NAH.
:-)
Just wanted to record this for posterity’s sake, as there will, most likely, be no point in the future when I’ll own five (count ‘em…five!!!) weber grilling/BBQ devices. Here’s the roster, from left to right:
- 22.5″ One-Touch Platinum – stellar craigslist find
- Smokey Joe – previous owners of our first house left it in the garage
- Weber Smokey Mountain Cooker – this is the only one of the bunch that didn’t come into my possession in a slightly-loved state
- 18.5″ One-Touch Gold – another craigslist find
- Old-School Genesis gasser, ca. 1989 or so – hand-me-down from the parents.
I’ll be selling the 18.5″ One-Touch Gold tomorrow, so I’ll be back down to 4 Webers :-(
Edit: Perhaps I’ll add a “1.5″ item to the list above – my Weber chimney starter. I’ve grilled both filet mignon and tuna steaks directly on top of it, so I consider it worthy of inclusion in this list.
This ad popped up today in the “Sponsored Links” pane in gmail – it was next to a thread in which barbecued meats were being discussed.
Do they really think they’ll be able to convince people to become vegetarian via an ad placement?
(quick disclaimer – a pork butt isn’t actually from the, you know, hindquarters of the pig. it’s actually a cut from the shoulder. i’m not sure why they call it a butt, but that’s the reality we have to live in)
We’re hosting our Integrate small group tomorrow evening, and pulled pork is on the menu.
Meat Preparation
- 2 boneless pork butts, 15 lbs. total weight, trimmed of excess fat and tied w/ butcher’s twine
- applied BRITU rub shortly before smoking
Fuel & Smoke Wood
- Kingsford Briquettes
- Hickory Chunks
Smoking
- Filled ring w/ unlit charcoal
- Ignited ~25 briquettes in chimney starter
- Dumped lit coals near blower and assembled WSM
Cooking Timeline
- 2007-04-29 8:00 – Assembled smoker and set Stoker target temp to 225°.
- 2007-04-29 8:30 – Temp finally came down to target, so I put the butts on.
Session Notes
- 2007-04-29 8:53 – Next time, I’m going to try and light a small group of starter coals with the propane torch instead of using the chimney starter. Either that or I need to make a smaller chimney. Either way, it was a pain tonight to have to wait for the temp to come down to my target.
- 2007-04-30 5:30 – Internal temp was 195°, so I removed the butts, foiled ‘em and placed in a cooler to rest.
- 2007-04-30 7:15 – Pulled the pork. Turned out very well – great flavor, plenty of residual moisture. I’d have to say, though, that I greatly preferred the bone-in to the boneless, as it seemed to be a much cleaner cut of meat.
So – most of you, by now, have already stumbled upon my brewing log. I maintain the brew log mostly for my own reference. Well it’s now time to introduce a close cousin to my brew log, the barbeque log. *round of applause*
The ‘Q log, like the brewing log, will be a somewhat detailed account of the vittles made in my smoker.
Enjoy!
Oh, and BTW, if any of you would like to come try some of my BBQ, just let me know – I’m always looking for an excuse to get out the smoker :-)
Recent Comments