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Author Topic: Stepped out for a smoke  (Read 5028 times)

Idahawk

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Stepped out for a smoke
« on: March 07, 2016, 07:47:43 AM »
  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 .

I set up the WSM with 2 chunks of hickory and 4 chunks of Apple wood .


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 .





Ole 250 is spot on


At the 4 hour mark I checked temp




Some pepper jack Mac and cheese with tomato and chilis , I topped it with a mix of panko and cilantro

When the butt hit 200 degrees I gave it a rest and then pulled.









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Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

Neil_VT00

  • WKC Ranger
  • Posts: 1769
Re: Stepped out for a smoke
« Reply #1 on: March 07, 2016, 08:31:45 AM »
Looks great.  Just curious, how many lbs. and how long did it take?
Wanted: Burgundy 18"

Idahawk

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Re: Stepped out for a smoke
« Reply #2 on: March 07, 2016, 08:59:11 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


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Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

WNC

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Re: Stepped out for a smoke
« Reply #3 on: March 07, 2016, 04:42:44 PM »
Wow, looks great!

Travis

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Re: Stepped out for a smoke
« Reply #4 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!

TheDude

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Re: Stepped out for a smoke
« Reply #5 on: March 10, 2016, 01:45:44 PM »
The foil on the handle is a good idea. Preserve the old wood.
Still need a 22 yellow

wyd

  • WKC Ranger
  • Posts: 920
Re: Stepped out for a smoke
« Reply #6 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
Platinum Performer Kettle (In Blue), OTG (In Blue)
Genesis Gasser (In Blue), Smokey Joe (Uline Lime)
Looking to buy (18.5 blue or brownie and blue lantern)

SmokenJoe

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Re: Stepped out for a smoke
« Reply #7 on: March 11, 2016, 10:08:23 PM »
@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
      230F and 248F for a average of 239F.  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 234F.  I probably had more
      than just 17hrs of burn time, but I was too tired to care any longer.

However, YMMV ...                           SJ
"Too Beef, or Not too Beef" ...

Looking for Dark Blue MBH 22", Dark Green MBH 22", Yellow MBH 22", Glen Blue MBH 22", Avocado MBH 22".

Idahawk

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Re: Stepped out for a smoke
« Reply #8 on: March 12, 2016, 07:47:05 AM »

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.


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Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

Idahawk

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  • Posts: 3300
Re: Stepped out for a smoke
« Reply #9 on: March 12, 2016, 07:47:58 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


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Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

Idahawk

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Re: Stepped out for a smoke
« Reply #10 on: March 12, 2016, 07:51:03 AM »

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 ?


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Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

Red Kettle Rich

  • WKC Ranger
  • Posts: 1985
Re: Stepped out for a smoke
« Reply #11 on: March 12, 2016, 02:31:24 PM »
I'd love the mac & cheese recipe Idehawk
Looking for a RED 26" Kettle & a tabbed no leg RED 22" Kettle near STL. Copper Sam Adams SJ anywhere 8)

TheDude

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  • Posts: 2375
Re: Stepped out for a smoke
« Reply #12 on: March 12, 2016, 07:27:31 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.


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Is this an 18.5? Picked one up last week, and haven't gotten to try her out yet. @Idahawk
Still need a 22 yellow