Mike Shook
TVWBB Fan
Church group wants PP BBQ. I am breaking one of my rules today out of necessity (i.e., I should have started days ago) and dropped 6 small butts on the WSM 22 before dawn, total raw weight 43#. They just fit without touching each other or the edges. I usually run the full cook on the WSM for 15 hours or whatever, but with this much meat I think I'll need to pull them and foil wrap them and oven finish them. I figure the bark will be soft (assuming I get any real bark with two crowded grates) but the flavor should be fine if I watch the smoke levels.
The first thing I have noted is that with this much meat keeping the smoker up to temp was initially a challenge. I did sit it all on the counter for an hour to bring it to room temp while getting the fire going, but apparently I am pushing the limit on the WSM. So alas and alack, it seems I will need to forego any honey-do chores around the house today and instead have to stay close to the thermometer -- and to the college football games on the television that happens to be visible from my smoker.
The first thing I have noted is that with this much meat keeping the smoker up to temp was initially a challenge. I did sit it all on the counter for an hour to bring it to room temp while getting the fire going, but apparently I am pushing the limit on the WSM. So alas and alack, it seems I will need to forego any honey-do chores around the house today and instead have to stay close to the thermometer -- and to the college football games on the television that happens to be visible from my smoker.