Bob Correll
R.I.P. 3/31/2022
Up at the crack of dawn to get my butt going.
The wind was coming in from the south, with 30 mph gusts.
Got the WSM fired up with Kingsford regular on the bottom, added pecan wood, and a chimney of K-Comp on the top.
Smoke blowin' at 90 degress to the bullet.
Now for my corny video trial part! I took the butt's temp for the first time about 7 hrs. or so into the cook.
See my thumb give the T-Pen a wipe? Yellow lab dog hair, you pet owners can relate I'm sure
Now for the big reveal!
Stats:
6 lb. pork butt, with my own rub.
9.5 hrs. cook time.
Hood temp held at around 250/260 with windward side bottom vent closed, and the other 2 open halfway.
Used a foiled small Weber pan inside larger Brinkmann pan with no water used.
No meat thermometer, just my old Polder to keep a check on the top temp.
Bottom line, my best pulled pork butt yet, so says my wife & son (with actual raves!) and I agree.
Thanks for putting up with my lameness!
The wind was coming in from the south, with 30 mph gusts.
Got the WSM fired up with Kingsford regular on the bottom, added pecan wood, and a chimney of K-Comp on the top.
Smoke blowin' at 90 degress to the bullet.
Now for my corny video trial part! I took the butt's temp for the first time about 7 hrs. or so into the cook.
See my thumb give the T-Pen a wipe? Yellow lab dog hair, you pet owners can relate I'm sure

Now for the big reveal!
Stats:
6 lb. pork butt, with my own rub.
9.5 hrs. cook time.
Hood temp held at around 250/260 with windward side bottom vent closed, and the other 2 open halfway.
Used a foiled small Weber pan inside larger Brinkmann pan with no water used.
No meat thermometer, just my old Polder to keep a check on the top temp.

Bottom line, my best pulled pork butt yet, so says my wife & son (with actual raves!) and I agree.
Thanks for putting up with my lameness!
