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.
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.
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.
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.
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...
That looks phenomenal! Looking forward to more videos with Richard 👍🏼
Just ordered the Weber smokey mountain off you guys online 👌
Nice fast to the point video. Thanks
Great vid. Thank you!
What happened to the water bowl ?
Great idea the tin foil tray .. thanks for your ideas
Strong cider v. Bourbon?
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
Can I ask, what we’re the vents open/closed to please? Cheers
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.
How much time did you need from 75 to 95 degrees?
A little more Seasoning, A little less Cider
do you let it rest in the juices or in a separate tray
In the juices mate
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.
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
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.
why didn't they rest it :(
I saw leakage
I don't associate mustard with any sense of sweetness. Not american mustard. Maybe honey mustard.