Henry Joe Peterson
TVWBB Super Fan
Santa brought me a WSM!
So when the rain stopped (sorta) on December 30, I fired it up. I also fired up the NBBD, just to compare.
For some reason my BRITU turned out a little tough. Great flavor, but my guess is undercooked. Here's the scenario. I fired up the WSM about 2 AM suing the Minnion method (God bless Jim Minnion!) I put a Mr. Brown pork butt on the top grate. Temp was holding steady at about 230-245. I let the butt go all night, and at 10:30 AM I moved the butt to the bottom rack, but my rib rack on the top and put in four slabs. It started to rain again at around noon. Damn. At about 3:30 the temp was down to 220, so I stirred the coals, threw in a few more colas, and opened the bottom vents to keep the temperature up. I began checking for the meat to "pull easily off the bone" at about 3:30 PM. The ribs on the ends were ready, the middle was tough. So Iet them ride and checked again at 5:30. Still tough, but we were impatient. So we ate them. Tasted great, nice pink color, but you had to chew a little more voraciously than we're used to. So what went wrong? Too cool? Too much checking? ( I did mop that butt a few times) Was it the rain? Or just not enought time on the cooker?
Any advice would help.
PS. I did brikets and sausages on the NBBD and they were amazing. Yeah, it's a pain in the *** compared to the WSM.
But the food was worth the effort. Next itme I'm going to do WSM vs. NBBD cook-off. Do a brisket, a butt, and some ribs in each one. My wife gets to be the tasting panel. I'll let you know how it goes.
Henry Joe Peterson
So when the rain stopped (sorta) on December 30, I fired it up. I also fired up the NBBD, just to compare.
For some reason my BRITU turned out a little tough. Great flavor, but my guess is undercooked. Here's the scenario. I fired up the WSM about 2 AM suing the Minnion method (God bless Jim Minnion!) I put a Mr. Brown pork butt on the top grate. Temp was holding steady at about 230-245. I let the butt go all night, and at 10:30 AM I moved the butt to the bottom rack, but my rib rack on the top and put in four slabs. It started to rain again at around noon. Damn. At about 3:30 the temp was down to 220, so I stirred the coals, threw in a few more colas, and opened the bottom vents to keep the temperature up. I began checking for the meat to "pull easily off the bone" at about 3:30 PM. The ribs on the ends were ready, the middle was tough. So Iet them ride and checked again at 5:30. Still tough, but we were impatient. So we ate them. Tasted great, nice pink color, but you had to chew a little more voraciously than we're used to. So what went wrong? Too cool? Too much checking? ( I did mop that butt a few times) Was it the rain? Or just not enought time on the cooker?
Any advice would help.
PS. I did brikets and sausages on the NBBD and they were amazing. Yeah, it's a pain in the *** compared to the WSM.
But the food was worth the effort. Next itme I'm going to do WSM vs. NBBD cook-off. Do a brisket, a butt, and some ribs in each one. My wife gets to be the tasting panel. I'll let you know how it goes.
Henry Joe Peterson
