Cook
Babbling Farker
Filled the WSM with RO, two small fist sized chunks of pecan & one of oak, and got the coals going around 10pm last night. By 10:30 I had the top grate filled with three butts and one picnic (because that's what I had). Pit temp was just above 200 when I got the meat on. I closed two intakes, and left one 1/2 open...the water pan has 8 paver bricks in it & covered with foil.
I seasoned the pork with nothing but salt...North Carolina-style was the objective.
I went to bed after that. I have no need to worry about my 22.5 WSM. I just set the intakes and forget about it. The next time I saw the pit was about 6:30 this morning.
The dome temp was about 240 & there was still a decent glow in the coals. I probed the meat and took the smallest butt off (it was probably around 7.5#). Double wrapped in foil, wrapped in a beach towel, and coolered it. I opened the one intake all the way and left for about two hours.
When I came back the pit was running at 250, and the remaining meat was ready. Double wrapped in foil and left on the counter for a couple of hours. When ready, I separated & chopped, seasoned with a touch more salt, and seasoned with Scott's (vinegar) barbecue sauce. I ended up using the whole bottle of Scott's on what would have been around 40# of meat (pre-cook weight).
I also threw the skin from the picnic in a 350 oven while I chopped. After 20-30 minutes I removed the skin and let it cool (and crisp).
Plated with a little Texas Pete & sprinkled with some of the chopped up skin. It was...shall we say...fittin'.
I seasoned the pork with nothing but salt...North Carolina-style was the objective.
I went to bed after that. I have no need to worry about my 22.5 WSM. I just set the intakes and forget about it. The next time I saw the pit was about 6:30 this morning.
The dome temp was about 240 & there was still a decent glow in the coals. I probed the meat and took the smallest butt off (it was probably around 7.5#). Double wrapped in foil, wrapped in a beach towel, and coolered it. I opened the one intake all the way and left for about two hours.
When I came back the pit was running at 250, and the remaining meat was ready. Double wrapped in foil and left on the counter for a couple of hours. When ready, I separated & chopped, seasoned with a touch more salt, and seasoned with Scott's (vinegar) barbecue sauce. I ended up using the whole bottle of Scott's on what would have been around 40# of meat (pre-cook weight).
I also threw the skin from the picnic in a 350 oven while I chopped. After 20-30 minutes I removed the skin and let it cool (and crisp).
Plated with a little Texas Pete & sprinkled with some of the chopped up skin. It was...shall we say...fittin'.
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