Stepped out for a smoke

[Idahawk]

  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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[Neil_VT00]

Looks great.  Just curious, how many lbs. and how long did it take?

[Idahawk]

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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[WNC]

Wow, looks great!

[Travis]

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]

The foil on the handle is a good idea. Preserve the old wood.

[wyd]

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

[SmokenJoe]

@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

[Idahawk]

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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[Idahawk]

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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[Idahawk]

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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[Red Kettle Rich]

I'd love the mac & cheese recipe Idehawk

[TheDude]

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