Howdy all you Que-fanatics, hope y’all had a smoke filled weekend with lots of great eats. I got in the mood for some Pulled Pork, plus I wanted to see what kind of burn time I could get out of the Weber 26.75.
I found some Pork Cushion Meat on sale. I’ve never heard of it before, but it looked like a pack of butts. I opened it up and to my surprise, 5 Mini-Butts, weighing about 2-1/2 pounds each.
I sent 2 of them through the grinder to make fresh Breakfast Sausage using David’s recipe. UMM-Good stuff.
The other 3 went to the grill.
I set up the grill, using what I call, a “Ring of Fire”. I layered Kingsford Blue, two or three deep, from about 8 o’clock to 5 o’clock. I put 4 chunks of dry Hickory around where I guessed would be about every 2 hours to light.
Then I broke out my trusty propane torch to light the 8 o’clock end.
Not all went well, using this method. It was gonna take too long, so I fired up 10 briquettes in the chimney and dumped em on. Now, we’re cookin’.
Put the lid on and let it get a good start for about 30 minutes and up to temp. All vents 100% open and stayed open the entire cook.
Rubbed the Mini-Butts with Memphis Dust and placed them in the center of the grill. All 5 would have fit on easily.
1 hour into the cook, the Weber is holding between 220F and 250F with the air temp at 59.
About 3 hours into the cook, I placed the probe into the largest chunk and kept on cookin’. At 6 hours, I pulled the 2 small ones at 200F IT. The big one needed about an hour more to finish.
Foiled and rested for 30 minutes, then started pulling all of that goodness.
After removing the meat, I put the lid back on to see how long of a cook I could get. At 9 hours and the grill temp at 205F, I took a look. It was on the last briquette.I consider this a great test run for showing the capabilities of this fantastic grill. In fact I prefer it over my 18-1/2” WSM. It is just as fuel efficient and runs about the same amount of time per load of charcoal.
If you’re on the fence, between a WSM or this Weber 26.75 Kettle, my recommendation is, “Go with the Kettle”.
Thanks for lookin’. Until next time,