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Get notifications about new products, tutorials, recipes, and BBQ and Grilling guides. Serve it on a bun with slaw. Roast & Wrap: 1 (7 pound) pork shoulder roast Unbleached parchment paper Heavy duty aluminum foil Directions Preheat oven to 225 degrees F (110 degrees C). Susan must be right, the restaurant-grade stuff is different. Combine all spices and herbs in a bowl. Make it spicier:looking to make this roasted pork shoulder spicier? Well not missing, exactly, just no longer where I left it. If this is your first pork butt, be sure to start with a smaller one, somewhere in the size range of three to four pounds. This will help the dry rub stick to the meats surface. Then double bag it in plastic bags and put in fridge for a minimum of 12 hours. Depending on the size of your pork shoulder, the cooking time will vary. Buy a high-quality aluminum foil, cheap aluminum foil will break, and bones will go right through it. To wrap your pork butt with butcher paper, simply place the meat on a sheet of butcher paper and fold the sides over. Its best to wrap the pork shoulder when the internal temperature is 165 degrees Fahrenheit or higher. Use a. Onion powder, garlic powder, brown sugar, and cayenne pepper are great condiments for seasoning pork butts. Sorry I had to laugh. First, it helps keep moisture in the meat, minimizing flavor loss. For the best taste and texture of pork shoulder, cook it at 250 degrees in the oven for 3 to 4 hours. 200F is important because it needs to be that hot internally in order to be able to shred it. Continue this process every half hour or so. A rich roast, like pork shoulder, calls for something bright and acidic. If you slice into the meat immediately after cooking, all of those juices will run out, leaving the meat dry and tough. pork roast. A picnic is often trimmed off or cooked separately. ahah, sorry to laugh, but it also happened to me once with gratin dish I had prepared, and there is a story that followed, whereby I told my doctor I think I ate plasticand he looked puzzled. Pffftmy dog used to eat plastic all the time and he lived to nearly 20! This paper is heavy, and is treated to hold moisture from the meat and resist burning in a smoker. Wrap tightly in plastic wrap and refrigerate overnight, at least 12 hours. Next, take the shorter sides and do the same thing. Whether you are serving it piled high on a bun or by itself, dont forget plenty of toppings like pickled red onion, different types of bbq sauce (white bbq sauce is our favorite! You can dry rub your pork shoulder the night before, but dont sear the pork the night before. Its hard to imagine that even the restaurant grade wrap wouldnt melt maybe if the restaurant is spending a gahgabillion dollars on the stuff! I recommend at least 12 hours, preferably overnight. Just remember to not wrap the pork butt until its cooked through, and youll be sure to impress your friends and family with your BBQ skills. Once youve got the technique down, you can vary the rub to make everything from an herb-laden fall roast to indoor pulled pork, perfect for a rainy-day barbecue. Smoke the pork butt until it reaches an internal meat temperature of 165 degrees Fahrenheit. The key is temperature management and smoke. Some herbs and spices are oil soluble, some are water soluble, some are alcohol soluble. When using butcher paper, it is important to carefully label the paper with the type of meat being cooked. Thanks for all the input guys. We recommend using hickory or apple wood for smoking a pork butt. Pork butt, also called Boston butt, is a cut of pork from the pork shoulder area. Pork shoulder ( pork butt ) is a popular cut of meat for smoking because it is relatively inexpensive and easy to find. However, it will still be quite tough. This is because the butcher paper creates a barrier between the meat and the air, which helps prevent the meat from drying out. So it, We all love our pellet grills and enjoy cooking with them. Yes it will hold the rub to the meat. Youll want to remove any large pieces of fat and the tough skin that covers the outside of the butt. This will give the seasoning time to penetrate the meat and add flavor. Braise in the oven about 2 1/2 hours.. Generously rub down the meat with the rub on all sides. Doesnt it cause cancer?. While foil is a popular choice for wrapping meat, butcher paper is a more sanitary option. We made it easy. Butcher paper is strong and oven safe, which makes it a great option for wrapped meat. As a general rule, you should wrap your pork butt when it reaches an internal temperature of 165 degrees Fahrenheit. Wrapping the meat with butcher paper should create a seal, and you can even double-wrap it to prevent the meat from shrinking. I should have listened to my gut feeling about concerns that the meat would be dry roasting it this way and it was very dry. So, there you have it. But I do know that Lauren got some joy out of seeing me flail a little bit. Lastly, use good smoking wood to infuse good flavor. Once the pork butt is cooked, remove it from the smoker and let it rest for about 30 minutes. With a sharp knife, score a -wide crosshatch pattern into the fat cap of the pork (you want to cut though the fat to expose the meat but not through the meat itself). If you cant find hickory or apple wood, you can also use mesquite or oak. I was even hoping to contact her to see why on earth she would use this, considering all of the bad press plastics in general have been getting. Mix the onion soup mix with the mushroom soup in a separate small bowl. For the Rum Glaze. Pork shoulder should be wrapped when it reaches an internal temperature of 165 degrees Fahrenheit, which is usually achieved after a few hours of smoking at low Once the pork butt is wrapped, place it back in the smoker and continue cooking until it reaches an internal temperature of 190 degrees Fahrenheit. You should season the pork shoulder before roasting it. Pork shoulder roasts are ideal for pulling (or shredding) because of its fat content. This cut of meat should be cooked slowly in order to break down the connective tissues and fat, making the meat tender. Lay out and form sheets of aluminum foil to completely envelope and seal your package. One will be wrapped and I'll leave the other uncovered on an elevated wire rack. Toast some buns and bust out the pickles youve got yourself a simple meal that tastes like hard work! Will make again! The paper will also allow moisture to escape through the pores. WebFreezing pork is easy if you follow these tips: 1 Thaw frozen pork completely in the refrigerator overnight. If you wrap your pork butt too early, youll end up with a tough, dry roast. Almost good enough for me to start eating pork again. One of the most important things to remember when smoking pork butt is to use a meat thermometer. Wrapping the pork butt helps to insulate it and keep the heat and juices in, which will help to prevent the meat from drying out while you push it through the stall and cook evenly throughout. Check out ourfreezer burritos, but instead of using ground beef, use pork instead. Dont forget to tag your posts on social media with the hashtag, wed love to see what youre up to! While the Boston Butt is typically smoked to perfection, this delicious cut is not always perfect. Hickory and apple wood are the best woods for smoking pork butt because they give the meat a nice smoky flavor. Pork shoulder is most commonly used for pork roast recipes such asslow cooker pork roastoroven-baked pork roast. How you go about seasoning the pork butt is entirely up to you, but there are a few things to consider. Thank you XO, Privacy Policy|Accessibility Statement|Affiliate Disclosure|Disclaimer|Terms of Use. All I can say is awesome! Any larger and it will take too long to cook, any smaller and it will dry out. 5) Back in the smoker for a few hours until it hits target temp (between 200 and 205F (93 and 96C) and the texture feels right). Sandwiches:make pork sandwiches by tossing your shredded pork in your favorite bbq sauce. Whether you are using a store-bought seasoning or making your own, go ahead and assemble that so you can rub down the pork roast. This paper should not be used as the primary wrapping material for your pork shoulder. Heat oil in a saucepan set over medium heat; add Third, when smoking a pork butt, youll want to use a dry rub rather than a wet marinade, as this will help create a nice crust on the outside of the meat. This will prevent overcooking. Once it is fully wrapped, you can tape the butcher paper closed if youd like. The main downside to butcher paper is that its not very absorbent. Alternatively, you can also use any of your favorite store-bought seasonings as a short cut. WebPlace the pork shoulder on top of the butchers paper and roll it up tightly, making sure to tuck in any loose ends of the butchers paper. Instead, it contains a sizing agent that helps preserve meats. Address:215 W Bandera Rd, Boerne, TX 78006. Submerge the meat with a liquid of your choosing, such as a thick BBQ sauce, broth, cider vinegar, or apple juice. Use olive oil on the meat to help the rub stick and create a nice bark. Use a good quality smoker for good results. Be sure to leave enough space so that you can easily insert a thermometer into the meat. The recipe I went for was the Spiced Pork Stew with Polenta, Root Vegetables, and Gremolata. I decided to nix the root vegetables and gremolata and focus on the pork: Lauren is a big fan of chili and I wanted this to be a kind-of highbrow chili experience. This will allow the meats natural juices to redistribute, making the meat more tender and juicy. Heat a large pan or cast-iron skillet over medium/high heat. To apply a rub to pork, make sure you first pat the raw pork butt (or shoulder) completely dry and then sprinkle the rub evenly all over the surface of the meat, massaging the rub in. Best Internal Temperature for Pulled Pork - Southern Cravings, [] is the best internal temperature for pulled pork? You can use brown paper bag material instead of plastic wrap, assuming brown bags still exist. 7 Picks for Best Wood for Smoking Brisket (Any Skill 7 Picks for Best Wood for Smoking Brisket (Any Skill Level), How to Smoke Sausages Like a Pro: The Ultimate Guide, How Much Pulled Pork Per Person? There are a lot of great smokers on the market; explore thedifferent types of BBQ smokersand see which will work well for you. That looks so good that I probably would have done the same thing, cancer schmancer. When the fun is over, it is time to clean. This reminds me of a fun thing we used to do in my youth: Take a piece of plastic wrap, have friend hold it loosely between two hands. There are pros and cons to wrapping pork shoulder with butcher paper. Our best tips & recipes to perfectly sublime smoothies! Use ourInstant Pot Pork Chili recipeas guidance, but use cooked pork instead. WebSet out a long sheet of plastic wrap, layering with subsequent sheets as needed to ensure you can securely wrap the entire pork shoulder. Ugh, cried Lauren when I told her the news. When the internal temperature reaches 205F, remove it from the oven and allow the pork shoulder to rest for about an hour before shredding. Butcher paper is a wrapping made out of Kraft paper. To wrap your pork butt with butcher paper, simply place the meat on a sheet of butcher paper and fold the sides over. While wrapping meat, it also helps to allow the meat to breathe. That is, IT PASSES RIGHT THROUGH YOU. Add butter. At this point, the meat will be cooked and will be safe to eat. When should you wrap a pork butt? Sigh. It had melted into the dish. Then wrap foil on the top and proceed with the recipe. The melting temperatures of all varieties of plastic wrap are above 100 C/212 F, and polymers of this type do not get hot when exposed to microwaves, but contact with liquids (or surfaces) at higher temperatures will cause the film to lose structure. However, when cooked slowly and properly, this tough cut of meat can be transformed into something tender and delicious. Hardcore. Sprinkle and rub the spice mixture evenly all over the pork. Third, when smoking a pork butt, youll want to cook it until the internal temperature of the meat registers 190 degrees Fahrenheit. Be not proud, yo.. This is an awesome recipe! Wow, Im so glad I came across this post, I had a plastic-wrap-covered in the oven recipe that I was going to try out this weekend. The meat was succulent and flavorful and the sauce was zesty and nice. Place the dish in the oven and walk away/sleep for a minimum of 8 hours. Smoking pork butt is a relatively simple process, but there are a few things that youll want to keep in mind to ensure success. There are a couple of different ways to wrap your pork shoulder with butchers paper. Im pretty sure the answer to both of Craigs questions is yes and so I set to fishing. I fished out two bits of plastic wrap, but who knows what happened with the rest. Your digestive system probably wasnt able to make a dent in it, which means it passed (assuming you ate any at all) completely unchanged through your system. When ready to cook the pork butt, remove it from the fridge and let it come to room temperature. Its the book I go to when I want to dazzle, when I want to blow my guests out of the water. Bone in pulled pork shoulder is a family favorite around here. Add 3 cups water to the bottom pan and roast 3 hours. Remove all bones. Freezer Burritos:we love making freezer burritos with leftover pork! Im glad that you went before me to clear the way. Youre braver than we are we threw it away :(, Yet another vote for What was Suzanne Goin thinking? By wrapping the pork butt, it can continue to cook until the internal temperature reaches 190 degrees Fahrenheit without getting dry and tough. The moment you open the wrap it will start cooling rapidly. Im glad you went before me to clear the way. Twist the ends of the butcher paper to The butcher paper creates a barrier between the meat and the air, which helps prevent the meat from drying out. Maybe parchment instead of plastic, next time? The butcher paper used for wrapping pork butt should be a bit thicker so that it doesnt tear as easily. Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper 1 rack pork ribs 1 bottle favorite barbecue sauce directions Set oven at 300 degrees F. Baste ribs with the barbecue sauce. This is because we want it to be easily shredded. Next, sprinkle the dry rub over the pork shoulder and massage the dry rub into the meat. There are many different types of smokers on the market, and each one has its own set of features. Directions. The best and safest way to store leftover pulled pork is in an airtight container the refrigerator for 3-5 days. 2. Everyone held their breaths in anticipation as I pulled the pot out of the oven; mouths salivated, forks were held aloft. This is because pork butt is rich in fat, and slow cooking breaks down the connective fibers. Our team has an extreme love and passion for grilling, smoking, and backyard BBQ. Here are a few favs: Let pork cool completely. Heres hoping the next time she comes I dazzle her for real, no snafus in site. How to Wrap Pork Shoulder in Butcher Paper. http://katek.wordpress.com/2007/01/23/huzzah-for-short-ribs/. When the meat reaches 145 degrees, remove it from the oven. ", Jed Came To Visit: Beef Tenderloin On His New Grill (Pics). Insert your MEATER probe into the pork. I know that stews like this only get really good if you let the meat get golden and caramelized, and so I showed infinite patience and wisdom. Place the pork shoulder directly on the grill rack, fatty side up. Then, place the wrapped meat in a baking dish Be generous with the rub, and make sure to cover the entire surface of the meat. I prefer using a blend of my own homemade dry rub. Unlike aluminum foil, butcher paper is made of wood pulp and is available in many colors. Yes the professional film is sturdier, but good-quality grocery store film will work too. Web1 pounds pork shoulder trimmed; 1/2 cup molasses; 1 cup dark rum; Add marinade to pork in a roasting dish; cover with plastic wrap; marinate 24 hours. This recipe was amazing. 2023 Warner Bros. We prefer butcher paper because it allows the meat to breathe, which prevents it from getting soggy. Just followed two recipes from two local chefs that called for using Saran Wrap. That is scary! Ive eyed that exact recipe, wondering whether to trust her. How strange. Another downside is that butcher paper isnt always easy to find. Briskets and pork butts I always rub and wrap and let sit overnight. If you have lots of leftovers, you can freeze them and reheat them later for sandwiches, salads, and soups. Today were teaching you how to make pork shoulder by slow cooking it in the oven. However, compared to foil, butcher paper will not accelerate the cooking time as dramatically as aluminum foil. Here are your words: Cover the pan with plastic wrap (yes, it can go in the oven), aluminum foil, and a tightly fitting lid if you have one. Pork is safe to eat once it reaches an internal temperature of 145F, but because we are cooking low and slow, the goal is to get it to reach 200F so that the meat can tenderize and break down to be easier to shred. Butcher paper is made from Kraft pulp and is usually white. You can also use it for grilling. If you decide to dry rub the night before, wrap it in a piece of plastic wrap so it doesnt dry out and refrigerate it until the morning. Once your pork butt reaches an internal meat temperature of 190 degrees Fahrenheit, remove it from the smoker and let it rest for about 30 minutes. This will help to create a nice, even crust on the outside of the meat. Pork butt and pork shoulder are not the same thing. The bark is a mix of rub, smoke, and fat, and its absolutely delicious. I was not planning to use the plastic wrap despite her advice. Fourth, when smoking Boston butt, be patient! For the best flavor, wrap the seasoned pork in plastic wrap and place it in the refrigerator overnight. See, Id never even try something like this. Try a disposable aluminum pan for easy clean up. Im glad to read here on this page about others who faced death to eat their cooking. You can also wrap later in the cook if you want your pork to be dryer, but warping when the internal temperature is in the 160s will help keep the meat from drying and capture the meats juices. Try this: Mix 1 head torn Boston lettuce, 4 sliced or julienned radishes, cup parsley leaves, and 2 Tbsp chopped chives in a large bowl. Once youve selected your cut of pork, the next step is to trim it and prep it. However, you should avoid wrapping it too early, which will prevent the bark from setting. The flavors of the crust are so yummy and the meat on the inside is tender and smokey (without being smoked!). Once the smoker is up to temperature, place the pork butt in the smoker and let it cook. Heat a large pan or cast-iron skillet over medium/high heat. In any case, you should be proud of your efforts! It was delicious anyway. Coat pork butt in your favorite seasoning 2. Place the pork shoulder on top of the butchers paper and roll it up tightly, making sure to tuck in any loose ends of the butchers paper. The most popular method is to wrap the entire shoulder in one big piece of paper. Please feel free to add brown sugar (if you want more BBQ pulled pork flavor) or more "mex"spice (for carnitas flavor). Obviously you all didnt notice any direct effects, but it certainly cant help your systems in the long run, Learn how you can generate 50 dollars every day at your own home go here: surveymoneymaker dot net, You can see how this popup was set up in our step-by-step guide: https://wppopupmaker.com/guides/auto-opening-announcement-popups/, Reverse-Seared Ribeyes! How To Get A Crisp Bark On Your Pork Butt? Delicious side dishes! To wrap your pork butt with foil, place the pork butt in the center of a large sheet of heavy-duty foil. Well also give you tips on how to tell when your pork is done cooking. In addition to reasons already given, I think the wrap keeps refrigerator odors from penetrating the meat, and keeps the odors from the rub (usually lots of garlic) from migrating to other food in the fridge. Wrap the pork butt tightly in the foil, making sure that there are no gaps or holes. Its looks delicious! Keeps the pork shoulder from losing its flavor: Wrapping the pork shoulder with butcher paper also helps keep the taste of the meat intact. Being a messy bachelor with almost no cooking experience I was in a hurry to get things cooking, so I didnt notice that I left the plastic wrap on the dish before it went into the oven. Let smoked So when is the perfect time to wrap pork butt? Our best tips & recipes to perfectly sublime smoothies! All rights reserved. The recipe is equal parts of basic pantry seasonings. You will want to use butcher paper that is extra wide to fully enclose the meat, without any gaps. Smoking your own meats at home does, Corporate Address:13506 Summerport Village Parkway Suite 256 Windermere Fl 34786, Corporate Email:Hello@bbqgrillacademy.comBGA@bbqgrillacademy.com, Copyright BBQ Grill Academy 2023 | 13506 Summerport Village Parkway, Suite 256, Windermere, FL 34786, Alison is an amazing writer and food lover. My new go-to technique for, Spring Sheet Pan Pizza! Place the wrapped pork shoulder in a baking dish and refrigerate for at least 8 hours, or overnight if possible. One common method is to use aluminum foil, but you can also use butcher paper. But doesn't all the rub come off with the saran wrap when you remove it causing you to have to reapply rub after removing the Saran wrap? While it may not seem appealing to the eye, it is an effective way to retain the bark and juices of the meat. Simmer for 60 minutes or until vegetables are tender. cooked pork shoulder per person. Here are our top-rated pork shoulder recipes! And I know its not really that chili-like, but slow-cooked pork shoulder with coriander seeds, cumin seeds and fennel seeds should please any chili-lover, shouldnt it? Solo: some things are best eaten solo and this is one of them. Then hit the bad boy with a direct blast from a hair dryer on high. Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl. The resting period will allow natural juices to re-enter the meat. is_redirect && ! The meat should feel moist and have no tension when you insert the probe into it. The first thing you need to do when smoking boneless pork butt is to choose the right smoker. The internal meat temperature will rise without burning or drying the meat. The paper has its roots in the butchers trade, and butchers have been using it for years to wrap their meat. From the previous posters comments it looks like Suzanne fixed the error in the reprinted version of the book. The Meater Block has a dual-sensor that monitors both the internal temperature of the meat and the ambient temperature of the smoker. Place the pork in the slow cooker. Subscribing would mean a lot to me, and I very much appreicate all the support! However, its important to note that this method takes longer to cook overall. Combine 1 tsp Dijon mustard, 2 Tbsp Champagne vinegar, 3 Tbsp extra virgin olive oil, and tsp kosher salt. It also retains moisture, and unlike aluminum foil, butcher paper will not deteriorate or discolor meat like foil does. Its an old fashioned pressure cooker! Gravity feed smokers , why cook in pans ? Prevents the pork shoulder from drying out: One of the main benefits of wrapping pork shoulder with butcher paper is that it helps keep the meat moist. Lay out a sheet of plastic wrap large enough to cover the roast. Then, fold up the sides of the paper or foil so that it covers the pork butt. Thank you. I like meat that is tender and moist. At an internal temperature of 205F-215F, the meat is juicy, succulent, and will shred with minimal effort. 2 and 1/2 hours later Lauren was here, the smell was intoxicating, and I was ecstatic to present Lauren with a truly accomplished dish. She started this website in 2010 as a way to share her love for real food and wellness. What? Lauren gasped, as did Craig who was sitting hungrily at the head of the table. I do not add BBQ sauce to this recipe, but be sure to put out plenty of different types for guests to help themselves. Its what most BBQ experts recommend and is a sure-fire way to make sure you dont run out of food. When I removed the foil the wrap was no where to be found. Another way to do it is to wrap each individual shoulder section in its own piece of paper. Both said, Cover the pan with foil and a tightly fitting lid if you have one. Im feeling very lucky, like maybe I got the safety edition! We will be making it again. The food was unscathed. Make a pastry crust, roll it out into a rope. Simply follow the steps outlined in this article, and youll be able to wrap your pork shoulder like a pro. Once it was getting close to being ready, I was able to make our veggies and other side dishes. I love you and your book Sunday Suppers at Lucques. This is one of the best pork shoulder recipes of all time! You should now have a nicely wrapped package with no open seams. Do not season and sear and then let it sit overnight as you increase the risk of bacteria growing in partially cooked meat. Hopefully all new buyers of the book wont have the plastic problem. Well, we ate it anyway.also thinking the whole time about the permanent damage we were doing to our bodies. We hope you enjoy your perfectly smoked pork butt! Here are a few other ways to use up leftovers: What goes well with pulled pork? cut away the foil/plastic wrap, letting the juices fall back into the dish. For me this is quite a timely post. It comes in rolls and sheets, and is available in pink, white, and brown. Rinse/dry roast. I hesitated before adding the plastic, but I trusted her recipe. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. It creates sort of a low-pressure pressure cooker and is especially useful for octopus. Place your defrosted pork shoulder on a clean workspace. ), caramelized onions, etc. Since its accidental discovery in 1933, Saran has been used for a number of commercial and industrial products. For extra flavor, inject the pork with your favorite marinade before cooking. Hmmmm there has got to be a better way.
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