Just cuz


 
Mike_M

Mike_M

TVWBB Fan
No real reason for posting. Finally had some nice weekend weather in Boston, so made the most of it with the WSM. Put on a picnic at 9 pm. Currently 3 am, temp is at #227, i'm half in the bag so it's time for some lay down. We'll see what happens when I arise in a few hrs.

Furthermore...following Mr. Brown (minus the mop) and this is my first overnight job... wish me luck.
 
You'll be fine Mike.
Although, through experience I can tell you alcohol has ruined more cooks for me than anything else! Guess I just need to cook "in the bag" more often so I get used to it!
 
She's chugging right along. Woke up this morning at was sitting right at 227.

Got almost exactly 12 hours with a full ring. Got real cold last night so I think I burnt a lot of that through heat loss.
 
I did the just cuz thing too. It was beautiful yesterday and even nicer today. Ran to the store last night. Got a butt. Put it on at about 10:30 last night. The WSM is at 237 deg. and the butt is at 180 deg.. Should be done just in time to watch the race in Texas
 
I too have 3 racks of Baby backs on the WSM here in NH. On Call for the weekend so no fishing so why not smoke up some ribs in the raw cold misty weather while I wait for my pager to go off.
 
Sounds good to me.

Question for the masses. Meat has been sitting in the mid 170 range for awhile now. Been on the WSM for just about 2hrs/lb. I just openened the smoker for the first time, plopped a fork in the meat & I was able to twist with little effort. What are the thoughts on pulling it now regardless of the internal temp? Seems like most say that with butts the temp reaching 190 doesn't matter so much as the time.
 
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