MattP
TVWBB Super Fan
Basically working on two Mother's Day cooks at once.
Have a 6.85 pound pork butt on the WSM right now, will be shredded tonight and consumed with my MIL and family tomorrow. This picture was taken about three hours into the job. It's the first time I've cooked on the lower rack! (Nerdy to be excited, yes, I know)
This is the second butt I've done, first one was a couple weeks ago, and I worked myself into a tizzy really overthinking things. Today? Heh, I've basically kept an eye on the Maverick 732, and not worried about a thing.
I should note, this is my eighth cook on the WSM, and the temps start to be staying a little lower with a little more ease, finally. Marerick pit temp probe has been hovering in the high 250's pretty easily throughout the entire cook so far (four hours in), unlike the fluctuations I had been getting from 250 to 290 on previous cooks. I have always wondered... I've been cooking with Kingsford Competition-- I know that burns at a slightly higher temp-- think that's also why I've had a little difficulty keeping the temps 250 and below?
Anyway, here's the second cook I'll be doing:
A 3.5 beef tenderloin, for my mom, dad, sister and boyfriend, and wife. This came as part of the quarter-cow of beef that we had delivered a few weeks back. This picture is after trimming (not much needed to be done, the farm did a killer job already) and sprinkling with sea salt. It's about to hit the smoker in a few minutes.
Have a 6.85 pound pork butt on the WSM right now, will be shredded tonight and consumed with my MIL and family tomorrow. This picture was taken about three hours into the job. It's the first time I've cooked on the lower rack! (Nerdy to be excited, yes, I know)
This is the second butt I've done, first one was a couple weeks ago, and I worked myself into a tizzy really overthinking things. Today? Heh, I've basically kept an eye on the Maverick 732, and not worried about a thing.
I should note, this is my eighth cook on the WSM, and the temps start to be staying a little lower with a little more ease, finally. Marerick pit temp probe has been hovering in the high 250's pretty easily throughout the entire cook so far (four hours in), unlike the fluctuations I had been getting from 250 to 290 on previous cooks. I have always wondered... I've been cooking with Kingsford Competition-- I know that burns at a slightly higher temp-- think that's also why I've had a little difficulty keeping the temps 250 and below?
Anyway, here's the second cook I'll be doing:
A 3.5 beef tenderloin, for my mom, dad, sister and boyfriend, and wife. This came as part of the quarter-cow of beef that we had delivered a few weeks back. This picture is after trimming (not much needed to be done, the farm did a killer job already) and sprinkling with sea salt. It's about to hit the smoker in a few minutes.
