A Better Pulled Pork Using The 22 5" Weber Smokey Mountain Smoker - Russ Is Right
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- Опубліковано 6 вер 2024
- (Full Explanation of the cook): This Pulled Pork was MUCH better in execution than the previous video I made on the topic! Watch to the end to see my entire process of smoking Pulled Pork on the Weber Smokey Mountain (WSM).
The total cook time for the meat on the upper grate was about 7-1/2 hours. The middle grate meat finished in 9 hours. I kept both meats in the smoker until they hit an internal temp of 206 degrees and stayed there for at least 1/2 hour or more.
The pit temperature was fairly consistent around 235 to 240 degrees throughout the cook. Bottom vents were opened around a pencil width in size with the top vent fully opened. Cherry wood was used for the smoke. Kingsford Original charcoal was used for the fuel in the 22.5" Weber Smokey Mountain Cooker (WSM). Water was in the water pan and was replenished perhaps 3/4 of the way into the total cook time. It never ran out.
Water was sprayed on the meat (not apple juice) and water was added to the aluminum pans when wrapping the pork after the stall which was around 160 degrees. By the way, cutting the pork in half has two benefits... faster cook time and more bark since there is more surface area! More rub gets to the meat when the meat is less thick and has more surface area.
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I enjoy the food videos. Seems like you have quite a few smokers and seem pretty knowledgeable on the topic. Would be cool to see you do some more smoking videos in the future Russ!
Thanks. One day…
Please tell me you poured some of that juice on that pork after you pulled it at the end??
That juice is a combination of apple juice, meat drippings and rendered fat. After letting it sit for a while so that the fat rises to the top and solidifies, I remove the fat so that all that is left are the juices. Then, I pour a certain amount back over the meat.
good job Russ!
Thanks!
Great Video Very informative, You should do more Bbq Videos.
Great video! Do u typically dry rub your pork shoulder right before the cook or do u do an overnight dry brine? Cheers
Usually I do it just before I cook it.
What the longest cook time youve gotten from your 18 wsm with a single fill of charcoal ? I want one but so on the fence between the 18 and 22
Well, I never really fill them to the top of the charcoal holder. I don't usually need to. I also cut my pork butts in half to speed up the process. But if I had to guess based on my own observances, I think I can do around 9 hours if it were filled... maybe more.
@@RussIsRight Thanks Russ
I have several smokers, but not a WSM. Do you prefer the 18” or 22”?
It all depends on how much you cook. I use the 18.5” most often as it uses less fuel and is fine for most quantity I cook. But I use the 22.5” for ribs because I can put up to 6 full slabs in a rib rack without having to cut them in half. Put it on the middle grate and top grate and you can get 12 full slabs in there easily. But, this size will use up a lot more charcoal. The small 14.5” is great for just a small cook. So it all depends on how much you plan to cook, but I think the 18.5” is probably the most versatile. This is why I have all three sizes... I use the size to fit the amount of food needed.
Russ Is Right appreciate the feedback. Went with the 22. I do ribs more than anything and I already have a 22” kettle that I can easily fill up the grate on. I saw the 18 at Home Depot once and it seemed tiny. Don’t mind the extra fuel. Curious what you ran the pit temp at for this pork butt cook? Thanks again for the video.
Good for you! Hard to remember the exact temp on this cook, but I typically shoot for around 250 degree range if possible. I don’t use the thermometer on the smoker as it isn’t that accurate but rely on the grate level temperature probe to tell me via the Thermoworks Smoke unit. Check out the videos I made on ribs too! Have fun with your new smoker!
You never have to reignite or add new coal through your smoking?
Thanks for the comment! I do need to add more coals sometimes. On long cooks, I may need to add more. But with the Minion method and using something like the 22.5" WSM, I can often just let it run if I put enough coals in there for many things I cook.
Was your water hot or cold?
Tap water, but I filled the water pan with hot water from the tap.
@@RussIsRight thanks for the quick reply, I've been wanting to do a pork shoulder smoke but the time put me off, I'm going to try your way 👍🏼
Nice vid. What sauce do you serve on your sandwiches?
I typically use Sweet Baby Ray's Original.
Did you light that chimney with a marshmallow??????
It is a wax cube made by Weber.
@@RussIsRight LOL. Damn if it doesn't look like a marshmallow! Thanks!
are you going to eat that all on your own
Believe it or not, I usually do! It may take me a while, but I usually eat most of it myself.
mnnnnnnnnnnnnnn good food@@RussIsRight
Tastes better unwrapped.
Cook to feel, not to temp so much. Every cut of meat is different. Keep cooking until it probes like butter.
Yes… it must probe like butter to pull properly. Good point!