Last night at 11 pm I put my first pork butt on the WSM and 12 1/2 hours later I pulled if off when the internal temperature reached 198 F.
It came out extremely well.
It may have been beginner's luck, but I don't think so, mainly because I was able to obtain so much useful information from this site and its members before I started.
In Cooking Topics, Mr. Brown provided the basics in great detail. In response to my posted question, members pointed me toward a source for finding a bone-in butt in the Boston area. I am a recent convert to lump and when I did a search on how to best use lump, I found that I should take the time to hand pack the WickedGood WW densely in the ring. Using my BBQ Guru and Maverick 73, maintaining grate temp and monitoring meat temp was easy to do.
So thanks for all your help, I really appreciate it.
John
It came out extremely well.
It may have been beginner's luck, but I don't think so, mainly because I was able to obtain so much useful information from this site and its members before I started.
In Cooking Topics, Mr. Brown provided the basics in great detail. In response to my posted question, members pointed me toward a source for finding a bone-in butt in the Boston area. I am a recent convert to lump and when I did a search on how to best use lump, I found that I should take the time to hand pack the WickedGood WW densely in the ring. Using my BBQ Guru and Maverick 73, maintaining grate temp and monitoring meat temp was easy to do.
So thanks for all your help, I really appreciate it.
John