Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
02-28-2021, 05:53 PM | #1 |
Full Fledged Farker
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
|
Question for drum people
So, I tried something new today. I removed the water pan from my WSM (never used it for water anyway, just a defuser) and used it like a UDS. I smoked a pork shoulder at 300, giving the ol' hot and fast method a try. The time was cut way down but a hard crust built up on the bottom. I lightly rubbed the bottom so some sugar might have caramelized, but I'm not sure. Is this unusual? Do I need to wrap earlier or use a pan which would defeat the purpose? Any insight wouold be greatly appreciated.
__________________
Humphrey's Pint; WSM 22; Fornetto Basso; Weber 22" Kettle |
|
02-28-2021, 05:58 PM | #2 |
Full Fledged Farker
Join Date: 09-14-15
Location: North Bend, WA
Name/Nickname : %#$*
|
When did you wrap? If not at all yes prone to crust
Hunsaker makes a plop on vortex top to go directly onto wSM basket for not much$ if you like to tinker... https://www.hunsakersmokers.com/coll...ate-plate-only
__________________
Hunsaker Stainless / MAK 1 Star / Ooni Pro / Weber 26” c SNS / Blaze Pro 44” |
|
02-28-2021, 06:05 PM | #3 |
Full Fledged Farker
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
|
I waited for the bark to set before wrapping, which was around 170 today. The flavor was good but the bottom had to be thrown away.
__________________
Humphrey's Pint; WSM 22; Fornetto Basso; Weber 22" Kettle |
|
02-28-2021, 06:18 PM | #4 |
is Blowin Smoke!
Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William
|
However long your cook took I would flip it the next time at the half way point or guesstimate the half way point. I never wrapped when I had my UDS because I liked the crust mixed in with the pork. I did spritz often though to keep the crust somewhat moist. Good luck.
__________________
Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards! |
|
Thanks from:---> |
02-28-2021, 07:39 PM | #5 |
Babbling Farker
Join Date: 08-18-13
Location: Texas
|
I've cooked a lot of butts (for a backyard guy, anyway). I've never done one naked on the grate the whole way- (I may have to give that a go one time). About 160*, I pan it, foil the top until it's tender/done. Prior to the wrap, the bottom might get a bit "done" - but I cook fat down so it's almost a sacrificial layer anyway.
__________________
I started out with nothing and I got most of it left. |
|
02-28-2021, 07:44 PM | #6 | |
is Blowin Smoke!
Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William
|
Quote:
__________________
Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards! |
|
|
Thanks from:---> |
02-28-2021, 08:06 PM | #7 |
is One Chatty Farker
Join Date: 12-03-18
Location: Texas
Name/Nickname : Sammy
|
Are you sure that the cooker was actually running at 300? I haven't used a WSM so I am not familiar with the distance between the grate and the fire. I have never had that issue on my Hunsaker at that temp. I've also wrapped way later in the process as well.
|
|
02-28-2021, 08:19 PM | #8 |
is one Smokin' Farker
Join Date: 09-19-19
Location: Fortson, GA
Name/Nickname : Jeffry
|
I haven’t run the WSM. But on my Hunsaker, I run fat side down on a mat at 225-275 ( depending on my mood) Any rub with sugar will caramelize pretty quickly at any temp over 275. I make it a point to keep the temp to sugar ratio below 250 to stop the caramelization process depending on time. 300 degrees for a pork butt with a sugar rub is pretty hot in my opinion.
__________________
Stuff. You’re in the Bonds of Smoke. |
|
02-28-2021, 09:54 PM | #9 |
Full Fledged Farker
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
|
Thinking about the cook after reading of your comments I've decided: I may have trimmed too much fat cap off the bottom and I will likely not rub the bottom next time. The distance from grate to fire was less than two feet, so who knows. I use a GURU with the probe at grate level, so I'm pretty sure that the temp stayed close to 300, but maybe I should tone that down a little.
All in all, it was a fun experiment. There's always a learning curve, but that's half the fun. Thanks for the feedback.
__________________
Humphrey's Pint; WSM 22; Fornetto Basso; Weber 22" Kettle |
|
Tags |
pork butt, uds |
Thread Tools | |
|
|