Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Vette10R on May 25, 2018, 03:03:07 PM
-
Technically this will be my second attempt, the first time I am considering a fail due to taking way to long to cook and being a little dry once done...
My first attempt was a 3 pound boneless hormel from cub foods that took 9 hours to get to 195 degrees! The only thing I can think of is I was aiming for 225 which it did hit but spent a good amount of time around 215 and did climb to 250 here and there. Towards the end of the cook I did spray an apple juice/apple cider vinegar mixture on it 3 times every 30 minutes so that added some time too but man I wasnt expecting a 9 hour cook for a little 3 pounder!
Here I went to the meat market and got a 7.5 pound bone in and I'm going to try and keep temps a little higher around the 250-260 range, hopefully it doesn't take 20 hours to cook this thing!!!
Part of the reason I am doing this cook is my sister is having her reception June 30th and asked if I would smoke pulled pork for them, if course I agreed but I need to get a dry run in to make sure It doesn't take 24 hours to cook 40 pounds next month.
Could I get some suggestions/tips for this 7.5 pound cook I'm doing tonight/tomorrow and maybe some tips for the 40 pound cook? Should I start this cook tonight so it's done around dinner time tomorrow or would early morning be good? Are my temps going to be good? I'm sure you can see why I'm a little skittish here...
Thanks for any help!
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
One tip = cook the shoulders well in advance and freeze/fridge the bulk of what you cook. (Beyond what you nibble on that is) Don't risk it not being done when it needs to be done. No way it will take 20 hours. 15 maybe, but only if you are running too low. Pulled pork reheats nicely with a little apple juice/cider vinegar and/or sauce. Reheat it in a sealed bag in hot water and you're golden.
In my experience, try to maintain 250ish if you're going commando. (i.e: not running an electronic temp gadget) Lid thermo is what I rely on, and I don't mind if it hits 275 or even 300 from time to time. It's probably way off anyway, but c'mon, it's a butt for God's sake = the most forgiving piece of meat on the planet.
For more than one shoulder, rotate them every few hours. Not sure it really matters, but it's a good reason to tell your wife you have work to do and can't mow the lawn.
-
Yeah I've been thinking about cooking ahead of time a couple days for the big cook.
This one tomorrow should I start it at like midnight/1am tonight?
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
Absolutely dont spray it 3 times every 30 min. That is killing your cook time. Some believe spraying the butt does nothing but wash the bark off.
If you spray i wouldnt do it more than once per 1-1.5 hours. You could also wrap the butt in foil around 165 if you want to speed up the cook. You will have less bark, and it will be softer, but it really speeds things up. I make it a rule to not even open the lid for at least 4-5 hours after starting.
Good luck!
Sent from my iPhone using Tapatalk
-
I'm thinking about lighting the charcoal at 11pm tonight and throwing it on around midnight or whenever the temp settles. Do you think that's a good time frame to eat around 4pm tomorrow? 7.5 pounder...
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
I'm thinking about lighting the charcoal at 11pm tonight and throwing it on around midnight or whenever the temp settles. Do you think that's a good time frame to eat around 4pm tomorrow? 7.5 pounder...
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
If you want to eat at 4 (pull at 3 to give an hour to rest) you will likely have to put it on tonight or very early in the am. If you put it on at 11pm you should definitely be able to eat at 4
Sent from my iPhone using Tapatalk
-
Some experts have already weighed in ... I would mention that it’s good to start early and be able to have it wait on people and not the opposite.
So use a faux cambrio... when all done, and done, but you still have to wait on the people. With it still wrapped up, or shredded and wrapped up, wrap a towel around the whole thing and put it in a cooler. It’ll stay good and warm for a few hours.
-
Seriously?
You got this! Its really (and I do mean...REALLY) hard to screw up a pork butt. Ambitious doing a bunch so soon...but practice a little and you will nail it. Trust me.
Here we go...school's in session:
~Increase your cook temp for starters. You won't hurt it by trying to cook hotter. 275 is a nice mid point between low/slow & hot/fast. I've been cooking them at 325 lately and haven't looked back. Last butts I did (7.5lbs untrimmed) I woke up later in the morning that I wanted and I still had them done, rested, and eating in 6.5 hours from when the meat hit the grate (and I really wasn't rushing it). The hotter you cook, the faster it's done.
~Spritz it only if it looks really dry. Otherwise, don't. My spritz is...2 to 3 parts Apple Juice/1 Part ACV (and a few dashes of Worcestershire sauce). If it's getting dark quickly spritz with vinegar or plain water (don't add any additional sugars that will just burn).
~Keep the lid closed (and if the lid is off, work quickly). If you're lookin,' you ain't cookin.' Check it on the hour. Later in the cook, (195 internal) every 20/30 minutes. When you remove the lid for too long, the temp drops...then spikes. If you have a second person handy when transferring meat, have them grab the lid while you grab the meat. It will keep your pit temp steady (where it needs to be). If it gets too hot, close everything down...then slowly open it back up. You'll be fine.
~Wrap it in foil DURING the cook. "F"oil is your "F"riend (they both start with F...so it's easy to remember). Some people wrap to temp, some to color, some to time. I say...color is where I usually wrap. Time and temp can vary from cook to cook depending on weather, meat, pit temp, etc. So wrapping in foil midway when I get a color I like...sometimes its 155-165ish; is the bark softer? Yes. Does it still have bark? Yes. Is it juicy? Yes! I'll let you in on a super secret about pulled pork. Sshhh...please, please, please don't tell anyone, ok? Here it is: People care about tender and juicy more than bark. Take an unbiased poll if you don't believe me. ;) Bark is overrated and relegated to "beauty contests." If your rub is good, it will translate into a flavor that makes a nice bark and an excellent contrast between most of the pork in the interior (that has no bark) and the exterior. Some of the best butts I have ever made had a nice smoke ring, smoke flavor, and a soft, reddish/mahogany bark. Seriously. If you're feeding a crowd, ditch the competition mentality and go for best TASTING food. Focus more of your time "crushing" the choice of roll, bbq sauce, and the type of slaw (I prefer vinegar slaw over mayo btw).
~Pull 195-205. If you pull earlier, it will be done. Just not "pulled pork." It will slice fairly well. Pull higher than 205 and it will still pull. It may just be that you may get some mushy (or dry) pork. If you're pressed for time, and I mean hungry guests gathering around the pit, pull at the highest temp possibly under 205 and...disregard the next step.
~Open the foil and vent it for about 3-5 minutes minutes minimum (some people vent for 20-30 min). Regardless...let that steam out or it will keep cooking (unless you're pressed for time and need it to keep cooking).
~Keep the pork chunked/whole in a cooler or cambro until serving. All of that moisture you worked to save will evaporate when you start shredding it. If vac sealing, keep it chunked with juice from the foil.
Alrighty...
Fire up that pit and get after it! Do one a week before the big cook to nail down your process/procedure. If you nail it, repeat. If for some reason it isn't the best, offer it to your neighbors with some sauce. ;)
You got this.
Ok...pencils down. Any questions?
-
Great write up Mike I appreciate the time you put into that! I'm definitely taking some notes!
I'm doing that 7.5 pounder right now, I just put her on the wsm a few minutes ago. It may be early but I want to make sure it's done for dinner tomorrow and this way I can time things out and not be in a rush.
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
Great write up Mike I appreciate the time you put into that! I'm definitely taking some notes!
I'm doing that 7.5 pounder right now, I just put her on the wsm a few minutes ago. It may be early but I want to make sure it's done for dinner tomorrow and this way I can time things out and not be in a rush.
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
You're most welcome. There are a few other people venturing into cooking pork butts this weekend so I wanted to offer a post to help everyone out. If you keep that pit closer to 275, I promise you'll be eating it at lunch. If you have any questions at all, don't hesitate to reach out here or in a PM.
-
Thanks man, shes holding tight at 264 currently. I think I'm going to leave her sit there since shes dialed in then I can get a little sleep tonight.
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
Mine always take an hour per pound. 5 hours in the smoke and 2-3 hours wrapped with a little apple juice. I would have started in the morning.
Good luck and hope it turns out great for you.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
I put it on at about 1130pm and it's now 730am, internal temp is at 177 currently. I just had to add some charcoal as the temp was dropping and hit my 215 low alarm. Its climbed to 225 right now and hopefully keeps climbing back to the 250 range for the rest of the cook. She stayed in the 250-300 range all night, I got woke up on the 300 high alarm at about 330am and found the water bowl empty, I added water and that settled her back down to 250. I think its is a bit of a stall right now so I'll be watching...
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
Good luck!
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Vette10R it'll be fine. You got this.
People care about tender and juicy more than bark. True story. I'm gonna start wrapping sooner. Mine have been drier than they should be. "But great bark."
-
Vette10R it'll be fine. You got this.
People care about tender and juicy more than bark. True story. I'm gonna start wrapping sooner. Mine have been drier than they should be. "But great bark."
[emoji106]
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Pulled her at 198 degrees after about 10.5 hours! I have her wrapped in foil and wrapped in a few towels in my cooler. Hopefully she stays safe in there for another 6 hours!
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
Since you already have all kinds of great advice regarding your smoke I won’t repeat what’s already been said. I also agree with juicy >bark. Frankly, if the bark isn’t shredded enough I can’t even eat it as it gets stuck in my throat.
So while you wait and as you experiment, might I suggest you try your hand at making a couple different sauces?? My family adores the Rootbeer BBQ sauce you can find at TVWBB. Surf around and find a couple different ones. In your position, I’d be looking for one “traditional” sweet, one sweet-hot, one mustard and maybe a vinegar and maybe a white or something completely different from the rest. You’ll have something for all tastes and with your butts cooked all the same way you’ll still be offering a smorgasbord of different flavors. As well you can cook all of this well ahead (hell, rootbeer I use flat rootbeer so how’s that for recycling/no waste!).
You whomp out those butts and a couple different sauces and your rep as Mr Bad Ass of the BBQ will be solidified and you’re only problem at that point is going to be your knockin’ door and your ringiin’ phone with family and friends begging for a bbq invite.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Good thinking I've never made any sauce I have to give it a try!
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
I just shredded half the butt and chunked the rest then sealed a three in the freezer. The shredded stuff went in the fridge, I'll just heat it up a little before we eat today. I did take a few samples and damn its tasting good!! I can't wait to eat tonight!
Any recommendations on reheating this afternoon?
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
Good thinking I've never made any sauce I have to give it a try!
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
If you don’t have time to make sauce, take your favorite bottled sauce....add white vinegar.
4 parts sauce, 1 part vinegar is where I usually like it. If one part vinegar isn’t enough (if your sauce is super sweet and sticky) add more to thin.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Man, I really like all these suggestions. Gonna be great.
-
I just shredded half the butt and chunked the rest then sealed a three in the freezer. The shredded stuff went in the fridge, I'll just heat it up a little before we eat today. I did take a few samples and damn its tasting good!! I can't wait to eat tonight!
Any recommendations on reheating this afternoon?
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Seriously?
You got this! Its really (and I do mean...REALLY) hard to screw up a pork butt. Ambitious doing a bunch so soon...but practice a little and you will nail it. Trust me.
Here we go...school's in session:
~Increase your cook temp for starters. You won't hurt it by trying to cook hotter. 275 is a nice mid point between low/slow & hot/fast. I've been cooking them at 325 lately and haven't looked back. Last butts I did (7.5lbs untrimmed) I woke up later in the morning that I wanted and I still had them done, rested, and eating in 6.5 hours from when the meat hit the grate (and I really wasn't rushing it). The hotter you cook, the faster it's done.
~Spritz it only if it looks really dry. Otherwise, don't. My spritz is...2 to 3 parts Apple Juice/1 Part ACV (and a few dashes of Worcestershire sauce). If it's getting dark quickly spritz with vinegar or plain water (don't add any additional sugars that will just burn).
~Keep the lid closed (and if the lid is off, work quickly). If you're lookin,' you ain't cookin.' Check it on the hour. Later in the cook, (195 internal) every 20/30 minutes. When you remove the lid for too long, the temp drops...then spikes. If you have a second person handy when transferring meat, have them grab the lid while you grab the meat. It will keep your pit temp steady (where it needs to be). If it gets too hot, close everything down...then slowly open it back up. You'll be fine.
~Wrap it in foil DURING the cook. "F"oil is your "F"riend (they both start with F...so it's easy to remember). Some people wrap to temp, some to color, some to time. I say...color is where I usually wrap. Time and temp can vary from cook to cook depending on weather, meat, pit temp, etc. So wrapping in foil midway when I get a color I like...sometimes its 155-165ish; is the bark softer? Yes. Does it still have bark? Yes. Is it juicy? Yes! I'll let you in on a super secret about pulled pork. Sshhh...please, please, please don't tell anyone, ok? Here it is: People care about tender and juicy more than bark. Take an unbiased poll if you don't believe me. ;) Bark is overrated and relegated to "beauty contests." If your rub is good, it will translate into a flavor that makes a nice bark and an excellent contrast between most of the pork in the interior (that has no bark) and the exterior. Some of the best butts I have ever made had a nice smoke ring, smoke flavor, and a soft, reddish/mahogany bark. Seriously. If you're feeding a crowd, ditch the competition mentality and go for best TASTING food. Focus more of your time "crushing" the choice of roll, bbq sauce, and the type of slaw (I prefer vinegar slaw over mayo btw).
~Pull 195-205. If you pull earlier, it will be done. Just not "pulled pork." It will slice fairly well. Pull higher than 205 and it will still pull. It may just be that you may get some mushy (or dry) pork. If you're pressed for time, and I mean hungry guests gathering around the pit, pull at the highest temp possibly under 205 and...disregard the next step.
~Open the foil and vent it for about 3-5 minutes minutes minimum (some people vent for 20-30 min). Regardless...let that steam out or it will keep cooking (unless you're pressed for time and need it to keep cooking).
~Keep the pork chunked/whole in a cooler or cambro until serving. All of that moisture you worked to save will evaporate when you start shredding it. If vac sealing, keep it chunked with juice from the foil.
Alrighty...
Fire up that pit and get after it! Do one a week before the big cook to nail down your process/procedure. If you nail it, repeat. If for some reason it isn't the best, offer it to your neighbors with some sauce. ;)
You got this.
Ok...pencils down. Any questions?
See.....Mike was right.......you got this!!!
It wasn't an attempt, it was going to a be a completion regardless........just how well it comes out."....
260 is a good pivot/Center point for these kind of things.......if you're aiming at 225 & fall a little low like the first cook (215) & the therm if off even a smudgin you're under the boiling point of water....
Meat cooks by "pushing moisture out" ......mostly water moisture..".at 210, An 8 ounce....ounce.... Pork butt could theoretically take forever.....and that's a loooonnnnng time!!!
Congrats....glad you nailed it!!!!!
-
Thanks for all the comments and suggestions folks! After this cook I do feel a lot more confident at tackling 30-40 pounds. The party is on the 30th so I'm going to try and get the 29th off work then cook the butts all day Friday, pop them in the fridge and warm up Saturday.
A couple more questions. When I do the big cook Friday should I shred the pork before the fridge or should I cut it in chunks then warm it up in chunks saturday then shred?
Also when I warmed up the pork last night for dinner I put some apple juice in then covered and cooked at 300 degrees till the meat hit 160. It was a little but dry but not to bad, should I try different temps or more juice?
Thanks
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
A couple more questions. When I do the big cook Friday should I shred the pork before the fridge or should I cut it in chunks then warm it up in chunks saturday then shred?
Also when I warmed up the pork last night for dinner I put some apple juice in then covered and cooked at 300 degrees till the meat hit 160. It was a little but dry but not to bad, should I try different temps or more juice?
Thanks
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Store it in chunks and reheat that way. Shred right before serving.
So if you pull the meat off when it’s done, vent the steam from the foil. If you don’t, I promise it will be dry later. Buckie is correct...cooking the meat is essentially “pushing moisture out.” If the meat keeps cooking you’ll remove the moisture from it.
So vent it. And stop the cooking when it’s the tenderness you want. [emoji106]
Most people discard the juice in the bottom of the foil (But it’s easy to collect if you put the foil wrapped meat into a disposable foil pan when resting). One idea is pour it in a fat separator and reserve(or chill it all down in a pitcher/bowl and remove the fat with a spoon).
This is completely optional [emoji116]
Some people heat the meat juice and pour a little over the meat when you shred (if it’s really dry). Some people mix it with sauce to incorporate that way. Other people save and add it to beans. Or if the meat is juicy as-is...you don’t need to use it at all. Just keep it as an ace up your sleeve just in case.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Keep it as whole as you can when you pack it as others have said. I would vac seal it (I have a food saver) and when reheating, I’d pop the vac pack in simmering water to bring to heat, then open them, shred and put them in crockpots or chafing dishes.
Sent from my iPad using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Keep it as whole as you can when you pack it as others have said. I would vac seal it (I have a food saver) and when reheating, I’d pop the vac pack in simmering water to bring to heat, then open them, shred and put them in crockpots or chafing dishes.
Sent from my iPad using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
☝️ this is method works very well. Whatever vac bags you don’t open...keep them sealed and toss in the freezer.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Mike and CarrieAnn thanks again for the great advice. I'll be posting up when I do the big cook June 29th, I hope you all follow along there as well!
Now I need to find some bbq sauce recipes! And start playing around [emoji846]
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
When you go to do 35-40 lbs. at once, remember that you're starting off w/five times the cold meat mass as doing one 7.5lb. piece.........it will take quite a bit long to get up to run temp before things level out.."
Start out hot...hotter by 35-40 degrees that you would for one.....it will then get to cruising altitude much more quickly......saving you a freak out 6-7 hours later......
-
When you go to do 35-40 lbs. at once, remember that you're starting off w/five times the cold meat mass as doing one 7.5lb. piece.........it will take quite a bit long to get up to run temp before things level out.."
Start out hot...hotter by 35-40 degrees that you would for one.....it will then get to cruising altitude much more quickly......saving you a freak out 6-7 hours later......
Yeah I was thinking about that too. I figured if I get it to 300 before putting everything on then get it dialed in between 250 and 300 for the entire cook?
I might try using sand instead of water to help keep the temp up a little, also it sounds like with sand you use less fuel while cooking. I haven't tried sand yet so I'm not sure if it's a good idea to attempt it on this large cook? Maybe I should make some ribs this week with sand to see how it reacts.
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
When you go to do 35-40 lbs. at once, remember that you're starting off w/five times the cold meat mass as doing one 7.5lb. piece.........it will take quite a bit long to get up to run temp before things level out.."
Start out hot...hotter by 35-40 degrees that you would for one.....it will then get to cruising altitude much more quickly......saving you a freak out 6-7 hours later......
I might try using sand instead of water to help keep the temp up a little, also it sounds like with sand you use less fuel while cooking. I haven't tried sand yet so I'm not sure if it's a good idea to attempt it on this large cook? Maybe I should make some ribs this week with sand to see how it reacts.
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
If you’re are changing any variable like that you most definitely need to see how it cooks. Some guys use water, some use sand. I have pretty much been using a dry pan lately and prefer that. The water and sand act as a heat sink. It stabilizes temps and keeps the meat on the bottom from burning. But with water, you are using energy to heat the water. Yes, yes, it adds moisture. Sort of. I prefer to spritz and add moisture as needed that way. Again, it’s really all preference and you have to practice a little and dial everything in.
I also read in one of your earlier posts that you had to reload your 18WSM with charcoal? Let’s examine your charcoal lighting method a little because I know in 30 cooks on an 18WSM I have never had to add charcoal...once. Lots of meat in the cooker and things like elevation can play with that a little, but I have only heard guys having to add on some crazy marathon cooks or using a 22WSM.
My ribs last weekend at 5200ft cooked at 275 for 5 hours and I still had about half a ring of Weber coals left. Most brisket cooks I end up with about 1/2 -1/3 ring left when it’s all said and done.
Let’s explore that...
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
The way I use the WSM is minion method, I filled a ring of charcoal with an empty space in the middle like a doughnut then I did 3/4 chimney lit and dumped in the center. I used weber charcoal and opened a brand new bag for this cook to make sure it was dry. After 8 hours I got a low alarm at 215 degrees, I checked the fuel and it was almost out. I added probably 15-20 pieces and opened vents which got me back up where I needed it.
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)