It is a 13 1/3 lb. whole PB. One side looks pretty well trimmed. The other side has half covered with a fat cap. I was not planning on doing any trimming of fat.
Here is how I plan to cook, smoke with the fat side up at 225-240 for 12 hours and let rest wrapped in a cooler for two hours before pulling.
I hope you folks can comment on and give recommendations on the following steps:
- Apply Salt Lick dry rub in the morning and let PB sit uncovered in refrig for about 12 hours.
- Start the coals at 9 pm. Minion with one large unlit chimney and one large lit chimney. Kingsford blue and a mix of mesquite and apple chunks. Remove PB from refrig at this time.
- Put the PB on at about 11 pm, once the WSM has stabilized. Monitor from 11 pm til midnight to make sure temp is in 225-240 range at midnight. Cook unattended til 6 am, then check WSM and IT (Maverick 732). Adjust temp and add coals if necessary.
- Monitor until IT hits 165. Pull and double wrap in foil with a little beef stock. Put back on WSM and cook until IT hits 203-205. I am targeting this to be at about 11 am at which time I will remove, wrap in towels and place in cooler for 2 hours.
- Remove from cooler at 1 pm, pull the pork and mix with any reserved juices from the wrap. Eat at 2 pm.
- Is this enough time for the 13 lb at 225-240?
- Do you see any reason the two chimneys would not last through the night?
- Would it be better to cut the PB in half and cook two smaller pieces a shorter period of time?
- Cooked whole, do you see any chance of PB hitting 165 before 6 am?
- If I need to bump the temp in the morning to be at 205 by 11 am, how high a temp would you recommend?
- Open to any and all suggestions. Thanks, John
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