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Minion Method for Cooking Pulled Pork on Weber Bullet

post #1 of 7
Thread Starter 

Hi I have a 10 lb pork shoulder I want to make into pulled pork. Last time I lit the charcoal using minion method, the lid temp was too high. Since I have to keep the temparture lower, is there a better way to arrange/light the coals?

post #2 of 7
Quote:
Originally Posted by Donut View Post
 

Hi I have a 10 lb pork shoulder I want to make into pulled pork. Last time I lit the charcoal using minion method, the lid temp was too high. Since I have to keep the temparture lower, is there a better way to arrange/light the coals?

Try lighting it from the side Do you use another thermo probe to check the temp? I have the 18.5 WSM and use 3 weber starter cubes on the side to light mine.I could have held the temp as low as I wanted,but I was looking for a Lechon not pulled

Richie

 

http://www.smokingmeatforums.com/t/243397/1st-real-smoke-for-my-wsm-18-5-pork-shoulder

post #3 of 7
Use the 'snake' method. It requires you to line the outer perimeter of the coals grate with briquettes in such a way that there are about 4-5 coals touching each other all around the perimeter with a break between the coals at one point. This will be your starting point for the burn. You then put lighted coals on top of one end or the other of your snake. This makes a slow burning, relatively low heat fire.

More coals means more heat; less coals means less heat. Experimentation will teach you how much or how little. Put wood chunks - not chips - on top of your briquettes about 6 inches apart around the ring. This will give you lots of TBS. I find that I have to close the bottom air inlets to about 1/2 open and the top ones about the same but wind and ambient temp will affect the heat level. I usually light it and check it after about 20 minutes for heat. If it's too high, I shut the vents a little. If too low, I open them opening the bottom vents first. You won't be able to set it like the oven on your wife's electric range, but you should get to within 20-30 degrees which is perfectly OK for pork butts. I have a Performer that has a decent thermometer in the lid, but before I got it I drilled a hole and placed one in the lid of my OTG. You don't have to have a thermo, you can use Steve Raichlen's 'hands over coals' method just as well. Check temp and fire burn every half to three quarters of an hour and use the vents to control heat. If you cannot get temps up, add a few more coals all around. If the burning coals are too hot, take the lid off occasionally to cool the CC down.

I've done several dozen pork butts and picnics with only one problem. On the first one I used too many coals and didn't pay enough attention and got a very, very thick and crusty (some would say, 'burned') bark.

Another option, if you have one, is to use the Vortex placed in the center with coals in a ring around it being careful not to put too many coals in any one spot. This is easier than laying out a perfect snake because that can be a bit fussy.

HTH. Let us know what you did and how it came out.
post #4 of 7
Thread Starter 

Great thank you for all of your help. The pork shoulder is about 10 pounds. Would you suggest that I cut it into 2 5 lb chunks or leave as is?

post #5 of 7

I would leave it whole unless you are pressed for time & need to get it done quicker. 

 

Remember it's not so much how you arrange the coals for temp control, it's opening & closing the bottom vents that regulate the temp. More air, hotter fire. Less air, cooler fire. If the lid temp gets too high close all the bottom vents until the temp comes back down. When it's getting near 225, crack one vent open & see if it will stabilize at that temp. Always leave the top vent fully open. 

 

Good luck with the shoulder!

 

Al

post #6 of 7
Thread Starter 

Should I cut the skin off or leave it on?

post #7 of 7
Quote:
Originally Posted by Donut View Post
 

Should I cut the skin off or leave it on?

Skin off for pulled I left mine on for a roasted pork

Richie

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