Snake, butt and rotisserie. This should be fun.

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b-one

Legendary Pitmaster
Original poster
OTBS Member
Aug 31, 2014
8,954
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Michigan
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Haven’t posted much but always watching still. I’m trying my first charcoal snake with a butt on the rotisserie. I’m pretty sure I’ll need to add some more coals to finish but I’m trying to get more smoke then a past run I have done. Went with Bad Byron’s butt rub as it’s sugar free to hold off on to much Char if the crust isn’t what I want I’ll add some brown sugar when I crank up the heat. The Oktoforks help hold the butt to the spit very well.
 
Not going to lie..I thought this was going to be BBQing a snake for some reason! LOL!

I was kinda thinking that way too but not surprised at what it ended up as ;) I know there has been some exotic cooking here but do we have smoked snake anywhere? :emoji_astonished:
 
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Well I had to light the snake from both sides to get it moving, but it’s moving along now.
 
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A quick grilled cheese for me, to bad the wife but the Swiss cheese in the crockpot.
 
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I never considered a grilled cheese with pulled pork..

Now I want a pulled pork reuben because you also mentioned swiss.. man making me hungry!
 
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