1st timer

[Guest]

I just wanted to share my first experience using the WSM today. It's 88 degrees and there is no wind. I will be smoking in direct sunlight for lack of any shade.

I started the charcoal chimney at 11:45 a.m. this morning and immediately began preparing 2 - 6 lb. butts purchased at the local Sam's.

At 12:00 noon I transferred the 6-8 briquettes into the WSM and finished the McCormick seasoning dry rub using mustard for a bonding agent as discussed on in the recipe section of this site.

I am using the water pan from the Brinkman (larger capacity) and have added 1 1/2 gallons of hot water. After the temp reached 250 degrees I put the meat on and immediately the temp dropped to about 120 degrees.

It's 12:50 p.m. and the temp is climbing toward 275 degrees.

I will keep you guys updated throughout the day on my progress.

Brian
1st time WSM user

 

[Guest]

Hey Brian, are you cooking a midnight snack here? At 2 hrs./lb., it's gonna be a very late supper!

Good luck,
Steve

 

[Bryan S]

That's what i was thinking steve i put my 7lb butt on at 6:30 AM this morning. It's now 3:00 PM here on the east coast and the NU-701 is showing an internal temp of 177 degrees. /infopop/emoticons/icon_frown.gif

 

[Bryan S]

Brian, the thought of mentioning this is hard but if you do not want to stay up till the wee hours of sunday morning you can always take them off the smoker and finish them in the oven. There i said it but it wasn't easy. /infopop/emoticons/icon_mad.gif

 

[Guest]

Well, guys...

Sorry it took me so long to get back on here.

I had some technical difficulties a while ago.
A real frog strangler came through about 1 1/2 hours ago and I just now got things back under control.

My temp dropped down to 180-190 and I just now got it back up to 230.

I know what you are saying about starting too late. My intention was to get started a little earlier, but my wife had some plans for me this morning.

I checked the temp on the meat and it registered 136. I guess I've got a long way to go. The water pan is about 1/2 empty now. Before the monsoon came through I actually had to put some ice in the pan to cool things down. I had the bottom vents closed and couldn't drop the temp below 300. The ice seemed to do the trick though. I had it pegged on 240-250 for about 1 1/2 and then all hell broke loose.

Guess that's par for the course in Florida.

It's going to be long night.

 

[Guest]

Another mistake I have identified so far is that I didn't use enough charcoal to get started.

I have read some posts talking about how it really isn't necessary to use a lot of charcoal, so I guess I went a little too conservative on the briquettes.

So far I have added about 30 briquettes, but it looks like I am going to need to add more before too long.

Have any of you figured out a way to add charcoal without getting so much ash?

I was real careful, but just can't seems to avoid the ash "splash".

 

[Bryan S]

Brian, i have one of the kids sand bucketts and use 16 inch tongs and lay them in. No ash splash. I usally add about 20 or so at a time and leave the acess door off for a couple of min to get them going. good luck /infopop/emoticons/icon_biggrin.gif

 

[Guest]

Well, after a long day, I just finished pulling the pork butt started at noon.

My wife and I love pulled pork sandwiches and I'll do just about anything to eat one.

Where I live I haven't really found good pulled pork like I used to get in Tennessee.

So, I am learning to make my own.

I cooked two - 6 lb butts to an internal of about 170 although all I had to measure it with is a cheapo Thermo Fork. I know that isn't the preferred method, but the pork pulled easy enough. It is delicious and that's what counts.

Unlike some others, I like my pulled pork a little mushy and with a little juicy-ness.

I was able to tear it with my fingers and it was cooked for 3 hours at the 170 degrees level with a dome temp of 250.

 

[Guest]

I'm glad your first time cook on the WSM was a success, Brian, and your butts came out good. The 170? temperature for three hours sounds like you had a very long plateau. This plateau, at ~ 165? to 170?, can last anywhere from half an hour to, as in your case, several hours. (They usually don't last this long for a 6 lb butt, though.) I believe it's when the fat really starts to render out and, as it does so, keeps the meat cooler. Once it comes off of this plateau, it will move a little faster than it was before, on up to a desired temperature of 195? to 205?, for pulled pork.

You might like to look into getting a remote thermometer. You can order a Polder from the Weber Bullet Resources page of this Web site for $20.

Take care and look forward to your next cook!