I want to make a pulled pig, using the SnS on a 22 inch kettle and I don't want to use the crutch.
Any suggestions/tips/tricks that aren't readily available on this site? Bark is king for me. so I'm considering cutting it in half to increase surface area. What else will help me not go insane. I haven't cooked anything bigger than a rack of ribs on the kettle yet, so I'm a total noob where big, long cooks are concerned.
Start early, give yourself up 12 hours, you can always cambro if it comes off early. Be prepared to tend/add to your fire once or twice during your cook (including poking the ash down in the SnS). Be patient, enjoy the cook, and don't sweat it. Oh, and post pics or it never happened!
Butts are one of the easiest meats to cook low and slow. Try to get the pit temp fairly steady, but don't get upset if the temp goes up and down a bit. Anywhere between 225* and 300* will work, but as Henrik said, try to keep it closer to 225* - 250*.
I never crutch my Boston butts, either on the offset or kettle + SNS. Just be patient, as it will take a long time. I've had them take anywhere from 12 to 18 hours, depending on size (7 to 10 pounds usually for me).
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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All the unwrapped, 4-5lb (cut in halfish) butts I've done have taken me 16 hrs on the SnS to get to 195, by then they were plenty done. This was at 225-240. I found the bark to be way too hard for me doing this. For best results I suggest flipping them if you can after about 8-10hrs since there's a lot more heat the further up from the great you get than at the grate.
Thanks, everyone. Great tips.
- cut in half
- keep temps around below 250
- flip 'em halfway through
- cambro if it's done before chow time
- be prepared for coal management - 1 or possibly 2 refuels, and clear out the ash.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I only cook on kettles. Leave your 5 pounder whole and crank her up to 275°-280° 2/3 full resivor, Pull it, hold and serve it. Start to finish 8-10 hours tops. Hashtag HERO!!
Thanks!! Has my mouth watering. Not helping that I haven't eaten since 8:30 last night and it's after noon now, and I still have to wait for my blood draw at 2:00.;
Here is a simple dinner you could cook on a pancake griddle set on the grate above a fire pit or grill in someone’s backyard, as if performing a magic trick The result is a plate of thick, luscious pork with a deep, burnished crust, redolent of garlic and rosemary, and a sunset of soft, smoky peaches nutty with brown butter The technique is what Francis Mallmann, the Latin American chef who developed the recipe and is its most refined and stylish practitioner, calls “the uncertain edge of burnt.” It requires patience and keen observation
Sure I’m catering next week weekend Ill video the trim
I think its out there already
Some completion guys use this
I started doing it when I was competing on drum smokers
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