Smoking Pork Cushion Meat With a Ring of Fire on the Weber 26.75

Smoking Pork Cushion Meat With a Ring of Fire on the Weber 26.75

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 sirloin tip roasts. I opened it up and to my surprise, 5 Mini-Butts, weighing about 2-1/2 pounds each.Pork cushion meat

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.Weber 26.75 with Ring of Fire

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’.Lit Ring of fire on the Weber 26

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.Weber 26.75 low thermometer reading

Rubbed the Mini-Butts with Memphis Dust and placed them in the center of the grill. All 5 would have fit on easily.pulled pork on the Weber 26 kettle

1 hour into the cook, the Weber is holding between 220F and 250F with the air temp at 59.bth_RingofFire05Small

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.bth_RingofFire07Smallbth_RingofFire08Small

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.bth_RingofFire06SmallI 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,

Jarhead

1 Comment

  1. Ken

    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’.

    Good Move !!!!

Comments are closed