Search results

Question: how long can I leave the butts in towels in a cooler before pulling? They have been in there for 1.5-2 hours and I was trying to wait as long as possible so I didn't have to refrigerate too long then reheat. They are still very hot but I don't want to make pulling them hard later or...

Three of the 4 butts are off at 13.5 hours in. I took them off about 15-20 minutes apart. I pulled one already to send to my in-laws and the other two are in foil in cooler with towels resting for a couple of hours. I threw a couple of chickens on to cook for a few hours. I snuck a few...

Here is an updated pic of the 4 butts at 11 hours in. The smallest but is 190ish in some spots but 182-185 in others. Feels very tender based on probing but I"m going to let it ride for a little while longer. Other, larger butts are still in the 160's 170's. I'm going to throw some chickens...

We'll I was able to get 7 hours of solid sleep. My maverick alarm didn't go off once. I woke up to wsm sitting at 230 (went to sleep with it around 270) and the smallest butt at 180 (smallest butt is only 4-5 pounds). About to go add some more coals because my temp just went down to 220...

I'm using Pecan. I've used apple for all my cooks but wanted to try pecan tonight. I threw in some extra about 30 minutes ago to keep smoke going.

I've cooked 4 times during the day on my new WSM so I figured I would take a crack at an overnight cook. I'm cooking 4 butts for a work party tomorrow night. Each one weighs between 6 and 8 pounds. I put them on at 8:30. Still running a little hotter than I want with the new smoker. I...

I am actually an Alabama fan so I'll be watching the Iron Bowl at home today. My wife is a Gamecock and those Clemson Tigers look too much like Auburn Tigers to cheer for. HAHA It should be a good game though. I'm a Dabo fan but not really a clemson one.

Finished product- 14 hours + $10 worth of boston butt + $10 worth of kingsford = 11 lbs of pulled pork. Foodsaver will be here tomorrow so that $10 worth of meat will get us through a football game tomorrow and have some left to freeze for weeks to come.

2nd butt off at 13 hours.

Just pulled the first butt off at exactly 12 hours. Internal temp was 195-200 in most spots. Bone is falling out. I have it foiled resting. The other one will need another 30- hour. I pulled a strand off the top and that thing is RIGHT. My wife hates pork (which is why I did some pulled...

Update---- 10 hours in and the maverick probe in the smaller butt is reading 188. I probed with an instant read digital thermometer and got ranges of readings from 185-195. Still doesn't feel tender everywhere and bones are still in pretty tight so I'm going to let it keep going for a while...

Mark, I think that is exactly where I'm getting air in. The door and I had a one hour bend session last week and I just resided to the fact that I can't get it perfect. IDK. I am 6 hours into the cook and the small butt is at 171 and pit is at 250. It dipped down to 220 once so I stirred...

Thanks for the help! I am 4 hours in, the WSM has been sitting at 248-250 with all three bottom vents closed and top at 50%. Smaller butt is at 165 internal. I just sprayed with Apple juice and will let it keep rolling.

I am cooking my first attempt at butts today. I have 2 5-6 pound butts on the 22.5. This is my 4th cook so I'm still running a little hot. I have 2 vents completely closed and one only open 25% on bottom and can't get below 260. I'm sitting at 260 for an hour now. Should I worry about...

Few more pics of finished product. It is so good. A little dry in the top of the breasts but very juicy once you cut into it. The dark meat seemed to absorb more smoke flavor. I'm very happy with my first attempt.

I used Kingsford blue bag, I filled the ring all the way up to the point of overflowing, I then used tongs to fill a chimney with some from the pile, lit in chimney then poured over unlit. I added 3 good size chunks of apple wood. It's been 5 hours and it's still cruising at 350 on that setup...

Thanks Chris, Yeah I thought about sheltering it but since it wasn't our primary turkey and it was my second cook, I wanted to see how hard/easy temp control would be at a worst case scenario type setup. In SC, snowing, 30 mph wind, 34 degrees is about as worst case as it gets. lol I was happy...

Pulled Turkey at 3.5 hours. I was expected 4+. It's resting now on counter before cutting. I'll post some sliced pictures after cutting. WSM is sitting at 365 after taking turkey off. I'm going to let it sit and see how long it keeps above 325. It's been 4.5 hours so far in high wind and...

that 20 lb'er only took up half of my 22.5

Temp hit 160 in one breast at 2 hrs 40 minutes. Checked some other spots and was hitting 150-155 in some spots. So I'll let it go a little bit. Looks and smells great!