Gentlemen, Start your engines!

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Guest

Guest
Tonight, we smoke!

This will be my first run with my new WSM. I plan to overnight two 6 pound butts. Its very windy tonight here in North Georgia. Feels like low 40's.

Question:
How long should I expect the water to last? If I initially light a full ring all hot, and add cold water to the pan, when will I need to check it? The pan is a lot smaller than others I have used.

Thanks.
 
Thanks, Jim.
The cook went very well. Used method No. 2 as you suggested. Started the cook around 3 AM and successfully held the temp in the 240-250 range for a good 12 hours. The water lasted longer in the pan than I thought; it wasn't reallly an issue. The pork was incredible. Good bark, very moist, good smoke ring, and awesome flavor. I sure am glad I found this board and bought the WSM. Low and Slow, baby...
 
Lindsey
When your first cook goes well it makes it easier to continue, let us know how it's going.
Jim
 
Lindsey, what rub did you use on your butts? All I have ever used was the 'Renowned Mr Brown'. Stuff comes out so dang good I never want to try anything else and the troops would probably revolt lol. I agree with you; the stock water pan works just fine, even on the overniters which is now SOP for butts and brisket.
 
Joe,
I used the Renowned Mr. Brown dry rub also, and I agree, it tasted so good it made me want to slap my momma.
 
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