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ChuckO: Thanks to you and all for the kind remarks - nothing but my rub went on the outside of the butt - I use a VERY simple rub consisting of equal parts of Kosher salt, table grind black pepper, sweet paprika, and brown sugar. Always had favorable comments and good results with it...

G, just smoke it 2-3 hours, or 'til it gets to 165*, spray it with some apple juice, foil it tightly, put it in a 300* oven and bake until it hits an internal temp of 200* - take it out, double-foil it, wrap it in a towel, and place in a cooler - I've used that process a number of times; it'll...

Mike, thanks for including the links - those victuals look darned tasty! I think I may debone one of my butts and try that method myself, although I'll probably use a 300º oven to braise the smoked chunks in an enameled Dutch oven... Regards, Rooster

John, at first it settled in @ about 250* (all vents wide open), but then it started "yo-yoing", rising to about 282*; I started adjusting the vents, and it went down to 225* (too low for my tastes, I wanted a quicker cook); I finally got it back to 250* -sumpin', and it maintained that until...

As I promised in my Smoke Day thread, here (hopefully) are the photos I took documenting my efforts - sorry for the delay: Here's a beautiful photo, suitable for framing, of my still-packaged butt, prior to preparation: Here's the freshly-rubbed butt ready for injection - I use a 50/50 mix...

"I didn't use a pan or fire bricks the snake only went 1/2 way around the bowl" DOH!!! "Briqs" means briquettes, not BRICKS!!! (Heavy Sigh) I really need to start paying attention... yeah, I did the four-deep method myself.... Regards, Rooster

Been busy moving Azaleas - hard work for an old geezer... hope to get 'em posted tomorrow or the next day at the latest! Regards, Rooster

Stick a fork in me, I'm done - so's the butt - 1515 hours it hit 200*, so I double-wrapped it in foil, wrapped in a towel, and put it to bed in a cooler. Plan to shred around 1730 or so. Regards, Rooster

1330 hours, fuel spent - temps started dropping rather rapidly - wrapped butt tightly in foil, put in 290* oven; butt temp at 176*. Had 4-deep briquettes seven-eighths of the way around - thought charcoal would've lasted longer than it did. I used Kingsford competition briquettes this time, and...

Kettle temps have held steady at 255º for the past ninety minutes or so; butt just hit 165º. By George, I just might have this snake thingy figgered out (knock on wood)... Regards, Rooster

Are you using actual fire bricks? I'm using a loaf pan with water in the center of the snake (Although the Snake Method YouTube tutorial uploaded by the Aussie doesn't use either.) Regards, Rooster

Temps started yo-yoing again - from a high of 282º to a low of 225º - don't know if it's being caused by my hickory chunks igniting or not - overall I guess I'm more or less satisfied with the results thus far, but I'd really prefer to have a bit less "tamper with the damper" - also, butt temp...

First Snake Method cook went underway at 0600 - 8.5 Lb butt went on rack with internal temp of 41* - added 12 lit to the fuse, and watched the kettle temp climb to 278 (around 0618), so I closed the top vent approximately halfway; it continued to rise, albeit very slowly, so I've shut the bottom...

Mike: FWIW, I've only done flats - quite a few, actually - but I DO intend to try my hand at a packer, sometime down the road; wrapping at 160-165 will work, I feel, equally well, whether you do HH or low 'n slow. Your rub sounds good, it's used by a number of folks on the competition circuit...

Todd: Outer Banks are great at this time of year - actually, at ALL times of the year - we have relatives in Kill Devil Hills - looking forward to the Bluegrass Festival this coming September!!!! Regards, Rooster

During my snake method BB smoke, I might drink a beer or twelve - just sayin'.... Regards, Rooster

Overnight cooks with a kettle is not an option for me - when I do 'em, I use my DigiQ-equipped WSM, and typically will do two 8+ Lb butts on top, and a brisket flat on the lower rack; I put my Foodsaver vacuum sealer to good use, and my supply of 'cue and brisket will last my wife and me a good...

Greg, thanks for your input as well - temperature control seems to be the trickiest component of kettle-smoking, I believe; my problem is the yo-yo effect (temps going over the target, then over-compensating when closing the vents, resulting in lower-than-intended temps) - I can rarely, if ever...

G, thanks for the reply - hopefully I can post some photos and share my experiences following my attempts... Regards, Rooster

G, thanks for the photos - those ribs look mighty tasty. I'm planning my first snake method cook on my 22.5 OTG soon (Boston Butt) and have a few questions: do I assume correctly - based on your pix - that both the top as well as bottom vents were left 100% open throughout the entire process...