30 degrees outside and smoking a pork butt

[Stewart]

Stats:
Outside temp at start 30 degrees

Equipment:
2004 22" Weber OTP
Weber Briquettes
2x2 snake
Apple and cherry wood
Water pan under meat

Butt:
7.2 lbs

Started this AM by getting the kettle to 250 before putting the butt on.
2.5 hours into cook IT of butt at 157. Grate temp holding between 250-275






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[Stewart]

More info: Kona Castaway IPA


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[Big Dawg]

Looks like you're about at the wrap/no-wrap decision time. 





BD

[Stewart]

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[stev]

Wow! This is almost my gameplan for tomorrow, except for one hickory chunk added and KBB plus Royal Oak instead of Weber briquets. Same weather here. What's your rub?

[Stewart]

I've used this a few times. We like it a lot


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[mhiszem]

So far so good


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[abett]

Weather is same here, but I have craving for ribs. Just have to decide how many racks and do I smoke baby backs or St. Louis ribs.

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[abett]

Weather is same here, but I have a craving for ribs. Just have to decide how many racks and do I smoke baby backs or St. Louis ribs.

Sent from my SM-G900V using Weber Kettle Club mobile app

Looks like you're about at the wrap/no-wrap decision time. 





BD

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[Stewart]

7 hours cook / 1 Hour rest.


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[mhiszem]

Great bark!


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[CatskillSmoker]

Looks Delicious! Nice smoke ring. I can smell it here.

[Grillagin]

Looks great!