20lbs of Shoulder - best setup on new 26 kettle


 
M

Martin Chicago

TVWBB Member
Hey guys,

Been grilling and smoking for quite some time, but just picked up the 26 inch Kettle today (wheels were missing, had to steal some from my performer, but parts on the way from weber). I have 20lbs of pork shoulder, 2 10lb pieces - so the question is what's the best way to smoke these on the new Kettles that have the thermo and vents inline.

I was thinking of running a snake (minion method) using a 3 coal width snake, about 3/4 around the kettle, with some wood chunks at the beginning, and leaving all vents open, and placing the 2 roasts right in the middle of the grill.

What have you guys done before in a similar situation, any help would be greatly appreciated. I was hoping to keep temp as close to 250 as possible. This is going to be pulled pork for Saturday - the wife's Birthday party we have a bunch of people coming. I'm making a bunch of other stuff too but want to nail the pulled pork (with finishing sauce of course) but wanted to see if anyone had some tips with the 26, the amount of meat I got, and what the best setup would be. Thanks so much in advance.

Martin
 
Martin Chicago said:
Hey guys,

Been grilling and smoking for quite some time, but just picked up the 26 inch Kettle today (wheels were missing, had to steal some from my performer, but parts on the way from weber). I have 20lbs of pork shoulder, 2 10lb pieces - so the question is what's the best way to smoke these on the new Kettles that have the thermo and vents inline.

I was thinking of running a snake (minion method) using a 3 coal width snake, about 3/4 around the kettle, with some wood chunks at the beginning, and leaving all vents open, and placing the 2 roasts right in the middle of the grill.

What have you guys done before in a similar situation, any help would be greatly appreciated. I was hoping to keep temp as close to 250 as possible. This is going to be pulled pork for Saturday - the wife's Birthday party we have a bunch of people coming. I'm making a bunch of other stuff too but want to nail the pulled pork (with finishing sauce of course) but wanted to see if anyone had some tips with the 26, the amount of meat I got, and what the best setup would be. Thanks so much in advance.

Martin
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I'd definitely run with a snake. I'd put the butts off to the side though instead of in the center. Basically, as far away from the lit coals as possible. As the snake burns it's way around the grill, rotate the grate. Also, you might want to set up a short test burn today to get an idea of how much charcoal to use. The 26'er takes a bit more than a 22 as there's more air space to heat. Additionally, 20lbs of cold butt is going to drag your temp down as well. I'd be tempted to run 3 wide x 2 wide on top of that. Since you have a time deadline with people coming over for the party, better to err towards higher temps than lower.

If on Saturday you find that whatever snake configuration you decided on isn't reaching the temps you want, you could pull the grate and stack more coals along the length of the snake.


Also, I wouldn't limit wood chunks to just the beginning if the snake. Put chunks a couple inches apart around the entire snake.
 
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