Saiko
is One Chatty Farker
After a long vacation, I was finally able to fire up the 22" WSM for the first time today. I still have a freezer full of brisky and pulled pork, so I offered a couple of the neighbors a chance for some smoked meat at cost.
One neighbor wanted a brisky and boston butt, and the other just wanted a boston butt.
I can't remember which Brethen mentioned it first, but the rain box directions for the iQue110 can be found on their web site.
Brisky at 160 internal before I wrapped with some beef stock. Wrapped for 2 hours and unwrapped to set the bark.
Bottom rack for the butts.
Pan-o-sliced brisky.
Pan-o-Burnt ends.
Two pans-o-pulled pork.
Few things I learned:
Even with no water in the pan (foiled with some foil balls), the iQue110 struggled to get up to 300+. When I ran my initial temp test with no meat a few weeks ago, it didn't struggle at all. I guess 38 pounds of cold meat makes a difference!
Even with the other two vents wide open, along with the top vent, it took almost 2 hours to get to 300. Once it hit temp it just chugged along though. I added charcoal at 6 hours.
Wrapping Boston Butts for 3 hours at high heat is too long! Should have only wrapped for 2 hours like I do briskys, but I thought that since their internal temps were lower they needed 3. I wasn't able to set the bark on the pork because they literally fell apart when I unwrapped them. I've never wrapped Boston Butts before but was pressed for time and wanted a shortcut.
I went ahead and re-wrapped and held in a cooler for 2 hours. Still came out tasty though!
As has been noted, the 22" WSM is a fuel hog, even with an iQue110. The charcoal ring was down to about 1/4 full at 6 hours.
That's all!
One neighbor wanted a brisky and boston butt, and the other just wanted a boston butt.
I can't remember which Brethen mentioned it first, but the rain box directions for the iQue110 can be found on their web site.
Brisky at 160 internal before I wrapped with some beef stock. Wrapped for 2 hours and unwrapped to set the bark.
Bottom rack for the butts.
Pan-o-sliced brisky.
Pan-o-Burnt ends.
Two pans-o-pulled pork.
Few things I learned:
Even with no water in the pan (foiled with some foil balls), the iQue110 struggled to get up to 300+. When I ran my initial temp test with no meat a few weeks ago, it didn't struggle at all. I guess 38 pounds of cold meat makes a difference!
Even with the other two vents wide open, along with the top vent, it took almost 2 hours to get to 300. Once it hit temp it just chugged along though. I added charcoal at 6 hours.
Wrapping Boston Butts for 3 hours at high heat is too long! Should have only wrapped for 2 hours like I do briskys, but I thought that since their internal temps were lower they needed 3. I wasn't able to set the bark on the pork because they literally fell apart when I unwrapped them. I've never wrapped Boston Butts before but was pressed for time and wanted a shortcut.
I went ahead and re-wrapped and held in a cooler for 2 hours. Still came out tasty though!
As has been noted, the 22" WSM is a fuel hog, even with an iQue110. The charcoal ring was down to about 1/4 full at 6 hours.
That's all!
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