Pulled Pork in the WSM+Stacker| UDS / BDS Style

[Don Marco]

Howdy...

I got a lot of recommendations to use the WSM with the Stacker without water pan like a Big Drum / Ugly Drum Smoker where the meat sits high above the coals
and the drippings fall into the embers.

Well, here we go :

5,5 pounds of pork butt, seasonend with Texasbbqrub-Brisket Blend and Woostersauce.

Looking down

The Pork Tower

Fire in the hole

Heres the current status after 2 hours, i just turned for the first time.

The smell around the house is just incredible. :lol:

Cant wait til its done.

DM

 

[backyardchef]

Looks good! What time do we eat?

Is the Stacker from ProQ?

 

[N8man]

Looks like it's going well....are you going to wrap at 160* or not?

 

[Don Marco]

I expect the pork to be done at 3 or 4 am, thx god i got enuff beer supplys.

That stacker is the new Pro-Q WSM Stacker.

DM

 

[Don Marco]

...are you going to wrap at 160* or not?

Um...

Should i ?

Usually while cooking in the WSM i rarely use foil.

Is there anything special to consider while cooking this way ?


DM

 

[ModelMaker]

Alot of times we wrap after internal is around 190*-205*ish and put in the cooler for a couple hours so everything just mellows out. When it comes time to pull you just unwrap and give it a push and it falls into chunks!!
Then you can attack with forks or bear paws till its shreaded.
Or if your looking to slice it pull and wrap around 165* and slice after a couple hours.
ModelMaker
P.S. Don't go just by temps if the bone wants to pull out cleanly or your probe slides in like butter your there for pulling.
Good luck, your about to set your part of the world on its ear!!

 

[Brian in So Cal]

Looks great

 

[keale]

I usually wrap at about 170*, What I've been doing is getting those small tinfoil pans, pour Apple juice over butt, seal tight, bring up to 205*, and straight to cooler until I need it... lots of good juices!

BTW, yours is looking good! What temp are you at?

Those are some nice pictures!

 

[Don Marco]

DM

 

[vr6Cop]

Man, that looks great!!!! But you mess with the smoker temps every time you open it up to take pictures. :razz:

 

[Don Marco]

Man, that looks great!!!! But you mess with the smoker temps every time you open it up to take pictures. :razz:

Dont worry, thats Steven Raichlens "in-grill camera" :biggrin:

Afaik the meat must be turned every hour or two ?

DM

 

[Norcoredneck]

Looks great. Wait until you split it open. Nothing else like it.

 

[bigmo]

Man you are making me hungry, I've always wondered how a WSM (or ECB) would do if used like a BDS. What was the temp in the smoker itself? Was it hard to maintain the temps without a water pan?

 

[Rookie'48]

That stacker is the new Pro-Q WSM Stacker.
DM

Where do you get one of those Stackers & how much are they?
Dave

 

[Azinine]

What was the temp in the smoker itself? Was it hard to maintain the temps without a water pan?

Also interested in these things. I would love as many details as you would like to give. I'm really tempted to try this... Looks great so far!!

 

[Don Marco]

The smoker temperature was around 24-260 F at the grate.


The pork was done at 3.15 am...

I put in in foil and let it rest until 8 am.
It pulled apart very easy and was very moist.

The flavour is just awesome, the crust is out of this world.

Just made myself a Pulled pork ciabatta with KC Masterpiece/Honey and onions.
Now thats what i call breakfast .

Theres not much thats better than this...

...except maybe a second sandwich *runsforthekitchen* :biggrin:

Cheers,

DM

 

[swamprb]

The pork looks just like the stuff that comes off my UDS's! You are right about the smell of the meat, what about that that first blast of smoke when you open the lid to turn? Heaven!!

Don Marco- you should not be teasing us WSM owners with the Stacker!!

Did you have any temp fluctuations with the lump using the Stacker without the waterpan? I find on long cooks using lump in the UDS, I'll have to shake the coal basket to drop some ash.

Brian

 

[Norcoredneck]

Looks awesome.

 

[qman]

Mighty fine looking indeed. Thanks for sharing.

 

[Smokin Gator]

Well done... that looks really good!!!