Pulled Pork in the WSM+Stacker| UDS / BDS Style

[Don Marco]

Howdy...

I got a lot of recommendations to use the WSM with the Stacker without water pan like a Big Drum / Ugly Drum Smoker where the meat sits high above the coals
and the drippings fall into the embers.

Well, here we go :

5,5 pounds of pork butt, seasonend with Texasbbqrub-Brisket Blend and Woostersauce.

http://mybbq.net/forum/userpix/57_PPUDS_001_Medium_1.jpg

Looking down

http://mybbq.net/forum/userpix/57_PPUDS_002_Medium_1.jpg

The Pork Tower

http://mybbq.net/forum/userpix/57_PPUDS_005_Medium_1.jpg

http://mybbq.net/forum/userpix/57_PPUDS_008_Medium_1.jpg

[Don Marco]

Fire in the hole

http://mybbq.net/forum/userpix/57_PPUDS_009_Medium_1.jpg

Heres the current status after 2 hours, i just turned for the first time.

http://mybbq.net/forum/userpix/57_PPUDS_013_Medium_1.jpg

http://mybbq.net/forum/userpix/57_PPUDS_014_Medium_1.jpg

[Don Marco]

http://mybbq.net/forum/userpix/57_PPUDS_015_Medium_1.jpg

http://mybbq.net/forum/userpix/57_PPUDS_016_Medium_1.jpg

The smell around the house is just incredible.

Cant wait til its done.

DM

[Don Marco]

http://mybbq.net/forum/userpix/57_PPUDS_017_Medium_1.jpg


http://mybbq.net/forum/userpix/57_PPUDS_018_Medium_1.jpg

http://mybbq.net/forum/userpix/57_PPUDS_020_Medium_1.jpg

http://mybbq.net/forum/userpix/57_PPUDS_024_Medium_1.jpg


DM

[Bowhnter2]

What temperature is that running at with this setup? (At the grate or lid)

[Don Marco]

The grate temp is at about 240-260 F and slowly going down.

DM

[Bad Santa]

Don, I can smell that chunk of meat over here too!!:)

[Bluegrass BBQ]

Don, you sure know how to make a mans mouth water. I sure wish I could take pictures like those. Great job.

[Q Harley]

Mr. Marco, you are killing me here. That is the best looking butt I have seen since my mama roasted her last pork roast back in 78.

Got to know how it tasted. Like Bad Santa says, I can smell it all the way from here:shock: .

Harry

[Don Marco]

The pork was done at 3.15 am...

I just put in in foil and let it rest until 8 am.
It pulled apart very easy and was very moist.

The flavour is just awesome, the crust is out of this world.


http://mybbq.net/forum/userpix/57_PPUDS_025_Medium_1.jpg

http://mybbq.net/forum/userpix/57_PPUDS_026_Medium_1.jpg

http://mybbq.net/forum/userpix/57_PPUDS_027_Medium_1.jpg

[Don Marco]

Just made myself a Pulled pork ciabatta with KC Masterpiece/Honey and onions.
Now thats what i call breakfast .

Theres not much thats better than this...


http://mybbq.net/forum/userpix/57_PPUDS_028_Medium_1.jpg

http://mybbq.net/forum/userpix/57_PPUDS_030_Medium_1.jpg

...except maybe a second sandwich *runsforthekitchen* :D

Cheers,

DM

[TexLaw]

DM, man, that's just mean. Cold-blooded. Now, just what I am supposed to do around here for the rest of the day???

You better save some of that great looking pork for me! :D


TL

[Paymaster]

:shock: :shock: :shock: I knew I should'nt look at this thread!!!!!!!!!!

Now I am go'n into Q deprivation shock!!!!

Great Pics:chef:

[Texas Smokers]

Great looking eats! Alot of the joints I've eaten at around Texas cook in a similar manner with the food directly over the coals just at a great enough distance to allow for slow cooking. I guess it's basically like they used to do back in the day when they dug pits, shoveled coals and slow roasted meats. I was kind of thinking about building some sort of contraption that uses that concept for a backyard cooker. How would you compare cooking directly over the coals (at a fair distance) to cooking with an offset smoker?? Did you have a flame going the whole time with the wood chunks or did you smother it down to a smolder??

Jay