HAWG MEAT ON THE WEBER KETTLE

[Hawging It]

Fired up the kettle this morning for some smoking. Really simple and easy. Good bark, flavorful, juicy and falling apart tender. Started out like I always do . Injected with Butcher BBQ pork injection powder mixed with apple juice. Dusted light with Killer Hogs A.P. seasoning then good amount of Killer Hogs THE BBQ Rub. Let it sit and sweat for about 30 minutes while getting the Weber temp just right 235 to 245 rolling cherry smoke for 10 hours total time. Took a look at the 5 hour mark. The internal @ 160 and bark was set. Wrapped and continued until internal was 200. Pulled it off and let it sit in the foil wrap for 1 hour. As you can see the bone pulled clean like it should. Pulled it in big chunks. I will put in the refrigerator later and break out the cleaver on it in the morning. We like chopped better than pulled. Plan on some pork nachos soon and of course pork sandwiches. Take care all and keep on smokin!!

 

[flatbroke]

Very nice. Looks huge in the pics

 

[chef jimmyj]

Nothing wrong with that! I've vet to try going low on my Kettle...JJ

 

[Fueling Around]

Wow.
I have gotten about 4 hours of low and slow on the kettle, but how do you get 10 hours? I am impressed with the meat and your cooking

 

[uro]

Fueling Around I guess he probably had to do a second round of coals

 

[disco]

Looks perfect! Big like!

 

[Inkbirdbbq]

Looks delicious

 

[gmc2003]

KettleHeads unite --- That's an excellent job on that Hawk meat. Job Well Done.

Point for sure
Chris

Wow.
I have gotten about 4 hours of low and slow on the kettle, but how do you get 10 hours? I am impressed with the meat and your cooking

There are multiple ways to achieve this. Easiest and cheapest is the snake-method, or you can purchase the Slow-n-Sear and get pretty darn close to 10 hours

 

[Hawging It]

Wow.
I have gotten about 4 hours of low and slow on the kettle, but how do you get 10 hours? I am impressed with the meat and your cooking

Light 5 briquettes in a separate metal pan of some sort. Add unlit briquettes to the sidewall of the kettle up to the bottom of the cooking grate. remove a few of the unlit charcoals from the middle of the pile and place in the 5 lit ones. To get started open the bottom vent to 1/2 and place on the lid. At first the lid vent should be open 1/2. Fairly quickly your temp will be close to 250 degrees. Close the bottom vent to 1/4 open and lid vent to 1/4 open and that is it. I have had em go 12 hours before. It takes a little practice at first but you will master it. I have posted a few smokes previously about this method with better pics. I originally found the idea on YouTube. Hope this helps

 

[Hawging It]

Fueling Around I guess he probably had to do a second round of coals

Nope

 

[Hawging It]

Nothing wrong with that! I've vet to try going low on my Kettle...JJ

Kettle is fun and easy smoking once you learn how to use the briquettes and control the heat.

 

[Hawging It]

Looks perfect! Big like!

Thank you sir! Always fun when I break out the Weber.

 

[Hawging It]

Very nice. Looks huge in the pics

Thanks. It was a good size one.

 

[Hawging It]

KettleHeads unite --- That's an excellent job on that Hawk meat. Job Well Done.

Point for sure
Chris



There are multiple ways to achieve this. Easiest and cheapest is the snake-method, or you can purchase the Slow-n-Sear and get pretty darn close to 10 hours

Thanks GMC. I love using the kettle.

 

[HalfSmoked]

Great looking shoulder there Hawging It.

Warren

 

[Fueling Around]

KettleHeads unite
...
There are multiple ways to achieve this. Easiest and cheapest is the snake-method, or you can purchase the Slow-n-Sear and get pretty darn close to 10 hours

I use the snake, but am still learning. I can get 4 hours from a single row snake, but trying a double row and choking the air results in ember out

Light 5 briquettes in a separate metal pan of some sort. Add unlit briquettes to the sidewall of the kettle up to the bottom of the cooking grate.
...

A minion. Totally failed on trying that in my 1995 vintage kettle. The smoke wood chunks light the coals too fast.

 

[Hawging It]

I use the snake, but am still learning. I can get 4 hours from a single row snake, but trying a double row and choking the air results in ember out
A minion. Totally failed on trying that in my 1995 vintage kettle. The smoke wood chunks light the coals too fast.

Just posted my rib smoking today with good picks of how I set up my kettle for long consistent smokes

 

[HalfSmoked]

Thanks for the like flatbroke it is appreciated.

Warren

 

[HalfSmoked]

Thanks for the like Hawging It it is appreciated.

Warren

 

[smokerjim]

A little late but it Looks tasty