Did my second cook on my WSM this weekend, decided to go for a butt and do pulled pork. A few learnings and questions in the text
Went to my butcher and got a 3 kg (6.6 pounds) butt. It was a quiet moment in the store so I used the chance to check out other possible meat cuts for smoking. Turned out that they had brisket! When I was there they only had a tip left, but still finding a brisket in Norway is like finding a snowball in Sahara...
Anyway, covered the butt in mustard and used a rub with S&P, garlic powder, onion powder, chilli, and paprika. Decided to try without sugar and it was mainly S&P to bring out the meat's flavour
Fired up the WSM at 8 in the morning using a full charcoal ring of unlit briquets, a few chunks of apple, and about 30 lit briquets in the middle. Also used water in the water pan. Temp was about 50 degree F, mainly clouded and little or no wind during the cook.
Meat went on at 8.25, grate temp temp stabilised itself on about 240-250 F for the first 2.5 hours with two closed and one 25% open bottom valve and lid valve open (stayed open during the cook)
Temp started to drop quickly after 2.5 hours, I was more worried about rate of change than the temp (225F at the lowest). Opens the two closed valves to 25% and temp quickly increased to 245F, so returned to two closed and one 25% open. Temp continued to increase to 280F. I assume that the learning is to only adjust one valve. Got temp down to 250 by adding water to pan.
Foiled after 3.5 hours, IT ranging between 158F and 161F, was that a bit early? Mopped with an apple juice and honey mix before foiling.
Continued until 6.5 hours with a lid temp of about 250F (grate temp probe died after having showed a lower temp than lid temp for the last 30 min). IT was 94F when I removed it from the WSM, covered in an additional layer of foil and a towel before I dumped it in a cooler for an hour. Looked like this when I pulled it
Sorry but there is now plated pics, was talking to the guests and forgot. Served it in a bun with coleslaw.
Some leftovers used in wife's enchiladas the next day and froze the rest according to the very helpful instructions here on TVWBB
Evaluation: great fun, WSM is fantastic and I continue to learn about controlling it. Pulled pork was not my best but good
Thanks for watching, planning to return with the snowball
Went to my butcher and got a 3 kg (6.6 pounds) butt. It was a quiet moment in the store so I used the chance to check out other possible meat cuts for smoking. Turned out that they had brisket! When I was there they only had a tip left, but still finding a brisket in Norway is like finding a snowball in Sahara...
Anyway, covered the butt in mustard and used a rub with S&P, garlic powder, onion powder, chilli, and paprika. Decided to try without sugar and it was mainly S&P to bring out the meat's flavour
Fired up the WSM at 8 in the morning using a full charcoal ring of unlit briquets, a few chunks of apple, and about 30 lit briquets in the middle. Also used water in the water pan. Temp was about 50 degree F, mainly clouded and little or no wind during the cook.
Meat went on at 8.25, grate temp temp stabilised itself on about 240-250 F for the first 2.5 hours with two closed and one 25% open bottom valve and lid valve open (stayed open during the cook)
Temp started to drop quickly after 2.5 hours, I was more worried about rate of change than the temp (225F at the lowest). Opens the two closed valves to 25% and temp quickly increased to 245F, so returned to two closed and one 25% open. Temp continued to increase to 280F. I assume that the learning is to only adjust one valve. Got temp down to 250 by adding water to pan.
Foiled after 3.5 hours, IT ranging between 158F and 161F, was that a bit early? Mopped with an apple juice and honey mix before foiling.
Continued until 6.5 hours with a lid temp of about 250F (grate temp probe died after having showed a lower temp than lid temp for the last 30 min). IT was 94F when I removed it from the WSM, covered in an additional layer of foil and a towel before I dumped it in a cooler for an hour. Looked like this when I pulled it
Sorry but there is now plated pics, was talking to the guests and forgot. Served it in a bun with coleslaw.
Some leftovers used in wife's enchiladas the next day and froze the rest according to the very helpful instructions here on TVWBB
Evaluation: great fun, WSM is fantastic and I continue to learn about controlling it. Pulled pork was not my best but good
Thanks for watching, planning to return with the snowball
.
(and google translate too)
as said, the result was ok, but I want I better and it is good to get feedback from you guys here at TVWBB