18" WSM Boston Butt Capacity?

[Lew Newby]

That was my experience yesterday. My previous butts were cooked at 250+ and Friday they were cooked at 225ish. Four good sized butts and much less internal waste in all 4 combined than one 7 pounder cooked at 250+. The four cooked for 18 to 20 hrs. I noticed it when I pulled the first one and payed attention as I did the others.

 

[Dave Russell]

Originally posted by Lew Newby:
..."My previous butts were cooked at 250+ and Friday they were cooked at 225ish. Four good sized butts and much less internal waste in all 4 combined than one 7 pounder cooked at 250+."

Lew, that's what I'm talking about...and in case they're doubters, no we're not talking about (over) cooking til dry mush, either.

<span class="ev_code_RED">Check out my next post. </span>

 

[Dave Russell]

Originally posted by Dave Russell:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lew Newby:
..."My previous butts were cooked at 250+ and Friday they were cooked at 225ish. Four good sized butts and much less internal waste in all 4 combined than one 7 pounder cooked at 250+."

Lew, that's what I'm talking about...and in case they're doubters, no we're not talking about (over) cooking til dry mush, either.

</div></BLOCKQUOTE>

Whoa...maybe I HAVE been overcooking by holding (or slowcooking) bbq too long in a hot cooler. I did something new for me yesterday....cooked two 9lb+ pork butts all day and into the night, for sixteen hours total. The plan was to pull and bag for the fridge, to heat up for Sunday dinner today. Well, this was an eyeopener.
Since I was planning on not resting in a hot cooler for hours as I usually do, I cooked even farther than usual. Since both butts were pretty big, I used both grates, and the top one temped at 198* when I felt it was done, as opposed to my usual avg. IT of 190*. Other than these two butts being some of the best I've done, in all aspects, the only thing was that there was a fair amount of fat and connective tissue left to pull out. Honestly, I think I've been overcooking past prime, and I'll gladly pull out stuff that's not palateable in the future before cooking so long in a hot cooler that the meat starts drying out. Shame on me.