I filled the ring full of Kingsford Competition using the Minion Method, 6L of water, 4 chunks each of cherry and applewood. The meat hit the grill on 0800. I added 2L of water at 1000 and 1200; basted at 1400, 1530 and 1730; then pulled the first butt at 1730 with an internal temps between 189-194F. I flipped the remaining butt but it took another 2.5 hrs to reach 182F, that temp plateau and me checking the int temp and basting drove me nuts. I was getting tired so I pulled it. I had no problems controlling the heat using the lower vents through out the day. I probably added too much water. The WSM is empty but at 200F with 1 lower vent open at 25% 14 hrs later. It's good to know a full ring +1 chimney can go this long.
After resting, I was able to pull 8.5lbs very moist and tender meat with some bark for a 65% yield which is within expected range. I gave a lb each to my grateful neighbors who liked the flavor and moistness. I grazed while pulling but saved the rest in 2 quart ziploc bags for future use.
I used the Steven Raichlen rub and mop recipe for NC style pulled pork. Next time, I won't use so much salt.
Questions:
1. Is there "minimum amount of water that should be maintained? I had no problems maintaining temp but now I have a full bowl of grease water to cleanup.
2. I used boneless butts, they had loose ends which cooked quicker and thus were drier. Would tying the butt up roast style provide a more even smoke?
3. The meat tastes smoked but my palate is not well developed to discern fruit flavors yet. How do you determine "smoke ring penetration"?
Owning a Genesis for the last 10+ yrs, I've gotten spoiled because it's quick with little cleanup but at the expense of the low/slow bbq smoky flavor (I'm a suburban weekend warrior
). Would smoking for 4-7 hrs then finishing off in the Genesis using 300-350F indirect provide the same flavor(s), moistness and tender meat?
After resting, I was able to pull 8.5lbs very moist and tender meat with some bark for a 65% yield which is within expected range. I gave a lb each to my grateful neighbors who liked the flavor and moistness. I grazed while pulling but saved the rest in 2 quart ziploc bags for future use.
I used the Steven Raichlen rub and mop recipe for NC style pulled pork. Next time, I won't use so much salt.
Questions:
1. Is there "minimum amount of water that should be maintained? I had no problems maintaining temp but now I have a full bowl of grease water to cleanup.
2. I used boneless butts, they had loose ends which cooked quicker and thus were drier. Would tying the butt up roast style provide a more even smoke?
3. The meat tastes smoked but my palate is not well developed to discern fruit flavors yet. How do you determine "smoke ring penetration"?
Owning a Genesis for the last 10+ yrs, I've gotten spoiled because it's quick with little cleanup but at the expense of the low/slow bbq smoky flavor (I'm a suburban weekend warrior
). Would smoking for 4-7 hrs then finishing off in the Genesis using 300-350F indirect provide the same flavor(s), moistness and tender meat?
