Sunday Smoke

[sonofabutcher]

I’ve been craving some S&P pulled pork so I broke out the 14wsm. First time I’ve used this cooker in over 2 years and I’m not sure why . Seeing how the guru runs it with it being so small. Got the fan damper opened a 1/4 of the way and that seems to be perfect at keeping it 250. I always run my Wsm with no water pan so that the fat drips on the lit coals  which makes for the best flavor imo . Rub was 2 parts 16 mesh BP and 1 part Kosher Salt. Chunk of Maple and Peach for the wood. Hope everyone had a great weekend!


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[HoosierKettle]

Looking good. I just now put a frozen solid pork butt on. I’m going hot and a fast obviously lol.



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[HoosierKettle]

Your chunk of pork looks well marbled.


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[sonofabutcher]

Looking good. I just now put a frozen solid pork butt on. I’m going hot and a fast obviously lol.



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[emoji23] I’ve never done a frozen one. How long does that take ? I normally run 275-300 but I wanted this to absorb as much smoke as possible before wrapping to go with the S&P. I was happy with the marbling . This was a prairie fresh butt and seems to be a quality product.


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[sonofabutcher]

Just wrapped it. Bumped the temp to 300.


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[bamakettles]

That bark though....


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[sonofabutcher]

Pulled off the smoker at 200 , vented for 10 minutes, now In the cooler for a 2 hour rest


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[Foster Dahlet]

Pulled off the smoker at 200 , vented for 10 minutes, now In the cooler for a 2 hour rest


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That looks spectacular

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[HoosierKettle]

Looking good. I just now put a frozen solid pork butt on. I’m going hot and a fast obviously lol.



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[emoji23] I’ve never done a frozen one. How long does that take ? I normally run 275-300 but I wanted this to absorb as much smoke as possible before wrapping to go with the S&P. I was happy with the marbling . This was a prairie fresh butt and seems to be a quality product.


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Yours looks awesome! 

I haven’t done a frozen one either. We will see how it goes. It’s in the oven wrapped. It’s about 135 internal currently in a 375 oven. It spent the first two hours at around 500 in the grill.

Here is what it looked like before wrap. 28 internal at the time [emoji23]



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[sonofabutcher]

Looking good. I just now put a frozen solid pork butt on. I’m going hot and a fast obviously lol.



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[emoji23] I’ve never done a frozen one. How long does that take ? I normally run 275-300 but I wanted this to absorb as much smoke as possible before wrapping to go with the S&P. I was happy with the marbling . This was a prairie fresh butt and seems to be a quality product.


Sent from my iPhone using Weber Kettle Club

Yours looks awesome! 

I haven’t done a frozen one either. We will see how it goes. It’s in the oven wrapped. It’s about 135 internal currently in a 375 oven. It spent the first two hours at around 500 in the grill.

Here is what it looked like before wrap. 28 internal at the time [emoji23]



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🤣 28 ? This is awesome. Nice bark formation.


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[sonofabutcher]

Just shredded it and added a little Killer Hogs Ap . Simple great tasting pork and just what I was craving. Seems like every time I just use salt and pepper on pork butts , beef ribs , or brisket the smoke flavor is more pronounced in a good way.


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[HoosierKettle]

Looks awesome! 

Mine turned out good. The only difference from when I normally make it is a little less smoke flavor.





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[HoosierKettle]

Sorry I didn’t mean to hijack. I just piggy backed in since we were both cooking a pork butt today.


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[sonofabutcher]

Looks awesome! 

Mine turned out good. The only difference from when I normally make it is a little less smoke flavor.





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that does look good. So how long from start to finish ?


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[HoosierKettle]

I stuck it in the microwave on defrost for 18 minutes which maybe defrosted the outer 1/4” of meat. Then 5 hours from start to finish without a rest.


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