6 lb Pork Butt cut in half (more bark). Going for pulled pork today on the 18.5" Weber Smokey Mountain smoker. Will probably take 7-9 hours. Going for an internal temp of 203 to 206 degrees. The smoker's temp is averaging around 265 degrees.
The internal temp of the meat reached 195 degrees after 5.5 hours, but the pit temp dropped to 214 degrees so I removed the midsection of the smoker so that I could stir up the coals. I moved the outer coals closer to the middle and knocked off the ashes from the other coals. I put on another wax lighter cube to get the outer coals going faster too and then put back on the mid section of the smoker. The temp then went up to 277 degrees and the internal temp of the butt stayed at 195. The meat was probably going through a second stall, so I opened one of the bottom vents fully. The other two were at about a pencil width.
The butt reached 205.1 degrees after a full 7 hours of cook time. The pork was really tender this time!
__________________________________________
First photo: Just placed on the grate... rub only.
Second photo: Two hours in...
Third photo: Three hours in... stalling at around 158 degrees (will now wrap)
Fourth photo: Placed in aluminum pan with some apple juice and covered with aluminum foil after three hours of cook time.
Fifth photo: Pit temp is at 234.3 degrees when the internal temp of the meat hit 195 degrees after 5.5 hours. The meat stalled once again at 195 degrees but for a shorter time than when it was at 158 degrees.
Sixth photo: Pit temp is at 251.3 degrees when the internal temp of the meat hit 205.1 degrees after 7 hours
Seventh photo: Finally done and the foil top removed
Eighth photo: Final product before pulling... just resting now
Ninth photo: Bone came out easily and cleanly
Tenth photo: The finished pulled product. Decent smoke ring too!
No comments:
Post a Comment