KevinT-
Not sure if I misread but you put the butts on at about 10pm and pulled them off around 4pm for about an 18 hour cook?
Jamie

Jamison,

You are correct. I did not start checking the temp of the meat until the 13 hour mark and it was at about 160. I was measuring the temp at the vent at the top at it was at about 250'ish the whole time, whick most liekly meant it was about 10 degrees cooler at the top grate. I had about 15 pounds of Butt on the smoker at one time.

Low and slow...It turned out great. I thin that if I kept that tem at 260-265 at the top, which would have meant 250, it may have only take 12.

The pork just fell apart when I pulled it...

This was a highly motivational and semi-expensive thread. . . . .

One Weber WSM Smoker. . . . .$xxx.xx

One Pork Butt from Peoria packing. . . . . $x.xx (should have bought two for all the effort involved)

A bag of hardwood charcol from Lincolnwood Produce $x.xx

A bag of hickory chunks from Home Depot . . . . . . $x.xx

11 hours of smoking

Hmmmm, really good porkiness

Can't wait to smoke some other stuff.


Thanks for all the great ideas and suggestions.

I think you missed one thing.....

PRICELESS

So my estimate of about 18 hours was pretty much on target
One thing I can say is next to my WSM, the greatest thing I have ever purchased related to BBQ was my FoodSaver. Get one of those and you'll be upset that you only made 15lbs of butts
I actually grabbed a Maverick ET-73 today for $44 shipped today. Like the way you can just hang the smoker probe on the grill grate, and then I can get a good idea of just how different my top vent measurments are.
Jamie

Jamieson22 wrote:So my estimate of about 18 hours was pretty much on target

Jamieson,

I did a few 7-8 pound butts over the weekend myself. Put em on the WSM with lump charcoal and a few hickory chunks as per the 5-Step at 8:30am, took em off at 6pm. That's 9.5 hours. Meat was so tender it actually slumped on the bone, which came out clean as a whistle, and both mine and the general consensus was 'pretty darn good.'

Enjoy,
Gary

Gary-
I have no doubt they can be done quicker, was just making the point that my 18 hour cooks for butts isn't that unheard of.
I did 3 racks of baby backs this weekend and 12 hot links, plus 6 lbs of asparagus, 6 big portabellas, 3 tuna steaks and homemade shortcake covered with 4lbs of fresh strawberries macerated in sugar, Grand Marnier and orange zest. Sounds like everyone had a good BBQ day
Jamie

Hi,

Over the weekend, I smoked two boneless pork shoulders purchased at Costco. I had always used a bone-in shoulder, so this was a new experience.

I found the flaps, caused by the deboning, cooked faster. I pulled these off and allowed the larger mass to continue cooking. This was a good strategy, because those flaps would have been crusty bits.

I did run into a new challenge: when it was time to add additional fuel at 6 hours, I could not separate the body from the area where the charcoal rests. Unfortunately I was home alone with no spare set of hands. I finally added wood charcoal via the side door.

My chimney was already fully engaged by the time I knew I could not pull it apart. I ended up heaving the lit charcoal with as much velocity possible through the side door. Most of the coals made their target. A few were manually rearranged by tongs.

I guess I will need to do a little cleaning on that rim. If there is more I should do, please advise.

The pork turned out beautifully. Just had some on pizza for dinner this evening.

Regards,

Hi,

To avoid future problems of the WSM body not releasing from the charcoal pit. Gary suggested I take steel wool to clean the edges.

Regards,

Cathy2 wrote:Hi,

To avoid future problems of the WSM body not releasing from the charcoal pit. Gary suggested I take steel wool to clean the edges.

Regards,

Did it work?

Cathy2 wrote:To avoid future problems of the WSM body not releasing from the charcoal pit. Gary suggested I take steel wool to clean the edges.

Steel wool or a pot scraper scrub brush, if really gunked-up use a butter knife/putty knife as scraper. If absolutely around the bend you may have to use simple green to loosen up hard residue.

While you are at it clean all interlocking parts, top/middle/bottom.

Enjoy,
Gary

um. 5 years between post and reply is OK with no mention of 1500 + days between posts?

whoa.

that's slow and low.