Paolo Wyatt
TVWBB Member
HI everyone, finally pulled the trigger on my WSK purchase and it arrives on Friday. I've order an amazing pork butt from an excellent butcher here in the UK and can't wait to get it on! Wanted to get any advice from you wise people here on the cook. I've cooked a number of pork butts on Weber kettle with SnS and also ceramic kamado so wondering if I need to do anything differently on the WSK.
Here's what I'm thinking:
- trim fat cap
- dry brine day before
- add rub in the morning (rub choice TBD!)
- load up lump charcoal on bottom grate, deflector plate in
- aim for 275 and hold steady there
- pork butt on, fat side up
- cook to 203F and check, take off when probe tender
- wrap in foil, towels and put in cooler to rest
Questions:
- do you use a water pan in the WSK?
- when do you put your wood chunks in? Can you just put them in with the charcoal or need to wait until the charcoal is at temp before adding wood?
- do you add further wood chunks during the cook?
- do you spritz or not? if yes, how often?
- do you wrap or not? (I've had experience before when the bark got too much/dry without wrapping)
- how long do you rest for?
Thanks a lot in advance!
Here's what I'm thinking:
- trim fat cap
- dry brine day before
- add rub in the morning (rub choice TBD!)
- load up lump charcoal on bottom grate, deflector plate in
- aim for 275 and hold steady there
- pork butt on, fat side up
- cook to 203F and check, take off when probe tender
- wrap in foil, towels and put in cooler to rest
Questions:
- do you use a water pan in the WSK?
- when do you put your wood chunks in? Can you just put them in with the charcoal or need to wait until the charcoal is at temp before adding wood?
- do you add further wood chunks during the cook?
- do you spritz or not? if yes, how often?
- do you wrap or not? (I've had experience before when the bark got too much/dry without wrapping)
- how long do you rest for?
Thanks a lot in advance!