2 butts just went on, Happy Super Bowl


 
Jon, I am glad it went well for you. I was not so lucky. My butts cooked faster then I have ever had them cook before. Temps stayed good throughout the night. I am just upset because they cooked in less then 12hrs. I am at 185 now, and turned the smoker way down to by me some time so I can wrap and put in the cooler.
 
I just flipped and temped mine, and I am sitting around 160 in several place.

I stirred the coals, but I don't know if they will be enough, I am pretty sure they won't.

When adding coals do I toss a couple handfuls of unlit, or to I light some in the chimney?
 
I am fighting temps a bit this morning.

The jacket is back on for now trying to get things back up. I will baste and probe temps again at 12.

On a side note, can I freeze the leftover sop to use next time, or should I just dump any leftovers and start fresh next time I do butts?
 
I feel you guys pain .. been there done that several times.

Luckily, I am converted from the 20+hour cooks to high-heat. I put my 22 lbs worth of boston butts on at 9am this morning. Sitting around ~140 degrees now and lid temp is about 300 though my middle temp gauge is reading ~330 which is where the butts are cooking since I am about to put 3 slabs of ribs on the top grate.

I love the versatility of the WSM. High heat cooks or low and slow is no problem. Just adjust your fuel method and the WSM does the rest!

I am going to flip my butts for the first time since I have such high heat below them. No doubt there is some level of direct cooking, though I am fat cap down and I usually remove what is left of that anyways so no huge concerns of burning.

Happy Super Q'in all.
 
Well, I have come back to around 250 with the jacket back on. It really has come in handy having it to bring up temps when I want, and remove it to settle. Although if there was any wind I really wouldn't have that option.

I am still at around 160-170, when temped at 9am I was maxing at 160, so I think I am on my way out of the "dead zone".
 
The food turned out great. The pork was awesome, I think I am still full. The guests love it, and were introduced to slow on a sammy and were in love.

The only thing that didn't do over great was the Carolina red. Only I was eating it while the others went to the bottled stuff.

I just want to thank all those that helped me out, and stayed up answering questions. I will file a full report if anybody is interested.
Should I still post in the new WSM member area, or am I qualified to start a thread in the BBQ forum.
icon_wink.gif
 
You must log in or register to reply here.

 

Back
Top