Friday, August 9, 2013

Butts for a birthday

Our first grandson turned two this week and we celebrate tomorrow. I have been honored by being asked to provide pulled pork for 25. I was hoping to find a pack at Sam's in the 20-22 pound range but was disappointed to find the largest pack was about 17 pounds. I got two of the smallest packs that were about 14 pounds. I'll have a little extra. I'll also do a couple naked fatties for the birthday boy.

Weather is very pleasant at about 70° and sunny with wind light at about 4 mph. We should climb to near 80° by afternoon.

I used a rub recipe similar to the previous cook with the addition of a couple tablespoons of oregano as follows:
  • 2 Tbsp black Pepper (whole)
  • 2 Tbsp Rosemary (dry, whole)
  • 1 Tbsp Coriander (whole)
  • 1 Tbsp mustard seed
  • 2 Tbsp Hungarian Paprika.
  • 1 Tbsp Adobo seasoning
  • 1 Tbsp powdered onion
  • 2 Tsp Cayenne pepper
  • 1 Tbsp Cumin
  • 2 Tbsp powdered garlic
  • 2 Tbsp Kosher salt
  • 2 Tbsp sugar
  • 2 Tbsp Oregano
These somewhat smaller butts are going on the 18.5 WSM (Weber Smokey Mountain.) The water pan is foiled and for the first time ever, I am using Kingsford Competition briquettes. For smoking wood I'm going with chunks of hickory, black walnut and apple.

timetemp comment
9:00 am
propane on the mini-chimney about half full
partially lit chimney set on cooker.
lit chimney emptied on the fire lay and cooker closed up. Closed two bottom vents to about half and the third is fully closed.
Temps in the cooker around 260° and stable so meat on!
10:15217°/48°/112°/230° (grate/pork/fatty/lid)
10:50214°/68°/152°/220°Opened one closed bottom vent to about 1/2.
11:13252°/81°/163°/255°Time to take the fatties off the cooker.
11:58279°/108°/x/270°Closed one bottom vent. (two remain half open.)
2:17 pm275°/160°/x/250°Moving right along!
4:13243°/171°/x/235°Time to fiddle with the fire. Found lots of ash on the coals so I stirred them a bit and tapped on the grate so it wold fall through. Left lower vents as is (2x 1/2 open.) Boy that sure smells good!
5:20248°/172°/x/225°Added a couple handfuls of charcoal (left overs including some lump.) Need to get this show moving! Will open the third vent 1/2 also.
6:05255°/174°/x/220°Just added a couple more handfuls of new briquettes and opened two bottom vents full.
7:05280°/181°/X/275°Now we're cooking!
8:02302°/196°/x/???cooker closed up, meat on.
8:37158°/198°/x/175°meat off!

The butts were great! Some parts were a little harder to pull and others pulled very easy. Maybe they could have gone a little longer, but the result was very tasty.

Not sure I would do anything differently next time.

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