John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Debrief: I ended up sticking with the Wibeye and adding in a pork shoulder as Attjack suggested. Man, y'all were so right, loving this thing! Mr. Kettle just jumped up to first string! I still love my Lang but as jfmorris was saying, the SnS is clearly going to turn into my goto. For the low and slow smoke I wouldn't say the results are the same, but it's clearly easier and cheaper while still being delicious. Not having to chop up that wood and constantly add fuel is so much more chill.
For the Wibeye though... man... Absolutely the best option I have. Can't see myself doing it any other way from here on unless the weather is AWFUL or ... well that's probably it.
Polarbear777 that's exactly how it went... Big ol Wibeye for lunch (and second lunch) while I settled in for the long shoulder cook.
The only hiccup came from the shoulder hitting a second stall... Ugh! It was a 5lber and stalled again at 193, right when I thought I was about to get my eat on. Stalled almost an hour there before I decided to just yank it and be done. I was worried this second batch of evaporation was me loosing all the moisture I wanted it to keep. That turned out to be the way to go because the results were the best pulled pork I've cooked so far.
I'll still be using the Anova now-and-then because it's so easy and I'd say it's more moist too, but it does not have the crust or the flavor. Will be back with a couple pics tonight.
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