All nighter w/o LuLu

[LarryWolfe]

Threw on 2-8lb butts rubbed with WolfeRub in the WSM. First cook in it since SOTB! Loaded up with Kingsfords and hickory chunks. Temps at 235*, I've got all of the bottom vents closed 75%. Heading to bed in a few, hopefully the WSM does her magic! I've got the ET-73 sitting next to the bed, just in case. Will update in the morning.

 

[zilla]

TRATOR!!!!

That looks great man!! I'm requesting a WSM on the freecycle clubs this weekend. Have a great weekend Larry!

 

[LarryWolfe]

TRATOR!!!!

That looks great man!! I'm requesting a WSM on the freecycle clubs this weekend. Have a great weekend Larry!

Sweet!!! Glad that Freecycle is coming in handy for you!! The WSM is great for a cook like this! I'll be firing up LuLu Sunday. I'm doing 3 turkeys and a ham!

 

[LarryWolfe]

I really miss using the WSM! I put the butts on around 8pm last night, woke up this morning and the temp was just down to 215* and the butts were around 175*. Outside temps were in the 30's last night. Stirred the coals and added about 20 more. The meat temp dropped a bit but everything is chugging along good now, pit's back up to 245* and the meat is at 170*. The smell is incredible!! Gotta little ash on the butts, but I'll rinse it off with AJ.





Here's the Boss with her Halloween outfit on too!

 

[LarryWolfe]

Looks great Larry. I need to do another butt cook soon (no more vacuum packed bags in the freezer).
Cute daughter. So the two of you will be wearing matching Halloween costumes this year? :grin:

Nope Jeff, I'm Peter Pan!! LOL!

 

[LarryWolfe]

You Get to go to bed That’s not fair :-X
I was up for over 24 hours doing another 13 pound brisket.
great looking food.!!

Spend a $180 and get a WSM for overnighters!!!

 

[ScottyDaQ]

Nice job buddy. Did the ash come from the coal stirring or was it that flaky stuff from the lid? I hate that.

Cat looks so precious in her costume too .

 

[LarryWolfe]

Nice job buddy. Did the ash come from the coal stirring or was it that flaky stuff from the lid? I hate that.

Cat looks so precious in her costume too .

I think the ash is from the coals and wind, it's been a bit windy. Thanks for the comp's about the boss!!

 

[Bill The Grill Guy]

Looking good buddy. Now dont you be using no WSM when we invade your home on the 12th. WE want to see Lulu in action! :!:

 

[LarryWolfe]

Looking good buddy. Now dont you be using no WSM when we invade your home on the 12th. WE want to see Lulu in action! :!:

It'll be all LuLu!!!

 

[kidsmoke]

Larry, did you trim any fat or just throw them on whole?

 

[Greg Rempe]

I know a lot of guys that have a WSM and do overnight cooks but also have nice off-set pits to do the rest of their BBQ in. Makes sense to me...looks great Larry!!

 

[LarryWolfe]

Almost exactly 16 hours later, we have pulled pork!! The WSM still makes awesome pulled pork!!!!

 

[Greg Rempe]

As usual...it looks great...but did you think in the month that you've had LULU the WSM was going to lose its touch?? LOL!!!

 

[ScottyDaQ]

YessureeeeBob ... I mean Larry....

Yup the sugar in the WolfeRub, gives it a real nice dark bark. That's some nice looking pig!

Where's the pic of Cat with the sloppy face? :grin: :grin:

 

[txpgapro]

Greats job Larry! Send me a sammich would ya!

 

[LarryWolfe]

Actually, all we did was sample this Q. It's for folks at work. I was a little disappointed with the finished yield though. About 16lbs raw weight, cooked down to a little over 7lbs. It's all foodsavered now and in the freezer. Will be all sold Monday morning!! I'm ready for another overnighter already!!!

 

[ScottyDaQ]

..... I'm ready for another overnighter already!!!

I know the feeling brotha!

 

[The Missing Link]

Larry when I read these post about the wsm it makes me what to own one. Nice job on the pork butts.

 

[Rich Decker]

I also cooked Friday night. I cooked a case of butts for a costumer. Lit my pit at 1 AM butts on at 2. Didn't touch the pit till 6 AM (think it got down into the 40's but it was dead still) a couple logs every hour and the butts were done by 2 PM. The y were pulled and put in the warming box on my pit. Delivered at 6 PM for a Halloween party. This morning I picked up my Carlisle and the check. I charged $2.50 a pound to cook ($160 total), pull, provide sauce and deliver. They supplied the pork and loved it.

Rich Decker