I've done one cook on the new WSM so far. I've also added the lid hinge, cause that's just a cool mod. I'm planning 6 racks of back ribs for the fourth. I wanted to make sure and get in another cook and really understand the thing over a long cook. So ran to the store and grabbed a pork butt, some Kingsford Blue and a fifth of Suntory scotch. Cause you can never have enough scotch at home.
Anyhow, going to cook that pork butt on the WSM and see how it goes. I have been doing pork butt for years on the Hasty-Bake, so I have a pretty good feel for it. But new to the WSM, obviously. I run the Hasty-Bake between 250-275 for pork butt. Going to try and run the WSM at 235. Mostly that's because it's the temp I like to cook ribs at, so I want to learn to manage the WSM at that temp. I never crutch, I just power through the stall.
Good looking pork butt. In cryovac at Safeway.
Tied and ready for a salt marinade for a few hours.
Salt marinade for a few hours, hanging out in the garage fridge.
My WSM 22 with lid hinge kit. As you can see, the inside is still kinda shiny. Need to get some more smoke in there.
Going to do this pork butt for Carnitas for tacos and tamales and that kind of thing. Gotta find a good rub recipe for that. Anybody have one?
Will put this guy on early tomorrow AM, figuring on a 12 hour cook, plus an hour (minimum) in the cambro. Will be getting started around 4:00 AM. I'll post pics in this topic as I progress, including the rub, how I load the charcoal, grill and meat temps, meat progress and final product.
Anyhow, going to cook that pork butt on the WSM and see how it goes. I have been doing pork butt for years on the Hasty-Bake, so I have a pretty good feel for it. But new to the WSM, obviously. I run the Hasty-Bake between 250-275 for pork butt. Going to try and run the WSM at 235. Mostly that's because it's the temp I like to cook ribs at, so I want to learn to manage the WSM at that temp. I never crutch, I just power through the stall.
Good looking pork butt. In cryovac at Safeway.
Tied and ready for a salt marinade for a few hours.
Salt marinade for a few hours, hanging out in the garage fridge.
My WSM 22 with lid hinge kit. As you can see, the inside is still kinda shiny. Need to get some more smoke in there.
Going to do this pork butt for Carnitas for tacos and tamales and that kind of thing. Gotta find a good rub recipe for that. Anybody have one?
Will put this guy on early tomorrow AM, figuring on a 12 hour cook, plus an hour (minimum) in the cambro. Will be getting started around 4:00 AM. I'll post pics in this topic as I progress, including the rub, how I load the charcoal, grill and meat temps, meat progress and final product.
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