Pork shoulder (Pulled pork) cooked on the Weber Smokey Mountain (WSM) cooker
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- Опубліковано 6 жов 2024
- Pulled pork is one of the staple BBQ dishes and is an incredibly easy dish to cook, just a little bit of prep and then checking it every now and again, even easier with the Weber iGrill thermometer. It is a cheap cut of meat and a working muscle so must have a low, slow cook in order for it to ‘pull’. Top UK BBQ chef Richard Holden and Ian Hodgett from The Barbecue Shop here in store demonstrate in this video how to cook this delicious cut of meat on the Weber 47cm Smokey Mountain cooker.
Prepare the cooker for a low smoke using the ‘minion’ method, which involves placing unlit briquettes all around the outside of the cooker then pouring in about half of a large Weber Chimney Starter of lit coals. This gives you a lot longer cook so you don’t need to top up the coals as often. Add 5 pieces of Weber Hickory chunks to the coals; there is no need to soak these.
Prepare the pork shoulder by taking off the rind, or ask your butcher to do this for you. Rub all over with a little American mustard, this helps the rub stick. We have used the Angus & Oink ‘The General’ rub, liberally spreading it all over the joint. Leave it to stand at room temperature for 30 - 60 minutes for the rub to penetrate into the meat. Place the pork straight onto the top cooking grate in the Smokey Mountain. We have used the iGrill to monitor the temperature, we placed one probe into the thickest part of the meat and the second one just went into the smoker. The required end temperature can be pre-set on the iGrill and it will send alerts to your smartphone when your meat comes up to that temperature, so no more running backwards and forwards checking.
Once the pork reaches a temperature of 72 - 75C (161 - 167F) take it off and place it in a Weber large Foil Drip Pan which has had some liquid added, we used Cottage Delight Strong Cider, but you could use apple juice or stock. Cover the meat and foil tray with tinfoil and replace in the cooker until the pork has reached an internal temperature of 95C (203F), which is the temperature at which the connective tissue in the pork dissolves allowing the meat to ‘pull’. Some barbecuers just wrap the meat in foil but there is a danger that it will tear allowing all those juices to leak out.
Remove from the grill and allow to rest for at least 30 minutes before serving.
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I would like to add my opinion, tips, and answers to some of the questions. I am glad to see the WSM being used in England. When I smoke pig butts (pulled pork) I load the charcoal ring almost to the top, bury a few chunks of wood and also put a few on top of the charcoal. I then use a chimney to lit around a third of the chimney of charcoal. This is a variation of the minion method for a long burn. I have a foil wrapped (for easy cleanup) water pan which comes with the WSM and a large pot of boiling water. I put the lit charcoal on top of the charcoal and wood mixture, add the barrel part with the door put the water pan in place and carefully pour hot water into the pan. I usually cook two pork butts at a time, so I put the bottom grill on top of the water pan, add the prepared pork butt, then the top grill and the prepared pork butt. I usually cook mine at 225-275 F (107-135 C). The WSM will cook at these temperatures easily 8-12 hours and on a few occasions, the charcoal lasted 14 hours. I pull the pork butts at 203-205f (95-54 C) I wrap them in a double layer of foil and place them into a cooler with a heavy towel on the bottom and a heavy towel on the top of the wrapped pork butts. Cooking 2 pork butts seems to take 8-14 hours but you cook by temperature, not time.
This will keep them very hot for several hours. You can let them sit until they reach around 140 f (60 C) so they are cool enough to handle or begin pulling the pork whenever you wish. It is usually still juicy, but I don't have a pan of juice like in this video. I then add BBQ sauce, diced onions, sliced sweet jalapeno peppers, more rub, and spices to taste. If you vacuum pack smaller portions it freezes extremely well.
I may try the method shown next time I fire up my smoker. I would definitely recommend letting the juices cool to separate the fat from the juice. If you don't I find the pulled pork too greasy, and I and not phobic about fat. Just the opinion of a fellow WSM owner from Texas. Your mileage may vary.
instaBlaster...
Just ordered the Weber smokey mountain off you guys online 👌
That looks phenomenal! Looking forward to more videos with Richard 👍🏼
Nice fast to the point video. Thanks
Great vid. Thank you!
Great idea the tin foil tray .. thanks for your ideas
Nice tip about utilizing the tray when wrapping the pork. I just did my first shoulder on my new WSM 22" last night and I only wrapped it in foil. Unbeknownst to me, my probe pierced the bottom of the foil during the cook and I too ended up with a bit of a 203 degree, meat juice bath.
You only do that once...experience is a hell of a teacher.
Anyone else crying when puts the lid directly on the brick floor?
Smoker temp would be good to know.
The mustard does more than flavor, but it opens the pores of the meat so the meat can relieve more of the rub you put on. Internal meet temp in US 170
A little more Seasoning, A little less Cider
Strong cider v. Bourbon?
What happened to the water bowl ?
Can I ask, what we’re the vents open/closed to please? Cheers
How much time did you need from 75 to 95 degrees?
Why not soaking the wood? And did you add extra charcoal and if so when?
When using wood chunks, it just isn't necessary to soak the wood. Hardwood isn't going to absorb much water in any case. If you are using chips, the smaller pieces may benefit from soaking, but the smaller pieces will still burn up too rapidly for a long smoke.
Is the shoulder still hot when it’s left to rest for 2 hours?
Yes! I wouldn't wrap it to smoke it (to give a better bark!) but wrap it in foil once it reaches 95C internal temp then wrap in a towel and allow to rest for at least a couple of hours! I've had them stay hot like that for up to 4 hours.
do you let it rest in the juices or in a separate tray
In the juices mate
why didn't they rest it :(
What was the weight the pork shoulder before cooking. Got a 37cm WSM so would need to scale it back
What temp was the grill at??
I'd guess at 275F though I prefer to cook around 225-250F (107-121C), but the main thing is that the centre is over 203F (95C) so it can be pulled
I saw leakage
I don't associate mustard with any sense of sweetness. Not american mustard. Maybe honey mustard.