Recently I've been wondering how to take the most variables out of barbecuing. The WSM holds temperatures really well; but I still feel like I need to be home all day to babysit. I wouldn't feel comfortable with a 1.5 hour trip out the house. So before Thanksgiving I decided to invest in the Fireboard 2 and a BBQ Guru fan. I sold my wife on it because now we'll be able to leave the house and have more barbecue!
So I Picked up a ~7lb pork butt at Walmart for a test run.
I used Thundering Longhorn Beef Rub with a mustard base. The rub ended up alright, I think the lack of sugar in it definitely affected the end taste; but that's on me for using beef rub on pork!
Added in some pictures of beautiful thin blue smoke.
Pork shoulder mid-cook picture (bamboo skewers to help keep it vertical for maximum bark). Hit a stall at 152, I let it stall for 4 hours to build up really nice bark. Used a Captain Morgan and Coke spritz to get that nice dark bark. Felt like my WSM was on life support with all the cords coming out of it!
Finished product after wrapping and taking her up to 199 for a 30 min rest. Beautiful smoke ring; light smoke flavor from apple wood chunks and Royal Oak. Kept it slow and slow at 225 for 14 hours. Without a doubt the most tender pulled pork I've ever had!
Thanks for looking.
So I Picked up a ~7lb pork butt at Walmart for a test run.
I used Thundering Longhorn Beef Rub with a mustard base. The rub ended up alright, I think the lack of sugar in it definitely affected the end taste; but that's on me for using beef rub on pork!
Added in some pictures of beautiful thin blue smoke.
Pork shoulder mid-cook picture (bamboo skewers to help keep it vertical for maximum bark). Hit a stall at 152, I let it stall for 4 hours to build up really nice bark. Used a Captain Morgan and Coke spritz to get that nice dark bark. Felt like my WSM was on life support with all the cords coming out of it!
Finished product after wrapping and taking her up to 199 for a 30 min rest. Beautiful smoke ring; light smoke flavor from apple wood chunks and Royal Oak. Kept it slow and slow at 225 for 14 hours. Without a doubt the most tender pulled pork I've ever had!
Thanks for looking.
