ButtButtCrab

[unl1mtd]

Firing up the new to me WSM to cook up two pork butts and some drip beans. These got to be done before we leave to go to the in-laws in Maryland at 1000. Crab feast will be great on its own, but I figure a little pork butt ought to make the day that much better.

Lots of alarms will be set tonight.

[Bob BQ]

Take some pics, and keep us posted!

[unl1mtd]

Getting started. Really not sure on how full to stuff the 18.5, on the 22.5 I use the full 20lb bag. My guess is this is half that amount.



The 4 hour check.



Added some charcoal to account for refilling the water pan and adding the drip beans to the WSM. I'm hoping that refilling the water pan isn't a mistake.

Going to grab some more sleep.

[Troy]

Hey I recognize this from the twitters!

[unl1mtd]

Hey I recognize this from the twitters!

#ButtButtCrab !!! My handle is the same there and Instagram @unl1mtd

Woke up with a nightmare about a wild flame charring the meat and it falling to the ground when I went to look at it!!!!!

Checked to find that I lost some heat, more charcoal, water pan refill looking like a bad idea in conjunction with adding the drip beans at hour four.

[unl1mtd]

Well they look done, but temps still in the high 180s. I wasn't impressed with the cuts from the store and I think the smallness of the butts exaggerates the bone choking up. I got no idea. Maybe my RediCheck is just not accurate.

Hoping to be in the cooler resting by 0830.

[1buckie]

Looks pretty dang good to me..........with that much drawback, you may be closer than the gizmo says  ......hard to tell, the bone's really close to the edge....

Anyway, enough speculation..................Have A Blast !!!!

[unl1mtd]

After I made that post the temp shot up, fast. At 196 I foiled them and stuck them in the cooler to rest for an hour.

[unl1mtd]

Pulled. Bones came out clean. Lunch was a huge crowd pleaser. The drip beans came out very good as well.

For the drip beans, I did 7 cans. 3 pinto, 3 black beans, 1 cannelli, 2 red peppers, 1 yellow pepper, and 1 huge sweet onion. Half cup of brown sugar, 4 table spoons of honey, 4 table spoons of the pork rub, garlic powder, onion powder and some kosher salt.

Rinsed the beans briefly and drained them.

Smoked them for 4.5 hrs. Little thick, but way tasty.

[Troy]

looks great!!