So after a push from my friends here to go ahead and cook on the first fire in the new WSM 22 I kind of when "whole hog" (pardon the pun.....)
Started with a bone in pork shoulder that weighed just under 6 lbs.
Injected with a recipe of Apple juice, water, Worchester sauce, Soy sauce, brown sugar & kosher salt. Placed the injected butt in a big ziplock baggie and stuck in the fridge overnight.
Sunday I fired up the WSM & got it up to temp for about an hour then it was ON!!!!!
I went with the Minion method for my charcoal and based on a lot of what I've read and my own experience I decided to not use water in the water bowl. I just wrapped it in foil and put it in place to deflect the direct heat. This WSM does exactly what everyone says it will do. For the next 6 hours this thing rocked along about 250 to 275 like a champ.
With the Butt on the lower rack I loaded the top rack with my cubed pork bellies. I cooked them for 2 hours on the rack then I loaded them up in a pan and added brown sugar, butter, honey, & a fresh made batch of Jeff's BBQ sauce, covered them & then back in the cooker for another 1 1/2 hours. Then pulled them, drained the juice & fat and covered them with BBQ sauce and honey and back in for about 1/2 hour. They turned out really good (as always). Was one of the leanest pork bellies I've every purchased as you can see in the photos.
So the Butt stayed put to about 181 deg (about 5 hours) then I decided to cover it and finish it off so I put it in one of the foil pans and I covered it with a foil pan and in about 1 hour it reached a temp of 203 and that's when I pulled it. WOW. I have to brag just a little. This was so tender and juicy. The wife made coleslaw and toasted some buns, opened a can of Bush's beans and the rest is history.
We really enjoyed our 1st Pork Butt and I was not disappointed with the WSM 22. After I got done cooking I opened all the vents to see where this thing would go. I stopped watching 4 hours later and it was at 325 and had been holding than since I opened all the vents. That was 10 hour after I put the meat on originally. There's a reason these cookers are so popular. I've posted a few pics for anyone interested.
Started with a bone in pork shoulder that weighed just under 6 lbs.
Injected with a recipe of Apple juice, water, Worchester sauce, Soy sauce, brown sugar & kosher salt. Placed the injected butt in a big ziplock baggie and stuck in the fridge overnight.
Sunday I fired up the WSM & got it up to temp for about an hour then it was ON!!!!!
I went with the Minion method for my charcoal and based on a lot of what I've read and my own experience I decided to not use water in the water bowl. I just wrapped it in foil and put it in place to deflect the direct heat. This WSM does exactly what everyone says it will do. For the next 6 hours this thing rocked along about 250 to 275 like a champ.
With the Butt on the lower rack I loaded the top rack with my cubed pork bellies. I cooked them for 2 hours on the rack then I loaded them up in a pan and added brown sugar, butter, honey, & a fresh made batch of Jeff's BBQ sauce, covered them & then back in the cooker for another 1 1/2 hours. Then pulled them, drained the juice & fat and covered them with BBQ sauce and honey and back in for about 1/2 hour. They turned out really good (as always). Was one of the leanest pork bellies I've every purchased as you can see in the photos.
So the Butt stayed put to about 181 deg (about 5 hours) then I decided to cover it and finish it off so I put it in one of the foil pans and I covered it with a foil pan and in about 1 hour it reached a temp of 203 and that's when I pulled it. WOW. I have to brag just a little. This was so tender and juicy. The wife made coleslaw and toasted some buns, opened a can of Bush's beans and the rest is history.
We really enjoyed our 1st Pork Butt and I was not disappointed with the WSM 22. After I got done cooking I opened all the vents to see where this thing would go. I stopped watching 4 hours later and it was at 325 and had been holding than since I opened all the vents. That was 10 hour after I put the meat on originally. There's a reason these cookers are so popular. I've posted a few pics for anyone interested.
