Got my WSM on Thursday... pseudo seasoned it friday via Mr. Soo in preperation for pork butt cook on sunday
Two approx 5 lb pork butts got them at Sams Club... did a light trim to fat cap...
Dry Rubbed and wrapped in plastic wrap for about 18 hours... used some off the shelf spices
Weber KC style BBQ, Weber Steak and Chop, Garlic Pwd, Onion Pwd, Black pepper and Ancho Chile Pwd...
Cooked via Minion Method---Started Chimney with 30 briq at 440 am...Dump at 455 am....
used Apple ( 2medium and 2 small (buried)) and hickory (2 medium (1 buried)....
FOOD ON!!!!
Temp came up quick... I was probably over adjusting the vents and not allowing enough "ketchup" time for the coals to settle in...
520 am ----220 deg
530 am ----237 deg
550 am ----250 deg
630 am ---- 260
700 am ---- 238
735 am ---- 252
800 am ---- 250
840 am ---- 233
**** MEAT TEMP 152 degrees for each butt****
900 am---- 228
940 am---- 233
1010am--- 263
1040am--- 260
noon---- 258
*** MEAT TEMP 175****
115pm MEAT TEMP 181****
guess I plan on pulling about 195 to 200 ....subject to tenderness and the let rest tented in foil for about 45 min to 1 hour....
any suggestions.... is this slow rise from noon til 115 meat temp times another "stall" that i read about occuring around the 160 degree mark... contemplating foiling to bring it home...
Two approx 5 lb pork butts got them at Sams Club... did a light trim to fat cap...
Dry Rubbed and wrapped in plastic wrap for about 18 hours... used some off the shelf spices
Weber KC style BBQ, Weber Steak and Chop, Garlic Pwd, Onion Pwd, Black pepper and Ancho Chile Pwd...
Cooked via Minion Method---Started Chimney with 30 briq at 440 am...Dump at 455 am....
used Apple ( 2medium and 2 small (buried)) and hickory (2 medium (1 buried)....
FOOD ON!!!!
Temp came up quick... I was probably over adjusting the vents and not allowing enough "ketchup" time for the coals to settle in...
520 am ----220 deg
530 am ----237 deg
550 am ----250 deg
630 am ---- 260
700 am ---- 238
735 am ---- 252
800 am ---- 250
840 am ---- 233
**** MEAT TEMP 152 degrees for each butt****
900 am---- 228
940 am---- 233
1010am--- 263
1040am--- 260
noon---- 258
*** MEAT TEMP 175****
115pm MEAT TEMP 181****
guess I plan on pulling about 195 to 200 ....subject to tenderness and the let rest tented in foil for about 45 min to 1 hour....
any suggestions.... is this slow rise from noon til 115 meat temp times another "stall" that i read about occuring around the 160 degree mark... contemplating foiling to bring it home...
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