New User - Satisfied customer!

[Guest]

Just got my WSM, which FYI I carried in the original box from NYC to France as as free second piece of checked luggage.

So barbeque was on the menu for Easter Sunday. Got up at 730 and lit the coals before coffee. By 830 I had a 6lb pork shoulder on which I had rubbed with the Mr. Brown recipe.

There was frost on the grass when I started, and the day was only about 60, so I ended up adding charcoal at about 2PM, when I also turned the pork, and added some beef bones to the top rack. Only lump available here, and I found that stirring before adding unlit on top worked fine.

I used a combination of mesquite and grape wood, but not too much.

The WSM is an amazing machine, and I quickly got the hang of anticipating the temperature changes.

Unfortunately, I had no choice but to eat at 5PM, and so at 4 I mopped the pork a second time and wrapped it in foil. I cooked it in foil for an hour, then let it sit before cutting it. The temp was 180 when I took it off.

It was absolutely delicious, and my guests were totally impressed with my new WSM.

One point though. the pork was not exactly pullable, so I sliced it thin, and it was great. Do you more experienced users feel that it was just not cooked long enough, or is shoulder a bit drier that butt? Also could the use of foil have tightened it up?

I feel that I could quickly become very, very popular when word gets out.

 

[Jim Minion]

Do you know what the pit temp was during the cook?
Butt is the top piece of front leg, the picnic being the bottom, making the front shoulder.
If the pit temps were to high then it can become dry or if it is cooked to long.
For pulled you only needed another 10? or so.
Jim

 

[Guest]

Craig,

Welcome to the board and I'm so glad you love your new WSM! I agree with Jim; the temp should have been about 10-15 degrees higher for pulled pork. Last time I did one I used a shoulder and it was just incredible... a perfect puller. I think I'm going to have to do one this weekend. A friend suggested mopping the butt and/or shoulder with Black Jack and melted butter, which is what I will try.

Craig, another thing I love to do with pork butt is slather it with plain old French's yellow mustard before applying the rub. It will give you an absolutely incredible bark. Also, you may want to give serious consideration to doing a pork butt overnight.

Take care!

Kelly

 

[Guest]

Craig,

You need to give yourself more time: around 2 hours per pound to get a butt to prime pulling temperature (190-200?). I do all mine overnight now. It's a lot easier to get done early and keep the meat warm than to try to hurry it along.