I am not the owner of the WSM
, so I tried to cook pulled pork on the Kettle W OTS last week. I had a 7 lb boneless shoulder. It was in brine - 3 / 4 cup molasses 1 / 2 cup kosher salt, 2 liters of cold water (recipe from Alton Brown) 12 hours. Then dry rub - 6 hours in foil.
At 8.30 AM on the start.
I used fire brick, 10 lit briquettes on one side, cherry wood, water. Temperatures between 220-280 ° F on the grate.
After 6 hours...
After 9 hours...
After 11 hours inside temp 200°F
All guests were satisfied, I'll soon have to cook again.
Thank you America for this food.
Excellent recipe!!!
At 8.30 AM on the start.
I used fire brick, 10 lit briquettes on one side, cherry wood, water. Temperatures between 220-280 ° F on the grate.
After 6 hours...
After 9 hours...
After 11 hours inside temp 200°F
All guests were satisfied, I'll soon have to cook again.
Thank you America for this food.
Excellent recipe!!!