G
Guest
Guest
Hello everyone!
I picked up a WSM last Friday, and had a great
first try at baby back ribs on Sunday. I tried
the BRITU approach to the letter, and the results
were great.
This weekend, my experiment is Eastern NC
pulled pork. My current plan of record is to
follow the "Mr Brown" plan described on the
website, but start at 5am and cook to an
internal temp of 190-195F. My plan is as
follows:
- 6.5-8 lb boston butt, w/the Mr Brown rub
- start with a full chimney of charcoal,
fill the water pan, and put the meat on
when the grill temp is ~280F (it'll fall
after adding the meat)
- add smoke wood (hickory and oak) when the meat
goes on
- cook at 225-250F for the first few hours, then
add fuel if need to cook at 250-270F grill temp
until the internal temp is 190-195F
I know this is a bit higher temp than most people
recommend, but I'm interested in seeing whether
I can do a nice pulled pork w/o smoking
overnight.
I'll serve this on buns, using a vinegar-based
sauce, with cole slaw, collard greens, and
corn bread.
Since I'm new to the WSM and pulled pork, I
welcome comments/suggestions/recipes/etc!
-Richard
ps. I've read about the Minion method, but since
one goal is to start at 5am and eat by supper
time, I plan to start with 6lbs of charcoal
and add lit coals as needed, in hopes of
getting the meat going at 225-250F sooner.
I picked up a WSM last Friday, and had a great
first try at baby back ribs on Sunday. I tried
the BRITU approach to the letter, and the results
were great.
This weekend, my experiment is Eastern NC
pulled pork. My current plan of record is to
follow the "Mr Brown" plan described on the
website, but start at 5am and cook to an
internal temp of 190-195F. My plan is as
follows:
- 6.5-8 lb boston butt, w/the Mr Brown rub
- start with a full chimney of charcoal,
fill the water pan, and put the meat on
when the grill temp is ~280F (it'll fall
after adding the meat)
- add smoke wood (hickory and oak) when the meat
goes on
- cook at 225-250F for the first few hours, then
add fuel if need to cook at 250-270F grill temp
until the internal temp is 190-195F
I know this is a bit higher temp than most people
recommend, but I'm interested in seeing whether
I can do a nice pulled pork w/o smoking
overnight.
I'll serve this on buns, using a vinegar-based
sauce, with cole slaw, collard greens, and
corn bread.
Since I'm new to the WSM and pulled pork, I
welcome comments/suggestions/recipes/etc!
-Richard
ps. I've read about the Minion method, but since
one goal is to start at 5am and eat by supper
time, I plan to start with 6lbs of charcoal
and add lit coals as needed, in hopes of
getting the meat going at 225-250F sooner.