... a huge success!
Went with a small 4lb pork shoulder as it's pretty forgiving. Meat went on at 7am and came off at 5pm @ 205IT. Foiled at 160 to push through the stall, will start earlier next time as want to try crispy bark. Rested for 1.5 hours and then time to tuck in. Pork was super tender, served with red coleslaw on a toasted bun.
A big thank you to this community - I spent way too much time earlier this week reading the forum in preparation for today, the info shared was key to today's success. I was nervous of my WSM being new and running hot, but needed have worried. Held 235-250 without any stress. Used water and didn't put enough in, had to top up early afternoon.
The wife has named the WSM R2D2 as it looks like the Star Wars robot....
5 day weekend coming up, have ordered a brisket and rack of ribs for next weekend - can't wait.
Went with a small 4lb pork shoulder as it's pretty forgiving. Meat went on at 7am and came off at 5pm @ 205IT. Foiled at 160 to push through the stall, will start earlier next time as want to try crispy bark. Rested for 1.5 hours and then time to tuck in. Pork was super tender, served with red coleslaw on a toasted bun.
A big thank you to this community - I spent way too much time earlier this week reading the forum in preparation for today, the info shared was key to today's success. I was nervous of my WSM being new and running hot, but needed have worried. Held 235-250 without any stress. Used water and didn't put enough in, had to top up early afternoon.
The wife has named the WSM R2D2 as it looks like the Star Wars robot....
5 day weekend coming up, have ordered a brisket and rack of ribs for next weekend - can't wait.
