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I bet it was worth it. I’m seven hours in, and humming along at 240. It already smells heavenly. I’ll check everything at 12, and if it looks like I’ve got a fire in there, I’ll start with unlit and see how it goes. What do you think- a chimney full? Two? Thanks for the feedback.

Hey, all. I've had the WSM a while, but I don't use it that often, and I wouldn't exactly say I have any instincts for managing it. Right now, I've got six shoulders in, for a total of about 43 pounds. I Minioned it, so I'm guessing I'm good for fourteen or so hours, but then what? Do you add...

Crazy night in the garage. My plan was to do some sort of brisket along with a couple of shoulders to pad the supply in the freezer. As I was prepping I heard from the neighbor, who had a couple of venison roasts that he was willing to have me experiment with. Experiment is definitely the word...

20 and 1/2 hours total. All six at 190 or above. Rested two hours, and the neighbors helped pull. Netted 19 lbs of goodness. That'll keep us for a while.

17 and 1/2 hours in, lid at 265, 6 butts at 184. It's going to be a very good night. Could not, repeat, could NOT, do it without your advice. Thanks, all.

Daddy's little meteor... And here's what happened when the strings were cut... First three butts came out at 8:30. The last (and biggest) came out at 10:30, exactly 30 hours after I started. Kevin, you were right on about the temp. The last one never got higher than 184, but when I...

Well, we're north of 26 hours. I've got six butts at 180. Lid temp holding steady at 260, and I'm afraid to touch it.

We just crossed 24 hours. They look, feel, and smell just wonderful- just not quite there. I'll keep at it. I'm NOT surrendering these to the oven. Not after all this work. Thanks for the encouragement. I need it.

They're all between 7 and 8 lbs. Just checked on them. Probe still meeting resistance. Another chimney of Kingsford prepping. I'm having a hard time keeping the temp up near 250 and stable. Maybe it's the weather? I don't know. Hard to stay patient at this point.

I have six butts in the 18.5" Started them at 4:30 yesterday afternoon. It's ten to three (pm) here right now, and I'm sitting at 176. It did get down to 18 here last night, and the lid temp was only 170 when I woke up (at 4:30am). At what point do I panic? They look beautiful and smell...

These guys were boneless shoulders from Costco. Excellent value, but they're handled pretty roughly. If I didn't tie them back together, there's no way I could get them to cook evenly. I don't think there's any issue with drying them out.

Hee hee. More for the rest of us, then. Just crossed fourteen hours, and the brains are sitting in the high 170s and smelling like heaven. I wish I could do this every week.

It's a lovely fall night here in the Frozen North, and I have the day off tomorrow, so here goes nothing. I'll let you know how it's going. Cheers,

Well, now you all need to send pictures of your butts, because I'm confused. Might be the picture, but those were taken after fifteen hours. They weren't anywhere near done at that point. The end result wasn't at all dried out, but they were in there for another seven hours. Took forever to pull...

Okay, turned, basted and rotated at a bit over 14 hours. Here's what I found. Now they're basted, and I re-minioned the chamber. We're up to a steady 250, and the meat is back up to 157. It's going to be a long one, but no big surprises so far. Cheers,

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Bethke: Hi Mark, Looks great, I have never tied up my shoulders before. That looks like a good idea to fit more on. These are boneless, so if you...

Plethora of Pork Just got all six of these little beauties in my 18" WSM. Wasn't sure all of that was going to fit. I kind of had to stand them on edge, and teepee them. My questions: Is this cool? Is it going to extend my cook time too much? Is there a way to fit more of them on there? I'm a...

Don't have a foodsaver yet. It's on the list, but so is extra cash, and that hasn't materialized yet. If it's only a matter of days, can I throw it in a bag or a tupperware and freeze it by itself? On the bright side, the neighbors love me right now. Cheers,

Of course, you could alway buy a rib roast and cut off the slab yourself. You'd have all of that prime rib to deal with, but hey, sometimes you just have to take one for the team.

Well, here goes nothing. It's 9:00am and minus 8 on the deck, and I've got two butts on the WSM. Roughly 7 lbs each. Anyone with winter experience know how long this ought to take? We probably won't make it to ten above today. Wind isn't an issue, though. It's a beautiful day. Cheers,