dwayne e
TVWBB Super Fan
After a couple of high heat attempts, I decided to do an overnight low and slow butt........Saturday night into Sunday in time for the Ravens game at 1pm.
I used a Sammy special; I think it was about 12-15 pounds of meat all together.
I trimmed it fairly close and rubbed with liberal amounts of "raw" sugar and kosher salt (I'm not a measurements guy, I used roughly twice as much sugar than salt). I also included HEALTHY dashes of granulated garlic and McCormick's Chipolte Pepper. I did this at about 11am on Saturday.....saran wrapped and back in the fridge until about 9pm. Around 9pm, I took it out and let it come up to temp a bit while I prepared the WSM.
I used a WSM 22 and started with a heaping ring of unlit K with Kingsford hickory chips scattered throughout the pile. I then added about 30-40 lit coals and assembled the cooker (10:15pm). I added the meat immediately and used a completely full foiled water pan (scolding hot tap water). Once the cooker got to 250-260 (I wanted to do it sooner, but lost track of what I was doing), I ramped down the bottom vents, leaving the top wide open throughout the cook.
I took the following readings during the night:
11pm vents (v)20% lid (L) 260 meat (m) 78
11:30 (v) 10% (L) 275 (m) 108
12:00 (v) 10% (L) 235 (m) 127
12:45 (v) 10% (L) 235 (m) 153 beddy bye
3:15 (v) 10% (L) 220 (m) 172 bathroom
6:15 (v) 10% (L) 200 (m) 177 stirred coals/turned & mopped meat
6:45 (v) 10% (L) 235 (m) 178
8:30 (v) 10% (L) 210 (m) 193
At 6:15 I gave the coals a good stir and turned and basted the meat. I basically used the Mr. Brown mop recipe; however, I used a 1/2 and 1/2 mix of Vinegar and Apple Cider instead of all Vinegar and used no water.
At 8:45 I foiled the meat added a little of the mop liquid and placed in a cooler until 11:45.
I had a lot of mop left, so I added A LOT of ketchup and probably two T of brown sugar until it had the consistency of thin BBQ sauce (it was superb!!)
The meat was done perfectly. It had a noticable bark that had a fairly spicy (but not overbearing ) flavor. It pulled like butter and it had the consistency of the best pot roast I ever had. Fun was had by all and we won the game to boot....GO RAVENS.
I'm not sure I'd change anything about the cook except the start time. I'd probably start a little later since the cook time was a couple hours shorter than expected.
I was pleasantly suprised that the cooker was able to churn away in the cold temps. It got down to the low to mid teens during the night. I never had to add additional K and it stayed over 200 until about 11am.
I have a couple of pics and will hopefully get them on tomorrow.
Thanks again for all of the information......I'm trying to soak it all in!
I used a Sammy special; I think it was about 12-15 pounds of meat all together.
I trimmed it fairly close and rubbed with liberal amounts of "raw" sugar and kosher salt (I'm not a measurements guy, I used roughly twice as much sugar than salt). I also included HEALTHY dashes of granulated garlic and McCormick's Chipolte Pepper. I did this at about 11am on Saturday.....saran wrapped and back in the fridge until about 9pm. Around 9pm, I took it out and let it come up to temp a bit while I prepared the WSM.
I used a WSM 22 and started with a heaping ring of unlit K with Kingsford hickory chips scattered throughout the pile. I then added about 30-40 lit coals and assembled the cooker (10:15pm). I added the meat immediately and used a completely full foiled water pan (scolding hot tap water). Once the cooker got to 250-260 (I wanted to do it sooner, but lost track of what I was doing), I ramped down the bottom vents, leaving the top wide open throughout the cook.
I took the following readings during the night:
11pm vents (v)20% lid (L) 260 meat (m) 78
11:30 (v) 10% (L) 275 (m) 108
12:00 (v) 10% (L) 235 (m) 127
12:45 (v) 10% (L) 235 (m) 153 beddy bye
3:15 (v) 10% (L) 220 (m) 172 bathroom
6:15 (v) 10% (L) 200 (m) 177 stirred coals/turned & mopped meat
6:45 (v) 10% (L) 235 (m) 178
8:30 (v) 10% (L) 210 (m) 193
At 6:15 I gave the coals a good stir and turned and basted the meat. I basically used the Mr. Brown mop recipe; however, I used a 1/2 and 1/2 mix of Vinegar and Apple Cider instead of all Vinegar and used no water.
At 8:45 I foiled the meat added a little of the mop liquid and placed in a cooler until 11:45.
I had a lot of mop left, so I added A LOT of ketchup and probably two T of brown sugar until it had the consistency of thin BBQ sauce (it was superb!!)
The meat was done perfectly. It had a noticable bark that had a fairly spicy (but not overbearing ) flavor. It pulled like butter and it had the consistency of the best pot roast I ever had. Fun was had by all and we won the game to boot....GO RAVENS.
I'm not sure I'd change anything about the cook except the start time. I'd probably start a little later since the cook time was a couple hours shorter than expected.
I was pleasantly suprised that the cooker was able to churn away in the cold temps. It got down to the low to mid teens during the night. I never had to add additional K and it stayed over 200 until about 11am.
I have a couple of pics and will hopefully get them on tomorrow.
Thanks again for all of the information......I'm trying to soak it all in!
