Uploaded December 2018 | Updated September 2026, 4 days ago
This is the second time in a row I did this type pulled pork only this time I used the Weber Smokey Mountain 22.5. It is the same method which is used in S.C. to pit cook whole hogs shoveling live oak coals about 20 inches under the meat. In this case it is Boston Butt, Chicken, and Baby Back Ribs. To get this WSM set up for this cook, I used the large charcoal basket from Arbor Fabricating which has small holes in the bottom to allow enough oxygen to come into the cooking chamber from the bottom vents which were opened about 1/3. Since the butts were positioned on a middle rack (I put in on a middle grate bracket modification) I wanted the smoke to go out of the cooker lower down instead of the top vents in the lid. To get this to work, I did not fasten the door latch which left the door cracked open about 1 1/2 inches to allow the smoke to escape there. In whole hog cooking, the lid should not be over a foot above the meat (so said by a pitmaster) I also removed the probe grommet from it's hole to allow smoke to escape. The vents on top of the lid were closed. I did not want the smoke to fill the lid area and stay on the meat. It took me a while to figure out what worked best but this is it if you use the WSM as a roasting oven pit. Old School BBQ is done in this fashion of course using a pit on the ground with the same method of shoveling in red hot oak coals under the meat. I must say, the flavor was wonderful on all three meats cooked and had the taste profile I was looking for. I averaged about 240-250 degrees in the pit for 12 hours and the internal temp of the meat was at 206 when I took it up. The sauce I used was a homemade sauce in part. I used 2 quarts of my version of the Carolina Vinegar Sauce as a base, then added a pint of Prosser's Vinegar based BBQ Sauce (local sauce) and a half pint of Richard's Mustard vinegar based BBQ Sauce (another local sauce). The mix of this produced a delicious tasting SC style vinegar based sauce which when mixed into the pulled pork, made some of the best I've done.
All music used was from the YouTube Music Library
Hillbilly Hollogram
Lazy River Rag
Gimme Back My Ya Ya
Jolly Old St Nicholas Instrumental
Click here to help us offset cost to produce the PIF channel
paypal.me/PhilNFlorence
BBQ Sauce Recipe (forgot-I had two qts of the Carolina sauce)
the first part of this recipe makes a quart. Mixed with the other two sauces made up a half gallon of sauce you saw in the video. If you don't need that much you can cut everything in half.
Carolina Vinegar Sauce- I had two recipes of this. (2 quarts) Listed in the top section below is only one recipe of the carolina vinegar sauce
1 1/2 Cups distilled white vinegar
1 1/2 Cups apple cidar vinegar
1 cup ketshup
3 Tbs hot sauce
1 Tbs brown sugar
1 Tbs black pepper
1/4 tsp paprika
1 tsp kosher salt
1 Tbs red pepper flakes
1/2 tsp yellow mustard
1 Tbs Lemon juice
I mixed these two store bought sauces with the Carolina Vinegar Sauce above to make about a half gallon of sauce.
Add 1 pint bottle of Prosser's Original BBQ Sauce
Add 1/2 pint bottle of Richard's Mustard BBQ Sauce
Stir together in pot, then bring to just a simmer for 3 minutes. Do not let boil hard. Remove from heat and bottle in a couple quart mason jars, or in a half gallon plastic jug with a screw on cap.
Will keep in fridge for several weeks.
Wheel and Cylinder Locking Kit from Cajun Bandit
cajunbandit.com/Cylinder-Lock-Kit-For-18-5-and-22-5-WSM-p/clkit_nowlk.htm
Weber Smokey Mountain 22.5 Smoker
amazon.com/Weber-731001-Mountain-22-Inch-Charcoal/dp/B001I8ZTJA/ref=sr_1_3?s=lawn-garden&ie=UTF8&qid=1540699107&sr=1-3&keywords=wsm+22.5
Inkbird Wireless Thermometer
ink-bird.com/products-bluetooth-thermometer-ibt4xs.html
Thermoworks Smoke Wireless Thermometer
thermoworks.com/Smoke?gclid=CjwKCAjwsfreBRB9EiwAikSUHR3zblsrsRZndB9vryb73Ub70YxdZAuD7NDxdEulboLw0fc09-sCaBoCsuYQAvD_BwE
Thermoworks TimeStack
thermoworks.com/TimeStack
Arbor Fabricating Large SS Charcoal Basket
use code PIF5 at checkout for 5% off
arborfab.com/Charcoal-Ring-for-Weber-Smokey-Mountain-Grill-185-225_p_127.html
This is the second time in a row I did this type pulled pork only this time I used the Weber Smokey Mountain 22.5. It is the same method which is used in S.C. to pit cook whole hogs shoveling live oak coals about 20 inches under the meat. In this case it is Boston Butt, Chicken, and Baby Back Ribs. To get this WSM set up for this cook, I used the large charcoal basket from Arbor Fabricating which has small holes in the bottom to allow enough oxygen to come into the cooking chamber from the bottom vents which were opened about 1/3. Since the butts were positioned on a middle rack (I put in on a middle grate bracket modification) I wanted the smoke to go out of the cooker lower down instead of the top vents in the lid. To get this to work, I did not fasten the door latch which left the door cracked open about 1 1/2 inches to allow the smoke to escape there. In whole hog cooking, the lid should not be over a foot above the meat (so said by a pitmaster) I also removed the probe grommet from it's hole to allow smoke to escape. The vents on top of the lid were closed. I did not want the smoke to fill the lid area and stay on the meat. It took me a while to figure out what worked best but this is it if you use the WSM as a roasting oven pit. Old School BBQ is done in this fashion of course using a pit on the ground with the same method of shoveling in red hot oak coals under the meat. I must say, the flavor was wonderful on all three meats cooked and had the taste profile I was looking for. I averaged about 240-250 degrees in the pit for 12 hours and the internal temp of the meat was at 206 when I took it up. The sauce I used was a homemade sauce in part. I used 2 quarts of my version of the Carolina Vinegar Sauce as a base, then added a pint of Prosser's Vinegar based BBQ Sauce (local sauce) and a half pint of Richard's Mustard vinegar based BBQ Sauce (another local sauce). The mix of this produced a delicious tasting SC style vinegar based sauce which when mixed into the pulled pork, made some of the best I've done.
All music used was from the YouTube Music Library
Hillbilly Hollogram
Lazy River Rag
Gimme Back My Ya Ya
Jolly Old St Nicholas Instrumental
Click here to help us offset cost to produce the PIF channel
paypal.me/PhilNFlorence
BBQ Sauce Recipe (forgot-I had two qts of the Carolina sauce)
the first part of this recipe makes a quart. Mixed with the other two sauces made up a half gallon of sauce you saw in the video. If you don't need that much you can cut everything in half.
Carolina Vinegar Sauce- I had two recipes of this. (2 quarts) Listed in the top section below is only one recipe of the carolina vinegar sauce
1 1/2 Cups distilled white vinegar
1 1/2 Cups apple cidar vinegar
1 cup ketshup
3 Tbs hot sauce
1 Tbs brown sugar
1 Tbs black pepper
1/4 tsp paprika
1 tsp kosher salt
1 Tbs red pepper flakes
1/2 tsp yellow mustard
1 Tbs Lemon juice
I mixed these two store bought sauces with the Carolina Vinegar Sauce above to make about a half gallon of sauce.
Add 1 pint bottle of Prosser's Original BBQ Sauce
Add 1/2 pint bottle of Richard's Mustard BBQ Sauce
Stir together in pot, then bring to just a simmer for 3 minutes. Do not let boil hard. Remove from heat and bottle in a couple quart mason jars, or in a half gallon plastic jug with a screw on cap.
Will keep in fridge for several weeks.
Wheel and Cylinder Locking Kit from Cajun Bandit
cajunbandit.com/Cylinder-Lock-Kit-For-18-5-and-22-5-WSM-p/clkit_nowlk.htm
Weber Smokey Mountain 22.5 Smoker
amazon.com/Weber-731001-Mountain-22-Inch-Charcoal/dp/B001I8ZTJA/ref=sr_1_3?s=lawn-garden&ie=UTF8&qid=1540699107&sr=1-3&keywords=wsm+22.5
Inkbird Wireless Thermometer
ink-bird.com/products-bluetooth-thermometer-ibt4xs.html
Thermoworks Smoke Wireless Thermometer
thermoworks.com/Smoke?gclid=CjwKCAjwsfreBRB9EiwAikSUHR3zblsrsRZndB9vryb73Ub70YxdZAuD7NDxdEulboLw0fc09-sCaBoCsuYQAvD_BwE
Thermoworks TimeStack
thermoworks.com/TimeStack
Arbor Fabricating Large SS Charcoal Basket
use code PIF5 at checkout for 5% off
arborfab.com/Charcoal-Ring-for-Weber-Smokey-Mountain-Grill-185-225_p_127.html
