I just couldn't stands it no more!
I've been watching that Pitmasters reality show (yes, it's kind of lame but I keep an eye and ear open for any little tip or trick) and have been just chomping at the bit to fire up the WSM18 for some smokey goodness. Being in Northern Ohio it's been cold and snowy lately.
Well, this past weekend the temp was in the high 20's/low 30's and the snow melted a bit from the patio so it was a run up to the Giant Eagle for a 7# bone-in butt (hey, they were on sale, too). Trimmed the excess fat and applied an experimental Cincinnati Chili spice rub and injection.
Full charcoal ring, 40 coal Minion starter, 3 chunks of Hickory and full water pan. Despite the cold the cook temp settled in at around 240 - 250 ... even with the lower vents mostly closed. 7 hour smoke with a 2.5 hour stall at 265 and then a loose foil covered rest for about an hour.
Yes, I picked at it a bit ... couldn't wait.
Ready for yum with some Fat Johny's Bastard sauce and cole slaw.
I've been watching that Pitmasters reality show (yes, it's kind of lame but I keep an eye and ear open for any little tip or trick) and have been just chomping at the bit to fire up the WSM18 for some smokey goodness. Being in Northern Ohio it's been cold and snowy lately.
Well, this past weekend the temp was in the high 20's/low 30's and the snow melted a bit from the patio so it was a run up to the Giant Eagle for a 7# bone-in butt (hey, they were on sale, too). Trimmed the excess fat and applied an experimental Cincinnati Chili spice rub and injection.
Full charcoal ring, 40 coal Minion starter, 3 chunks of Hickory and full water pan. Despite the cold the cook temp settled in at around 240 - 250 ... even with the lower vents mostly closed. 7 hour smoke with a 2.5 hour stall at 265 and then a loose foil covered rest for about an hour.
Yes, I picked at it a bit ... couldn't wait.
Ready for yum with some Fat Johny's Bastard sauce and cole slaw.
