"30th" Pulled Pork
"30th" Pulled Pork
OK OK so its actually my very first attempt at pulled pork, but its the main event at my 30th birthday this weekend
Here we have a 3kg Costco pork collar butt that has a layer of mustard and an unmeasured rub of:
Brown sugar
White sugar
Garlic powder
Cayenne pepper
Cumin
Paprika
Oregano
Salt
Pepper
Plan is to get this on the Weber OTG at around 10pm tonight using the snake method. Stay tuned fellas!!
Sent from my SM-G925I using Tapatalk
Here we have a 3kg Costco pork collar butt that has a layer of mustard and an unmeasured rub of:
Brown sugar
White sugar
Garlic powder
Cayenne pepper
Cumin
Paprika
Oregano
Salt
Pepper
Plan is to get this on the Weber OTG at around 10pm tonight using the snake method. Stay tuned fellas!!
Sent from my SM-G925I using Tapatalk
-
- Forum Administrator
- Posts: 5330
- Joined: Sun Jun 15, 2008 2:44 am
- Location: Albury NSW on the mighty Murray River
Re:
Wow....good luck with it mate...looking forward to see how it turned out.....just take your time.....don't rush and don't panic.
Happy 30th Birthday!!
Cheers
Davo
Happy 30th Birthday!!
Cheers
Davo
Moderator/ Admin
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
"30th" Pulled Pork
OK the snake is set, got some apple, cherry and mesquite chips on for the start (no idea on amount so didn't add too much). Currently mucking around with the Maverick and the pork is out of the fridge to come up to ambient.
Sent from my SM-G925I using Tapatalk
Sent from my SM-G925I using Tapatalk
"30th" Pulled Pork
Start with both vents full open, then close the bottom if needed to lower the temp. You should be fairly close once it ignites properly
Baby steps...
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
-
- Forum Administrator
- Posts: 5330
- Joined: Sun Jun 15, 2008 2:44 am
- Location: Albury NSW on the mighty Murray River
Re:
I usually work with 1/3rd bottom vent open, top about 50% open.....the idea is not to give the coals too much air which is drawn up from the bottom vents then passed through the hottest part of the fire to eventually find the top vents....it's on ongoing vacuum thing happening.
If you find your temp spiking, this can simply be controlled by placing a small foil tray of cold water overtop where the hot part of the coals presently are.....the water acts as a heat sink plus puts a bit of moisture back into the cooking chamber. top up water about 90 minutes and move to the hottest part of the fire as it burns around for even temp.
Water also blends well with smoke and enables the smoke to penetrate the meat better....that's why water smokers such as WSM and ProQ are so popular and create an authentic BBQ result with fantastic smoke rings.
The smoke.....what you're looking for is NOT lots of smoke...that's bad for you if it's billowing out in huge grey clouds.....what you want to see is the THIN BLUE LINE almost invisible with a bluish tinge......that is what you aim to achieve.
Learn to trust the kettle.....it's a very forgiving cooker....don't keep opening the lid to check......just a quick glance every 90 -120 minutes to check waterpan and maybe to rotate the meat.
Yeah.....with the snake, it's possible that you might find your meat very brown closest to the fire because the snake moves relatively slow, you might need to rotate the meat to the other side sometimes to even the browning.
Crack a coldie or 6 and relax mate...it's your birthday.....don't stress!!
Cheers
Davo
If you find your temp spiking, this can simply be controlled by placing a small foil tray of cold water overtop where the hot part of the coals presently are.....the water acts as a heat sink plus puts a bit of moisture back into the cooking chamber. top up water about 90 minutes and move to the hottest part of the fire as it burns around for even temp.
Water also blends well with smoke and enables the smoke to penetrate the meat better....that's why water smokers such as WSM and ProQ are so popular and create an authentic BBQ result with fantastic smoke rings.
The smoke.....what you're looking for is NOT lots of smoke...that's bad for you if it's billowing out in huge grey clouds.....what you want to see is the THIN BLUE LINE almost invisible with a bluish tinge......that is what you aim to achieve.
Learn to trust the kettle.....it's a very forgiving cooker....don't keep opening the lid to check......just a quick glance every 90 -120 minutes to check waterpan and maybe to rotate the meat.
Yeah.....with the snake, it's possible that you might find your meat very brown closest to the fire because the snake moves relatively slow, you might need to rotate the meat to the other side sometimes to even the browning.
Crack a coldie or 6 and relax mate...it's your birthday.....don't stress!!
Cheers
Davo
Moderator/ Admin
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
"30th" Pulled Pork
Great post Davo
Baby steps...
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
-
- Forum Administrator
- Posts: 5330
- Joined: Sun Jun 15, 2008 2:44 am
- Location: Albury NSW on the mighty Murray River
Re:
Ya gunna need a longer snake
But really it shouldn't have gone out that quick...i've had more than 12 hour burns from my snakes....maybe somwhere in the snake you had a broken link where the coals weren't touching?
Also if theres a overnight breeze, close the bottom vents more...not the top...you might've suffocated the coals.
Cheers
Davo
But really it shouldn't have gone out that quick...i've had more than 12 hour burns from my snakes....maybe somwhere in the snake you had a broken link where the coals weren't touching?
Also if theres a overnight breeze, close the bottom vents more...not the top...you might've suffocated the coals.
Cheers
Davo
Moderator/ Admin
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Story of my life Davo haha!
Must have been the breeze, it was quite windy for most of the night. Snake is barely at the halfway point so I can complain. Been 12hrs now and meat is sitting at 167f, I have guest's coming over from 5pm so I'm pretty happy for a first attempt.
Sent from my SM-G925I using Tapatalk
Must have been the breeze, it was quite windy for most of the night. Snake is barely at the halfway point so I can complain. Been 12hrs now and meat is sitting at 167f, I have guest's coming over from 5pm so I'm pretty happy for a first attempt.
Sent from my SM-G925I using Tapatalk