Chris Hill
New member
I did a slow and low cook for a friend's barbecue yesterday. 5 lb pork butt on an older 18.5" kettle with the three vents like the WSM rather than the newer one touch system. Firebrick to make a fuel box on the side, foil over the unused portion of the charcoal grate to direct air through the coal section, small loaf pan with water and apple juice on the foil under the meat.
With lump and hickory, it had enough fuel to go for about 19 hours!
9:15 pm start about 1/3-1/2 chimney of lump
9:30 pm lit lump on top of pile of lump and hickory chunks on grill
9:45 pm pork on, lid on with vents over pork and thermometer over coals, vents to 0%, 0%, 33%, on top to 50%
10:00 pm lid temp 375, bottom to 10% open, top to 50% open
10:08 pm lid temp 375
10:20 pm lid temp 300, top vent to 100% open
10:30 pm lid temp 325
10:45 pm lid temp ~410, top vent to 33% open
11:00 pm lid temp 410, top vent to ~10% open
11:15 pm lid temp ~400
11:30 pm lid temp ~385
11:45 pm lid temp ~385, top vent to ~30% open
12:00 am lid temp ~400, top vent to ~15% open
12:15 am lid temp 375, top vent to 33% open
12:30 am lid temp 375
12:45 am lid temp 400, top vent to ~15% open
1:00 am lid temp 350, top vent to ~50% open
1:15 am lid temp 350
1:30 am lid temp ~400, opened, stirred coals, top vent to ~15% open
***
7:30 am lid temp 250, opened, rotated/ sprayed meat w/ AJ, stirred coals
8:00 am lid temp 290, top/ bottom vents to ~10% open
9:45 am lid temp 250, opened, sprayed meat w/ AJ, top to 50% open
10:00 am lid temp 275
10:30 am lid temp 300
10:45 am lid temp 290, opened, sprayed meat w/ AJ
11:00 am lid temp 310 (spiked to 350)
11:15 am lid temp 310
12:15 pm lid temp 380
1:15 pm lid temp 380, meat temp 175-180, rearranged coals
1:30 pm lid temp ~330, top vent to 100% open, bottom to 33% open
1:45 pm lid temp 375
2:15 pm lid temp 375
3:15 pm lid temp 350
4:30 pm lid temp 350, meat temp 200
The recipe was the basic mustard and rub on the cooking section of TVWB. Very tender meat, I picked it up by the bone and it almost fell out! Pulled, sprinkled with rub and sauced with Buster's mild. The pork had a good dark bark, crisp and a bit chewy. Very tasty Q!
With lump and hickory, it had enough fuel to go for about 19 hours!
9:15 pm start about 1/3-1/2 chimney of lump
9:30 pm lit lump on top of pile of lump and hickory chunks on grill
9:45 pm pork on, lid on with vents over pork and thermometer over coals, vents to 0%, 0%, 33%, on top to 50%
10:00 pm lid temp 375, bottom to 10% open, top to 50% open
10:08 pm lid temp 375
10:20 pm lid temp 300, top vent to 100% open
10:30 pm lid temp 325
10:45 pm lid temp ~410, top vent to 33% open
11:00 pm lid temp 410, top vent to ~10% open
11:15 pm lid temp ~400
11:30 pm lid temp ~385
11:45 pm lid temp ~385, top vent to ~30% open
12:00 am lid temp ~400, top vent to ~15% open
12:15 am lid temp 375, top vent to 33% open
12:30 am lid temp 375
12:45 am lid temp 400, top vent to ~15% open
1:00 am lid temp 350, top vent to ~50% open
1:15 am lid temp 350
1:30 am lid temp ~400, opened, stirred coals, top vent to ~15% open
***
7:30 am lid temp 250, opened, rotated/ sprayed meat w/ AJ, stirred coals
8:00 am lid temp 290, top/ bottom vents to ~10% open
9:45 am lid temp 250, opened, sprayed meat w/ AJ, top to 50% open
10:00 am lid temp 275
10:30 am lid temp 300
10:45 am lid temp 290, opened, sprayed meat w/ AJ
11:00 am lid temp 310 (spiked to 350)
11:15 am lid temp 310
12:15 pm lid temp 380
1:15 pm lid temp 380, meat temp 175-180, rearranged coals
1:30 pm lid temp ~330, top vent to 100% open, bottom to 33% open
1:45 pm lid temp 375
2:15 pm lid temp 375
3:15 pm lid temp 350
4:30 pm lid temp 350, meat temp 200
The recipe was the basic mustard and rub on the cooking section of TVWB. Very tender meat, I picked it up by the bone and it almost fell out! Pulled, sprinkled with rub and sauced with Buster's mild. The pork had a good dark bark, crisp and a bit chewy. Very tasty Q!