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Thread: Smoke Day pulled pork

  1. #1
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Smoke Day pulled pork

    Took some pics, figured I might as well post them.
    8.5 lb. butt on the 14.5" WSM, lump for fuel, and hickory plus maple for smoke.
    The smoker ran in the 270 range.







    About 4.5 hours, first peek.



    Large storm headed our way, so I wedged my grate lifter over the top vent to help keep out the rain.



    I wrapped it in butcher paper when it started to stall, the stall lasted longer than any butt I've cooked. Finally took it to the oven for 2 hours to finish, total cook time about 11.5 hours and some parts still didn't pull well.



    But the taste was great.



    Monday, Memorial day, I cooked Wicker's marinated thighs on the 14.5" running about 350 with nothing between the bird and the fully lit briqs below, flipping them a few times during the cook.
    Took a little less than an hour, and the skin was nice and crisp.



    Jo and I thought they were some of my best ever.
    The storm petered out pretty much before it got here, thankfully, but hit hard a little south of us with 80 mph winds and golf ball size hail.

    Thanks for viewing, hope everyone had a great Smoke Day weekend!!
    Cooking a steak to well done is like killing the bovine twice.

  2. #2
    TVWBB 1-Star Olympian Rich Dahl's Avatar
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    Glad to here you didn't get hammered by that storm. Here we are having the worst spring weather we've ever had in the 15+ years we've lived here, mostly high to very high winds and almost monsoon type weather which is way to early for that.
    Know about that stall, last PP I did the stall lasted almost five hours and the total cook took about as long as yours. Luckily we weren't having it the day I cooked it as it finished up at 9pm.
    Really like cooking chicken like you did on my mini really comes out great with the juices hitting the coals really adds to the flavor.
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

  3. #3
    TVWBB Gold Member Dustin Dorsey's Avatar
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    Excellent cook, Bob! Awesome pulled pork! I love chicken cooked that way!
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  4. #4
    TVWBB Olympian Cliff Bartlett's Avatar
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    That pulled pork look gorgeous Bob. I noticed on my Smoke Day Brisket that butcher paper doesn't do much for reducing the stall. It seemed to be easier on the bark however, and with that I was pleased. That chicken looks wonderful. Glad you fared OK with the storm.
    Weber OTG 26.3/4" Kettle, Weber Silver 22 1/2 " Kettle (2), Blue Performer, Jumbo Joe, Smokey Joe (49er Edition), WSM 22 1/2 ", WSM 18 1/2, WSM 14 1/2"

  5. #5
    TVWBB Hall of Fame Barb D's Avatar
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    WOW!!! Bob, love that chicken.
    2009 Performer Platinum , 1999 Genesis 1000 LX, Mini Smoker, 2009 E320ng, 18.5 , 1993 Smokey Joe, 2011 Performer Deluxe

  6. #6
    TVWBB Wizard Pat G's Avatar
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    Nice cooks Bob. How is the Weber table working for the 14.5? It seems it would eliminate all the bending over associated with cooking on the 14.5. I have been considering the table, I have 3 grills that would work with it.
    Performer Deluxe(Copper) Genesis Gold B(Redhead) WSM 14.5 Original Kettle Premium 26 18 OTG Kettle Jumbo Joe Gas Go Anywhere, Vortex, Kettle Pizza

  7. #7
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Thanks everyone!

    Pat,
    I'm really liking the table, got a deal at Lowes @ $25, but now think if I didn't have it I'd pop the $60 for one.
    I have the stock heat shield in the bottom of the 14" and a silicone pad below, only warm not hot, under the table when cooking high heat.
    The WSM is a bit tight getting it in and out of the slots, but works.
    My wife even uses it to shelter plants when storms are coming.

    Cooking a steak to well done is like killing the bovine twice.

  8. #8
    TVWBB Wizard Rusty James's Avatar
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    Looks great, Bob.

    Seems odd that using lump in the 14.5" WSM resulted in an incomplete cook, but I have been there too.

    I also noticed that you went light on the butt rub. You like it better that way?
    18.5", 18.5", 14.5", & Royal Oak Lump / Briquettes

  9. #9
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Quote Originally Posted by Rusty James View Post
    Looks great, Bob.

    Seems odd that using lump in the 14.5" WSM resulted in an incomplete cook, but I have been there too.

    I also noticed that you went light on the butt rub. You like it better that way?
    Thanks!
    Not sure what you mean by incomplete cook using lump, 9.5 hrs. on the smoker, still stalled, and storms threatening is the reason for taking it to the oven.

    I never go too heavy on rub, I like it to enhance not overpower the taste.
    In fact, this was fairly heavy for me.
    Cooking a steak to well done is like killing the bovine twice.

  10. #10
    TVWBB All-Star Jason Noble's Avatar
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    Great photos, looks delicious. I have the Weber table and love it. Perfect for camping with my JJ.

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