cameraman
Babbling Farker
It's been a long time since I've posted any pics. We've had rain and assuming the burn ban is lifted, I headed down to RD and picked up a couple of butts and 3 STL racks.
Fired up the cooker and rubbed the meat with Adobo followed by Plowboys Yardbird on one and Dixie Meat Co's Pork rub sampler on the other - great flavor profile - :clap2:.
Waited for the thin blue and put the butts on the bottom rack at about 250.
About 5 hours in I panned and foiled the butts and put the ribs on the top rack.
A deer dropped by to see what was up.
I ran the temp to about 275. The gasket mod on the WSM has exceeded my expectations. In addition to extremely stable temps, I find that after opening the pit to add meat or whatever it zips back to temp real fast and stabilizes. I pulled the meat around 3.5 hours later. The ribs had good bend but were not tearing, the butts probed like butta.
After an hour or so I broke down the butts just enough to get them in a pan, and wrapped the racks in foil. They went in the fridge for the night. The next morning I made some sauce from the defatted pan drippings (it's the solid blocks in the pot) and pulled the pork. The night in the fridge worked well. I was able to remove a lot of fat I might have otherwise missed. Then I sauced them. I also cut the ribs in to three bone and two bone portions.
I portioned the pp in to three sizes. Two pounds for chile, 1 lb for when the kids come over, and 1/2 pound for personal consumption (2 servings). Then I vacusucked the works and put it up.
It was a lot of work but I'll be in hog heaven for a while. Thanks for looking. Sorry about the deer.
Fired up the cooker and rubbed the meat with Adobo followed by Plowboys Yardbird on one and Dixie Meat Co's Pork rub sampler on the other - great flavor profile - :clap2:.
Waited for the thin blue and put the butts on the bottom rack at about 250.
About 5 hours in I panned and foiled the butts and put the ribs on the top rack.
A deer dropped by to see what was up.
I ran the temp to about 275. The gasket mod on the WSM has exceeded my expectations. In addition to extremely stable temps, I find that after opening the pit to add meat or whatever it zips back to temp real fast and stabilizes. I pulled the meat around 3.5 hours later. The ribs had good bend but were not tearing, the butts probed like butta.
After an hour or so I broke down the butts just enough to get them in a pan, and wrapped the racks in foil. They went in the fridge for the night. The next morning I made some sauce from the defatted pan drippings (it's the solid blocks in the pot) and pulled the pork. The night in the fridge worked well. I was able to remove a lot of fat I might have otherwise missed. Then I sauced them. I also cut the ribs in to three bone and two bone portions.
I portioned the pp in to three sizes. Two pounds for chile, 1 lb for when the kids come over, and 1/2 pound for personal consumption (2 servings). Then I vacusucked the works and put it up.
It was a lot of work but I'll be in hog heaven for a while. Thanks for looking. Sorry about the deer.
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