TVWBB Emerald Member
You're welcome, Murph.
I'm doing two butts on my new 14.5" WSM today, but the coal ring is so small, I opted for briquettes only since my lump may leave too many unwanted air gaps due to the many irregularly-shaped pieces. Temps are holding well at 250 as of 4:00pm (started at 12:30pm), and I expect them to rise a bit after surrounding the smoker with a flexible reflective material (similar to the stuff used for windshield sun reflectors) due to breezy conditions, but that's fine with me. I'm using a filled water pan too.
I used three pieces of hickory chunks for what it's worth.
I pulled the meat around midnight after a reading of 195-ish, wrapped it foil, and placed it in a 350° oven for 60 minutes. The meat registered at 205° by then.
I kept good heat (235° to 265°) in the 14.5" WSM all day long, and I could have went another hour or two but I was tired. I gave all of this meat away, so I will have to inquire from others about the overall taste (I nibbled on a little bit). My wife nibbled on some and said it needed more wood. If that's so, maybe I'll try some sorted lump next time.
Sorry, Murph. No hijack intended.