First Pulled Pork on Slow n Sear

[FishTalesNC]

Nice job, looks yummy! I think I’m going to try my second one on the SNS this weekend. 👍🏻

[Huskee]

Thanks for the feedback! Got it started at 4am and held the temp at a pretty steady 225. Started getting impatient around the 12 hr mark and increased the temp to 250. I was trying to follow the technique on the site; so no wrap. Next time, if it takes as long, I might get out the foil and try my first Texas crutch.

The downside of Meathead's "easier" no-wrap technique is that not wrapping takes a LONG time. In my experience it's typically 16hrs to get it to 195 at which point it's plenty done. Wrapping might be a pain for newbies, but it can shave off 2, 4, or even 6hrs. So you use some foil but you save a few hours worth of fuel and time. So you have to weigh what matters more to you.

[PJBowmaster]

Looks like some tasty Pulled Pork to me. Nice Job!! To reduce your cook time I would suggest running your pit temp up around 150 to 165 degrees f from the start. As Meathead likes to say...."Butt can handle it". Cut a large one in half as others have suggested. And don't be afraid to wrap it once the bark is set. Don't worry....it'll be GREAT!!

[Willard]

Geekandproud that looks fantastic to me. Congratulations!
This thread is great timing for me as I have been considering the SnS all morning. Did the SnS work as advertised for you for maintaining temp and length of time for the coal burn, etc? I’ll be cooking a butt a couple of weekends from now along with St Louis ribs I plan on doing on the WSM for about 20 people. I’ve only cooked 2 butts so far, both on the WSM. So I’m a little nervous but will be following this thread closely.
Again, great work!

[ljk925]

That bark has me drooling on my desk!

[Geekandproud]

Willard This was my first really long cook on the SnS. I got it this winter along with the 22" Weber kettle.That being said, I've really enjoyed my experiance with the SnS. It has been great for creating a two zone setup. My other experience is mostly with a BGE. I love it. But even with the plate setter I have had difficulty with an indirect heat area. I've had none of those troubles with the SnS. The temps have held steady and the KBB fuel lasted 5-6 hours at around 225.
I did have to put a gasket on the lid to stop leaks and get the temp down that low.
I also took some advice from Danjohnston949 and RonB covered the exposed area of my charcoal grate so that all of the incoming air is directed to the SnS.

Thanks Danjohnston949 and RonB !

[Willard]

Geekandproud Thanks for the feedback. I ordered the SnS a couple of hours ago. I think it will make my life much easier for my upcoming cook. This will be my first time starting the smoking around midnight. I think that’s cool as h__l! I hope the end result looks like yours!

[JeffJ]

I'm doing baby backs this weekend. I was planning on using the PBC but looking at the pictures on this thread I am having second thoughts and am now considering using the 26 + SnS. This is going to be an agonizing decision.

[RonB]

If you are cooking more than 1 rack, you could cook on both and compare. Or maybe cut a single rack in half.

[fzxdoc]

You can't go wrong either way. Just flip a coin and have fun.

Kathryn

[JeffJ]

RonB I thought about doing that but I’ll be using the PBC for baked beans.

[OneEyedJack]

Nice cook! Congratulations.