First butts/lump/clay saucer cook w/pics


 
J

J Graz

TVWBB Super Fan
Well this weekend I will be doing my first double butts. I will also be cooking with Lump(wicked good) for the first time. And if thats not enough, I also be going with the clay saucer.
I was originally gonna do only one butt, so I went to BJ's tonight to get some spares to go with them and instead I walked out with a 20Lb chuck roll. I got them to split that in 2 so that will be next weekends cook.
I obviously plan on using the MM. If memory serves me right I'll be packing the ring tight and lighting about 15 pieces of K for the start. I originally planned on using Mr. Brown for one and "Butt Rub for Jane" for the other so that I could sample two different but a post in another topic stopped me cold. So its "Jane" for both. Thats the one I wss looking forward to the most anyway.
Now for suggestions: 1st-I was planning on using apple for this cook, I recently happened upon a large cache of peach, only problem is that it is still relitivly green, cut 2-3 weeks ago. 2nd-I was thinking about either #5 sauce or Bryan S' BBQ sauce/chicken stock/butter mix. 3rd-Anything else you guys might have for me.

Thanks in advance.
 
A couple of things for you J. Apple wood is good for pulled pork. Apple or Maple are what I use the most of.

Get rid of the clay saucer in my opinion. All my cooks are with a dry foiled pan.

Go with the #5 sauce for your butts

And lastly, enjoy the process, and the final results. Keep an eye on your charcoal level near the end, you may likely need to add some after the 12 hr mark.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave K:
Get rid of the clay saucer in my opinion. All my cooks are with a dry foiled pan.

</div></BLOCKQUOTE>

I knew I was gonna get that answer at some point.
If I go that way, is it safe to assume that once I reach 200* that I should shut down all lower vents and see where she goes first?
 
I'd keep the saucer and cut back the lit. I start my "dry cooks" with 8 - 10 lit. As you said, close down vents at 200 and let her settle in. You'll be golden.
 
In my experience the cooker runs a bit hotter at a given vent setting with the saucer vs. water and hotter still with no saucer....so do whatever you want and adjust the vents accordingly...a lot depends on how "leaky" your particular WSM is. For me, the saucer works exceptionally well.

Hickory with the apple wood is wonderful for PP.

Add a bit of finishing sauce when pulling and #5 on the side (I add some onion/jalapenos to mine)....don't forget the drippings. You will be seen as a BBQ god!
 
When I do minion method with clay saucer I usually start with about a 1/2 Weber chimney of lit coals. I began using only 10-15, but I hated waiting 30-45 minutes for it to get up to temp.

I usually starting shutting the vents down (all equally) when temp reaches 235ish and she stabilizes at 275-280 usually. This is the temp I normally cook my butts at, always over lump.
 
Nice looking butts! Mitch makes a good point, I do my butts at 225 so I shut down vents @ 200. You'll want to adjust for your target cooking temp. Just remember, if you went with the saucer, it's much harder bringing the temp down if you overshoot vs. just the water pan.

Also, just a personal preference I thought I'd point out, I like to run my probes parallel to my meat, I've heard that in the early stages of your cook you can get false temp readings due to the probe being so close to the cold meat. Don't know how much, 5, 10 degrees, probably not enough to worry about but just thought I'd throw it out there. The flip side is the closer you put it to the outside edges you're entering the outer edge hot zone, so who the **** knows. I'm also a neurotic mess and obsess about crap like that. ****, when Q started no one was using digital therms etc. and they were churning out some great Q.

EDIT: Hmmmm . . . I sometimes think the "obscene language censor" now used on TVWBB can make what you're typing seem worse than your original post. For instance, I Just re-read what I wrote and the fist thing I thought was, "did I use the "F" word, I don't recall using the "F" word. I'm sure I would have used the "H" word. Kind of humorous when you think about it. My mind probably works/thinks differently than others, most people probably don't see a blanked out four letter word and think what I think . . . OK, Bryan S. probably does, LOL. Not complaining Chris, just found it interesting.
 
I am well under way. Thanks for all the pointers guys. I thought I would post my log as it stands right now. All temos are at grate level.
0720 minion start packed ring and dumped about 20 pieces of K and small pieces of lump. vents at 100% MEAT ON.
0740-200* all vents 0%
0745-190* 1 vent at 25%
0800-229* 1 vent at 25%
0900-245* 1 vent at 25%
1000-248* 1 vent at 25%
1100-245* 1 vent at 25%
1130- added 3 beef short ribs could not help
myself. TEMP drop to 208*
1200-213* 1 vent at 25% MEAT(smaller)155*

I guess so far so good, should I foil the small at 165* is that the norm or does it matter.
 
J, Looks like things are going well! Most don't foil their butts during the cook unless you're looking to speed-up the cook.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
J, Looks like things are going well! Most don't foil their butts during the cook unless you're looking to speed-up the cook. </div></BLOCKQUOTE>

Looks like I not gonna foil then. I've got all day. It is tough, smelling it and not being able to taste.
As far as the language censor. Is it automatic. It is really tough haveing to retype everytime just to keep it rated "G".
 
Well here;s a pic. the small one is sitting at about 172* the larger is 167*. I decided to try and flip them. The smaller one had a few pieces fall off man I can't wait to get these off.
100_3282.jpg
 
Help. Well the small butt is off and pulled and **** good. The bigger one was sitting at 169 for a good two hours then we had a huge rainstorm. cooker tepms held butt butt dropped 9* is that cool. It is now at 162* an hr later.
 
No big deal. If the cooker is still stable, your not in a rush and you have coal left just let it be and it will push through and finish, maybe up the temp a little, what are you cooking at?


If your in a bigger rush or out of fuel or anything just foil and toss it in the oven at 275 or so.

Clark
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark Deutscher:
No big deal. If the cooker is still stable, your not in a rush and you have coal left just let it be and it will push through and finish, maybe up the temp a little, what are you cooking at?
</div></BLOCKQUOTE>

It's still going strong. Been holding my temps for 14 hrs at this point the meat is starting to move now 171* and coming up pretty steady.

I just can't believe how this just hold the temp. this is my first long cook and I have barely touched it. And that wicked good is just incredible so far I'm still on my original load 14HRS. WOW
 
Sounds good! You could always pull it now and slice it as well, since you allready have one to pull. Might be neat to compare side by side......


Clark
 
Good point. the first is already pulled and eaten. These were really just trial runs to see if everyone likes them. everyone loved them. The second is already starting to fall apart. the temps are really taking off now. +13* in just over 1 hour. I figure 1 more hour.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark Deutscher:
Perfect! So how were the short ribs? </div></BLOCKQUOTE>

Well all I did was rub with Stubbs and smoked to 195*. They basically fell off the bone. Very tender near bone with a very thick bark. If you like bark which I do then they were perfect. I did not really know what to do with them so I just tossed them on. A few of these chopped up would make a nice addition to some beans.
 
Well the cook is finally over. I gotta that I'll never go back to K ever again. I am all about the lump from here out. So far 1 full load and I was at 15 hours when I pulled the last of the meat and it was still going strong.
Here is my final cook log
icon_frown.gif
all temps at the grate)
0720 minion start packed ring and dumped about 20 pieces of K and small pieces of lump lit. vents at 100% MEAT ON.
0740-200* all vents 0%
0745-190* 1 vent at 25%
0800-229* 1 vent at 25%
0900-245* 1 vent at 25%
1000-248* 1 vent at 25%
1100-245* 1 vent at 25%
1130- added 3 beef short ribs could not help
myself. TEMP drop to 208*
1200-213* 1 vent at 25% Butt(smaller)155*
1300-215* """"""""""""" Butt(s)160*
1400-230* """"""""""""" Butt(s)165*
1500-231* """"""""""""" Butt(s)171*
1600-257* all vent @ 0% Butt(s)176*
1700-243* """"""""""""" Butt(s)180* Large 169*
1800-234* 1 vent @ 25% Butt(s)180 (L)169
I pulled small Butt at 1830 at 182* pulled perfect.
1900-big rainstorm WSM temps held Meat temp dropped 9*
2000-240* 1 vent at 25% Butt(L)160*
2100-235* 1 vent at 50% Butt(L)170*
2200-240* 1 vent at 50% Butt(L)176*
Pulled Butt #2 at 2230 @ 178*.

When I pulled both butts the temps were well off the 195* mark, but a fork twisted super easy. I may have been taking temps to close to the bone. Both butts pulled perfectly and tasted great.
Thanks to everyone for there assistance. Next up is my first Chuck roll, at least part of one. 10Lbs. see ya then.
1st Butt smaller
100_3283.jpg


2nd Butt larger
100_3284.jpg
 
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