Gregory Williams
New member
Do i need to burn off my grill before i first put meat on it and is there a chart or book i should go by on how long i should cook the meat,thanks
wsm 22.5
- Thread starter Gregory Williams
- Start date
Some people do season the WSM prior to its first use, but it's not necessary. It's ready to smoke as soon as it's assembled. However, it will probably run hot the first few times it's used.
There are charts, scales, sacred symbols and shamans aplenty on the internet, man, but those are all rough guides. Given that, the rule of thumb for pork butt is 1.5 hours per pound at 225-240. But the true measure of a butt being done is probe tenderness. It's done with a temperature probe goes in with no resistance.
You can use the 1.5 hour per pound to help plan when to be done, though. So, if you have an 8 pound butt and figure 12 hours, you can put that sucker in at 6 a.m. for a planned 6 p.m. dinner.
If it finishes early, you can wrap it in foil and a towel and put it in a cooler. You can hold meat in a cooler for a couple of hours (I've gone up to 5) with no problems.
You can Google cook times for various meats at various temps.
There are charts, scales, sacred symbols and shamans aplenty on the internet, man, but those are all rough guides. Given that, the rule of thumb for pork butt is 1.5 hours per pound at 225-240. But the true measure of a butt being done is probe tenderness. It's done with a temperature probe goes in with no resistance.
You can use the 1.5 hour per pound to help plan when to be done, though. So, if you have an 8 pound butt and figure 12 hours, you can put that sucker in at 6 a.m. for a planned 6 p.m. dinner.
If it finishes early, you can wrap it in foil and a towel and put it in a cooler. You can hold meat in a cooler for a couple of hours (I've gone up to 5) with no problems.
You can Google cook times for various meats at various temps.
Jeff R
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by CullenJ:
You can use the 1.5 hour per pound to help plan when to be done, though. So, if you have an 8 pound butt and figure 12 hours, you can put that sucker in at 6 a.m. for a planned 6 p.m. dinner.
</div></BLOCKQUOTE>
With rest time, and pulling time, I would be very nervous starting at 6am for a 6pm dinner.
You can use the 1.5 hour per pound to help plan when to be done, though. So, if you have an 8 pound butt and figure 12 hours, you can put that sucker in at 6 a.m. for a planned 6 p.m. dinner.
</div></BLOCKQUOTE>
With rest time, and pulling time, I would be very nervous starting at 6am for a 6pm dinner.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff R:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by CullenJ:
You can use the 1.5 hour per pound to help plan when to be done, though. So, if you have an 8 pound butt and figure 12 hours, you can put that sucker in at 6 a.m. for a planned 6 p.m. dinner.
</div></BLOCKQUOTE>
With rest time, and pulling time, I would be very nervous starting at 6am for a 6pm dinner. </div></BLOCKQUOTE>
OK, roughly. I'm just saying. A butt has NEVER gone 1.5 hours per pound for me; I always finish early. But as a rule, I also try and plan my cooks to end about two hours before I want to eat.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by CullenJ:
You can use the 1.5 hour per pound to help plan when to be done, though. So, if you have an 8 pound butt and figure 12 hours, you can put that sucker in at 6 a.m. for a planned 6 p.m. dinner.
</div></BLOCKQUOTE>
With rest time, and pulling time, I would be very nervous starting at 6am for a 6pm dinner. </div></BLOCKQUOTE>
OK, roughly. I'm just saying. A butt has NEVER gone 1.5 hours per pound for me; I always finish early. But as a rule, I also try and plan my cooks to end about two hours before I want to eat.
Gary Hodgin
TVWBB Super Fan
Gregory,
I've never cooked a butt but if I were I'd go with the 1.5 hr/lb estimate and leave at least another hour for set up, resting, pulling, and hopefully a little cushion. If I tell my eaters that we'll eat at 6:00, it'd better not be later than 6:15. Tough crowd.
Here's a link on the "seasoning" question. I didn't do anything special to mine. Cooked a beer can chicken and it went fine.
http://www.virtualweberbullet.com/seasoning.html
I've never cooked a butt but if I were I'd go with the 1.5 hr/lb estimate and leave at least another hour for set up, resting, pulling, and hopefully a little cushion. If I tell my eaters that we'll eat at 6:00, it'd better not be later than 6:15. Tough crowd.
Here's a link on the "seasoning" question. I didn't do anything special to mine. Cooked a beer can chicken and it went fine.
http://www.virtualweberbullet.com/seasoning.html
