G
Guest
Guest
I finally got it right on the third try with my WSM. I got my WSM on my birthday in September. The first butt was more like a roast....I cooked and cooked but it would never fall off of the bone. The second about half the butt was "pull-able." This morning I the bone fell out...greatness.
Here is what I learned...
1st trim the fat off...I figured it would render if I cooked it long enough but I was wrong.
2nd I quit worring about temprature. My first two smokes I had digital probes in the meat and in on the grate through a potato....all this did was worry about correcting it. I left the top vent 100% and the bottom vents as 20%.
3rd Use Kingsford brickettes instead of lump charcoal...much more stable.
4th Put water in the water pan. I foiled it over and didn't fill it up with water...I had heard that you didn't need the water...I heard wrong...I think this was the big difference in my butts.
Here is what I learned...
1st trim the fat off...I figured it would render if I cooked it long enough but I was wrong.
2nd I quit worring about temprature. My first two smokes I had digital probes in the meat and in on the grate through a potato....all this did was worry about correcting it. I left the top vent 100% and the bottom vents as 20%.
3rd Use Kingsford brickettes instead of lump charcoal...much more stable.
4th Put water in the water pan. I foiled it over and didn't fill it up with water...I had heard that you didn't need the water...I heard wrong...I think this was the big difference in my butts.