John Letourneau
New member
I am one to jump into trying things where perhaps others might ease on into new territory. Since my draw to the WSM was to be able to smoke overnight, that is what I tried for my second round of BBQ; and last night was the night!
Bought 2 Boston butts [on sale for $1.08/lb] on Monday. Tuesday I made up a paste with some of my frozen onions from last year, fresh hot peppers, mustard, spices, sugar, ... The first thing I noticed was that the mixture was a bit runny -- the vegi's contributed a good bit of water. Next time I will try to cook them off a bit to get rid of some of that. I forged ahead and slathered the butts, bagged them, and put them in the fridge.
Wednesday I got things rolling around 6:30. Applied a rub to the butts, started the cooker. The meat went on at 19:00, temp 120. By 20:15 I was at 225 and peaked at 240 at 20:45. I started shutting down the vents at 150, not wanting to overshoot my temp too much. So I closed the one vent off at 150, the second I went to 50% at 200, then I shut all down at 240. When it came down a bit [30 minutes], then I opened 2 of them about 25%. Then off to bed at 21:30! [yeah, I'm an early snoozer.
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At 6:30 my temp was down to 160; needed some fuel. Also added a bit more hickory because I also put 2 fatties on to give those a try. Heat came back up pretty quickly. Took the fatties off after 3 hours, temp 170. One of the butts was also at 185 so I foiled/cooler'ed that one. The other was at 179 so I opened all the vents and let it sit another hour.
At 17 hours both butts are done and in the cooler, the fuel is spent [18# Kingsford], and I had a wedge of bark that just happen to get stuck to the grill. I can't wait for the resting time to be over!!
Bought 2 Boston butts [on sale for $1.08/lb] on Monday. Tuesday I made up a paste with some of my frozen onions from last year, fresh hot peppers, mustard, spices, sugar, ... The first thing I noticed was that the mixture was a bit runny -- the vegi's contributed a good bit of water. Next time I will try to cook them off a bit to get rid of some of that. I forged ahead and slathered the butts, bagged them, and put them in the fridge.
Wednesday I got things rolling around 6:30. Applied a rub to the butts, started the cooker. The meat went on at 19:00, temp 120. By 20:15 I was at 225 and peaked at 240 at 20:45. I started shutting down the vents at 150, not wanting to overshoot my temp too much. So I closed the one vent off at 150, the second I went to 50% at 200, then I shut all down at 240. When it came down a bit [30 minutes], then I opened 2 of them about 25%. Then off to bed at 21:30! [yeah, I'm an early snoozer.
At 6:30 my temp was down to 160; needed some fuel. Also added a bit more hickory because I also put 2 fatties on to give those a try. Heat came back up pretty quickly. Took the fatties off after 3 hours, temp 170. One of the butts was also at 185 so I foiled/cooler'ed that one. The other was at 179 so I opened all the vents and let it sit another hour.
At 17 hours both butts are done and in the cooler, the fuel is spent [18# Kingsford], and I had a wedge of bark that just happen to get stuck to the grill. I can't wait for the resting time to be over!!
