Alan Bosch
TVWBB Fan
Some on this list may recall my begging and pleading, about two weeks ago, for some kind of pork butt recipe for a large smoke I was planning for May 5. You may also recall that an executive decision was made two days prior to the cook, to use the mustard-slathered pork butt that is listed in the "Let's Cook" section of this fine web site. Here are some notes and comments on the smoke...
I trimmed two pork butts - 5.75 & 6.5 pounds, respectively - and St. Louis'd four rack of spare ribs, the night before the smoke. Sat. morning, I fired up the WSM at 5:30 am, using 1/2 chimney of Kingsford over a full chamber, a la the Minion method. All four racks of ribs were given a generous BRITU rub, allowed to sit a while, then rolled. The butts were slathered with yellow mustard and a good dose of "Dinosaur BBQ Authentic Cajun Rub". Ribs & butts were allowed to sit a room temp for approx. 1-1/2 hours.
After the coals were dumped, the WSM was assembled and allowed to run up to 300 Deg. before warm water was added to water pan, and smoke wood was added (2-chunks cherry, 2-chunks oak). WMS was at 255 deg. at 7:00 am when the ribs and butts were added -- butts on bottom rack, ribs on top.
Temps ran fairly steady -- between 230 & 245 -- until 11:00 am, when the unit was opened for the first time to baste and turn the butts & ribs, and replenish the water.
At 2:30pm, the ribs were removed from the smoker. They were a very dark color, the meat was down about 1/2" on the bone, and they just looked yummy! They were allowed to rest for about a half hour after being slathered with sauce, before being cut up and wolfed down. I'm happy to report that there were no leftovers.
The internal temp of the butts were tested at the time the ribs were removed. Hmmm... Seven hours and only 148 degrees. I moved them to the top grill and allowed the temp of the smoker to rise up to about 280 degrees. At 4:30pm, the internal temp has risen to 170 degrees. 5:15pm, wife and guests getting a bit antsy, I pulled the butts, declaring them done, wrapped in foil, and directed the volunteer puller to start pulling the butts at 5:45 pm. I then went off to start the home-made BBQ sauce for the pulled-pork.
What made it to the table was a lot less than what I planned. Tuns out, many of our guests were picking at the pullin's before it could make it's way to the table. I guess I couldn't complain...
All-in-all, the 10-hour smoke went very well indeed. There was no need to adjust the WSM all that much, and after the first turning-and-basting, I pretty much left it alone to chug along - with temp checks every thirty minutes. If I ever do this kind of cook again, the butts will go on the top grill, ribs on the bottom.
Why is pork butt suggested to go to 180 degrees? I've heard and read that pork is done at 170. Just curious...
Que on, dudes!!
Alan Bosch
I trimmed two pork butts - 5.75 & 6.5 pounds, respectively - and St. Louis'd four rack of spare ribs, the night before the smoke. Sat. morning, I fired up the WSM at 5:30 am, using 1/2 chimney of Kingsford over a full chamber, a la the Minion method. All four racks of ribs were given a generous BRITU rub, allowed to sit a while, then rolled. The butts were slathered with yellow mustard and a good dose of "Dinosaur BBQ Authentic Cajun Rub". Ribs & butts were allowed to sit a room temp for approx. 1-1/2 hours.
After the coals were dumped, the WSM was assembled and allowed to run up to 300 Deg. before warm water was added to water pan, and smoke wood was added (2-chunks cherry, 2-chunks oak). WMS was at 255 deg. at 7:00 am when the ribs and butts were added -- butts on bottom rack, ribs on top.
Temps ran fairly steady -- between 230 & 245 -- until 11:00 am, when the unit was opened for the first time to baste and turn the butts & ribs, and replenish the water.
At 2:30pm, the ribs were removed from the smoker. They were a very dark color, the meat was down about 1/2" on the bone, and they just looked yummy! They were allowed to rest for about a half hour after being slathered with sauce, before being cut up and wolfed down. I'm happy to report that there were no leftovers.
The internal temp of the butts were tested at the time the ribs were removed. Hmmm... Seven hours and only 148 degrees. I moved them to the top grill and allowed the temp of the smoker to rise up to about 280 degrees. At 4:30pm, the internal temp has risen to 170 degrees. 5:15pm, wife and guests getting a bit antsy, I pulled the butts, declaring them done, wrapped in foil, and directed the volunteer puller to start pulling the butts at 5:45 pm. I then went off to start the home-made BBQ sauce for the pulled-pork.
What made it to the table was a lot less than what I planned. Tuns out, many of our guests were picking at the pullin's before it could make it's way to the table. I guess I couldn't complain...
All-in-all, the 10-hour smoke went very well indeed. There was no need to adjust the WSM all that much, and after the first turning-and-basting, I pretty much left it alone to chug along - with temp checks every thirty minutes. If I ever do this kind of cook again, the butts will go on the top grill, ribs on the bottom.
Why is pork butt suggested to go to 180 degrees? I've heard and read that pork is done at 170. Just curious...
Que on, dudes!!
Alan Bosch