Brats And A Butt - A Trio Of Blacks

[MrHoss]

Good weather is getting at a premium up here and I have the day off so a smoke day it is boys. On the menu today is a bone in butt and a couple packs of Johnsonville's. I was up before 7 to get the day going....I anticipate ending a little past midnight.

Nine pound butt rubbed with Dizzy Pig Red Eye Express and Swamp Venom, (the first has coffee in it and the second has heat):



I have a snake in the WSM, Coshell with RO Blue Lump on top. Cherry chunks, scotch and rum cask chunks are around the ring and on top of the charcoal for smoke:



Gratuitous handle shots:









I'll add shots as the day goes.

[Hell Fire Grill]

Looks like you got'er all handled up Hoss. All you need now is 12er of PBR and a bottle of tequilla.

[MrHoss]

Sausages on:



Grate temp on the sausages is about 165-175f:



Put the butt in a pan an hour ago. Here is it at an internal of 163f:

[MikeRocksTheRed]

I love your dog on lid watch!  "You touch that lid to peek and you are my lunch!!!!"

[MrHoss]

I love my 18's....so bloody versatile:



Internal on the butt hit 169f....just before foiling...I added about a quarter cup of beer first:



Sausages are just starting to burst in their skins:



Onto the 18 to grill for a few minutes:



Done:







Internal on the butt is 174f right now.

[SixZeroFour]

Looking great so far Hoss - you're in the homestretch

[jamesnomore]

I hate it when the skin bursts

Amazing looking meal Hoss, Can't wait to see the butt. How about a shot of the WSM snake set up? I've at my 18" WSM in my garage for way to long and and still haven't fired it up.

[Jon]

Those handles are spectacular.

The food looks good, too. Is that a re-purposed Smokenator water pan I see?

[AcrossFromHoss]

Not only did I get a sample it was a fully packed bowl. No sauce needed it was dripping in juices with a very nice pork flavor. Great taste from the alcohol barrels. Don't think you could ask for a better snack at midnight than a surprise bowl of freshly pulled pork. Huge thanks Hoss.

[MrHoss]

The butt was pulled at 196f internal then towel wrapped for an hour and a half. When I pulled the foil back I was greeted with this sight:



Pullback on the bone was flippin' awesome. It came out mighty easy:



Not sure I recall making a better batch of pulled pork....the taste of this was.......heaven:

[MrHoss]

How about a shot of the WSM snake set up?

Didn't get a shot of my snake today. Here is one from the winter:



Wider and taller than today......and I now have Coshell at my base....burns clean hot and long. Using some lump on top of briquettes as burn assurance is a Buckie method that works real good. Wedging chunks around the ring is a Harry Soo trick. I will put smaller chunks on top of the snake....not many......and I usually use chunks from previous cooks that have some char to em' as I find they get burning clean fast.

Is that a re-purposed Smokenator water pan I see?

Not from a Smokenator but it is the same style they use - you can find them at restaurant supply shops. I toss it in as part of my wall holding back the charcoal when I want to toss moisture into my cooker. A pan below the meat goes in most of the time too.

[WNC]

Oh my god, that all looks amazing! The sausages, the pulled, awesome. I like the idea of the chunks on the outside more get have to try that...

Great cook!