Cliff Bartlett
R.I.P. 5/17/2021
I got up at 4:30 Easter Sunday and fired up my WSM. I had an 8 lb. Boston Butt ready to go. I'd injected it the night before, using Cosmo's Pork Injection, mixed with apple juice. Let it sit in fridge all night. Rubbed it down with a general purpose rub and then topped it off with Simply Marvelous Spicy Apple Rub. Got the WSM up to temp, 225 and got things rolling. I made some Light Brioche Rolls during the day to go with the pulled pork. I did them in the oven as the WSM was tied up with the Butt and I needed 400 degrees for the rolls. Wasn't sure about holding the Kettles at 400 so decided not to chance it. To round things off I grilled some corn and red peppers and made Corn and Red Pepper salad. Here are some pic's. I had quite a few so I had to split this post into two parts.
Got the Butt on at exactly 5:45 AM.
I decided to share this picture just as an FYI. I sometimes have trouble holding lower cooking temps on my WSM, particularly in warmer weather. As a lot of you have mentioned, I too get a lot of air intake around the side door. About as low as I could get it yesterday was around 235. That's with all the lower vents closed. I don't like to throttle back the top vent at the beginning of a cook as I'm concerned about the smoke flow and over smoking the meat. Anyway, I use Plenum Tape to seal the door in these situations. It come's off easily and does not leave any sticky residue on the WSM when done. About 15 minutes after taping, I dropped to 225, and held it there for 14 hours. Could have probably gone lower. I have ordered the stainless door from Cajun Bandit so this is a thing of the past.
This is roughly the three hour mark. I using a mop on this cook and it was time.
Roughly 6 hours and around 160 IT.
Around 9 hours and around 168 IT. Hello stall!
Getting the corn going in some foil for the salad. Will finish off on direct later.
Getting a couple of red bell peppers going now too.
Here's my Brioche Rolls ready for the oven.
Finishing the corn.
Rolls are done!
That's it for Post 1. Continue to post 2 to view entire post. Thanks.
Got the Butt on at exactly 5:45 AM.
I decided to share this picture just as an FYI. I sometimes have trouble holding lower cooking temps on my WSM, particularly in warmer weather. As a lot of you have mentioned, I too get a lot of air intake around the side door. About as low as I could get it yesterday was around 235. That's with all the lower vents closed. I don't like to throttle back the top vent at the beginning of a cook as I'm concerned about the smoke flow and over smoking the meat. Anyway, I use Plenum Tape to seal the door in these situations. It come's off easily and does not leave any sticky residue on the WSM when done. About 15 minutes after taping, I dropped to 225, and held it there for 14 hours. Could have probably gone lower. I have ordered the stainless door from Cajun Bandit so this is a thing of the past.
This is roughly the three hour mark. I using a mop on this cook and it was time.
Roughly 6 hours and around 160 IT.
Around 9 hours and around 168 IT. Hello stall!
Getting the corn going in some foil for the salad. Will finish off on direct later.
Getting a couple of red bell peppers going now too.
Here's my Brioche Rolls ready for the oven.
Finishing the corn.
Rolls are done!
That's it for Post 1. Continue to post 2 to view entire post. Thanks.
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