I'm pretty lit so I'll sleep some and get up later and pull it. It'll stay hot for hours in the coolerSuch a smart setup with a Weber kettle.
I did these drumettes and yellow squash on my GMG Davy Crockett last Saturday for the game that shall not be mentioned. As with all smoking it seems it took a little longer than expected so I was just finishing them up for kickoff so I didn't have time to post. After the game I didn't feel like doing anything associated so I'll post now.
I marinated the drumettes overnight in italian dressing then Saturday morning I took them out of the marinade and dried them off and then did a semi-dry rub of Montreal Chicken Seasoning. Cooked almost 3 hours when I was expencting 2 to 2 1/2 hours. Difficult to get a temperature reading in the drumettes which were fall of the bone excellent. The yellow squash started out frozen and I drizzled olive oil and sea salt on them. You can see the smoke rings on the squash. Great flavor but a little mushy, may try fresh squash next time.
Edit: I also served a low carb version of Jack Stack beans with the drumettes and squash.
View attachment 90336
I did these drumettes and yellow squash on my GMG Davy Crockett last Saturday for the game that shall not be mentioned. As with all smoking it seems it took a little longer than expected so I was just finishing them up for kickoff so I didn't have time to post. After the game I didn't feel like doing anything associated so I'll post now.
I marinated the drumettes overnight in italian dressing then Saturday morning I took them out of the marinade and dried them off and then did a semi-dry rub of Montreal Chicken Seasoning. Cooked almost 3 hours when I was expencting 2 to 2 1/2 hours. Difficult to get a temperature reading in the drumettes which were fall of the bone excellent. The yellow squash started out frozen and I drizzled olive oil and sea salt on them. You can see the smoke rings on the squash. Great flavor but a little mushy, may try fresh squash next time.
Edit: I also served a low carb version of Jack Stack beans with the drumettes and squash.
View attachment 90336
I hope you didn't like it since you can't make that combination ever again