Weekend Smoke #2

[AlexD]

Hi All!

Ok so my 2nd weekend with the 18.5 WSM was another success, according to my taste testers. Let me know what you think

I had planned on doing chicken on Saturday and a low and slow pork shoulder on Sunday, but a surprise trip out to a friends cabin changed that. First Saturday at the cabin, I ended up just grilling the Chicken instead of smoking. Rubbed the legs with olive oil and coated in the "Grill Mates: Chicken Rub which sat then for the 3 hour car ride in the cooler."

Plus take a look at the view we had cooking!

We ended up getting home to the WSM around noon, so I changed my plan and did the High Heat method for the Pork shoulder, which I think turned out perfectly, it pulled so easy and had a great pink smoke ring.
Setting up, no water.

Used the "Grill Mates: Pork Sweet and Spicy" Rub with extra cayenne pepper that sat from the night before. Injected with Apple Juice, salt and a little of the rub dissolved.

2 Hickory + 2 Cherry chunks.

Up to Temp!

First temp check at 3 hours, 160 internal, time for foil.

2 hours later, pulled off the grill and sat for 3 minutes once temp made it to 195.

Dinner is served!!

 

[JRAiona]

Great looking pork.

 

[Rich Dahl]

Nice! Looks perfect, like the view too!

 

[Craig Alumbaugh]

Food looks mighty tasty

 

[DCloin]

Looks awesome Alex. From that picture it looks like the boNe about dell out by itself

 

[Cliff Bartlett]

Gorgeous! Great job.

 

[Enrico Brandizzi]

Great looking boston butt! Nice color and bark! Great PP plate too.

 

[Matt Rector]

Nice looking pork sir! I might try high heat on my next Butt.

 

[Robert McGee]

AlexD;
WOW! That's a terrific post! Great pictures, good story, and wonderful looking food! Good job all 'round!!

Keep on smokin',
Dale53

 

[Barb D]

Both those meats look awesome and the view outstanding.

 

[JimRankin]

Looks good - Pork looks amazing and I wouldn't mind a piece of that chicken either. I take it that you grilled the chicken at the cabin - what set up for cooking do you have there??

Also, just curious as to what your bottom vent settings were on the WSM for the higher temp cook??

 

[John Sp]

Great looking cooks Alex. Way to adapt quickly and put out some great eats in a beautiful setting...

Regards,

John

 

[AlexD]

Looks good - Pork looks amazing and I wouldn't mind a piece of that chicken either. I take it that you grilled the chicken at the cabin - what set up for cooking do you have there??

Also, just curious as to what your bottom vent settings were on the WSM for the higher temp cook??

Its my friends cabin so they have an older off brand gas grill, works good for what's needed.

For the Pork Butt I followed the recipe here on the website for cooking at the high heat (http://www.virtualweberbullet.com/pork4.html) so 100% open the whole time with no water. However about 3 hours in it started climbing over 350, so I closed one vent all the way and kept the other two at 100%, that did the trick bringing it back down to 335ish.

 

[Eric A]

Way to work it Alex, lots of folks would have blown that off... Home to late, always good to have plan b. Great looking dinner