First large cook on my new 22" WSM

[JBudesky]

Hello, just wanted to stop in and share this weekends cook. This was my second cook on the WSM and my first over 10lbs of meat. Cooked at total of 32lbs, around 28lbs once trimmed. Food turned out fantastic! Did a mustard and hog waller rub on the pork. Injection with apple juice, water, Worcestershire sauce, hog waller rub some spices. Around 12+ hours added butter, honey and brown sugar on the already formed bark and it taste like a cookie. 14+ hours every hour added a mop of apple juice, apple cider vinegar, cayenne pepper, chili pepper, and some salt. When we finished and pulled, added in a nice finishing sauce with cider vinegar, ketchup, brown sugar, salt, red pepper flakes, black pepper, cayenne pepper, and chili pepper, and a bit of bbq sauce. Started lighting coals around 2:15 AM, finished and pulled around 9:00 PM. All but 18 hours of cooking time. Stall around 171 and cooked to a temperature of 195. Results for a 40+ person party were fantastic! Every one loved the pork and was really happy with it!

 

[Steve W (Weave)]

Looks great..that's a lot o pork!

 

[Frank H]

Massive cook! Nice work. 40 people , wow. That's a gathering. I bet you were glad when it all turned out good!

 

[Bill Schultz]

Beautiful job, well done. Bet everyone enjoyed themselves with that

 

[Tim McCann]

Any leftovers? Looks good!

 

[Matt Gard]

Wow now thats a long cook. Nice work on the food. Bet there were no complaints. Except for the neighbors that had to smell that for 18 hours and didnt' get any.

 

[Tony R]

Wow!
Nice bark on the pork...

 

[JBudesky]

This is pretty much what I used while making the pulled pork. This is a combined list of many different recipes combined into the flavors i like and my friends like which is sweet, spicy, and savory, and salty.

Injection:
(Makes 2 8lb pork butt)
3/4 cup apple juice
1/2 cup water
2 tablespoons Worcestershire sauce
1/4 cup Salt
Hog Waller seasoning


Dry rub:
Yellow mustard base
Hog Waller seasoning

+12 hour into cook
Add parkay butter
Brown sugar
Honey

Mop:
Place into squeeze bottle and shake, no need to mop on, just squeeze onto pork every 45min to 1 hour after 14 hour cooking point
makes plenty enough for my 32lbs of pork.
1C Apple juice
3C Apple cider vinegar
1/4 cayenne pepper
3 tsp Chili pepper
1C Salt


After pulled moisturizer:
(makes 2 8lb butts, Add Cayenne pepper and chili pepper for spicy pulled pork)
2 c. cider vinegar
1/2 c plus 2 tbsp ketchup
1/4 c firm packed brown sugar
5 tsp salt
4 tsp hot red pepper flakes
1 tsp ground black pepper
1 tsp ground white pepper

While I am only been doing BBQ for about 6 months, this turned out to be some of my best cooking. Any tips on what I did here would be greatly appreciated, I did what I thought would work well. Maybe what i have done in these simple recipes may be wrong to do, please tell me.

 

[JBudesky]

Wow now thats a long cook. Nice work on the food. Bet there were no complaints. Except for the neighbors that had to smell that for 18 hours and didnt' get any.

Neighbors are our local police department, we took a nice plate over for the on duty police officers!

 

[Bob Bass]

Neighbors are our local police department, we took a nice plate over for the on duty police officers!

Good thinking Congratulations on a Very Excellent Cook !!!

 

[Bill Schultz]

Very well done, the pulled looks great and thanks for the recipes.

 

[James Lake]

HUGE cook performed like a pro....nicely done sir.

 

[NeilH]

Bud, you nailed it. Awesome finish with that quantity of meat!!!!

 

[JimmyE]

Rock and roll! Excellent job!

 

[S.Six]

Not to boast, but you said you were worried about doing that many butts at once on your 22.5". That same weekend I did 8 on my 18.5" took about 18-19hrs time. They were all around the 7lbs mark +or-.http://tvwbb.com/showthread.php?44060-A-whole-Butt-load-of-BUTT!!
Great job btw.