Quick overnighter

[Corey Rogers]

Hey all, first post here. I wanted to post a couple weeks ago when I did some spare ribs, but forgot the camera till it was too late

So I picked up a couple small butts, just under 7 lbs. and just under 6 lbs. respectively. Rubbed them yesterday morning then wrapped in the fridge for the day. Lit the fire around 7PM and the meat went on at 8PM. I fought to keep the temp up for the first few hours. I couldn't figure out why until I was browsing these forums and saw another discussion. I overloaded the charcoal and the water pan was actually sitting on the coals, smothering the top layer some. I still need to get better a guaging how much fuel I need as I have a fair amount left over today. After things burned down a bit, it settled in nicely at 244* for the night. Fell asleep at midnight, temp. alarm went off at 530AM this morning at 190*. After moving the probe a bit, left them on another 1/2 hour to pick up a few more internal degrees. Off the WSM at 6AM and foiled in a cooler. Pulled at 8AM and fed the family at lunch. Ended up with 7.6 lbs. of pulled pork from 12.5 lbs. starting weight.

I used the rub and sauce recipe from Here . This is my first experience with NC style vinegar sauce. I won't say it's gonna replace my love for Curly's spicy bbq sauce, but it was very tasty and will be a staple in my fridge.

Overnight BBQ evidence

<--- best smiley ever

 

[Bill Hays]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> the water pan was actually sitting on the coals </div></BLOCKQUOTE>
Does this mean we can call you Bobby Flay?

Good job! One tip, if you're not using your bottom grate, don't leave it in there .. More to clean up.

I'll have 3 sammies, please!

Bill

 

[Dave/G]

Great looking butts. Can't expect much better yield from butts. Nice job.

 

[Rich Parker]

That is awesome lookin Q. The addiction has begun...

 

[Vince B]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> the water pan was actually sitting on the coals </div></BLOCKQUOTE>
Does this mean we can call you Bobby Flay?

Good job! One tip, if you're not using your bottom grate, don't leave it in there .. More to clean up.

I'll have 3 sammies, please!

Bill </div></BLOCKQUOTE>

Bill I agree with removing the bottom grate if you are not using it. However I really never clean my grates when I'm done. Usually I just remove the middle cooking section and use the remaining coals to burn off any bits left on the greates. I do this by putting the grate on the charcoal ring seemes to work fine. I just use a grill brush and scrub them clean. Let them cool back in the center section and then store away the wsm back in the garage. Just my 2 cents. Vince

 

[Bill Hays]

That's cool, Vince.

"What works best for you" is the motto of many here

. I keep all my extra grates and what not inside because I have a place for them and they're out of the elements (low humidity, no spiders, etc.) Or, you could do like Ralph here .

Bill

 

[Ralph Grunz]

Great looking cook buddy

 

[Ralph Grunz]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
That's cool, Vince.

"What works best for you" is the motto of many here

. I keep all my extra grates and what not inside because I have a place for them and they're out of the elements (low humidity, no spiders, etc.) Or, you could do like Ralph here .

Bill </div></BLOCKQUOTE>I do hope you know that I am kidding here LOL... but then again.. this IS Georgia LOL

 

[Bryan S]

Corey, great looking butts and pics, great job.

Corey, not sure if you have seen this sauce recipe, but it's pretty darn good. Link to Fat Jonny's

 

[Corey Rogers]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
Corey, not sure if you have seen this sauce recipe, but it's pretty darn good. Link to Fat Jonny's </div></BLOCKQUOTE>

Yeah, I saw that one and will likely use it in the future. I'm still doing everything "by the book" on the recipes from the posts here as I don't have the personal experience to make changes yet. The rub and finishing sauce I used this time were together, so that's how I used em. I'll break out of my comfort zone sometime.

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Corey Rogers:
The rub and finishing sauce I used this time were together, so that's how I used em. I'll break out of my comfort zone sometime. </div></BLOCKQUOTE>
Corey, I'll help you out here. This rub by Kevin Kruger works very well with the Fat Jonny's. This is my normal combo on butts these days.

 

[Bill Hays]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ralph Grunz:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
That's cool, Vince.

"What works best for you" is the motto of many here

. I keep all my extra grates and what not inside because I have a place for them and they're out of the elements (low humidity, no spiders, etc.) Or, you could do like Ralph here .

Bill </div></BLOCKQUOTE>I do hope you know that I am kidding here LOL... but then again.. this IS Georgia LOL </div></BLOCKQUOTE>
I do, hence the

.

Bill