Smoke Day pulled pork


 

Bob Correll

R.I.P. 3/31/2022
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.

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About 4.5 hours, first peek.

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

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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.

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But the taste was great.

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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.

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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!!
 
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.
 
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.
 
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.
 
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.

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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?
 
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.
 
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.

The way you worded your initial post made it sound like you finished the butt in the oven due to the stall. Then again, I sometimes read faster then I comprehend.
 
Perfect looking Pulled Pork, Bob!
And those Wicker Thighs look OUTSTANDING!

Something about that Wicker's marinade.... it really transforms simple chicken into lip-smacking Greatness!
 

 

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