Rough time guide for snake and 7.5kg whole chuck.

Brewerbbqer · Post by **Brewerbbqer** » Tue Sep 15, 2015 12:02 pm

Hey guys, planning my first snake/low n slow with a 7.5kg whole chuck.

It's a decent size so I'm planning to start it the night before I want it for dinner, around 2pm ( meat in ). Then leaving overnight, checking in the morning then going from there. Hoping it'll finish a few hours before dinner so I can wrap it and put it in the esky.

Snake will be 2 bottom, 2 top.

Any thoughts or tips??

urbangriller · Post by **urbangriller** » Tue Sep 15, 2015 3:50 pm

How long is a piece of string? It depends largely on the chuck and how much collagen is in it .....a good bet would be at least 12 hrs but could be 3 or four hours longer, or even an hour or two shorter. The more collagen to break down, the longer it will take.

Cheers
Chris

Card Shark · Post by **Card Shark** » Tue Sep 15, 2015 4:49 pm

How hot? Probably 3 hours a kg at 225.

Brewerbbqer · Post by **Brewerbbqer** » Tue Sep 15, 2015 7:55 pm

Cheers guys, first time so don't know what temp will be, I'll aim for 225. Excited:)

Muppet · Post by **Muppet** » Tue Sep 15, 2015 8:15 pm

I would guess 18-20hrs for that size at 225F. That's a big cook

Card Shark · Post by **Card Shark** » Tue Sep 15, 2015 8:19 pm

Post some pics mate when you do it. Good luck!

Brewerbbqer · Post by **Brewerbbqer** » Tue Sep 15, 2015 11:00 pm

Yeah the in laws are coming. We've got 3 kids, they've got 6 boys, so 9 kids and 5 adults coming. I've been waiting for an excuse to do one

. So I'm looking at roughly 20hrs. I'll plan to have it done by 2pm, that way if it is I can just foil wrap and esky it. If it's a few hours short I'll still be ok. So, 6pm tomorrow night it should go in. I'll have a few beers while getting it going I think

Gumb · Post by **Gumb** » Tue Sep 15, 2015 11:04 pm

Do it early rather than late. It can sit happily in the foil for hours. Much better than hungry guests.

Brewerbbqer · Post by **Brewerbbqer** » Wed Sep 16, 2015 11:10 am

Have set the snake up. What do you think of the heat shield? I cut the bottom out so its just the sides. I figure I'd put the foil bit facing the middle of the snake to protect from direct heat. That way I'll only have to move the lid around every few hours, or maybe just before I go to bed, instead of moving the meat around.

I've got a maverick et-83 on the way, hopefully it'll get here tomorrow morning, just in time to whack in. Otherwise it's the cheap on dial one haha.

My main concern is how long the snake will last, if I start it at around 2pm, will I have to get up during the night to add more. If I do, do just continue them around the end of the snake? I'd imagine so, and I suppose that's what I'd do.

urbangriller · Post by **urbangriller** » Wed Sep 16, 2015 11:20 am

in my kettle, a snake gets a quarter of the way round in 6 hours.

Chris

Brewerbbqer · Post by **Brewerbbqer** » Wed Sep 16, 2015 11:29 am

Cheers mate, I'll probably get up anyway just to check its still going haha. I'm often up before 5 so I should make it til then I guess.

Unless I have too many hombrews tonight

Brewerbbqer · Post by **Brewerbbqer** » Wed Sep 16, 2015 2:51 pm

Weird angle I know. Started, just giving it 10 mins to settle at a temp and see if I need to adjust

Brewerbbqer · Post by **Brewerbbqer** » Wed Sep 16, 2015 3:01 pm

Here goes nothing!

Glad I put the shield on

Brewerbbqer · Post by **Brewerbbqer** » Wed Sep 16, 2015 3:03 pm

Have got the vents both fully open. Have read some leave them open and some adjust. I'll check temp in 15 and see. I'm worried it'll go out if I choke it back

Brewerbbqer · Post by **Brewerbbqer** » Wed Sep 16, 2015 3:20 pm

275 at hood with the water bath. I think that should be ok.

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