Diggerg Posted March 22, 2020 Share Posted March 22, 2020 Found a pork butt while rearranging the freezer. So firing up the beast today. Rubbed with bone sucking butt rub and then my own rub over that. Pics to follow 3 Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 22, 2020 Share Posted March 22, 2020 Way to go dude.........looks like a nice (dry) day for it. 👍 Ice Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 22, 2020 Share Posted March 22, 2020 Think we will all by “Finding” things in the freezer to cook over the next few months! 2 Quote Link to comment Share on other sites More sharing options...
Diggerg Posted March 22, 2020 Author Share Posted March 22, 2020 1 hour ago, Icefever said: Way to go dude.........looks like a nice (dry) day for it. 👍 Ice Cheers Ice. Cracking day here in the wilds of Essex. 1 Quote Link to comment Share on other sites More sharing options...
Diggerg Posted March 22, 2020 Author Share Posted March 22, 2020 Finished item 😋😋😋😋 3 Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 23, 2020 Share Posted March 23, 2020 Any chance of sending us a pulled pork food parcel. 🤣😂 Ice. 1 Quote Link to comment Share on other sites More sharing options...
paul6057 Posted June 25, 2020 Share Posted June 25, 2020 That pulled pork looks greats. I've struggled with pulled pork on my WSM. I don't know whether I'm over cooking or under cooking it. I suspect probably under. The one I did on Saturday, it was half a pork shoulder on the bone, not sure of the weight, but it was not small. It was probably cooking for 7, maybe 8 hours at around 200F on the WSM, until it was probing around 88-90C. My Weber Instant Read sets the cooking temp for well done to 88 degrees. When I took it off, I rested it for about an hour, but it wasn't fall apart tender. It's nice enough and it's not really dry, but it's not super tender. It has a firm bite to it and definitely wouldn't pull apart. Any recommendations or tips would be welcomed. Quote Link to comment Share on other sites More sharing options...
hoogl Posted June 25, 2020 Share Posted June 25, 2020 Did you spritz the butt? I did 3 butts last year for about 16 hrs. wrapped in foil for a few hours then served. Took off at 95c pulled great. what was your finished product like? Quote Link to comment Share on other sites More sharing options...
paul6057 Posted June 26, 2020 Share Posted June 26, 2020 I spritzed mine, and I wrapped it after about 5 hours when the colour had got quite dark on the outside. Clearly I just didn't cook it long enough to get it to fall apart, 16 hours is a long ol' cook. Quote Link to comment Share on other sites More sharing options...
hoogl Posted June 26, 2020 Share Posted June 26, 2020 It is but easily done on the wsm, it holds its heat fantastic, especially if you have enough coal loaded. I've put a copy of my cook for you if that's any help. 1 Quote Link to comment Share on other sites More sharing options...
Sluggy Posted June 26, 2020 Share Posted June 26, 2020 Always cook my pulled pork to 96c on my wsm, never had a problem with it. 1 Quote Link to comment Share on other sites More sharing options...
paul6057 Posted June 27, 2020 Share Posted June 27, 2020 Awesome, thanks. I'll shoot for a higher temp next time and give it a few more hours. I guess it just means I'll have to cook more pork... Shame! 1 Quote Link to comment Share on other sites More sharing options...
Sluggy Posted June 27, 2020 Share Posted June 27, 2020 No excuses needed to cook more pork 😎 Quote Link to comment Share on other sites More sharing options...
Deansocial Posted June 27, 2020 Share Posted June 27, 2020 That my pork effort today. Hit 93⁰c think it wanted a little more. Was tasty and juicy but took a bit of effort to pull. Smoked using Weber kettle and some oak offcuts. 2 Quote Link to comment Share on other sites More sharing options...
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