Monday, November 3, 2014

Pulled Pork on the Mini WSM - Easy pork butt recipe on the Mini Weber Smokey Mountain

First long cook on the mini. Going to try lump next time as the Kingsford Blue produced a lot of ash and was stomping out the fire at the end. Cooked a 6lb butt in about 10 hours at a constant 225. Maintaining this temperature for 10 hours required very little maintenance.

1 Pork Shoulder Roast
BBQ rub of choice
- used left over rub from my chicken thigh video
- also used my top secret Cuban Rub
Cider Vinegar
3 chunks apple wood

- Ideally you want to prepare the pork shoulder 1 day before the cook.  To prepare, trim any excess fat and cover liberally with bbq rub.
- Fill Weber Smokey Joe completely with charcoal.  Add 3 chunks of smoke wood. - I like apple wood with pork.
- Assemble mini WSM and preheat smoker to 225 degrees Fahrenheit.
- Place roast on lowest grate (no need to install upper grate for this cook.
-  Mist with apple cider vinegar every 3 hours.
-  Wrap roast if necessary.
-  Cook until internal temperature of pork is between 195-203.
-  Wrap and let rest for 1-2 hours.
-  Pull the roast with 2 forks.

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