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My last two butts were finished in the oven, rather than adding coals after 12 hours. Sounds to me like we both ran out of fuel at around the same time ans couldn't get it to get much higher than 210 at hour 12 or so. I foiled and finished in the oven, or rather my wife did as I was at work.

BBQ sauce simmering. Simmered it right down to a good BBQ sauce consistency. Not ketchup, but not hot sauce either. Fills a ketchup bottle perfectly. I shaved the logos for that ultra sleeper look And the finished product I brought coleslaw and two dozen buns for snacks for everyone at...

How can I make sure this is safe to eat? It probably only sat under 140 for an hour if that. Pulled it out of the oven at 201 degrees and wrapped it at 11:00...then it sat in insulation till I pulled it a half hour ago at 126 degrees (6:13) and then popped it in the fridge.

Well, all my worrying for naught. This one was 2x more tender than the first one, and it fell apart like a dream. The taste is absolutely fantastic!!!!!! Here's the wrap job by my wife Testing out the temp. Looks like it had cooled down to about 125-130. I'm a little nervous about...

Welp, this is what's going to greet me when I get home today lol

Let me reiterate: Here's my plan 1. Pull from oven at 200 degrees 2. Wrap in towels and let sit until I get home from work 3. Hopefully pull apart still-warm Pork Butt 4. Put in tupperware for tomorrow

No no, I was going to let it rest in towels in a cooler, but I'm worried about if it dips into the sub 140 zone before I get home from work. I mean, I won't be eating it tonight...it's going into a cooler and tupperware for tomorrow.

ok, so wifey at home has informed me the internal temp is at 196 in the oven. Can I get her to pull it out, wrap it up in towels and put in a cooler for me to pull when I get home, or should I have her put it in the fridge instead?

I'll admit that a lot of the fun for me still comes in tweaking the BBQ and just hanging around a smoker and smelling meat cooking. I suppose it'd be nice to have an infallible cooking tool like this gadget you're talking about, but I'm still pretty gung-ho on keeping it somewhat simple...

I paid around $20.00 for a 9lb boneless butt wrapped in twine. It was at an independant butcher, so I'm not really sure if that's good value or not. All I could think about was "that much meat for $20.00???" The Costco I went to didn't have pork shoulder, go figure.

My first cook was using the minion method, but sprinkling them over the top. I wasn't organized enough to really say whether or not that would have made a difference, as that night was also crazy windy and I was noticing a ton of temp spikes. I've heard so many conflicting opinions on...

Nah, I've got a Maverick that was heavily recommended by a few on here as well as a few other sources. It's actually a pork butt that was cut in half...my first ever smoke was this one's twin brother, seperated at birth. There's not much coal left. I felt like I was pushing a thin layer...

Thanks for the warning, Nate. When I read this note I ran outside to check the temperature in that spot and the remote wasn't hot at all to the touch. I figured if after three hours of smoking it wasn't even warm, it'd be ok for the rest of the smoke. Still though, that's probably enough info...

Sorry, I meant 239...that was on my phone and I was too excited so I wasn't typing or thinking clearly. SO...I woke up this morning and figured the pouring rain started right at the time my meat was well into the stall at 167. I had to run out and put a cover over top of the grill to shield it...

So at 7:05 I'm at an internal temp of 167 and my grill has dipped to 198. I've already gone out there and stirred them once and saw a bit of a spike up to 212 but that lasted an hour. I guess I'll open up the dampers a little more?

Eeeeek meat is at 154 and I'm down to 139 degrees. It's all I can do not to go back out and turn those dampers open a little more. Oh we'll I'm just gonna go to bed and let this play out!

Thanks tony. After I turned down this vents slightly, I've regulated at 245-250. How touchy are those dampers? Like, I don't think I'm giving the precision of these WSM's nearly enough credit.

... For my second ever attempt with the WSM! Last time was a bit of a gong show (see my introduction thread) but this time I feel like I've prepared a little better and have the stress of that first butt out of the way. Ill start off with the first few pics I have. I didn't take a ton of the...

Hi Gary! Sorry, the diagram is Time - Meat Temperature - Smoker Temperature

My wife got her degree from the U of W in Madison. Howdy :)