1st 4 Butt Cook


 
M

mike maclean

TVWBB Member
I have successfully smoked 2 butts using a 18.5 WSM with water and BBQ Guru about 6 times in the last year. This is my first try doing 4 at once so I would like any suggestions to improve chance of success.

Here is the game plan so far: Butts were trimmed, rubbed (Big Bob Gibson), and wrapped last night. 2 butts were 7.75 lbs untrimmed and 2 were 6.75 lbs. Bringing them to room temp now. Will inject and rub again about 1 hour prior to putting on. Using RO lump packed tight with 3 chunks of pecan and 2 of hickory buried. Planning to use full chimney minion start with boiling water. Will be serving tomorrow at 3:00pm.

Thinking of starting to cook at 3:00pm today at 240F as last smoke took 17 hours to hit 195 with 7.5lb butts. Will hold butts foiled in cooler if finished early.

Any suggestions?
 
With that much of a load on the WSM I would highly suggest foiling the pan with no water. You can do it with or without the clay (I use the 12.25" clay saucer). Wrap the top of the water pan with 2 layers of foil and make sure you leave it dished in a couple inches for the grease.

Minion the start with 1/2 chimney and set all vents 100% and catch the temp at 240ish and stabilze at 275ish. You should be able to have the bottoms at 20-30% and top at 100% once stabilzed.

Be sure to wait 20-30 min after each adjustment to see what the temps do.

If you use this method your cooktimes should be around 12-16hrs.

Water and that much meat would eat up some major fuel and take forever!

Good luck to ya.

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Mike, no problemo on this cook. Do it all the time. Make sure you have plenty of charcoal and be patient on the temps getting back to where you want them after the meat is put on especially if they are really cold. I don't use water in the pan anyway so no change for me when I do this but if you decide to go with the empty pan make sure you foil. It helps with the clean up. If you don't use water put your biggest butts on the bottom cause that's where the heat is the most intense(just the opposite of cooking with water in the pan). When they are done wrap 'em in a towel and throw in the cooler for a couple of hours. Nothing better than to do an overnighter and smell that smell first thing in the morning. Have fun!!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mike maclean:
I have successfully smoked 2 butts using a 18.5 WSM with water and BBQ Guru about 6 times in the last year. This is my first try doing 4 at once so I would like any suggestions to improve chance of success.

Here is the game plan so far: Butts were trimmed, rubbed (Big Bob Gibson), and wrapped last night. 2 butts were 7.75 lbs untrimmed and 2 were 6.75 lbs. Bringing them to room temp now. Will inject and rub again about 1 hour prior to putting on. Using RO lump packed tight with 3 chunks of pecan and 2 of hickory buried. Planning to use full chimney minion start with boiling water. Will be serving tomorrow at 3:00pm.

Thinking of starting to cook at 3:00pm today at 240F as last smoke took 17 hours to hit 195 with 7.5lb butts. Will hold butts foiled in cooler if finished early.

Any suggestions? </div></BLOCKQUOTE>

It usually takes me about 20 hours to smoke two 10lb. shoulders... maybe because I use water? I would imagine 4 taking a little longer... 24 hours? I`m curious now... is water prolonging my smokes?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I`m curious now... is water prolonging my smokes? </div></BLOCKQUOTE>

Yes sir, IMHO.
 
All the advice you have is good. I just did 4 butts a week ago. My only tip is to be sure to wait until your temps are good and high - like 275-85 before putting your meat on.

Happy smoking.
 
Thanks to all for the advice and suggestions. I took the temp to 250 and put the butts on. Took 14 minutes to recover to 241, then overshot to 257, 15 minutes later, locked in at 241. I have lots of fuel and some George T Stagg to keep me company through the smoke.

Cheers,
Mike
 
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