Best way to put 4 smaller pork shoulders on a 22" kettle
Hello everyone, first cook of shoulders went awesome, how ever my wife came home yesterday with 4 smaller bone out shoulders 2 ~ 2.5 - 3lbs and 2 just under 4 lbs, and asked that I cook them for a party Saturday night.
Now what would be the best way to put these on the grill so I don't crowd them? I was planning on the snake method for the long cook( lots of luck with it in the past)
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I'm assuming you don't have a slow n Sear, you can also place two Meat down below. If you can control your temp stick with what works. Pork can be forgiving. Tie them tight if their is no bone. Parlay your previous success with what you know. It sounds like you have the 22" dialed in. Go with that and use the space below too.
HouseHomey, No I haven't pulled the trigger on the slow and sear, it's a little pricey by the time it gets across the Border. Should I try and find a deeper pan to put the ones in the basement to help protect them from the direct heat from the snake?
I would not use a pan. That's will cook funny with conduction/convection/radiant heat etc.... you can but it will cook differently. We like smoke and bark in general. I myself like less of a bark as compared to most but I also like soggy salads and really wet sandwiches so take it with a grain.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
You can use a smaller snake and then reverse it, only put one down below, rotate or a little shield and rotate. You may not need to protect it at all. Just check it out as you go. You already the Weber dialed in, just focus on the butts. I think you will be fine. Also depends on how thick that are, not just weight. You just need a plan. Sounds like you are on track. I bet you won't even sweat it once you get going.
If you can while they are still in the packages, put them on the grill to see how much space you need. I wouldn't worry about crowding as long as they are not touching they will come out fine. Make sure you give yourself plenty of time for the cook, nothing ruins a BBQ like waiting on the meat. I start my butts 18 hours before the time I want to eat when cooking at 225F. That gives me plenty of time for when "Murphy" shows up and I can always hold the meat in a faux cambro for an extra couple hours if needed. Best of luck with the cook!
You can hold them until the temp gets to ~150, you don't want to get into the food danger zone. The length of time is dependent on the quality of the cooler.
This forum is really full of goodness! I agree with the advice given. Especially this:
1. What Gooner-que said: place them on the grate to see if they fit. All you need is 1/2 inch spacing.
2. What Blairw said about bricks. I've used that many times, will do it tonight again (giving a bbq workshop for a select group). Rock solid.
3. If using the snake and you are worried about the meat getting too close to the [burning part of the] snake, then all you have to do is scoot the butts around. As in: start by placing them as far away as possible from where the coals are burning. 3 hours later, move them a little so they again are as far away as possible. Wash, rinse, repeat every 3-4 hours. The good thing about a snake is that it is just a small part of it burning at any given time, so this trick will work.
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