G
Guest
Guest
I used my WSM for the first time on Friday night using the Minion Method overnight to cook four pork butts (a little over 20lbs.) for a total of about 17 hours....The results were fantastic and I received raves all around. A few questions/comments:
1. I had to add a few half chimneys of lit charcoal during the process. Is this normal? What's the best thing to do, add hot coals or just add coals and keep the vents open?
2. i cooked the butts to an internal temp of 180-185. I wanted to get up to 190 but lost patience. They pulled very easily after resting for about an hour. Will waiting to get to 190+ make a big difference?
Finally, I made some ABT's and they were phenom! cream cheese, olives, sausage and some Blind Betty's "Blind in the Rind" hot sauce. Major crowd pleaser!
John
1. I had to add a few half chimneys of lit charcoal during the process. Is this normal? What's the best thing to do, add hot coals or just add coals and keep the vents open?
2. i cooked the butts to an internal temp of 180-185. I wanted to get up to 190 but lost patience. They pulled very easily after resting for about an hour. Will waiting to get to 190+ make a big difference?
Finally, I made some ABT's and they were phenom! cream cheese, olives, sausage and some Blind Betty's "Blind in the Rind" hot sauce. Major crowd pleaser!
John