12-Hour Kettle Cooks with the Snake Method

Overview

How to set up a kettle grill for steady 12-hour low-and-slow burns using the snake method, plus a full pulled-pork recipe built for the kettle.

Ingredients

Bone-in pork shoulder (Boston butt), 7–8 lb (3.2–3.6 kg)
Kosher salt 30 g (about 2 tbsp Morton or 3 tbsp Diamond)
16-mesh black pepper 20 g (about 3 tbsp)
Paprika 10 g (about 1 tbsp)
Turbinado or brown sugar 20 g (about 2 tbsp)
Garlic powder 8 g (about 2 tsp)
Onion powder 8 g (about 2 tsp)
Mustard powder 3 g (about 1 tsp)
Cayenne 2 g (about 1/2 tsp)
Yellow mustard 2 tbsp (30 g), optional binder
Spritz: apple cider vinegar 1 cup (240 ml) + water 1 cup (240 ml)

Equipment

22-inch (57 cm) kettle grill with lid
Charcoal briquettes, 180–220 pieces for a full snake
Wood chunks (hickory; apple optional)
Foil-lined water pan (disposable half pan fits well)
Chimney starter and fire starters (no lighter fluid)
Digital dual-probe thermometer (grate and meat)
Instant-read thermometer for spot checks
Heat-resistant gloves and long tongs
Butcher paper or heavy-duty foil for wrapping
Spray bottle for spritz
Wire rack and sheet pan for resting

Wood

Hickory

Time & Temp

Time & Temp
Smoke temp: 255 °F (124 °C)
Target internal: 203 °F (95 °C)
Approx duration: 12 hours

Why the Snake Method for 12 Hours

The snake method arranges briquettes in a controlled fuse around the edge of the charcoal grate, letting heat and smoke advance slowly without constant refueling. On a 22-inch kettle, a properly built snake holds 250–265°F (121–129°C) for 10–14 hours with minimal interaction, which is exactly what you want for pork shoulder, chuck roasts, or turkey breasts when you don’t have an offset or dedicated smoker.

Build a Reliable 12-Hour Snake

Start with a clean ash bowl and an empty, foil-lined water pan set in the center of the charcoal grate. Build a charcoal snake around the perimeter: two briquettes wide with one on top (2-wide by 1-high), running about three-quarters to a full circle, but leave a 4–5 inch (10–13 cm) gap so the fire can’t complete a loop. Expect 180–220 briquettes for a full-length snake on a 22-inch kettle, depending on brand density. Nestle 6–8 wood chunks the size of a small egg to a golf ball along the first half of the snake, tucked slightly into the briquettes so each chunk catches as the fire advances. Light 8–12 briquettes in a chimney until ashed over, then place them neatly at the head of the snake to start the burn. Set the cooking grate, position the top vent over where the meat will sit (opposite the fire), close the lid, and let the pit come to temperature before adding food.

Vent Strategy and Fire Management

Use the bottom vent about 25–35% open and the top vent 60–80% open as a starting point. Put the meat on the indirect side opposite the lit end, with the top vent over the meat to pull clean smoke across the food. Give the kettle 20–30 minutes to stabilize after adjustments; small moves are better than big swings. Wind and cold weather may require slightly more bottom vent. If temperature creeps above target, close the bottom vent in small increments and verify the top vent remains mostly open for clean flow. If temps sag late in the cook, gently add a short “bridge” of briquettes in front of the burn to keep the fuse continuous.

Recipe: Carolina-lean Pulled Pork on a Kettle

This recipe assumes a bone-in pork shoulder (Boston butt) around 7–8 lb (3.2–3.6 kg) and a kettle running 250–265°F (121–129°C) with a water pan. Trim only heavy exterior fat; leave a thin cap to protect the meat. Lightly coat the roast with mustard as a binder if you like, then apply the rub thoroughly, seasoning into seams and around the bone. Place the shoulder on the grate opposite the lit end, fat cap up or down by preference; on kettles I prefer cap toward the fire to shield the lean. Spritz after the first 2 hours and then every 60–90 minutes with a 50/50 apple cider vinegar and water mix if bark is drying faster than color develops. When the bark is set and the internal reads about 165–170°F (74–77°C), wrap tightly (butcher paper for a drier bark, foil for a softer bark and faster finish) and return to the kettle. Cook until probe tender in the thickest parts, typically 200–205°F (93–96°C), then rest at least 1 hour, preferably 2, before pulling. Serve with a light Carolina-style vinegar sauce if desired; the meat should be juicy and shred with gentle pressure.

A Sample 12-Hour Timeline

T–1:00 Build the snake and light the head; preheat to a steady 255°F (124°C). T–0:00 Meat on, probes in, vents dialed. T+2:00 Begin spritzing only if bark looks dry. T+4:00 Expect the stall; color should be deepening from copper to mahogany. T+5:00–6:00 Wrap at 165–170°F (74–77°C) when bark is set and won’t wipe off. T+9:00–11:00 Start checking tenderness around 198°F (92°C). Finish anywhere 200–205°F (93–96°C) when a probe slides in with little resistance. T+11:00–12:00 Rest 1–2 hours wrapped, on a rack over a sheet pan or in a towel-lined cooler. Pull, sauce lightly if you like, and serve.

Doneness, Resting, and Holding

Ignore exact numbers once you’re in the finishing range and use a probe test: it should slide into the money muscle and around the blade bone with minimal resistance, like warm butter. Rest wrapped until juices redistribute; 1–2 hours at room temp is ideal, or hold 1–4 hours in a small cooler or warm oven. For hot holding, keep the roast above 140°F (60°C); a wrapped shoulder sits nicely in a 150–165°F (66–74°C) oven or an insulated cooler with a hot water bottle. If the internal falls below 130°F (54°C), move it to the refrigerator and reheat later rather than continuing to hold.

Food Safety on Long Cooks

Use separate boards, trays, and gloves for raw and cooked meat, and sanitize tools that touched raw pork. Keep the pit at food-safe cooking temps; a kettle running 250–265°F (121–129°C) will carry a typical butt through 140°F (60°C) internal within four hours, but if you inject or aggressively butterfly the roast, you’ve created non-intact meat—be sure it reaches 140°F (60°C) within 4 hours. Don’t reuse spritz left in the bottle after service. After cooking, cool leftovers from 135°F to 70°F (57°C to 21°C) within 2 hours and from 70°F to 40°F (21°C to 4°C) within another 4 hours. Store pulled pork in shallow containers up to 4 days at or below 40°F (4°C) or freeze up to 3 months. Reheat leftovers to 165°F (74°C).

Troubleshooting Long Snakes

If the pit runs hot early, you likely over-lit the head or have too much top vent. Close the bottom vent slightly and let it settle; avoid choking the top vent which can dirty the smoke. If temps droop late, ash might be smothering the fire—tap the bowl gently to knock ash down or crack the lid a sliver on the fire side for a few minutes to boost draft. In wind or cold, shield the kettle with a windbreak and expect a touch more bottom vent opening. If the snake is nearly spent, lay a few briquettes just ahead of the burn to extend it. If smoke gets heavy and white, you’re starving airflow or burning too much wood; use smaller chunks and keep the top vent mostly open.

Cleanup, Leftovers, and Reuse

When finished and fully cooled, save unburned briquettes from the tail of the snake for the next cook and discard ash only when cold. Wipe the dome to prevent creosote drips. Store pulled pork in labeled, dated bags with a little reserved cooking juices or vinegar sauce to keep it moist. Reheat gently covered in a 300°F (149°C) oven or in a pan with a splash of stock until it reaches 165°F (74°C) internal, then re-season to taste.

Notes

Position the top vent over the meat and rotate the lid so the vent stays opposite the fire as the snake advances.
Use briquettes for predictable burn; lump can create gaps that break the fuse.
Add hot water to the pan at the start only; constant refills can spike humidity and stall bark.
Wrap in butcher paper for a drier bark or foil for speed and softer bark; both finish fine on a kettle.
Keep the lid closed—most issues start with peeking. Make adjustments, then wait 20 minutes to judge the change.
If you must add fuel late, pre-light a few briquettes in the chimney to avoid a smoldering dip.