First Butt on the WSM

[augustus/mcrae]

I have two roughly 8lb Butts which have been on 2 hours. This is my second overnight smoke and I'm pretty anxious regarding the outcome (first did not go so well). Wish me luck and I'll post how they turnout

 

[Bryan S]

Here's wishing you all the best on your overnighter.

 

[Jim Babek]

Wishing you the best of luck...may you not hear the ET-73 until tomorrow morning...

 

[augustus/mcrae]

Just turned and basted the meet after 12 plus hours...the WSM stayed in the 240 F range all night (amazing). Spiked to about 260 after turning/basting but is back to 250 F. I'm very optomistic at this point as the Butts looked great and are at 272 F currently (almost as good as the pictures I see on this site

 

[K Kruger]

I'm assuming you mean 172. Wonderful. Looks like you'll have a great meal.

 

[Phil S]

If your WSM is at 240 and the Butts are at 270, there are 2 possible explanations;

(1) You have discovered a new energy source and will become famous and unbelievably wealthy. Please remember that the folks here are your only true friends and deserve a share. or....

(2) Your Butts are on FIRE!

Good Luck!

 

[augustus/mcrae]

172 F...you are correct. I did take a quick look to ensure they were not on fire. Quick question on pulling pork while adding sauce. Is there a technique or do you simply add the sauce as your pulling. This site rules

 

[K Kruger]

I pull a hunk and stick it in a pan, sprinkle on a little sauce, toss, and repeat. Mostly I use a vinegar-mustard sauce for this. I just use enough for moistening and a little flavor. I serve more of this sauce on the side when serving, plus a tomato-based sauce and often a fruit-based and/or a tomato/fruit-based one as well.

 

[Arthur Squires]

Augustus,
sounds like you have the butt moving towards a great finish. Congrats!
As for as mixing sauce into the PP, I personally don't. Alot of people don't put sauce on PP (myself & most of my family included) and some people like red sauce other like a mustard sauce. I just put two or three kinds of sauce out and that way people can do the samwiches the way they like them.
I know alot of folks will take some of the rub they used and sprinkle it over the pork after it is pulled and then give it a quik toss, like a salad and that comes out pretty good.
Have great dinner,

Arthur

 

[augustus/mcrae]

Butts have been on for 17 hours and the internal temp is 183 F. I was going to wait until 190 F to pull but am thinking of pulling them now. Any thouhts?

 

[K Kruger]

Wait. Patience is a virtue with Q.

 

[Karl]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Wait. Patience is a virtue with Q. </div></BLOCKQUOTE>

What he said.
"It's done when it's done" =

 

[augustus/mcrae]

thanks to all! everything turned out great and my buds were impressed. would not haveappened without this site.