$1.09/lb, I am thinking it's time to make some pulled pork this weekend. We invite family and friends for Sunday.
My preparations start at 4pm. I remove two butts from the refrigerator (both weighing a combined 13.99 lbs) and cut off the fat caps. I spread some mustard over the butts.
At around 8:15pm, I start preparing the wsm. I load the charcoal ring almost to the top with unlit rancher charcoal briquettes and around 7 chunks of cherry and oak wood. I light 20 kingsford charcoal briquettes using the minion method. I rub the butts using an altered version of chris lilly's six-time world championship pork shoulder injection and rub. After the 20 briquettes were fully engulfed, I threw them on top of the unlit charcoal and wood. I assembled the wsm with the foiled original water pan and a foiled 14 inch (36 stamped) tera cotta saucer sitting inside it. I placed the two butts on the top rack and put in a temperature probe inside the small butt. Everything was fully assembled and cooking at exactly 8:50pm.
THe meat temp started at 61 degrees. After the lid temp. reached 200 degrees (at around 9:00pm), I closed all three bottom vents to 20% open. The temp. read an exact 250 at the lid at around 9:45pm. At around 10:45pm, the meat temp. was a whopping 131 degrees and at the lid it was 245. At 12am, the meat temp. was at 141 degrees and at the lid it was 270. At this time, I decided to close all the bottom vents. At 2am, the meat temp. was at 161 degrees and at the lid it was 255. At 3am, the meat temp. was at 181 degrees and at the lid it was 250. I removed the temp. probe and placed it in a different locaction on the butt. THe meat temp. went down to 177 degrees. I decide to go to bed and wake up at 5am. I wake up, check the butts and they're both finished. the small butt has an average temp. of 198 degrees, while the larger one has an average temp. of 197.
I double foiled both butts, threw in a lot of newspaper in the ice chest and now it's resting until 6pm today.
THis is the second (out of four) time my butts cooked in record time. THe thermometer at the lid has been checked prior to the smoke so I know it's not giving a false reading. It's very frustrating trying to prepare for everything and expecting a cook time between 12-16 hours, however it actually being 8 hours. How do I prepare for this next time I decide to smoke some butt? It's now 6am and I am literally steaming, not knowing what I am doing wrong. Any advice would be appreciated, thank you.
My preparations start at 4pm. I remove two butts from the refrigerator (both weighing a combined 13.99 lbs) and cut off the fat caps. I spread some mustard over the butts.
At around 8:15pm, I start preparing the wsm. I load the charcoal ring almost to the top with unlit rancher charcoal briquettes and around 7 chunks of cherry and oak wood. I light 20 kingsford charcoal briquettes using the minion method. I rub the butts using an altered version of chris lilly's six-time world championship pork shoulder injection and rub. After the 20 briquettes were fully engulfed, I threw them on top of the unlit charcoal and wood. I assembled the wsm with the foiled original water pan and a foiled 14 inch (36 stamped) tera cotta saucer sitting inside it. I placed the two butts on the top rack and put in a temperature probe inside the small butt. Everything was fully assembled and cooking at exactly 8:50pm.
THe meat temp started at 61 degrees. After the lid temp. reached 200 degrees (at around 9:00pm), I closed all three bottom vents to 20% open. The temp. read an exact 250 at the lid at around 9:45pm. At around 10:45pm, the meat temp. was a whopping 131 degrees and at the lid it was 245. At 12am, the meat temp. was at 141 degrees and at the lid it was 270. At this time, I decided to close all the bottom vents. At 2am, the meat temp. was at 161 degrees and at the lid it was 255. At 3am, the meat temp. was at 181 degrees and at the lid it was 250. I removed the temp. probe and placed it in a different locaction on the butt. THe meat temp. went down to 177 degrees. I decide to go to bed and wake up at 5am. I wake up, check the butts and they're both finished. the small butt has an average temp. of 198 degrees, while the larger one has an average temp. of 197.
I double foiled both butts, threw in a lot of newspaper in the ice chest and now it's resting until 6pm today.
THis is the second (out of four) time my butts cooked in record time. THe thermometer at the lid has been checked prior to the smoke so I know it's not giving a false reading. It's very frustrating trying to prepare for everything and expecting a cook time between 12-16 hours, however it actually being 8 hours. How do I prepare for this next time I decide to smoke some butt? It's now 6am and I am literally steaming, not knowing what I am doing wrong. Any advice would be appreciated, thank you.
