Hi,
First off, I'm not using a WSM, I am using a plain weber bar-b-kettle grill and trying to barbecue a 4 lb pork butt using plain indirect heat. This was my first bbq attempt, so keep this in mind when you laugh.
I started the cook around 9 pm. The fire started a little hot (290 deg at grate using an oven thermo) but I eventually got it under control and it steadied out between 215-260 for the next 6 hours. At 6 hours the fire looked a little low so I added 10 more kingsford coals and went to sleep. The internal meat temp was 160 at this time. I figured (obviously wrong) that this would keep it going for another 4 hours. OOPS.
Anyway I woke up at 7am and the fire was nearly out, just a few reddish coals, internal meat temp was about 150.
I would guess the fire had adequate heat for at least 2 hours after I went to sleep and then died. So thats about 8 hours of continuous cooking, do you think thats right? Remember this is a 4 lb butt.
Should I continue cooking? Should I pull it now?
Finish it in the oven? I guess the problem is I don't know what peak internal temp the meat reached, If it reached 190 I would pull it now. Can you guess how high it would have gone?
I'm fully resigned to calling this a casualty, but I'm curious what you think.
First off, I'm not using a WSM, I am using a plain weber bar-b-kettle grill and trying to barbecue a 4 lb pork butt using plain indirect heat. This was my first bbq attempt, so keep this in mind when you laugh.
I started the cook around 9 pm. The fire started a little hot (290 deg at grate using an oven thermo) but I eventually got it under control and it steadied out between 215-260 for the next 6 hours. At 6 hours the fire looked a little low so I added 10 more kingsford coals and went to sleep. The internal meat temp was 160 at this time. I figured (obviously wrong) that this would keep it going for another 4 hours. OOPS.
Anyway I woke up at 7am and the fire was nearly out, just a few reddish coals, internal meat temp was about 150.
I would guess the fire had adequate heat for at least 2 hours after I went to sleep and then died. So thats about 8 hours of continuous cooking, do you think thats right? Remember this is a 4 lb butt.
Should I continue cooking? Should I pull it now?
Finish it in the oven? I guess the problem is I don't know what peak internal temp the meat reached, If it reached 190 I would pull it now. Can you guess how high it would have gone?
I'm fully resigned to calling this a casualty, but I'm curious what you think.