Jeff Rutledge
New member
Got an all night smoke going on tonight. Pork Butts are on but WSM is not up to temp yet. Can't wait until dinner tomorrow night.
Just threw two pork butts on the WSM....
- Thread starter Jeff Rutledge
- Start date
Dave Russell
TVWBB Honor Circle
There ya go.
Mine is so tight and seasoned that if I use water in the pan, I can't do anything but low-n-slow. 300 degree temp spikes? Not likely.
Anyway, besides getting the butts out of the fridge sooner, I've started putting a tea kettle of boiling water in the Brinkman pan before topping it off with hot tap. It seems to help get it up to temp quicker so I can hit the sack a little sooner.
I did a day cook at around 275, though, recently, and decided that a brisket belongs on the bottom rack under butts. The bark on that brisket was the best I'd ever had, thanks to the butts basting it. Try it sometime.
Good luck with the cook, and don't forget about 'em, tomorrow!
Dave
Mine is so tight and seasoned that if I use water in the pan, I can't do anything but low-n-slow. 300 degree temp spikes? Not likely.
Anyway, besides getting the butts out of the fridge sooner, I've started putting a tea kettle of boiling water in the Brinkman pan before topping it off with hot tap. It seems to help get it up to temp quicker so I can hit the sack a little sooner.
I did a day cook at around 275, though, recently, and decided that a brisket belongs on the bottom rack under butts. The bark on that brisket was the best I'd ever had, thanks to the butts basting it. Try it sometime.
Good luck with the cook, and don't forget about 'em, tomorrow!
Dave