The guys at the fire station where I work wanted pulled pork for dinner. I brought my WSM and a bag of Weber briquettes in with me.
I have always used low and slow, but have been wanting to try a hot n fast cook for a long time. I figured that I will let these guys be my taste testers.
This is also my first time using the Weber briquettes, so let's see how it goes!
I am following the hot and fast instructions from the Virtual Webber Bullet (http://virtualweberbullet.com/pork4.html) pretty closely. I was out of apple chunks, so I am using chips.
Charcoal ring 1/2 full, with a chimney of lit on top:
(https://uploads.tapatalk-cdn.com/20170822/8559a5b7c6865cb0b6d734aa31858fca.jpg)
(https://uploads.tapatalk-cdn.com/20170822/7f926e1f4076303d0d28255d6d27d1d4.jpg)
Two bone-in butts, about 7lbs each. Trimmed and rubbed with stuff that I threw together, and refrigerated over night. Empty water pan wrapped in foil:
(https://uploads.tapatalk-cdn.com/20170822/12ce983c1a43b31b0435e4849d1c5a12.jpg)
Smoking right along! 300°ish on the lid thermo, 340° on the grate per my Dot:
(https://uploads.tapatalk-cdn.com/20170822/f5bafa9f221c9c3a31c01e913fa399d3.jpg)
TBC...
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Can't wait to see the end results!
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3 hours in. Running steady at 340°:
(https://uploads.tapatalk-cdn.com/20170822/59bc5c276ee9183ff6670379a9e85621.jpg)
Foiled and going for 2 hours more:
(https://uploads.tapatalk-cdn.com/20170822/406961263d5543e0986c7c0cf68c49ef.jpg)
They are already in the 170-175° range internal. I may check them in 1 hour and see where we are...
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You will be very close to being finished. That's how I have done my last few butts, only difference is mine are boneless.
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They probably we're done at 4 hours.
We ran a call, and when we returned it had been about 4 hours and 40 minutes total cook time. The internal temp of the butts was 208°, and probed very tender. The WSM had climbed to 360°.
They are still foiled and wrapped in a cooler. We will see how they are in a couple of hours.
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Looks good John!
I have never done pork butts hot and fast on my WSM. I am going to have to give that a try.
I assume all the vents are wide open?
Also, please report let us know what you think about the Weber Briquettes. I normally like to run Stubbs in my WSM, so I passed on extra bags of Weber to cash in (hopefully) on the Stubbs Labor Day Sale next week.
-Mike
208, they will be so tender. Hope it's good.
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Well the Weber charcoal is good stuff. I started with two chimneys of briquettes, ran 350° for almost five hours, shut it down and this what I got back:
(https://uploads.tapatalk-cdn.com/20170823/43477e8e71a6da20baa5948f097d3c89.jpg)
The pork was very good. It sat in my cooler for over three hours before we had a chance to eat. The internal temp was still 160°! I nearly burned my hands trying to pull it.
(https://uploads.tapatalk-cdn.com/20170823/d00459f43b0a79287b00674cad83c3a3.jpg)
(https://uploads.tapatalk-cdn.com/20170823/613cd2398182a86b3397564c430de948.jpg)
(https://uploads.tapatalk-cdn.com/20170823/da8ff7a4b14570cd32c29352938b5678.jpg)
I will definitely use this hot n fast technique again! I want to dial it in with more constant supervision at home, without being called away.
Nice to have another tool in the box!
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Quote from: Mike in Roseville on August 22, 2017, 01:52:35 PM
Looks good John!
I have never done pork butts hot and fast on my WSM. I am going to have to give that a try.
I assume all the vents are wide open?
Also, please report let us know what you think about the Weber Briquettes. I normally like to run Stubbs in my WSM, so I passed on extra bags of Weber to cash in (hopefully) on the Stubbs Labor Day Sale next week.
-Mike
Thanks Mike!
I did have the vents all wide open.
The Weber charcoal reminds me of Stubb's so far. I will have to try a few more cooks before I give my final opinion, but so far so good.
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Looks really good! I think I'll try this next time I do bone-in butts (so I can start early and end early).
Thanks for sharing!
I've never done hot and fast before. Definitely piqued my interest. Looks amazing.
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Quote from: LazeeRobotz on August 23, 2017, 03:30:03 AM
I've never done hot and fast before. Definitely piqued my interest. Looks amazing.
Exactly what I was going to say ! !
BD
We've done our last few butt cooks hot and fast. Didn't wrap last time. That is an important step.