Bad Start Butt Cook - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-22-2007, 08:39 AM   #1
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Bad Start Butt Cook

I attempted to put two butts on the wsm last night around 9:00. I got everything fired up and went in to rub the butts down while the smoker came up to temp. 180 came real quick. I shut the vents down to 1/2. Before I could finish the prep work the smoker was already at 210 so I shut the vents down to 1/4. The jump from 210 to 260 was almost seamless. I shut all the vents off. The temps stabalized at 270.

At this point I decided to change the clay dish heat sink in the wsm pan to a pound of sand in a brinkman pan. I got that done and the temps stabalized below 250 very soon.

Then I ran into all kinds of issues trying to get my probe wires threaded thru the grate while the RO lump and hickory were burning like a forest fire down below. I had to alternate leaving the lid on for 30 sec to lower the temps and then removing it to work for 30 sec until the flames reached the grate.

I even dumped the butt loaded grate into the water pan because I didn't have it positioned good on one of the brackets.

Things are looking up this am. Butts are at 170. The smokeer has been holding between 230 and 260 all night.
__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 09-22-2007, 08:48 AM   #2
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Way to rebound Cliff..you gotta watch when using lump the temps tend to spike quick...but go back to normal if the lid wasn't off for to long
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 09-22-2007, 08:52 AM   #3
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
Sounds like everthing is under control now. Get some pics up dude!
__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Old 09-22-2007, 09:33 AM   #4
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Good rebound Cliff. Next time take the time up front to prep the WSM!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 09-22-2007, 09:48 AM   #5
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
In my quest for the perfect mod to control temps I tried the clay saucer last week on a brisket. I started with sand in a wsm pan, then made a base from four golfball size foil balls. I then placed a 14" clay saucer on top of those. That was kind of a modified piedmont pan and it worked ok. I was trying the clay saucer by itself on this cook and I don't think it works so good.

Once I replaced it with sand, everything went back to normal.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 09-22-2007, 10:13 AM   #6
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Cliff,

Butts are very tolerant of temp spikes and cooks at a little higher than normal temps for a while. I always have my meat prepped and and everything set up when I fire up the WSM. Once I put some lit coals in the WSM (Minion Method) I assemble the cooker, put the meat on and start monitoring the temp rise.

Also with butts I'm not that concerned with internal meat temps until much later in the cook. I place a therm probe in one top vent and shoot to hold that at or around 250. Yours will be fine, you really have to try hard to screw up a couple of butts in a WSM.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 09-22-2007, 10:29 AM   #7
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Quote:
Originally Posted by Bruce B
Cliff,

Butts are very tolerant of temp spikes and cooks at a little higher than normal temps for a while. I always have my meat prepped and and everything set up when I fire up the WSM. Once I put some lit coals in the WSM (Minion Method) I assemble the cooker, put the meat on and start monitoring the temp rise.

Also with butts I'm not that concerned with internal meat temps until much later in the cook. I place a therm probe in one top vent and shoot to hold that at or around 250. Yours will be fine, you really have to try hard to screw up a couple of butts in a WSM.
I was in the running last night.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 09-22-2007, 10:34 AM   #8
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
The temps went down rather early on this cook. I needed to throw some unlit lump and stir the coals a little. I decided to add Rancher instead of RO so I could keep the heavy smoke to a minimum. This seemed to have worked out well.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 09-22-2007, 10:42 AM   #9
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Pics MAN, we want PICS!
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 09-22-2007, 10:55 AM   #10
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Good rebound Cliff!

FWIW, when I cook on the WSM's I always load the meat onto a cold assembled cooker, then dump the lit coals into a steel bowl and scoop them onto the center of the unlit coals/wood chunks with a metal spoon. Put the door on with all vents 100% open until the dome temp hits 190* then I shut the bottom three vents down to a little less than a 1/4 open. The temps will initially drop but then slowly but steadily climb to 250-260 dome temp and stay there. Try this sometime, because everytime you're opening or disassembling the cooker you're adding oxygen thus feeding the fire and giving you constant heat spikes.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 09-22-2007, 11:19 AM   #11
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Since I didn't get a pic in last night, I will break with better judgment and take one now.

Butts are at 175

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 09-22-2007, 11:22 AM   #12
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Quote:
Originally Posted by Cliff H.
Since I didn't get a pic in last night, I will break with better judgment and take one now.

Butts are at 175
Your a good man sir. Good looking bark you have there.
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 09-22-2007, 12:23 PM   #13
Smoker
 
KyBlueBBQ's Avatar


 
Join Date: Sep 2007
Location: Central Kentucky
Posts: 385
If I didnt have one to cook today, I think I'd be over knockin on your door holdin a couple of buns!
__________________
~Scott

Ky Blue BBQ Catering & Vending
Georgetown, Ky

Go Big Blue!!!
KyBlueBBQ is offline   Reply With Quote
Old 09-22-2007, 01:05 PM   #14
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Looks good...wish I was making something other than sausage today...
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 09-22-2007, 01:48 PM   #15
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
Not a thing to worry about there!
Perfect!
__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Old 09-22-2007, 06:48 PM   #16
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
good looking butts
__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 09-22-2007, 07:20 PM   #17
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Great catch Cliff
Let's see some pics of those sammies you posted the other day
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 09-22-2007, 11:23 PM   #18
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Sorry about the quality.

Consider this a test.

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 09-22-2007, 11:42 PM   #19
Smoker
 
KyBlueBBQ's Avatar


 
Join Date: Sep 2007
Location: Central Kentucky
Posts: 385
Two thumbs up. I got one resting... yours Looked like it pulled really easy
__________________
~Scott

Ky Blue BBQ Catering & Vending
Georgetown, Ky

Go Big Blue!!!
KyBlueBBQ is offline   Reply With Quote
Old 09-22-2007, 11:44 PM   #20
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
I had enough fire for a yard bird.

__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:37 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×