Larry D.
TVWBB Emerald Member
I put two butts on the WSM yesterday morning about 7:30, and expected them to be done no later than 7:30 last night. I finally took them off at 10:30 p.m. at 195 degrees - both were beautifully done, and pulled extremely easily. I ate dinner at about 11:15 p.m. (no way I was going to bed without a sammich, after spending all day waiting). Normally, butts don't take that long for me. The cooking temp was probably a little lower than usual (around 220 instead of 250) for most of the cook; toward the end (the last 4 hours or so) it was stable right on 250, and was still there when I took the butts off the smoker. I had added a little unlit (actually, leftover) charcoal at about the 10 hour mark, when I was trying to get the temperature to come back up, and probably had that much left at the end. So, I got 15 hours out of one filling, more or less. Now I can see the benefit of an overnight cook. I would have been much more patient at 9:00 a.m. the next morning, than at 10:30 p.m.
