Rack Of Pork on the WSK E6


 
ChuckO

ChuckO

TVWBB 1-Star Olympian
I've got a 5+ LBS Rack of Pork that I would normally rotisserie on my 22" kettle, but I want to change things up now that I have a WSK E6

I'm thinking to do an indirect cook (charcoal at the hinge / ROP at the handle) since it'll be indirect, I'm thinking of leaving the diffuser out since it'll be an indirect cook

I'm thinking 325 pit temp until an internal temp of 140

LMK if there's a better method. I'm still learning the WSK E6, and to be honest, I haven't done all that well with it yet. Kettle methods don't exactly transfer over to the WSK, or at least my methods haven't, LOL

Thanks in advance
 
Nothing to share on the E6 approach, and of course no clue how you prefer your pork, but a 325 degree pit temp, and pull at 140, you are likely to get a lot of carryover, maybe as much as 10 to 15 degrees. I have zero data points on cooking a rack (but have an Iberico one in the freezer), but generally pull at no more than 135, and even with sous vide will set bath temp no greater than 137.

Let us know how it turns out
 
I think 325 to 350 is fine.

I'd pull at 135 measured in the center of the roast, tent and let carryover take it to 140+

I would put coals to the left or right or both. I find it's easier to manage coal on the sides vs in the back.

Edit. I think I'd use two char baskets, one on each side, left and right.

Edit2. I'd guess about 90 mins cook time at 325 to 350
 
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Thanks for the help guys. I’ll be in the 325 to 350 pit temp, I’m charcoal in the back and ROP in the front, no diffuser.

One final question, would you mop or spritzer, or just let it ride?
 

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If it’s dry marinade, build a crust with higher cook temp. I’d recco 2 CB’s, one banked left and one banked right. I’d chimney warm a near full chimney and then pour over evenly to each CB.

Cinch down your bottom vent till above the smoke icon. Because your coals are all pre lit this choke down will reduce the heat output.

You’ll probably be at 325/350° dial temp which is fine.

Pull at that 135/137° and tent and rest for 10 minutes before slicing.

If you’re spritzing I’d do ACV, chili flakes and sugar. The chili flakes should be powder from a spice mill. Sweet heat is nice on ROP, IMO.

Enjoy!
 
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