DoubleBUTT BUTT


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
It's a beautiful morning in Raymond Wisconsin today. Kinda knew that, so earlier this week, I took out of the freezer two 8 lb butts to cook up.
Loaded the WSM around 7am with, hopefully, tonight's dinner.
Hope the weather in your area is this pleasant.
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Beautiful day shaping up here in Central IL as well. Meatfest tonight, covering the grate of the OTG with ribeyes, and then searing some tuna while the 'eyes rest. Should be a delightful meal!
 
I only have two cooking, since about 11:00 last night. They're at 193 degrees now, so I'll be taking them off before too long.
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(About 1/2 hour later: )

They're done!
 
TMuotka, I only count 2
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Larry, looks good, is that a 22" WSM? Looks like room for two more.
These are the two butts I have on for 4 hours now, internal temp at 134'F... cookin' at a 240'F dome temp.
Seems like a lotta folks are gonna get some butt tonight
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
TMuotka, I only count 2
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Larry, looks good, <span class="ev_code_RED">is that a 22" WSM?</span> </div></BLOCKQUOTE>

I wish. No, those are just two of the smallest butts I've ever cooked (not quite 7 lbs each, where the ones I usually get are around 9). They make the WSM look bigger by comparison.
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After 9 hours with an average dome temp of 230'F, the double butts remain at 180'F.
Oh yeah, added a red cabbage at hour6.

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what a long day...
took the butts off at 6 pm (the internal temp only hit 197'F, I was waiting for 200'F then I could not wait any longer), foiled and dry cooler'd them til 7 then got the bear paws out and pulled it to smithereens.
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Quartered the smoked red cabbage, slopped out the slaw, sliced the butter-top rolls, poured a small T&T then plopped everything on a plate! {that "butt rub salt free" jar is Kevin's original recipe now 6 years old - awesome stuff}
Plenty of leftovers (for the freezer) which was the intent of doubling the cook today... PP is great anyway you want it. Pasta, salads, pitas, with eggs, the list is nearly endless.
Anyway, the movie's over... go home now.
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...and as always, Thank you for viewing.
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Hey Jim - If nothing else you know how to start it and by golly you can cook too. lol. BTW, all three of you guys have got my envy. And it was a good movie. Bob
 
I've only used my WSM a few times since getting it because of all my jobs it's hard to find a day to set aside to do it. I have a question for you guys though. Some of you mention putting the pork butts on at night. How often do you wake up to check the temp?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Dechaine:
Hey Jim...What's the deal with the cabbage? Hollowed out core and garlic butter? Looks good. </div></BLOCKQUOTE> it IS good Sir Dechaine, you outta try it! Certainly easy enuf to do and, Mighty Tasty!
Core out a 2" diameter hole bout 2" down, soften some butter, add a smallT of garlic and onion powder (some add salt, I do not) then mix it well, add some cayenne if you like for heat, stuff the hole with this cool butter stuff...foil the dang thing leaving the opening available to take in whatever it will... and cook it for bout 2 to 4 hours at 225-250'F
You'll love it and do it again an' again an' aga......
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck_B:
I've only used my WSM a few times since getting it because of all my jobs it's hard to find a day to set aside to do it. I have a question for you guys though. Some of you mention putting the pork butts on at night. How often do you wake up to check the temp? </div></BLOCKQUOTE>

I have a Stoker, and monitor it on a laptop using StokerLog, so I don't really have to wake up to check the temp. Before the Stoker, I would check maybe 2-3 times during the night but almost never had to do anything to the WSM. Once it settles in at around 250 it doesn't vary much during the night, with or without a Stoker or Guru.
 
How often do I wake up and check the temp... Never. I minion the start between 7pm and 9pm and when it is stable between 240-250, I just go to bed. I usually get up between 5am and 7am. Then check the temperature and go from there as needed. Works great
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ:
Chuck, Life is so much easier when you learn the Minion Method. You can smoke and sleep! </div></BLOCKQUOTE>

I know the Minion Method and use it every time I have used my smoker but I haven't been able to sustain the temp for long periods of time like that. Normally no more than a couple 1-2hrs. Any suggestions?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I haven't been able to sustain the temp for long periods of time like that. Normally no more than a couple 1-2hrs. Any suggestions? </div></BLOCKQUOTE>
Seems you're definitely doing something wrong. Try this: take a 5lb coffee can, top and bottom removed. Place it in center of charcoal grate. Fill a chimney with briquettes and light 'em. Meanwhile, layer briquettes and your smoking wood onto the charcoal grate around the coffee can. Fill the ring. (Don't worry about filling the charcoal grate. Any leftover coals can be used next time. Just shut down all vents when the meat is taken off at end of smoke.) When coals are lit in chimney, dump them into coffee can and immediately remove the can (using heavy insulated gloves of course). Assemble your WSM, leaving all vents open. (I generally don't use water in the pan, just foil the pan.) When temps are about 25 shy of targeted temps, close all lower vents and put the meat on. Keep an eye on your temp; the meat will cause temps to drop. You'll need to adjust the lower vents over the next 30-60 minutes to stabilize. Always keep top vent 100% open. For an overnight smoke, I generally start this process around 8:30 pm. Meat on by 9:00. Temps settled by 10 pm. Keep and eye on it for an hour "just in case", then off to bed. Set the ET-73 to go off if temp drops too much or spikes. I'm usually up at 5:30am. Temps have dropped a bit, so stir the coals, add a handful, shower and shave and I’m good for a couple more hours to finish the smoke. I hope this helps.
 
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