British BBQ Society Forums

Visiting the local butchers (Chapmans in Baldock - superb in there!) tomorrow to pick up an 8lb pork shoulder with hock end chopped off. From my research I think I need to allow around 12 hours of cooking time and a couple extra to rest wrapped in foil, tea-towels and ideally in an chiller-style picknic box?

I have a therm pen so will stick it in to various points of the meat chunk at around the 10 hour mark to ensure it is cooked inside; let me know if I'm on the right tracks, please?!

Looking to plate up at around 1 - 2 pm on Sunday so I figure that if I put the Butt on the smoker at middnight then it should enough time to do the smoking job. Once it is in the WSM at a steady temperature could I risk taking a long kip and check it early morning, 6am ish? Have you left your smoker cooking away for a good few hours?

Oh, and I will use two or three small chunks of oak for the initial smoking.

I shall add some ribs on there at around 10am-11am and another small chunk of oak.

Photos to follow of course!

Sounds like you have it all planned out, and the plan by the man is guuud!

Look forward to the pics. Feel free to use this thread as a real time blogg.


Beerz

Adie

I picked up the cut and 4 racks of baby back ribs from the Butchers this morning. He cut the Pork Butt then and there for me - after fat trimming it comes in at just under 6lbs in weight (£20.00). I'm allowing 2 hours per pound so will be putting it on the WSM at midnight (less than an hour away!).

I'm back from Lucha Future in London so now is the time to upload the first set of 'prep' photos.

Photos of the cut and applying some basic bbq rub below!













Next lot of pics will be early morning results!

I have no remote temperature alarm so will try and manage with 3 hour checks. Fingers are crossed.

Butt is in, temp is hovering at 220F. Alarm set for 4 hours time.

Sleeping on sofa tonight - dedication.

Well, how's that baby doin'?

Curlie028 wrote:Well, how's that baby doin'?

Looking good now but had a 'moment' earlier...

Got up at 4am to check and was surprised to find temp had gone up to 350F!! YIKES.
(Using clay saucer method for first time too). Adjusting vents did f-all so I carefully removed some heatbeads and the temp slowly got back down in to the magic 'Smoke zone'!

Just checked it again (7:45am) And temp was still around 240F so good times. Will have another kip and check again at 10am, turn it and perhaps spray a little apple juice on there too.

I'll post again at 10am to wake you

Good luck!
Keep 'er lit!

Wow, I think I have nailed it...

Later in the morning and the temp was too high.



..removed some heatbeads.


Approaching 11 hours and looking good. Going to turn it for the last hour. Plus add some apple sauce.



Turned over:



Finally out of the smoker.



The thermometer slid easily in there I was chuffed to see that it had reached a decent temp!



Added some more apple juice and wrapped it tight in two layers of foil. (11:30AM). I do not own a cooler box at the moment so I had to use this 'cooler bag'.



Now, I am hoping that it will be okay by 3pm when we expect to eat. Is that too long to leave it out wrapped up like that? I will take the temp of the meat again nearer to the time.

Now for the ribs...


Untrimmed:


Trimmed up and ready for seasoning and rub.


On the WSM. Only put rub on 1 rack. The others have salt, pepper and brown sugar.



Just popped in two lumps of oak this time! Got some more coals on the go in case I need to raise the temp...




So, it seems to be going quite well at the moment!

Looking good!

The final 'project' photos. Thanks to the top information on here - it really has helped me out.

There she sits and the bottom of the garden!



Ribs are ready.. and they tasted the best yet. Better than Bodeans (going easy on the wood this time did the trick for me!).



Pork Shoulder unwrapped from towels and foil after 3 hours and temp was still hot!



The bone came out real easy..



Used a couple of forks to easily pull it apart.



..close-up of damage.



Time to plate up!



Guests loved it and all plates were finished. Well apart from the evil healthy stuff!




Lessons learnt:

- Clay saucer method works just fine.
- Get a remote thermometer for warning when temps go too high or too low.
- Pork Shoulder can rest for 3 hours wrapped up well.
- For me, go easy on the wood. Three small chunks of oak for a 6lb pork shoulder and two for the rib racks.
- Organise a BBQ for early evening rather than afternoon. That way you can sleep and start smoking in the morning!!!


..now if you excuse me. I'm off to bed!