Timothy Hoffman
TVWBB All-Star
My wife and I went to the big pork sale this last friday. One of the things I got was a 14 pound twin packer for $1.49 / lb.
In the cart with a couple of whole loins.
I experimented with the snake set up for smoking on a regular kettle this last fall. This is my first big and long cook using this method.
The 7 pounder rubbed and ready.
About an hour in. First wood chunk is gone and color is starting to take.
10 hours later the charcoal was almost gone and the internal temp had hit 210 deg. Foiled, wrapped in towels and off to bed.
Nice bark and falling apart.
I dont use no fancy single use plastic claws to pull, just regular old forks.
The final product that the whole family enjoyed.
In the cart with a couple of whole loins.
I experimented with the snake set up for smoking on a regular kettle this last fall. This is my first big and long cook using this method.
The 7 pounder rubbed and ready.
About an hour in. First wood chunk is gone and color is starting to take.
10 hours later the charcoal was almost gone and the internal temp had hit 210 deg. Foiled, wrapped in towels and off to bed.
Nice bark and falling apart.
I dont use no fancy single use plastic claws to pull, just regular old forks.
The final product that the whole family enjoyed.
