Hey guys, long time lurker of the site here and I've finally decided to join. I'm new to smoking meats in general (just bought a WSM 18.5") and this site has been one of my most frequented sites.
Regarding smoking pork shoulders on the WSM...
1. In regards to testing when it's done, I've heard a lot about the phrase "it's done when it's done". This was in reference to once internal temps hit around 200-203deg F, that that's usually the optimal time to pull it off before letting it rest. I understand cooking times will always be variable for a variety of factors, but once this temperature is achieved, it's ready. Is this correct?
- I've tried to read the article (http://amazingribs.com/tips_and_tech..._than_one.html) to prepare cooking on my WSM 18.5", and I've got a few questions about that as well if you all wouldn't mind answering.
2. If I plan on cooking two pork butts, say around 5lbs. each, with one on the upper and one on the lower rack (for practice);
a. Would I still leave my grill probe on the upper rack?
b. Would I insert the food probe into the shoulder on the lower rack?
c. Would I leave them in there for x amount of time, then swap them half way through to ensure even cooking? How do I ensure even cooking?
Most of my confusion stems from how to manage cooking with both racks being utilized. Any help / clarification would be GREATLY appreciated. Maybe I just need to re-read a few articles / books again.
And as always, thank you all for such a great site / resource. I'm hoping to become a regular on here.
Regarding smoking pork shoulders on the WSM...
1. In regards to testing when it's done, I've heard a lot about the phrase "it's done when it's done". This was in reference to once internal temps hit around 200-203deg F, that that's usually the optimal time to pull it off before letting it rest. I understand cooking times will always be variable for a variety of factors, but once this temperature is achieved, it's ready. Is this correct?
- I've tried to read the article (http://amazingribs.com/tips_and_tech..._than_one.html) to prepare cooking on my WSM 18.5", and I've got a few questions about that as well if you all wouldn't mind answering.
2. If I plan on cooking two pork butts, say around 5lbs. each, with one on the upper and one on the lower rack (for practice);
a. Would I still leave my grill probe on the upper rack?
b. Would I insert the food probe into the shoulder on the lower rack?
c. Would I leave them in there for x amount of time, then swap them half way through to ensure even cooking? How do I ensure even cooking?
Most of my confusion stems from how to manage cooking with both racks being utilized. Any help / clarification would be GREATLY appreciated. Maybe I just need to re-read a few articles / books again.
And as always, thank you all for such a great site / resource. I'm hoping to become a regular on here.
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