Cooking for an event this weekend, decided to do some pulled pork sliders. Additionally, I had some organic chickens in the fridge - might as well cook them up too since the smoker has some available real estate.
Pork butts with John Henry's sweet rib rub and O'Brien's WKC blend courtesy of
@jamesnomore :
(https://dl.dropbox.com/s/4dkndvxn8fwfzi4/1%20pork%20rub.jpg?dl=0)
Wapiti gets the call. For smoke, I used wine stave oak chunks from some projects I have been working on:
(https://dl.dropbox.com/s/7awezbadvkv9g2j/2%20wapiti.jpg?dl=0)
(https://dl.dropbox.com/s/45djoffxul2lja0/3%20fuel.jpg?dl=0)
Speaking of wine staves - here is one of the projects. Two chairs and a table built from Oak wine barrels I used recently for my daughters wedding. They are super comfortable and give me and Mrs Winz a nice place to relax while the Wapiti is doing its thing. Note that Mrs. Winz's chair has a built in wine glass holder in the arm:
(https://dl.dropbox.com/s/1f34vcuc6vato8p/3%20chairs.jpg?dl=0)
The view from my chair. I recently cut out a circle and added a pie tin on the table. This provides a great place to start a chimney.
(https://dl.dropbox.com/s/8fro1yk9xvc2sop/4%20fired%20up.jpg?dl=0)
I started the cook at 5:00 PM. As the sun started to set, we had some dinner guests - that is to say we had some guests feeding rather than we dined on our guests :) [size=78%]:[/size]
(https://dl.dropbox.com/s/mfhll0waesxvbxj/5%20guests.jpg?dl=0)
Wapiti worked all night. I got up around 5 am to check on things. Looks like my sous chef decided to sleep in:
(https://dl.dropbox.com/s/lym8hx3ywbyu6wq/6%20morning.jpg?dl=0)
Rubbed the chickens with Butcher's BBQ honey rub - it is one of my favorites. I put lots of rub and olive oil under the skin to ensure the rub penetrated the breast meat:
(https://dl.dropbox.com/s/svy4laxdo1lsqgi/7%20chickens.jpg?dl=0)
Chickens on the lower level, pork butts on top:
(https://dl.dropbox.com/s/ruajz26qvy4d5ac/9%20chickens%20cooking.jpg?dl=0)
(https://dl.dropbox.com/s/js4ll1oqmva32ce/8%20butts%20cooking.jpg?dl=0)
The payoff: Smokey roasted chicken and delicious pulled pork! I made myself a little chef's snack with some pulled pork on a Hawaiian sweet roll.
(https://dl.dropbox.com/s/ct8bx71psnsy5ho/11%20chickens%20done.jpg?dl=0)
(https://dl.dropbox.com/s/9tw3wwck24wfoey/12%20pork%20done.jpg?dl=0)
The pulled pork took about 16 hours on the smoker with an hour rest before pulling. I wrapped the butts in foil for the resting period. I don't think I will wrap them again - usually I just tent them with some foil which always leaves the bark drier. By wrapping the meat, I think the pork might be a bit more moist, but the bark was too wet for my liking. I sprinkled more rub on the meat before sealing it up. The O'Brien WKC blend makes for great pulled pork sliders!
Winz
That's a great looking cook there Winz...Wish I had some of that pork right now, or a leg of that chicken mmmm
Is that a taller than normal charcoal ring in your mini conversion? Also, how many coal additions for 16 hours? That's a long time...
QuoteIs that a taller than normal charcoal ring in your mini conversion? Also, how many coal additions for 16 hours? That's a long time...
Good eye! The conversion is based on an 18.5 SJP, so its wider than the typical mini WSM. It is roughly the same size as an 18.5 WSM.
I had enough clearance to build a 6 inch high charcoal basket. For a 16 hour burn, I had to reload with a full chimney of charcoal at the 12 hour mark.
Winz
Quote from: Winz on November 05, 2014, 12:06:38 PM
Note that Mrs. Winz's chair has a built in wine glass holder in the arm:
(https://dl.dropbox.com/s/1f34vcuc6vato8p/3%20chairs.jpg?dl=0)
Where is the beer stein holder on Mr. Winz chair?
QuoteWhere is the beer stein holder on Mr. Winz chair?
:)
I had to build a whole side table for that!
Winz
Looks like some very fine food there Winz. The colour on you chicken looks bang on. Ever try wrapping butts in butchers paper? I do it part way through the cook and leave it for the rest but you could try it after finishing the cook too. I find it preserves bark better.
Winz, you're like the Renaissance Kettlist or something.....perfect chickens, perfect pork (well thought out planning, I might add), hand crafted easy chairs, unique, uncommon mods......what a guy !!!!