First Big Test!!

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Well, today is the big test for me. After a couple successful (more than I expected) attempts with my new WSM, 14 people are decending on the place today expecting some good bbq :-)

At 5:00am today I landed 3 5lb butt's on the lower shelf and have 6 racks of baby back to follow closer to 10. Mr Brown/BRITU respectively.

I'm entirely new to pulling pork and had been doing so at 170 degrees though I've just now figured out that that was too low. I'm naturally concerned that I won't have the cooking time to get these up to temp, but my time machine isn't working so we'll just have to see what happens!

Any idea if this will be enough food assuming I serve with various salads/slaw & some blackened catfish (silver b is jealous of my WSM)

I'll post an update when I'm done!

Pete
 
I think the rule of thumb is a 1/2 lb per person
with sides.you should have plenty. Happy smoking
/infopop/emoticons/icon_cool.gif
 
You may need the full 12 hours to get those butts done. Cook to 195? internal and you should be fine.
Jim
 
Pete,

Unless your guests are Sumo wrestlers, you can look forward to plenty of leftovers. /infopop/emoticons/icon_smile.gif You might get lucky and get the butts done in time for supper, since they're relatively small. Just don't open the lid any more than absolutely necessary.

Steve
 
This is not the right way to do it purists will have a fit but there are a couple of things you can do to speed up butts. Not exactly the same product (bark not near as nice) as there is no free lunch but I did not have any complaints and I did have a chaffing dish empty in a hurry. Now I know better and cook my butts over night and hold them till the guests arrive. As you have started it's too late to do the 1/3 scoring Steve in KC style. You can still cook them the last 3 to 5 hours wrapped in plastic film and as Paul Kirk calls Foil the Texas crutch. If using the plastic film keep the temp aroung 250 and cover it in foil in the smoker or gasp the horror of it "the oven." You can also wrap in a double layer of foil and put it in the oven at 300-325 as a Butt can take a little more heat. A le Crueset enamel dutch oven with their stainless trivet also works and there is no foil to recycle or trash. This is how I did it before Paul Kirk done teach me right ;-P But it works.
 
I am hoping that since the butts are smaller, they might just be finished after a good 12 hour smoke. Worst case I'll try and appease the masses with the ribs which should be healthy after 6-7 hours I would expect.

I am please to report that after a few cooks, the WSM is really dialed in. With a 50/50/0 vent combination, I've held 250lid/235grate for almost 3 hours without more than a 2 degree variation. It takes a bit of time to get used to, but the WSM is really an awesome tool

Thanks for the tips!

Pete
 
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