A long road......

[Andrew Harrington]

I just wanted to share a story and get some advice from some more experienced members. I currently own a 18.5" wsm and just ordered a thermapen and a digital bbq thermomemeter. I have been smoking food for several years but about a year ago lost the lid to my smoker out of the bed of my truck and just now got a replacement. Part of the reason that I was so delayed in picking up the lid is my health is failing. I am really in the mood for Mr. Browns and I enjoy the process of cooking the Q but I am currently on dialysis as a result of kidney failure. This makes it an extreme PIA to make multiple trips away from my bedroom during the night, so my question is, what are the minimum number of trips that you think I could make outside during a Q and still get excellent results (I use to check and baste every other hour) My dialysis usually runs for 10 hours a day and is not negotiable start time is flexible, also what is the minimum recommended hold time for a bone in butt? Sorry if I am all over the place.

 

[John Ford]

Andrew a butt on a WSM works well as a "set & forget " cook. I've put on a butt before work & next look was 9 hrs later.
Some members can probably help with no-salt rub recipe.

 

[Gary H. NJ]

It's true Andrew. Basting doesn't really do much for pork butts. As John stated, just check tenderness once your internal temp hits 185. At that point, you could even take the butt indoors to finish in the oven, if that makes things easier for you. Best wishes to you buddy - G

 

[Ron G.]

Andrew -

If you want to avoid the need to get-up during the night, for butt cooks, I have several suggestions:

TIMING:
If you have butts / shoulders that are cut in half (roasts between 6 and 8 pounds). I find that I do not usually need to do overnighters. Instead, I get my stuff organized the evening before, get up early, and start the fire / put the meat on around 5 to 6 A.M. In most cases, it's done in time for supper.

TECHNOLOGY:
Two items that can give you peace-of-mind during long cooks / overnighters:

Remote dual-probe thermometer - I do not have one, but plan to acquire one soon. This way, if you set it up properly, you can monitor your meat and cooker temperature from the comfort of your bedside. (Lets you see what's going on, minimizes the need to get-up and physically check the cooker.)

Stoker - Again, I have not used one, but they seem to be getting more inexpensive, and I have heard of rock-solid predictable results with them. (Takes the worry out of vent settings / cooker temperature.)