How many lit briquets for overnight smoke w/ low of 27 degrees and breezy?

[BrianJM]

Last weekend I purchased a WSM 18.5" and I was able to complete a 6 hour dry run on Monday using the "Minion Method". It was a great learning experience and since I recorded temps and vent positions, I can look back and see how the WSM responded to the adjustments. I used a good oven thermometer for the dry run but I have a Maverick ET-733 on the way. I've done some smoking on my Weber Performer in the past but maintaining temperature was a nightmare.

I am going to try my first pork butt on the WSM on Friday. It's boneless at just over 5 lbs, and mostly round. From what I have read, cooking between 225-250 should take around 90-120 minutes per pound (depending in the thickness of the cut).

I'd like to cook this one overnight, for two reasons. First, I'm not much of a morning person so waking up at 4-5am start up the smoker isn't likely to happen. Second, I'd like to try overnight because I may be cooking a large butt in a couple of weeks for a party and we expect to eat around lunch. So, Friday will be a good trial run.

I plan to start around 8-9pm and if all goes well, I will be getting up early to remove the meat when the Maverick chimes. Worst case, we eat a late lunch. I'd like to cook in the 225-250 range and shoot for an internal temperature of ~200. I will use hot water in the pan.

The weather forecast is calling for a low of 27 degrees with winds between 7-10 mph. So here is where I could really use some advice...

How many lit briquets should I start with? I read the advice about the Minion Method and it suggests "On cold, rainy, or windy days, light 20-40 briquettes." I am thinking I will fill the basket full of unlit and pile on 30 lit briquets. Does that sound reasonable, considering the forecast? Should I put more on?

Any advice or tips you have will be greatly appreciated!

 

[ChuckO]

That's such a huge variable Brian. You could put on as few as 10, but let it get going before you assemble your WSM or you could put on as many as 30 and assemble it immediately with all the vents (except the top) nearly fully closed and get the exact same results. My advice....If you haven't mastered running your WSM (it doesn't take many cooks to do so) don't do a overnight cook unchecked. I can't tell you how many times I've read overnight cooks gone wrong. I'm pretty down with mine and I'm still not sure of doing a overnight cook. I hate the idea of ruining a cook

 

[JRAiona]

I agree with Chuck. I myself don't know that I feel comfortable with running an unchecked cook.

 

[BrianJM]

Chuck and JR - thank you for your feedback!

I plan on setting the Maverick to alert me if the smoker temps go outside of the 220-270 range and the meat exceeds 200. I think read that a full water pan can last overnight. I also read that I shouldn't be opening the lid to check the meat often (or at all).

What else should I be checking or concerned about? What mistakes did you make on your first cook (overnight or in the day)? Since this is my first cook, I don't know what I don't know.

 

[Steven P (Tupelo)]

I would light 15-20 and use something to shield the smoker from the wind. The cold is not that big of an issue, but the wind can suck the heat right out of your smoker.

 

[Enrico Brandizzi]

It dipends on many factors. But remember, in my experience the more briqs you lite the heater the smoking Temp will be.
Start with fewer number and you will have a better night.

 

[BrianJM]

Steven - Thanks for the tip! I don't have a shield at the moment but I can orient the smoker close to my Weber Performer (which is covered) to help block some of the wind. I think the best I can do is close or dial down the vents that are facing upwind and orient the smoker so the door and top vent is facing downwind. The wind is supposed to be SW 4mph (gusts to 7mph) at night and SSW 7mph (gusts to 10mph) in the morning.

Enrico - Based on your suggestion and Steven's, I think I will try 20 lit briquettes. I will watch the smoker temps closely and "catch it" when it nears my ideal temperature, around 225, and then adjust if needed to ensure it doesn't go over 250 before I head to bed (if I still decide to try overnight).

 

[John LeMoine]

Did my first pork butt in my WSM 18.5 under similar temps earlier this year. Used about 15 lit coals in the center started the cook at 6:30 pm on a Friday monitored it until around 11pm did a final check added about 8 or so unlit pieces of charcoal thru the side door and went to bed. I was pretty confident since I dialed in the temp the first few hours only with the bottom vents, kept the top vent at 75% and maintained temps between 225 and 250. Checked the smoker at 6:30 in the morning and it was still at 225. Cooked it for another hour and pulled it at 7:30 for a total cook time of 13 hours and an internal of about 202. worked out great. Yup We ate good that day!!!!

 

[BrianJM]

Did my first pork butt in my WSM 18.5 under similar temps earlier this year. Used about 15 lit coals in the center started the cook at 6:30 pm on a Friday monitored it until around 11pm did a final check added about 8 or so unlit pieces of charcoal thru the side door and went to bed. I was pretty confident since I dialed in the temp the first few hours only with the bottom vents, kept the top vent at 75% and maintained temps between 225 and 250. Checked the smoker at 6:30 in the morning and it was still at 225. Cooked it for another hour and pulled it at 7:30 for a total cook time of 13 hours and an internal of about 202. worked out great. Yup We ate good that day!!!!

This is very encouraging - thank you! I just received my Maverick (remote), so I am looking forward to tonight (but mostly eating it tomorrow).

 

[timothy]

New smokers can run hot, so be prepared. If temps drop then you'll prolly have to kick the tires (legs) to knock down any built up ash.
Otherwise good luck and welcome to the board!

Tim

 

[BrianJM]

Thanks again, everyone, for your advice!

I pulled it off on Friday night. Temperatures were swinging a but due to my inexperience but the end result was fantastic. It was my first cook, so I am very pleased! The smokiness wasn't overpowering, the bark was crispy and the meat was tender (although I'd like it to be more moist next time).

I started the smoker at 8:25pm with 15 lit briquettes and took a cat nap from 9:35pm until 12:10am (when my Maverick alerted me about 220 temps). I fiddled with the vents for another 45 minutes and went to bed. I must have chocked the fire by closing the vents too much because I woke up at 7am to a cooker at 183 degrees. Yes, I slept through the Maverick beeping for who know how long.! After I got the temps back up they remained relatively stable throughout the rest of the cook, which ended at 1:40pm shortly after the butt his 196 degrees.

Overall, a 17.25 hour cook. Had I woken up when the temps dropped below 220, I'm sure it would have finished early/mid morning. I really don't know how long the Maverick was beeping.

Here are some photos of the finished butt:

And my cooking log: