WSM Pork shoulder

Discussion in 'Pork' started by dukeburger, Mar 28, 2015.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    Me too, Gary. We have been snacking on last night's wings and Bear's beef sticks to hold us over... pretty much the ultimate first world problem [​IMG]
  2. timberjet

    timberjet Master of the Pit

    I do. Just about every time I have beans with my Butt. It is kind of hard to time since as you know butts can take any number of hours to be done. One thing about it you can always put the beans in the oven on warm until supper is ready. To tell you the truth, I do PP a day ahead now because of the timing thing and the beans are just as good or better the next day too.
  3. dukeburger

    dukeburger Master of the Pit OTBS Member

    I'm glad I'm learning this now. I'l be doing a brisket next weekend for easter to feed 10 people. I'm thinking the "day before" method is coming into play on that one.

    199F IT

  4. b-one

    b-one Smoking Guru OTBS Member

    If your comfortable with your smoker cook the brisky overnite. I done a couple that way,not sure the wife is to happy when the Mavericks alarm goes off but she's always happy with the meat! Then you wrap it in towels and into a dry cooler for a rest they hold very well I've only held two hours but still nice and hot!
  5. dukeburger

    dukeburger Master of the Pit OTBS Member

    Brisket will be taken to the family farm for a noon meal on Saturday, so I'm thinking a start time of early Friday afternoon. The Miss is a deep sleeper so she won't mind, and besides, I was up most of the night excited to get this pork shoulder going, that it won't make much of a difference to me.

    Outside enjoying a cigar right now while the meat rests and damn near forgot that I had beef jerky still going in the Big Chief! Ripped a piece out to chew on while I wait for this to rest.

    Last edited: Mar 28, 2015
  6. dukeburger

    dukeburger Master of the Pit OTBS Member

    10pm dinner and well worth it. I only wish there was more of it. Next one will be a pork butt for sure.

    Glad I waited this out. I wasnt a mega-fan of pulled pork before, but this has changed me. Unreal.

    14 hours total smoke and now it's time for bed and to plan my next project. I'm pooped.

    Thanks for looking and all the advice


    bearcarver likes this.
  7. Great looking cook DukeBurger!  Thanks for the ride.[​IMG]  
  8. Look good man a question.. do u add hot coals or unlit whe u refueled..i have a wsm and am using the lid to kind of slide the coals in ..just curious if u have a better way of doing it
  9. dukeburger

    dukeburger Master of the Pit OTBS Member

    I added unlit charcoal with a welding glove and opened my dampers until temp started to rise again
  10. b-one

    b-one Smoking Guru OTBS Member

    Looks like it turned out great! Bigger is always better with pork butts the leftovers freeze great as well.
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Interesting thread. I enjoyed following your cook!

  12. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Nice first longish smoke there! [​IMG]

    Couple of pointers from my WSM experience:
    • Get a welding blanket and some spring clamps to wrap your WSM. It acts as both a wind break and insulation - I run my 22.5" WSM all winter long no matter what the weather, I can run at 250° for 18+ hrs. with one vent open on a 20 lb. load of charcoal even if its windy and below freezing.
    • For a big pan of beans I shoot for a minimum of 4 hrs. in the smoker. Mostly due to the fact that I'm doing Dutch's Wicked Baked Beans (search it) and it needs at least 4 hrs. to cook all the stuff you add to the
    • After many years I know have two basic charcoal loads for my smoker: half full ring for all smokes 6-8 hrs. or less (ribs, chicken, turkey, etc), and a full ring for everything else (pork butt, brisket, big chunks of meat!). I bury some wood in the charcoal pile and start with 1/2 to a full chimney of lit charcoal dumped on top, along with a few more pieces of wood.
    • For you Easter brisket cook it the day before, but pull it off at 185-190° internal temp. and double wrap in foil. Then make sure you get there early, open the foil and put in about a cup of low sodium beef broth (a foil pan actually works best - just foil the top tightly), re-heat it slowly at 250° for about 2 hrs. At the two hour mark pull it out slice it, then put the slices back into the pan with the broth and heat it for another hour.
    Here is a pick of my WSM with the welding blanket. To pick the correct size welding blanket wrap a piece of string/rope around the lid rest then measure how long it is. Make sure the welding blanket is longer by at least 6-12 inches so you can clip the edges together. Arrange the top so the exhaust vent is not blocked and you can see the lid therm - probe wires can run between the edges where they meet.

  13. dukeburger

    dukeburger Master of the Pit OTBS Member

    That is a beauty setup you have there JIR, thanks for the pointers! Adding them to my notes, much appreciated!
  14. dukeburger

    dukeburger Master of the Pit OTBS Member

    Since the PP was so delicious (and gone), I made a little shopping trip after work today...

    Playing with the big boys now! [​IMG]

    More smokes to come, I'll keep you posted!

    Last edited: Apr 2, 2015
  15. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    ..... gettin' close..... You know your doing good when you have 4 pork butts and 3 briskets all going at the same time! [​IMG]

  16. timberjet

    timberjet Master of the Pit

    DAMN Johnny, that is one heck of a lot of meat on that poor little WSM. Nice!
    elkhorn98 likes this.
  17. dukeburger

    dukeburger Master of the Pit OTBS Member

    Last edited: Apr 3, 2015
  18. frosty

    frosty Master of the Pit

    Love it!  Well done, all around.[​IMG]
  19. Looks great! I plan on doing one this weekend as the weather is supposed to be nice. One question, do you recommend not filling the water pan on the WSM?
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Dang Duke!!!

    I missed this little Butt completely, until you tipped me off on the other Butt Thread.

    Nice Job. [​IMG]

    I had to come see why it took so long, and I was right----No Foil, and lid removals, but you gotta do what you gotta do.

    The longer they take is often the better they taste!!![​IMG]-----------[​IMG]

    Johnny's Stuff looks Great too, as usual !![​IMG]


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