Two 8.21# Pork Butts Finished w/Updated PICS
- Thread starter Robert Clark
- Start date
Robert Clark
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
Looking good Robert. Is this a high heat butt cook? Noticed how much lit you used to start. Looking forward to the done pictures. </div></BLOCKQUOTE>
Target cooking temp is 225-250. Planning on 9-12 hours total cooking time. I always use full chimney of lit lump to start. Is that too much?
When I first started to use the WSM, I followed Gary Wiviott's website and have continued to do so. Sometimes I have to add fuel, sometimes I dont.
Looking good Robert. Is this a high heat butt cook? Noticed how much lit you used to start. Looking forward to the done pictures. </div></BLOCKQUOTE>
Target cooking temp is 225-250. Planning on 9-12 hours total cooking time. I always use full chimney of lit lump to start. Is that too much?
When I first started to use the WSM, I followed Gary Wiviott's website and have continued to do so. Sometimes I have to add fuel, sometimes I dont.
LarryR
TVWBB Diamond Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Is that too much? </div></BLOCKQUOTE>
No, if that what gets you to the temps you need then thats perfect. I use the Minion Method when starting my cooks and when using lump start with about 1/8 of a chimney of lit. Just different methods. I also didn't know how long you'd let the lump burn in your bowl prior to assembling and thought that maybe you were targeting a high heat cook.
Looking forward to more pics!
No, if that what gets you to the temps you need then thats perfect. I use the Minion Method when starting my cooks and when using lump start with about 1/8 of a chimney of lit. Just different methods. I also didn't know how long you'd let the lump burn in your bowl prior to assembling and thought that maybe you were targeting a high heat cook.
Looking forward to more pics!
Robert Clark
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Is that too much? </div></BLOCKQUOTE>
No, if that what gets you to the temps you need then thats perfect. I use the Minion Method when starting my cooks and when using lump start with about 1/8 of a chimney of lit. Just different methods. I also didn't know how long you'd let the lump burn in your bowl prior to assembling and thought that maybe you were targeting a high heat cook.
Looking forward to more pics! </div></BLOCKQUOTE>
Pretty much assemble right away and adjust the vents as needed.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Is that too much? </div></BLOCKQUOTE>
No, if that what gets you to the temps you need then thats perfect. I use the Minion Method when starting my cooks and when using lump start with about 1/8 of a chimney of lit. Just different methods. I also didn't know how long you'd let the lump burn in your bowl prior to assembling and thought that maybe you were targeting a high heat cook.
Looking forward to more pics! </div></BLOCKQUOTE>
Pretty much assemble right away and adjust the vents as needed.
Phil Perrin
TVWBB Hall of Fame
Lookin' good,Bubba! Got a 7# one on right now. Left my camera at in-laws over holidays,so no pics. Sorry
. Gonna put a eye of round roast on later this afternoon. Have a good one! PS- GO PANTHERS!!!
Keith Wilson
TVWBB Fan
I do the same thing lighting my smoker. I pack the ring and add a full chimney of coals. I do let everything "catch" (for about 10 mins.) before assembling the cooker. Then I put it together. I find when I add the meat the temps drop so I catch it on the way up after putting in the meat. I've gone 18 hrs without adding.
Robert Clark
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keith Wilson:
I do the same thing lighting my smoker. I pack the ring and add a full chimney of coals. I do let everything "catch" (for about 10 mins.) before assembling the cooker. Then I put it together. I find when I add the meat the temps drop so I catch it on the way up after putting in the meat. I've gone 18 hrs without adding. </div></BLOCKQUOTE>
I have had to add a couple of times today. Every cook is different. I was and am near the end of the bag (Fire King). The pieces are really small so they are burning up quicker is all I can figure.
I do the same thing lighting my smoker. I pack the ring and add a full chimney of coals. I do let everything "catch" (for about 10 mins.) before assembling the cooker. Then I put it together. I find when I add the meat the temps drop so I catch it on the way up after putting in the meat. I've gone 18 hrs without adding. </div></BLOCKQUOTE>
I have had to add a couple of times today. Every cook is different. I was and am near the end of the bag (Fire King). The pieces are really small so they are burning up quicker is all I can figure.
Robert Clark
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert T.:
Robert,
Question on the Old Bay. Is that a special rub they make or is it just straight up Old Bay? We love that stuff.
Bob </div></BLOCKQUOTE>
HERE
My friend works for McCormick. It is relatively new. Front of label says "Coarse blend of Old Bay with a touch of brown sugar." First time I have used it.
Robert,
Question on the Old Bay. Is that a special rub they make or is it just straight up Old Bay? We love that stuff.
Bob </div></BLOCKQUOTE>
HERE
My friend works for McCormick. It is relatively new. Front of label says "Coarse blend of Old Bay with a touch of brown sugar." First time I have used it.
Brian Durant
TVWBB Member
Robert,
Thanks for sharing those awesome pics!! I love the Wolfe Rub Original on my pork!! Never tried the Old Bay Rub but that looks like a winner also!!! How was the weather for your overnighter? I also like the "fattie" on there, he looked so little compared to those butts!!!! I bet the taste was out of this world!!
Brian
Yorkville, IL
Thanks for sharing those awesome pics!! I love the Wolfe Rub Original on my pork!! Never tried the Old Bay Rub but that looks like a winner also!!! How was the weather for your overnighter? I also like the "fattie" on there, he looked so little compared to those butts!!!! I bet the taste was out of this world!!
Brian
Yorkville, IL
Robert Clark
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Durant:
Robert,
Thanks for sharing those awesome pics!! I love the Wolfe Rub Original on my pork!! Never tried the Old Bay Rub but that looks like a winner also!!! How was the weather for your overnighter? I also like the "fattie" on there, he looked so little compared to those butts!!!! I bet the taste was out of this world!!
Brian
Yorkville, IL </div></BLOCKQUOTE>
Dont know about the taste yet they are still on.
Weather was in the 20s but no wind at all!
Robert,
Thanks for sharing those awesome pics!! I love the Wolfe Rub Original on my pork!! Never tried the Old Bay Rub but that looks like a winner also!!! How was the weather for your overnighter? I also like the "fattie" on there, he looked so little compared to those butts!!!! I bet the taste was out of this world!!
Brian
Yorkville, IL </div></BLOCKQUOTE>
Dont know about the taste yet they are still on.
Keith Wilson
TVWBB Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert Clark:
Every cook is different. </div></BLOCKQUOTE>
Every WSM is different too.
Every cook is different. </div></BLOCKQUOTE>
Every WSM is different too.
Robert Clark
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK:
Robert,
Do you happen to know if the Old Bay rub can be found at Giant stores or anywhere else in the MD/DC/VA area? I'd love to try that out. </div></BLOCKQUOTE>
I have seen it in Weis so I would guess so!
Robert,
Do you happen to know if the Old Bay rub can be found at Giant stores or anywhere else in the MD/DC/VA area? I'd love to try that out. </div></BLOCKQUOTE>
I have seen it in Weis so I would guess so!
Robert Clark
TVWBB Pro
Final upate to pics. Pork was excellent! Thanks to everyone who joined in.