British BBQ Society Forums

Hi Guys need some assistance!!, I usually like to be fairly self sufficient, but for this I think i need the pros on board

I own the WSM 47cm, which I have had for a few years.

I have cooked a fair amount on it in the past and had good results but non of which was under any pressure to myself.

I have volunteered my assistance to a family party of 100 people on Saturday and offered to cook 2 x 4kg pork butts.
to help, I understand this isn't enough for 100 people but this is only a small part of what will be on offer in terms of catering.

I will be using a pitmaster iq 110 and maverick remote thermometer and I have a sectioned off part of my shed which it can be pulled into whilst in operation if it starts to rain.

Now basically what I need to work out is when to put the meat on and a few other bits. So some expert guidance will gratefully received!!

I will be cooking over restaurant grade lumpwood in the 47cm WSM using the IQ110 at 225°F with chunks of hickory, apple and cherry in equal parts. (correct me if I a wrong on this)


I have bought a competition style pork injection solution which I have never used before, is this done the night before or just before putting on the grill?


I will probably be using slap yo daddy rub providing its not too spicy when I get it and was thinking of rubbing the night before and re-rubbing just before whacking on the WSM.

I will be planning to foil this at around the 160°F mark. I will add a cup or 2 of a mixture of apple juice/(maybe cider), cider vinegar and a bit of salt and then double foil tightly leaving a little tent for air circulation and replace until cooked,

If people believe I shoul OR shouldn't foil at 160.. I know this can be a hot topic amongst you bbq fellows..but let me know.

So the magic question, what time does it need to start cooking? they are just under 4 kg each. 225°F hopefully,

They will be transported in a wheelie cool box wrapped in foil and towels.

for delivery at the venue about 7pm

anyway I think thats it for now

let me know your thought?

anyone?

I don't use a forced draft system and I don't tend to foil unless the cook is going slow. I'm not anti foil at all it's just I'm happy with the results I get without it so don't feel the need to change (and I have tried it).

If I do foil and use liquid I don't use very much - certainly not 2 cups. If you are intent on foiling at 160 there is still plenty of liquid in the meat at that point so in my opinion you don't need to add a lot (I've I'm foiling butts I often don't bother adding liquid, I always add liquid if foiling ribs)

Personally never cooked using 3 types of wood. Only ever two at most which are usually a stronger one like hickory then a light one like apple. Whilst I can taste intensity of smoke I'm not sure I can pick out individual smoking woods. I normally use 3 or 4 chunks.

My WSM tends to settle in at around 250 - 270 and stay there. For a 4 kilo butt I would probably figure 12 - 14 hours plus I like to rest it wrapped in foil for 1 - 2 hours.

The injection can be done the night before. I don't bother applying the rub twice. If I inject and rub then I do both at the sametime then wrap the butt in clingfilm until I'm ready to cook it.

Try and aim to finish early. A butt will keep wrapped in foil in a cooler for a good 3 - 4 hours.

Not sure I've answered your question but good luck.

Agree with everything Robin has said.
I do foil and usually foil once the bark has set, I've never checked the internal at this point (I will next time). I usually cover the shoulder in a bbq sauce/marinade and foil tightly, I've never left an air pocket.
As Robin said a pork shoulder wrapped in a cooler will hold it's heat for ages.
I did 2 shoulders, pork belly with ribs in and 4 racks of ribs for my nieces first birthday party at 1pm. I put the pork on at 6pm the night before so I could take them off at 7.30am to put the belly on, I only have a pro Q frontier. Also needed space for the ribs.
The shoulders where still hot at 1.30-2pm but was all gone 10mins after pulling.


Sent from my iPhone using Tapatalk

thanks for all your help

How did it go?

I tried a pork shoulder at the weekend, started at 2pm and brought it off at 8pm, the second I had done on the WSM and this had no bark. I think I need to raise the temps a little as it settles around the 225f mark. Next one I'll try at 250f - 270f and give it a little more time.

Chum,
Whilst I am no pitmaster or competition hero I offer you the following, for bark, don't hink seasoning rub think dry crust of herb and spicy goodness, I use an lot of rub and never fail to get an thick pungent chewy crust....even with foiling, be bold, be brave and rub it like they do on the discovery channel!
Cheers
Tiny