It's a been a while since I've smoked anything on the WSM and when some nice pork butt came on sale the other day I pounced on a few of them. Planning for a Sunday cook , I applied a dry rub the night before and wrapped in plastic wrap to marinate .
(http://uploads.tapatalk-cdn.com/20160307/4fe3618468475ce43a95670dbd7b4ef3.jpg)
I set up the WSM with 2 chunks of hickory and 4 chunks of Apple wood .
(http://uploads.tapatalk-cdn.com/20160307/093ef4bb423e9d48da1fc4ba2cb535fc.jpg)
My WSM is an old P code , I call it ole 250 because it consistently runs at 250 no matter what. I fired up using the minion method and allowed the smoke to clear out to blue before I put the meat on.
I spritz ever hour , just through the top vent because I don't like to open a cooker very much .
(http://uploads.tapatalk-cdn.com/20160307/94f23a1de7526c5f1cbdfa82963ec6a1.jpg)
(http://uploads.tapatalk-cdn.com/20160307/0aff2f8184504681ca533da6352d2e59.jpg)
(http://uploads.tapatalk-cdn.com/20160307/1e99ee2f28a9a5af926d8b28ba313c50.jpg)
(http://uploads.tapatalk-cdn.com/20160307/96fb59c977945c898ec8ba4c1c569719.jpg)
Ole 250 is spot on
(http://uploads.tapatalk-cdn.com/20160307/a0d58659ae5c8a77792b60d97e183f09.jpg)
At the 4 hour mark I checked temp
(http://uploads.tapatalk-cdn.com/20160307/f9866e705920aff6f8f0d1a9125dfefc.jpg)
(http://uploads.tapatalk-cdn.com/20160307/accee4572c10acd634948538ade6e716.jpg)
(http://uploads.tapatalk-cdn.com/20160307/90392f48a69e25452e4f361aaa31bfea.jpg)
(http://uploads.tapatalk-cdn.com/20160307/b4eeedb2e9f3344dc97e1e6cf0484758.jpg)
Some pepper jack Mac and cheese with tomato and chilis , I topped it with a mix of panko and cilantro
(http://uploads.tapatalk-cdn.com/20160307/88a2cbb31b4bd093ef1679f34c55464f.jpg)
When the butt hit 200 degrees I gave it a rest and then pulled.
(http://uploads.tapatalk-cdn.com/20160307/b5749e06372db78bda3fc108b0a3efa9.jpg)
(http://uploads.tapatalk-cdn.com/20160307/637c49770d947ce8e241795cfdcd17ae.jpg)
(http://uploads.tapatalk-cdn.com/20160307/ddd655711eb6d767b761c7079d664f8b.jpg)
(http://uploads.tapatalk-cdn.com/20160307/b323c2f14225f2c4de0b9eaf5763e66e.jpg)
Sent from my iPhone using Tapatalk
Looks great. Just curious, how many lbs. and how long did it take?
Quote from: Neil_VT00 on March 07, 2016, 08:31:45 AM
Looks great. Just curious, how many lbs. and how long did it take?
10 pound butt , with the rest and everything it took about 10 hrs
Sent from my iPhone using Tapatalk
Wow, looks great!
Wow, thats a nice lookin butt! Tell ya what, that kicked up mac n cheese looks down right dangerous! I think I could could handle that! Nice cook!
The foil on the handle is a good idea. Preserve the old wood.
How many hours do you think your WSM can go at 250-300 degrees? I'm looking at one because of the longer grill times so I can do bigger meats without having nto add charcoal or spend lots of money on n Green Egg. Pork looks great. My mouth is watering.
Thanks
Brian
@wyd Early on I did a burn duration test of sorts, here are some notes from my log:
Todays (05/08/15) Pork Shoulder cook on the WSM ranged between
230°F and 248°F for a average of 239°F. I started at 6:00AM and gave up
the test run at 11:00PM. I set the Upr vent to 50% open, Lwr vents
to 0,0,15%. The temp at 11:00 was still 234°F. I probably had more
than just 17hrs of burn time, but I was too tired to care any longer.
However, YMMV ... SJ
Quote from: wyd on March 11, 2016, 02:06:24 PM
How many hours do you think your WSM can go at 250-300 degrees? I'm looking at one because of the longer grill times so I can do bigger meats without having nto add charcoal or spend lots of money on n Green Egg. Pork looks great. My mouth is watering.
Thanks
Brian
Brian
For shoulders I use a full charcoal ring of KBB and top that off with 3/4 of a lit chimney using the minion method , that consistently gets me 10-12 hours of burn time. If I'm doing brisket especially a large brisket then I heap the charcoal ring up with as much as I can and I add a full lit chimney to that , I've managed 14-16 hours of cook time that way.
Sent from my iPad using Tapatalk
Quote from: Travis on March 10, 2016, 07:44:00 AM
Wow, thats a nice lookin butt! Tell ya what, that kicked up mac n cheese looks down right dangerous! I think I could could handle that! Nice cook!
Let me know if you'd like the recipe
Sent from my iPad using Tapatalk
Quote from: TheDude on March 10, 2016, 01:45:44 PM
The foil on the handle is a good idea. Preserve the old wood.
I wear foil on my head too .....you know just in case ?
Sent from my iPad using Tapatalk
I'd love the mac & cheese recipe Idehawk
Quote from: Idahawk on March 12, 2016, 07:47:05 AM
Quote from: wyd on March 11, 2016, 02:06:24 PM
How many hours do you think your WSM can go at 250-300 degrees? I'm looking at one because of the longer grill times so I can do bigger meats without having nto add charcoal or spend lots of money on n Green Egg. Pork looks great. My mouth is watering.
Thanks
Brian
Brian
For shoulders I use a full charcoal ring of KBB and top that off with 3/4 of a lit chimney using the minion method , that consistently gets me 10-12 hours of burn time. If I'm doing brisket especially a large brisket then I heap the charcoal ring up with as much as I can and I add a full lit chimney to that , I've managed 14-16 hours of cook time that way.
Sent from my iPad using Tapatalk
Is this an 18.5? Picked one up last week, and haven't gotten to try her out yet.
@Idahawk