Anybody up for a little pulled pork from the Weber Jumbo Joe? This was a six hour smoke with a bone in Boston butt that turned out great. I went a little hotter on this cook than I should have but life happens and you just roll with it.I started by injecting the butt with a 2:1 mix of apple juice and Dale’s low sodium marinade. I didn’t aim for a particular amount of injection; I just shot the guy up until he wouldn’t take anymore.I scored a diamond pattern in the fat cap to help the smoke get into the meat as well as increase the amount of bark in the final product. I then rubbed the pork with a 50:50 mix of Simply Marvelous Sweet and Spicy rub and turbinado sugar. The butt sat in the fridge overnight to let things meld together and work the magic.The next morning the weather was miserable. It was 42 degrees, the wind was blowing and rain was off and on. I set up the Weber Jumbo Joe with a charcoal basket almost filled with unlit Kingsford. A drip pan went on the other side of the charcoal grate. The butt was placed on the cool side of the grill and I added a dozen fully lit briquettes to the charcoal basket. I threw on a handful of pecan chips then closed the lid with the dome vent over the butt. Apologies for the blurry picture but it was too danged nasty outside to keep trying to take a decent one.
I had the top and bottom vent completely open. I wanted the Jumbo to have all the air it needed to combat the nasty weather we were dealing with. I kept these settings all the way through the cook. If I had been ambitious I would have dampened the Jumbo down after the first hour but I had other projects going on and after a while I decided to take a more passive approach.
Here is the butt at two hours. I knew I had a winner when I saw this! I threw on another handful of pecan chips and buttoned the Jumbo Joe back up.At the three hour mark I took the butt out of the Jumbo and rested it on a platter for a few minutes so it wouldn’t get covered n ashes. I flipped up the hinged grate, picked up the charcoal basket with a pair of metal tongs and gave it a good shake to knock off the ashes. The charcoal basket was refilled and the butt was put back on the Jumbo. When I put the butt back on it was rotated such that the side that had been closest to the charcoal was now facing away from the heat. I let the butt go for another three hours and at the six hour mark found that a fork slid into this guy like butter.
I wrapped the butt in a double layer of aluminum foil and let it rest on the kitchen counter for an hour. When we were ready to eat the meat slipped away from the bone and showed a great smoke ring. The pork pulled pretty easy and was delicious all the way through from the injection.
By scoring the fat cap, using extra sugar in the rub, cooking hot and not using foil I maxed out the amount of bark on this butt. The sacrifice was that some of the bark was a little burnt and some meat at the center of the butt was harder to shred. If you wanted to take a more traditional “low and slow” approach you would adjust the air vents on the Weber Jumbo Joe to half open, foil at the four or five hour mark and cook for at least eight hours. If the weather had been nicer this is what I probably would have done.
If you decide the Jumbo Joe would be a good addition to your backyard you can pick one up here at Amazon. I highly recommend eventually getting the hinged grate as well. It comes in handy on long cooks and can be used to drastically increase capacity.