View Full Version : Chris Lilly Pork on WSM 18"

05-12-2012, 09:06 PM
Had a great smoke today- two pork butts (Chris Lilly style) and two 5lb point pastrami's from the St. Patty's day sales. I was too busy with yard work for pictures.

Because it feels good I'll say what everyone already knows, the wsm 18" rocks. Have had it for almost a year. Had a 10 hour cook and it ran on a level ring of leftover charcoal. Even though the smaller bits fit closer together it weighs less so I wondered what would happen. It could have gone another 2 - 3 hours. The ique worked well. Used hickory and apple.

Am slightly disappointed with Chris Lilly's injection- too salty. The pastrami, which I didn't expect to turn out well turned out freakin' good. Not as good as Katz deli, but good enough, it was hard to stop eating it. I expected to pull it between 170 - 190. By accident it went to 210 and was perfect. Higher temps did wonders on the fat.


05-12-2012, 10:17 PM
Yup, I had the same reaction to CL's injection. I reduced the salt by half and I'm very happy with it.