Just Getting Started


 
C

Chris Chapman

New member
Hello,
I have been reading the forum over the past 8 months and want to thank everyone for the great information thus far.

I finally go around to getting a 18" WSM and was planning on putting it to use last week but due to weather (evening and overnight storms) I wasn't able to. I am planning on this Friday for my first solo (helped a friend previously) overnight. Even with the information I have read, I still have some questions...

1. I am planning on "Mr.Brown" for this Friday...the issue is that I had previously completed the rub last week and had to freeze the pork shoulder due to timing and weather. I am going to take out of the freezer of Thursday morning...does anyone see any issues with this? I believe just adding another round of rub just before I put it on will suffice.

2. I purchased some wood chunks from FruitaWoodChunks (Peach and Hickory). Do I need to remove the bark prior to using? If I am using the minion method, how many of each wood chunks should I use?

Thanks for the help,
Chris
 
Good to have you here Chris.

I don't see an issue with thawing the butt and cooking it. Maybe evaluate the rub situation on the butt before you add any more.

When I do a butt, I put 4 fist sized or smaller chunks of wood in, one of each on the bottom under the charcoal, and one of each right on top. I leave the bark on most woods, only take it off birch.
 
Chris - I think you are fine on the butt, too. I don't even thaw mine out - just take them from the freezer and put on the smoker. Takes a little longer forthe smoker to come up to temp, but the results are fine.

I don't remove bark either unless it looks dirty or nasty.

Good luck -
Jim
 
If there is mold or fungus on the bark take it off but you usually don't get that from commercially sold wood.
 
Hi Chris and welcome aboard.

The butt will be fine.

I don't remove bark unless something is growing on it.

I put 4 or 5 fist sized chunks of wood in my charcoal pile.

Good luck.

Bob
 
Welcome to the best BBQ site on the planet.

The last time I cooked a frozen Butt I took it out of the freezer on Monday to cook Saturday night. I have a Maverick and I like to stick the meat probe in the meat and not open the lid until I check for tenderness. That's just me.

If you can put too much rub on a Butt I haven't found that point yet so I would add more rub.

I also use 4 or five chunks of smoke wood but they're about half fist size. I have large hands.
wsmsmile8gm.gif


Butts are forgiving and they're ready to pull when your probe goes into the meat with very little resistance. Enjoy the cook.
 
You must log in or register to reply here.

 

Back
Top