Friends,
Here's a prop for all you helpers to say to drop the thermo checks and let the butt be done when it's done. I've had my WSM for over a year now, and done some of the best baby backs I've ever eaten, and a great brisket, great sausage, even good chicken, but every butt I've smoked was average at best.
Thursday night I put two butts on at 11:30, with a Chris Lilly rub, each nearly 6 lbs. It was about 40 degrees, a heavy wind, and the rain remnants of a passing tropical depression. I put up a simple wind and rain screen, plugged in the guru for 250, set the Maverick probes for lid temp and one butt temp, left off the water, used a few chunks of pecan in a packed MM, and was in bed by midnight. I was preparing for a small crowd at church for my wife on Friday night. I was determined to not open that grill until the butt temp reached 205 and then not pull it until it was falling apart. I had to add about 20 coals around 1 Friday, and at 4 I removed two of the most beautiful, tasty BBQ butts I've ever had. They pulled like butter, tasted great, and made the crowd eat seconds and thirds. Finally, it worked like I wanted it to.
So to everyone wondering, to quote Mr. Incredible, "We get there when we get there!" It's done when it's done, and not a minute before. Set it, forget it, and everything else is just fun and play. Thanks to everyone who consistently asks good questions, gives good advice, and appreciates this wonderful smoker. Sorry for no pictures, but I do have a little bit of leftovers in the fridge!
Here's a prop for all you helpers to say to drop the thermo checks and let the butt be done when it's done. I've had my WSM for over a year now, and done some of the best baby backs I've ever eaten, and a great brisket, great sausage, even good chicken, but every butt I've smoked was average at best.
Thursday night I put two butts on at 11:30, with a Chris Lilly rub, each nearly 6 lbs. It was about 40 degrees, a heavy wind, and the rain remnants of a passing tropical depression. I put up a simple wind and rain screen, plugged in the guru for 250, set the Maverick probes for lid temp and one butt temp, left off the water, used a few chunks of pecan in a packed MM, and was in bed by midnight. I was preparing for a small crowd at church for my wife on Friday night. I was determined to not open that grill until the butt temp reached 205 and then not pull it until it was falling apart. I had to add about 20 coals around 1 Friday, and at 4 I removed two of the most beautiful, tasty BBQ butts I've ever had. They pulled like butter, tasted great, and made the crowd eat seconds and thirds. Finally, it worked like I wanted it to.
So to everyone wondering, to quote Mr. Incredible, "We get there when we get there!" It's done when it's done, and not a minute before. Set it, forget it, and everything else is just fun and play. Thanks to everyone who consistently asks good questions, gives good advice, and appreciates this wonderful smoker. Sorry for no pictures, but I do have a little bit of leftovers in the fridge!
