Having been a Yankee for most of my life, doing college in a beef BBQ town, I was thirty before I had an actually good pulled pork. Or really met anyone who had had really good pulled pork. And now, 13 years later, making my first one.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
In 43 years, 18 years in New York City, 3 years in Austin, 2 years in Connecticut, about five years in Los Angeles, about five in St Louis, two in Alexandria, VA, and 8 in Chicago.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
You're going to have some great pulled pork. That butt is looking really good. Pulled pork is one of my favorites. I especially like eating the bark right after it comes out of the faux cambro, well until my family gathers around and stops me from being a bark hog.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Man, that was a long stall. Was at 159-161 from about 10:30 to about 4 PM. At any rate, the bone wiggled at about 190* and the wife was complaining about hunger, so I pulled it off and did the corn and pulled the pork. I wound up chopping some of it, because the bark was holding some of it together.
Overall, very happy with the result. Very easy on the grill, as it takes very little fussing, just a lot of time. Is it possible that things are taking longer on my gasser than they would in a Weber SNS or WSM type setup? Not sure why that would be, as air is largely the same in terms of heat transference, but open to the possibility.
The cooker temp and each individual butt determines the cook time. Wrapping as you enter the stall can cut the stall in half. I plan on 12-14 for a 10# butt @225 and then 2 hours in the faux cambro after it reaches an internal temp of 200.
This wasn't that big a butt, like 4 lbs or so, and stalled at 160 and seemed to stall at 185. New to this, so the reading made me ready, but still, I'm the guy that presses the button at the corner crossing 100 times, to feel like I'm doing something.
Potkettleblack the thickness of the meat determines cook time,". A 4" 10# butt will takes as long as a 4# 4" butt. Relax, butts are very forgiving. Sometimes there are two stalls.
Potkettleblack, LA Pork Butt, Basically I agree with LA's advice, I have Never Wrapped at the Stall? I have Turned the Heat Way Up to 350*-375* F. As it happens I did a +8# Butt Yesterday, 11 Hrs on the Weber, S 'n S, and DigiQ-2 To reach 201* F, Took it off Foiled it and into the faux Cambro for 1 Hr, should have Been 2-3 Hrs in MHOP! Pics on David Parrish 's Sticky Show us wha you are cooking IV!!!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
My next one, purely for experimentation, is either going to be a 12 hour * 140*F sous vide, followed by shock, MMD, 225-250*F smoke for 2-4 hours for bark. Should be pullable at 12*140, then shocking cold, plus wetting for MMD adherence, should allow smoke adherence, and the temp should force the bark. Likely not the same as this bark, but barky enough.
This after consultation with my SV-pitmasters on FB. My initial idea was to smoke for 3 hours to build a bark, then SV for 12 hours to cook, then back to the grill for bark improvement.
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