Chuck on a snake

[Richard S]

Did a chuckie yesterday using snake method on Performer. Used B&B for first time. The fuel performed very well! For wood I added some cherry and pecan.

Put it on at 9am

At 6pm she still wasn’t done but snake was still slithering! I wrapped in butcher paper and moved over to my Genesis to finish her off
An hour later I pulled and let it rest. It was probe tender at about 195 degrees. Made some sauce with bourbon, honey and some other stuff. Pretty mild but flavorful.
served it with some slaw...wish there were more leftovers but my oldest child devoured a few sandwiches! This was a ten hour cook. Worth every second!

 

[Rich G]

Richard, that's a great looking chuck roast, and I love that you got it done in the kettle! I've used the snake method a lot in my kettles, and am always amazed at how steady it is, and how long it can last. I would love to have one of those sandwiches!

R

 

[Richard S]

Richard, that's a great looking chuck roast, and I love that you got it done in the kettle! I've used the snake method a lot in my kettles, and am always amazed at how steady it is, and how long it can last. I would love to have one of those sandwiches!

R

The Snake in a Kettle makes for an easy day! I went running, ran errands, went to the dump, had a beer at friend’s house and watched a basketball game all while the roast was cooking! Good day

 

[CaseT]

Looks tasty!

 

[Timothy F. Lewis]

Looks like a day well spent!

 

[J Grotz]

Great cook! Your photos got my mouth watering. Thanks for the update on B&B.

 

[JimK]

That looks delicious. I think it's beyond time I do some pulled beef.

 

[Cliff Bartlett]

Wow Richard. Spectacular cook. You did more in one day that I've done in a week! Like the looks of that rainy conditions there. We're sitting on 10" for the season with time quickly running out for more.

 

[Brad Olson]

Nice-looking sandwich and I see signs of a smoke ring, too!

 

[Michael Richards]

I really really like the look at this cook!!! I have never made a cook like this, I am have to try to recreate it here soon.

 

[Colin]

Yep, it's a toasted bun. You nailed it. Nice deck to cook on even in the rain. Thanks for sharing.

 

[AndyK]

Nicely Done Richard .

 

[Jeff Boudman]

Looks well worth the time and effort!

 

[Jonas-Switzerland]

Mighty fine cook you did!

 

[EricV.]

resurrection of +3.5 year old thread....

 

[Richard S]

resurrection of +3.5 year old thread....

Ha! I wish my deck still looked like that!

 

[JohnTak]

I love chuck done that way! I might have to do one for chili now that it’s not 100° anymore.

 

[Timothy F. Lewis]

I like the look of that! I just had lunch and now I’m hungry again!!

 

[Tim Campbell]

Did a chuckie yesterday using snake method on Performer. Used B&B for first time. The fuel performed very well! For wood I added some cherry and pecan.
View attachment 22963View attachment 22964
Put it on at 9am
View attachment 22965View attachment 22966
At 6pm she still wasn’t done but snake was still slithering! I wrapped in butcher paper and moved over to my Genesis to finish her off
View attachment 22967An hour later I pulled and let it rest. It was probe tender at about 195 degrees. Made some sauce with bourbon, honey and some other stuff. Pretty mild but flavorful. View attachment 22968View attachment 22969
served it with some slaw...wish there were more leftovers but my oldest child devoured a few sandwiches! This was a ten hour cook. Worth every second!

Dang, Richard. That looks amazing.

 

[Joe Anshien]

Really nice cook. I just picked up a chuck and I think you have convinced me to maybe try a snake for the first time.