Scott Hoofman
TVWBB Super Fan
I have a question for all the pork butt pros out there. Background first: put a 10.5, bone-in pork shoulder on the wsm at 4:00p (9/28). Full ring of charcol, mm method. Stablized the temp at 230ish and let her run. Got up at 4:00a the next morning. Meat temp at 172, wsm temp at 219 (grate). Noticed the water pat (brinkman) was getting very low (about 2" left), but since I wanted to bump the wsm temp up (250 or so)so I could pull the shoulder before 7:00a I decided not to put any more water in. Opened all the vents, knocked the ash down, and temp went up to 245. Pulled at 7:00a with an internal of 187. So here's my question: should I have put more water in? Or, is it okay to run the wsm dry at the end of my smoke? My charcoal was running low, so I didn't think that I would have too great of an issue with temp spikes.