Pork Butt Cook

[Bob Marlatt]

Thanks Paul. This will also be my first run with the big Brinkmann pan, so I won't babysit the WSM. It's going on about 8 tonight. I can't wait to unveil it at the party I'm attending Monday afternoon.

Bob

 

[Bob Marlatt]

FYI I'm at hour 15 and I made two errors with my minion method:

1. My cooker is out of round and leaks air pretty bad-gotta fix it!
2. I didn't cose down the vents quick enough on the way up.

Ergo, the first few hours of the cook the wsm ran steady around 290. Meat on at 8pm, me asleep at midnight, all bottom vents closed. 7am the wsm was down to 230 and almost out of fuel. Added some more and even though the internal temp isn't up to 190 yet, the 7.5 lb shoulder feels done. Time to wrap and hold.

I'm sure it will still be quite tasty!

Bob

 

[Danny Hardesty]

My 7 pounders cooked with the minion method and sand in the pan instead of water take right at 11 hours to reach 190 degrees. I have noticed variances in dome temps. vs. grill temps of anywhere from 20 to 60 degrees. I usually get the dome temps up to between 250 and 300, knowing the grill temp will be less, and cook away.

Good luck!

Danny Hardesty

 

[Bob Marlatt]

Despite my mistakes the wsm delivered a pretty darn good shoulder:

http://web.mit.edu/robob/www/bbq070404/bbq_1.htm

Can't wait for my next overnighter!

Bob

 

[Matty Tee]

Great pics Bob...looks like a real tasty butt!