Brian Merz
TVWBB Member
I am a self described low and slow snob, I would never do any of that new fangled high heat, just a passing fad, to lazy to stay up all night and tend your pit garbage. Then I would get up out of my easy chair and yell at some kid "Get off my lawn!" as I shake my tongs at them.
Last weekend I did a 8lb pork butt and two 5lb flats from Sams for a work going away party. The butt and flats were all going a little slower than I would like so I cracked open a vent at the bottom and foiled all the meat to speed things up. I noticed the internal temp on one of the flats climbing about 2* every few minutes and thought I should double check things because that seemed kinda fast.
I looked at my WSM and smoke is billowing from the vent and lid I have never seen before. When I took off the lid I saw that I had placed the foiled butt ontop of my pit temp probe and the cooker was going at about 325*, OH POOP is all I could say.
Long story short that was the best bbq I have made, I have learned my lesson that good bbq can and does come from different methods. I still will do my overnights but maybe now I can think of a brisket on a weekend afternoon instead of planning ahead for a week to do it.
Last weekend I did a 8lb pork butt and two 5lb flats from Sams for a work going away party. The butt and flats were all going a little slower than I would like so I cracked open a vent at the bottom and foiled all the meat to speed things up. I noticed the internal temp on one of the flats climbing about 2* every few minutes and thought I should double check things because that seemed kinda fast.
I looked at my WSM and smoke is billowing from the vent and lid I have never seen before. When I took off the lid I saw that I had placed the foiled butt ontop of my pit temp probe and the cooker was going at about 325*, OH POOP is all I could say.
Long story short that was the best bbq I have made, I have learned my lesson that good bbq can and does come from different methods. I still will do my overnights but maybe now I can think of a brisket on a weekend afternoon instead of planning ahead for a week to do it.