my 1st try at WSM pork & kraut


 
Tony C.

Tony C.

TVWBB Wizard
i put a 7 pound butt on at around 8am. it was rubbed down with kosher salt, black pepper, onion and garlic powders. stoker has the WSM hovering between 315-325 pretty well. i used 1 small cherry chunk(like a 2 finger width piece) and have one close in size that i will add when the kraut goes on in 5 hours. hope to be enjoying P&K during the steelers game. hopefully is isn't another visiting team upset like the 2 games last night.
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here it is resting on counter while the WSM came up to temp.



PS. thanks to bryan s for letting me pick his brain about this through email
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took right at 8 hours for the butt to get to 180. looks great. i have the pan foiled and sitting on the counter for an hour.

 
Looks like it came out great Tony, what did you think of the finished product? I plan to use country style "ribs" next time I do p&k. They have alot of surface area for a healthy amount of bark, the will cook pretty fast too.
 
i'm going to say this might be the best pork i have ever cooked on the WSM. i have never sliced butt before. at 180 it sliced up thin and moist and could be cut with a fork. the kraut was the best i've had too. i think apple wood might have been better, but the cherry made it pretty darn good
 
That looks great Tony and congrats on the win. My wife and I were rooting for the Chargers but the better team won in the end.
 
That just look/sounds too good!

I'm definitely going to do this for the game next weekend! Going to run down to the Terminal Market this week to pick up some Amish barrel kraut and a nice butt.
 
i liked the way the roast turned out so good that i am planning on roasting a jerked butt the same way sunday!!i'll probably start marinating it friday night.
 
Tony - Any chance of you posting some more detail for a fellow Steeler fan? Ive been looking to do P&K on the smoker, but have yet to take the plunge and yours looked like it came out really nice.

PS - Fingers crossed for this weekend. Should be a tough, close game.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike D:
Tony - Any chance of you posting some more detail for a fellow Steeler fan? Ive been looking to do P&K on the smoker, but have yet to take the plunge and yours looked like it came out really nice.

PS - Fingers crossed for this weekend. Should be a tough, close game. </div></BLOCKQUOTE>


here is the email i got from bryan S when i emailed him asking how he did his p&k with a pork butt. i pretty much followed it to the letter. the butt cooked for 6 hours before i pu t the kraut in a pan and put the butt on top of it. 2 hours later the butt was 185 so i took the pan off and foiled it on the counter for 30-45 minutes before slicing the butt. oh, i also left the fat cap on and cooked it cap down on the top grate and also put the fat cap down when it went into the pan of kraut.

"Hi Tony, Several diff ways you can go. Roast at 325º the whole time, prob the way I'd go these days. Back when I first did the P&K, I didn't do any high heat stuff. You could do a combo of high/low or low/high. Here's how I would do it today with a butt. Cook at 325º on the top grate for about 6 hrs. no foil pan yet. Add the undrainded kraut to a foil pan with a cup of water. Then place the butt on top of the kraut. Cook another 2-3 hrs at 325º. That should get you close to sliceable pork and nice browned kraut, give or take an hr. Make sure to check after 2 hrs to make sure the kraut isn't drying out or getting too dark. If getting too dark, cover with foil and continue too cook. About 180-185º internal on the butt will give you nice sliceable pork. I'd use a nice chunk of cherry, slpit in half. Use one piece of it when the butt first goes on, and the other piece when the foil pan and kraut goes on. The lump will really add a great flavor to the pork on it's own, so that's why I never go Bonkers with smoke wood when doing the P&K. I'm going for the roasted pork taste, not the smoked butt taste. Hope it turns out good for you and HTH. Bryan"
 
That looks Top Shelf Tony!!
Did you use a bone-in or boneless butt?
I would think this would work well with a Picnic also.
I tried this with C/S Ribs, and we really enjoyed them.
( Thanks to Bryan for the nudge! )
Good luck this weekend.
Tim
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
That just look/sounds too good!

I'm definitely going to do this for the game next weekend! Going to run down to the Terminal Market this week to pick up some Amish barrel kraut and a nice butt. </div></BLOCKQUOTE>

Might have to be Monday - got a road trip to do this Saturday, so Dizzy Pig Wings (or reasonable facsimile) and Bryan's Pizza dough recipe for Sunday's game time. I can still run down the the Reading Terminal Market for the kraut on Sunday. I really want to use good kraut when I do this. Unless Bryan wants to ship me some
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