tonygodwin
New member
Started my first Friday night at 10. WSM held like a champ all night, except for one 4 a.m. adjustment when it got to 270. By 10 am I flipped the butt and basted and inserted probe for the first time. temps showed 180 and I watched as it climbed to 183 by 11. I put on 2 racks of BBs and moved the butt to the lower grate. Watched as the butt temp dropped to 173 and stayed there for the next 3 hours! I fretted, but sought comfort here on the boards and trusted the BBQ Jedi Masters who repeatedly said this is normal (even after being on for 16 hours???). Within the next hour the temp has risen to 186 and I had had enough anticipation. Pulled it off at 17 hours, wrapped and let it rest. An hour later I pulled it at the tabe as my wife and guests just ate the bark right off the top and raved. I had to run them off so I could get it pulled, mixed and sauced.
In the end it was a huge hit. I hear the BBs were good, but I wouldn't know. I had to get my satisfaction with the pulled pork after a 17 hr first effort. Thanks to all the BBQ Jedi Masters here that helped calm my nerves and settle my fears. I left it alone and it came through to deliver with much praise and accolades.
In the end it was a huge hit. I hear the BBs were good, but I wouldn't know. I had to get my satisfaction with the pulled pork after a 17 hr first effort. Thanks to all the BBQ Jedi Masters here that helped calm my nerves and settle my fears. I left it alone and it came through to deliver with much praise and accolades.
