Morgan Sziraki
TVWBB Pro
Here in London meat is cut differently, and if you walk into a butcher and ask for a pork butt they won't know what you mean. It took some describing and I still don't know what they're called over here, but I managed to get one last Saturday. I had the butcher cut it in half so it weighed about 6.5 lbs, as I was cooking for two (there was chicken going in as well for leftovers ... good use of fuel!).
I fired up the WSM with 5kg of unlit charcoal,
3 chunks of apple and ~30 lit briquettes.
Target temp: 100*C (212*F) lid temp.
The meat went in at 16:00 (chix and butt).
Chix breast out at 17:00.
The butt stayed naked 'til 1:00 am, then I double wrapped it in foil, and wen to bed.
At 9am the temp was down to 70*C (158*F) which is OK. A quick stir of the coals (good thing the butt was foiled!) and 30 minutes later the temp was 110*C and climbing.
Got it to stabalise at 110*C and went shopping.
I didn't get home until 16:00!
No problem, the WSM as just dipping under 100*C.
24 hours of continuous cooking!!
I let the pork rest in the oven for an hour then began to pull it. It was so tender that the bone itself was tender! You had to be careful not to pull off chunks of bone!
Has anyone else seen this happen with bones?
It was the most tender and tasty pork butt I have ever had, *and* it lost 700g of mass in the cooking process, I hope it was all fat!.
Just thought I would share my epic Q-ing experience, and let you know that a 24 hour cook is possible with the WSM!
cheers
morgan
The
I fired up the WSM with 5kg of unlit charcoal,
3 chunks of apple and ~30 lit briquettes.
Target temp: 100*C (212*F) lid temp.
The meat went in at 16:00 (chix and butt).
Chix breast out at 17:00.
The butt stayed naked 'til 1:00 am, then I double wrapped it in foil, and wen to bed.
At 9am the temp was down to 70*C (158*F) which is OK. A quick stir of the coals (good thing the butt was foiled!) and 30 minutes later the temp was 110*C and climbing.
Got it to stabalise at 110*C and went shopping.
I didn't get home until 16:00!
No problem, the WSM as just dipping under 100*C.
24 hours of continuous cooking!!
I let the pork rest in the oven for an hour then began to pull it. It was so tender that the bone itself was tender! You had to be careful not to pull off chunks of bone!
Has anyone else seen this happen with bones?
It was the most tender and tasty pork butt I have ever had, *and* it lost 700g of mass in the cooking process, I hope it was all fat!.
Just thought I would share my epic Q-ing experience, and let you know that a 24 hour cook is possible with the WSM!
cheers
morgan
The