Steven Hubbard
TVWBB Member
We moved about a year ago, and I'm about to fire up the WSM for the first time since.
But . . . local shops don't have ANY of the 8-10lb butts I used to cook. I can find a fine collection of 4-5 lb (untrimmed) roasts -- they look like full roasts cut in half. Figure after trimming, I'll be looking at 3.5-4lbs per roast.
I'll smoke two of them to make pulled pork . . . grill temps 225-250 and I rarely use foil on butts.
Any experience cooking roasts this small on the 18" WSM? I'm thinking if I allow 7-8 hours for the cook that I'm good.
But . . . local shops don't have ANY of the 8-10lb butts I used to cook. I can find a fine collection of 4-5 lb (untrimmed) roasts -- they look like full roasts cut in half. Figure after trimming, I'll be looking at 3.5-4lbs per roast.
I'll smoke two of them to make pulled pork . . . grill temps 225-250 and I rarely use foil on butts.
Any experience cooking roasts this small on the 18" WSM? I'm thinking if I allow 7-8 hours for the cook that I'm good.