Saturday Pork Butt On The WSM


 
ChristopherC

ChristopherC

TVWBB Super Fan
So getting a very late start today...long personal story.

Project - 4.5lb pork butt bone-in.

Binder - Mustard.

Rub - 1tbsp each of Cumin, Granulated Garlic, Granulated Onion, Black Pepper, Sea Salt. 1tsp each of Kosher Salt, Paprika, Coriander. Realized after applying rub I forgot any sugar in the mix.

Device - WSM 18.

Spritz - Apple Juice and water.

Fuel - forgot to add that I am using Weber Briquettes for the 1st time on the WSM and 3 small-medium chunks of cherry wood and 1 chunk of hickory.

Here is a link to the discussion thread I posted earlier this week:

tvwbb.com

Pork Butt Friday - Looking For Opinions

Smoking a 5lb bone-in pork butt Friday (looks like our last warm day here in Canada near Toronto) and looking for opinions on rubs and binders. Basically will be using the meat for pulled pork in tacos, wraps and nachos for the next few days after. Last time I used the following, but want to...
tvwbb.com tvwbb.com

Here are the pre-cook pics...

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Yeah, that 4pm start is going to be rough later, but you can take a nap between happy hour and after dinner cocktails! :)

Good luck, Chris!

R
 
Not a big deal to me or us regarding the time. Main reason for the cook is it is the last couple days of decent weather before winter kicks in around here (Toronto, Canada) and we are expecting 15cm (6 inches+) tomorrow. Then it falls below freezing for a while - maybe til March!

Main intention behind the pulled pork will be for Nachos tomorrow for football and then for wraps and tacos during the week.

Forgot to add that I am using 3 small-medium chunks of cherry wood and 1 chunk of hickory. Also first time WSMing with Weber Briquettes.
 
So far after 1.5 hours, I have learned that the Weber Briquettes burn hotter than the KBB original. But they are also nice and steady.

I have the WSM with top vent fully open and opposite bottom vent fully open. Other 2 vents are now closed fully. And I am holding steady at 266d. Was aiming at 250ish but not gonna play around with the top vent or the 1 open bottom vent.
 
2 hours in. Spritzed a couple times (trying to do every 45 mins). Temp of pork butt has increased to 130 from 43 in 2 hours. I would imagine it will take 4 hours total to reach the 160s. Then I will pull and wrap in foil to oven at 275 for about an hour or slightly more to get to 203-207. The. Rest 45 minutes. Just debating what to putt in the foil if anything. Thinking I might add some brown sugar and a little bit of the apple juice water spritz.

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3 hrs 30 mins in and the butt is at 150d. Grate temp at 245d and steady with a 2nd bottom vent open half way. I am assuming smoke from the wood is now done and things should stall soon and be ready to wrap in foil and into the oven.
 
Pulled at 5hrs 10 mins at 156. It was just stalling too long. Bark was solid. Now in oven Wrapped in 2 layers heavy duty foil at 275d. Added some spritz for moisture, a sprinkle of brown sugar and an additional dusting of Cumin.

Wonder how long to reach 203-207 and/or doneness.

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Well it took 3 hours in the oven at 275d to reach a solid 205 avg temp throughout. Probed like room temp butter. After 30 minutes rest, bone popped out clean and the pork pulled nicely.

Turned out FANTASTIC!! Terribly delicious and perfect in every way in my opinion and the wife’s.

We ended up having a couple 2am wraps with just the pulled pork and some homemade coleslaw we put together while the pork was in the oven.

Have quite a bit of pulled pork now.

Nachos tomorrow and then some more wraps and tacos and just pork to pick on from Mon-Wed.

Here are the final pics:

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