I've seen 3 or 4 first overnight cooks on there in the past couple of weeks and they amped me up to tackle my first overnight cook. I picked up two 5.5lb bone in pork shoulders at Safeway for $1.99/lb, total of about $22. I used the BRITU rub on one (right) and Butt Rub on the other (left):
They went on my 18.5" around 10PM, which was fired up using the MM and pecan + apple chunks.
I checked my remotes around 4AM and the WSM was in the zone at around 260* and meat at 163*. Back to sleep, but when I checked again at 7AM, the WSM had used up all the fuel and dropped to 150*. Meat was also at 150* and I don't know how long. I fired up a full chimney of KBB and refueled. I also took that time to baste with a mixture of the rub + apple juice. Re-assembled the WSM and topped off the water bowl with HOT water (it was down about 1/2). Cooker jumped up to about 320* and leveled out around 280* for the rest of the cook, 3 more hours until the butts got to 200*.
Right off the grill:
Foiled and rested for about 5 hours. Might have gotten a little dry with the long rest, so I added a little hot apple juice to the meat while I was piling it up in a pan.
People started coming over while I was pulling the pork, so I forgot to take pics. of the final product. But I paired the BRITU pork with the Carolina Red sauce and the Butt Rub pork with the sweeter Old Mule sauce. Next time trying Steve's No. 5 sauce....
With the cole slaw I made and some bread and butter pickle chips, I ended up with ten people in food comas. And a small pile of leftovers.
I'm just getting started with my smoker, but I've already been so inspired by everything you guys are doing- thanks everyone!
Is anyone using an 18.5" able to keep it going for 12 or more hours? I'd appreciate some advice on that.
They went on my 18.5" around 10PM, which was fired up using the MM and pecan + apple chunks.
I checked my remotes around 4AM and the WSM was in the zone at around 260* and meat at 163*. Back to sleep, but when I checked again at 7AM, the WSM had used up all the fuel and dropped to 150*. Meat was also at 150* and I don't know how long. I fired up a full chimney of KBB and refueled. I also took that time to baste with a mixture of the rub + apple juice. Re-assembled the WSM and topped off the water bowl with HOT water (it was down about 1/2). Cooker jumped up to about 320* and leveled out around 280* for the rest of the cook, 3 more hours until the butts got to 200*.
Right off the grill:
Foiled and rested for about 5 hours. Might have gotten a little dry with the long rest, so I added a little hot apple juice to the meat while I was piling it up in a pan.
People started coming over while I was pulling the pork, so I forgot to take pics. of the final product. But I paired the BRITU pork with the Carolina Red sauce and the Butt Rub pork with the sweeter Old Mule sauce. Next time trying Steve's No. 5 sauce....
With the cole slaw I made and some bread and butter pickle chips, I ended up with ten people in food comas. And a small pile of leftovers.
I'm just getting started with my smoker, but I've already been so inspired by everything you guys are doing- thanks everyone!
Is anyone using an 18.5" able to keep it going for 12 or more hours? I'd appreciate some advice on that.
