WSM Pork

[Mike Stevenson]

I cooked a pork butt last night on my WSM.

 

[Paul K]

Mike,

Good looking PP there. What did you use for a rub? Did you make shallow slices across the butt? Looks that way in one of the pics. An interesting way to get more bark! I did one myself 2 days ago for my in laws. They came in from North Carolina and still insist the best PP is found in TX (my house of course

).

Paul

 

[Mike Stevenson]

Thanks, I used Dizzy Dust and those are grill marks from when I flipped the butt over.

 

[Jim Lampe]

Looks GREAT Mike!! nice work!!

 

[Paul K]

Grill marks...hmmm...maybe I can claim a new technique! A light score to increase surface area thus maximizing bark...

Paul

 

[Mike Stevenson]

Reverse grill marks are all the rage now!

 

[Steve McKibben]

Great job - I'd hit that in a heartbeat!

 

[John Solak]

Great job, I could go for a plate of that.

 

[Mike Stevenson]

"Take off! To the Great White North! It's a beauty way to go." - The McKenzie Brothers

 

[R. Hanson ("Rondo")]

Great lookin grub Mike

Looks like the butt was fat side down causing the marks ...

 

[Bill Hays]

Nicely done, Mike! The toasted bun adds points to the pics !!

Bill

 

[Mike Stevenson]

Originally posted by ron "Rondo" hanson:
Great lookin grub Mike

Looks like the butt was fat side down causing the marks ...

True that.

Originally posted by Bill Hays:
Nicely done, Mike! The toasted bun adds points to the pics !!

Bill

I like my butt to have toasty buns...

 

[Russ Turner]

How do you do the shredded/pulled part? How long do you wait and how do you physically do the shredding/pulling so that it turns out like that?

Thanks,

Russ

 

[Phil Perrin]

Lookin' good! I hope the one I'm taking to moms tomorrow looks as good!

 

[Chris W.]

Looks great, Mike! I'd take a plate of that any day. I also like toasted buns.

And Russ, to answer your questions - I usually let my pork butts rest, wrapped in foil in the microwave, for at least an hour, closer to two if I have the time. Then I unwrap it, cut the twine off (I always tie my butts), remove the bone and use two forks (the meat is still too hot to touch at this point), stick them in and pull in opposite directions to pull the pork. Rinse and repeat until I'm done and happy with the size of the shreds.

Edit: This isn't the best pic in the world, but it does show me in the actual process of pulling the pork. I was the focus of the picture, not the meat, so you can't see much, but I hope it helps.



Chris A., I tried to hotlink the pic, but I guess I grabbed the wrong link from the host site. If the pic is hogging too much bandwidth, remove it and I'll try hotlinking again.

 

[Russ Turner]

Thanks Chris!

Mike -> could you give a novice some details:
Size of shoulder?
How long at 225?
Temp history?
How long in the cooler?

Thanks!

 

[Mike Stevenson]

Sure, Russ:

Size of shoulder? About 7 pounds (kinda small)
How long at 225? About 11 hours
Temp history? Steady
How long in the cooler? About an hour

 

[Russ Turner]

Last one. What was the temp when you took it off?

Thanks,
Russ

 

[Mike Stevenson]

190 F. Im basically using this recipe: http://www.virtualweberbullet.com/pork2.html

 

[Eric Simon]

Thank you, Mike, for the detailed description and photos. It really helps us newbies out!