Dave Russell
TVWBB Honor Circle
Hey, everybody.
In the fridge sit four avg. 8 pounders to smoke for Tuesday's supper (two for the neighbors), and I was wanting to do a day cook for a change. I'm wanting to use foil for the pan, not for the butts... as long as they cooperate.
(My experience thus far is LONG overnighters.)
I know, butts are "forgiving" and all, but just HOW fast do I dare go with a cooker full, not sacrificing the bark of the bottom two? (I learned first hand the other day how chewy the bark can end up if cooking spares on the bottom grate with a vent temp of almost 300*.
)
FYI, I've smoked butts as fast as 8.5 hours or so on my old UDS, but my concern is that even though that was direct, the roasts were not NEAR as close to the coals as the two that will be on my wsm's bottom rack... AND on the drum, I FLIPPED 'em at least a couple of times.
Anyway, I know most folks only cook two or three at the most, but if you've got much experience cooking four avg. butts at a time on the little wsm, what's the highest vent temp you'd dare target, and what time would they need to go on if supper is at six?
My guess is to cook no higher than 275 at the vent, but I'm not sure about how early to start. BTW, the last time I asked anything like this, I only got replies from folks that foil during the cook, or that I should stick with the long overnighters. I know that one member here claims that 8 pounders cooked at 275 on his wsm are ALWAYS done in nine hours, and Gary Wiviott says to start two seven pounders on the top grate at nine hours before suppper...but then again, Wiviott's a little ambiguous about temps, to say the least.


I know, butts are "forgiving" and all, but just HOW fast do I dare go with a cooker full, not sacrificing the bark of the bottom two? (I learned first hand the other day how chewy the bark can end up if cooking spares on the bottom grate with a vent temp of almost 300*.

FYI, I've smoked butts as fast as 8.5 hours or so on my old UDS, but my concern is that even though that was direct, the roasts were not NEAR as close to the coals as the two that will be on my wsm's bottom rack... AND on the drum, I FLIPPED 'em at least a couple of times.
Anyway, I know most folks only cook two or three at the most, but if you've got much experience cooking four avg. butts at a time on the little wsm, what's the highest vent temp you'd dare target, and what time would they need to go on if supper is at six?
My guess is to cook no higher than 275 at the vent, but I'm not sure about how early to start. BTW, the last time I asked anything like this, I only got replies from folks that foil during the cook, or that I should stick with the long overnighters. I know that one member here claims that 8 pounders cooked at 275 on his wsm are ALWAYS done in nine hours, and Gary Wiviott says to start two seven pounders on the top grate at nine hours before suppper...but then again, Wiviott's a little ambiguous about temps, to say the least.
