Tried the snake method on a pork shoulder and it came out dry

Everyone swears by the snake method for charcoal grills, but I ran a 225 degree cook on my Weber kettle for 8 hours last weekend and that shoulder came out bone dry. What's the trick I'm missing here, or does the snake method just not work for bigger cuts with more fat?

3 comments

3 Comments

jade_hunt481mo ago

225 is probably too low for pork shoulder, bump it to 275 next time and wrap it.

logan_dixon181mo ago

I mean, do you wrap it tight with foil or just kinda tent it? I've heard people say wrapping can mess with the bark but I feel like at 275 you gotta do something to keep it from drying out.

nancy9291mo ago

God the bark situation is always a mess with me honestly. Last time I tried 275 on a shoulder and didn't wrap, it came out looking like a meteorite on the outside and the inside was still fighting for its life. @logan_dixon18 I feel like if you tent it loosely with foil it keeps some moisture without completely killing the bark, but I'm not gonna pretend I know what I'm doing half the time in this hobby. My dad always said wrap tight is for people who want pulled pork for sandwiches and tenting is for people who still want some crunch, and honestly he might be onto something even if he burned everything else he touched.