1st Pork Butt on the WSM - Fantastic!!!!!!


 
Vaughan

Vaughan

TVWBB Member
I did my first butt on the WSM this past weekend. I followed the Renowned Mr. Brown recipe on this site from trim to rub to minion method to vent control to wrapping. I used Stubbs charcoal with several chunks of hickory and one big chunk of mesquite.

I continue to be most impressed with the WSM. Temp control was a piece of cake! I could peg the temp anywhere I wanted it to be. Since the butt is forgiving, I intentionally went from 225 to 280 and back down to around 260 (all are lid temps). Ten hours later - melt in your mouth pork butt. Gonna do me some chickens this weekend with cherry and apple woods.

I have a question concerning the left over charcoal. On the next cook, do you spread the "used" charcoal over new? Or do you use the "used" charcoal for the starter for the minion method? Or something else?

All in all, the WSM is going to be fun.
icon_biggrin.gif


Vaughan
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have a question concerning the left over charcoal. On the next cook, do you spread the "used" charcoal over new? Or do you use the "used" charcoal for the starter for the minion method? Or something else? </div></BLOCKQUOTE>

Whatever.
icon_smile.gif
icon_biggrin.gif
icon_wink.gif
 
In my experience, "used" charcoal ok for grilling but not for smoking. If you manage to save some charcoal from a cook, save it for your weber kettle.
 
I guess that I should clarify my comment. There is nothing wrong with using "used" charcoal. I just prefer to use the unlit for a long smoke.
 
I did my first butt on the WSM this past weekend. I followed the Renowned Mr. Brown recipe on this site from trim to rub to minion method to vent control to wrapping. I used Stubbs charcoal with several chunks of hickory and one big chunk of mesquite.

I continue to be most impressed with the WSM. Temp control was a piece of cake! I could peg the temp anywhere I wanted it to be. Since the butt is forgiving, I intentionally went from 225 to 280 and back down to around 260 (all are lid temps). Ten hours later - melt in your mouth pork butt. Gonna do me some chickens this weekend with cherry and apple woods.<span class="ev_code_GREEN">I was hoping to get a little more feedback on the cook rather than the clay pot. For the second smoke on the WSM I wanted to point out the ease of temp control, even for a rookie. And the overall ease of use.</span>
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Charles Howse:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have a question concerning the left over charcoal. On the next cook, do you spread the "used" charcoal over new? Or do you use the "used" charcoal for the starter for the minion method? Or something else? </div></BLOCKQUOTE>

Whatever.
icon_smile.gif
icon_biggrin.gif
icon_wink.gif
</div></BLOCKQUOTE>

I was expecting more than this wise *** answer.
 
I sorta do both. Normally just shake out the ashes and add new over old.
Congrats on your PB!

Tim
 
Did you take any pictures? I try to mix the new unlit with the used stuff and closer to the top or if you can use it in the kettle for burgers, steaks etc.
 
I always use the "used" ones in the bottom and fill her up with some fresh ones. Charles comment meant just that .. It doesent really matter.

But for a long smoke butt/brisket i would do like the Boss said and fill the ring with all Frech briqs.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vaughan:

I have a question concerning the left over charcoal. On the next cook, do you spread the "used" charcoal over new? Or do you use the "used" charcoal for the starter for the minion method? Or something else?

</div></BLOCKQUOTE>

With lump, I normally use the leftovers in the chimney for next time. But since lump is the same all the way through, you can use it the same as new, straight from the bag. With briquettes (which I've been using lately because I bought a lot when Stubbs was on sale at Lowes), if the leftover can be handled without falling to pieces I use it in the kettle for steaks or burgers.
 
I did some cherry smoked chicken this past weekend and used the "old" charcoal to start a minion method. Worked great. Me thinks I have learned a new use for the used charcoal. BTW - the chicken was great.

One more item. I continue to be amazed at how easy it is to control the temps on the WSM. Pegged the lid at 250 the whole cook - sweet!!! Now I see how these guys do an all night cook. Almost set it and forget it.
 
You must log in or register to reply here.

 

Back
Top