Jose Suro
TVWBB All-Star
Tomorrow's Cook - Pork Butt +6 pics
Hi All,
This will be the first long cook on the 22 WSM. The smoker is ready to go, all cleaned, charcoal and wood chunks loaded and chimney is ready on the gas assist Performer. I plan to start this cook around 6:00 or 7:00 in the morning. The 22 WSM takes a LOT of charcoal. I put in 3/4 of a 20 pound bag of Kingsford - it could easily take the whole bag. It should be good for the whole day, which I plan to spend IN the pool with some Heineken and frozen drinks - it's really hot out here lately!
My great lady butcher pulled a perfect pork butt for me, and perfectly trimmed it. It helps to have a friend behind the counter
. It weighed in at 9-pounds, bone in.
Wish me luck! I'll edit the post with more pics as this thing develops. For now, it's a pic of the butt with just Lawry's Seasoned Salt on it. It will sit in the fridge like this for 12-hours, then I will add the rub.
I was at Home Depot buying more wood chunks and on a whim I bought the Weber stainless claws. After I opened the package I am concerned that the tines might be too far apart. We will know by tomorrow afternoon.
Pic of the pork shoulder before going into the garage fridge:
12-hours later at zero dark thirty - game on!
And after WSM stable - Butt on ~7:00am
After 30 minutes temp stable @ 226 - WHERE'S MY COFFEE!!!!
At the 4-hour mark. Added a half gallon of water - didn't really need it The WSM crept up to 233 degrees. Internal temp is now 131 degrees. Might tent it loosely with foil in another two hours.
At six hours. Just tented it loosely with tinfoil. WSM running @ 228. Internal temp @ 160-degrees.
Hit the Stall at exactly 162 degrees. What to do? What to do? Liquid patience - A frozen Bahama Mama and in the pool. It is up to only 171 degrees in 2.5 hours. Bumped the temp 20 degrees to 245.
All the best!
Jose
Hi All,
This will be the first long cook on the 22 WSM. The smoker is ready to go, all cleaned, charcoal and wood chunks loaded and chimney is ready on the gas assist Performer. I plan to start this cook around 6:00 or 7:00 in the morning. The 22 WSM takes a LOT of charcoal. I put in 3/4 of a 20 pound bag of Kingsford - it could easily take the whole bag. It should be good for the whole day, which I plan to spend IN the pool with some Heineken and frozen drinks - it's really hot out here lately!
My great lady butcher pulled a perfect pork butt for me, and perfectly trimmed it. It helps to have a friend behind the counter
. It weighed in at 9-pounds, bone in. Wish me luck! I'll edit the post with more pics as this thing develops. For now, it's a pic of the butt with just Lawry's Seasoned Salt on it. It will sit in the fridge like this for 12-hours, then I will add the rub.
I was at Home Depot buying more wood chunks and on a whim I bought the Weber stainless claws. After I opened the package I am concerned that the tines might be too far apart. We will know by tomorrow afternoon.
Pic of the pork shoulder before going into the garage fridge:
12-hours later at zero dark thirty - game on!
And after WSM stable - Butt on ~7:00am
After 30 minutes temp stable @ 226 - WHERE'S MY COFFEE!!!!
At the 4-hour mark. Added a half gallon of water - didn't really need it The WSM crept up to 233 degrees. Internal temp is now 131 degrees. Might tent it loosely with foil in another two hours.
At six hours. Just tented it loosely with tinfoil. WSM running @ 228. Internal temp @ 160-degrees.
Hit the Stall at exactly 162 degrees. What to do? What to do? Liquid patience - A frozen Bahama Mama and in the pool
. It is up to only 171 degrees in 2.5 hours. Bumped the temp 20 degrees to 245.
All the best!
Jose
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