Eric's first overnighter - Butt

[WildFireEric]

My overnight beef brisket project is on hold due to no meat. Sam's Club only had 6 lbs flats (with fat) and Wegmans had 3 lbs flats trimmed of fat. I'm trying to figure out how to post pictures. Since I didn't look for the meat until today, I decided to get two Boston buts (7lbs and 6lbs) and three racks of baby back ribs? Not sure if that's what they are called. You can tell me when I post those pictures.

I apologize for putting this under grilling instead of bbq. I just realized that. Also, can anyone tell me how to post pictures?

 

[WildFireEric]

My goal is to cook two butts overnight (in my WSM with 2 gallons of water)and have them ready around 9 or 10 am so they can rest a few hours for lunch. I'll put the ribs on in a few hours (I'm trying to do it without foil for either meat). Lastly, I'll put some chicken on around 10 for a 1 hour smoke and then grilling since Amy likes very little smoke on her chicken. That said, here's my cooking log so far:

Saturday 6/30
11:30PM Hot coals loaded dome temp 134 no meat 100 100 100 vents open and top vent open 100 (will remain this way).

7/1
Midnight dome temp: 229 no meat 100 100 50
12:30am dome temp: 275 no meat 100 100 50
12:35am dome temp: 139 added butts 100 100 50
12:45am dome temp: 210 50 50 25
01:00am dome temp: 207 50 50 50
01:40am dome temp: 201 50 50 75
02:05am dome temp: 219 50 50 50
02:15am dome temp: 229 25 50 50
02:35am dome temp: 224 25 50 50 windy dry/no rain. peeked at meat and charcoal. Realized dome vent was open 75 so moved it 100 open
03:05am dome temp: 249 25 25 25

 

[WildFireEric]

03:37 dome temp: 237 and holding for last 15 minutes 25 25 25 (one wasn't at 25 but was 100 and one was 0..corrected it). Good night

 

[ScottyDaQ]

Sounds good!
Here's a link that explains how to post pics.
http://www.bbq-4-u.com/screencasts/cast ... cast_6.wmv

 

[WildFireEric]

Scotty, thanks for the link. I joined webshots. Now, I got some food porn to upload. Well, the beginning pictures. Not close to being done yet.

06:45am dome: 209 degrees butt: 147 degrees 25 25 25? just woke up.
07:00am dome: 227 degrees butt: 147 degrees 50 50 50
07:30am dome: 247 degrees butt: 150 degrees 25 25 25
08:00am dome: 244 degrees butt: 152 degrees 25 25 25 took pictures

 

[Captain Morgan]

now don't get nervous during the plateau...just let it ride

 

[Bill The Grill Guy]

Sounds good Eric. Love to see the pics.

 

[WildFireEric]

Let's just say that I'm now aiming for a late lunch, especially since I haven't even reached the stall temp in the 160's yet. I'd be happy if I was in the 160's, but getting there. I may need to make a beer run soon since I'm projecting that I'll run out before my meat is done. Of course, that Gentleman Jack is looking good. Why should my bbq get the good stuff, right? I may have to omit it from my cider sprays later on. Will keep you posted.

 

[Uncle Al]

Hi,

Those dome temps are about 10-20 degrees lower than your grate temps. So at those temps you are looking at a long cook. Might I sugggest that you double wrap those butts with foil as soon as they come out of the stall and jack up the temps to 300° or so, or you'll be having a late supper!

Al

 

[wittdog]

IF the dome is between 225-250 figure 4 hours in the stall..and another 4 to get to 195* and a few hours to let the meat rest...

 

[WildFireEric]

Thanks for your help with explaining the temps. I'm very new to these WSMs (one only used once and this one three times).

0900 Dome: 232 Butt: 158 25 25 25
0930 Added 2 fatties (1 lb each of Jimmy Dean with real maple syrup to hold the rub on. Didn't record temps.

1015 Dome: 210 Butt: 158 Fatties: DNR temp 50 50 100
1100 Dome: 270 Butt: 167 Fatties: 155 100 100 50
Noon Dome: 260 Butt: 172 Fatties: 167 50 50 50

12:30p Fatties - being eaten ribs are done but need sauce and Butts haven't been touched.

I'm looking at taking ribs off very soon and foil wrapping the Butts.

Note: Fatties are Yum-mo on egg McMuffins (and even eating as is). Slight maple taste. Mostly lots of flavor that's hard to describe other than a slight smoke. Slight rub flavor. Overall, two thumbs up.

Note 2: I'm still trying to figure out the posting of pictures. I'm concerned that if my original pics are 1mb each, am I to resize them or not on the upload? I'm trying to use Allyoucanupload and even in the previous post that described it, he didn't click on 'resize', so will my picture show up as the original size or not? any advice is appreciated.

I'm challenged on multi subjects today: posting my pics, figuring out this smoker and getting to eat my food AND figure out the above... I'll take care of the fun and easy one first and see if I can pull them ribs off and get the foil going on the butts.

Thanks for your help. I'll definately post the pics when I figure it out...hopefully before 'dinner'.

 

[Captain Morgan]

go to www.pictiger.com

very simple

 

[Greg Rempe]

Erick, when the pics upload to all you can upload they are turned in to thumbs...leave it as "Do not resize"...then choose the second option as described in the screencast and then post in the thread. You'll be fine!

 

[WildFireEric]

I'm in the process of uploading some pictures:

1. Doing butts because Wegman's and Sam's Club weren't good. Will hit up a butcher this week.


2. Note: No fat on brisket flat


3. I went with these two butts from Sam's Club 13 lbs between the two of them.


4. Washed them


5. Applied mustard prior to rub


6. I love rubbing my butt!


7. WSM charcoal ring using MM. Note: Not sand in the middle. I need a better camera that can distinguish between hot coals (white ash) and sand. Thanks guys for asking about the sand


8. Fire safety - wet the wooden deck and using foil to catch any 'user errors' problems. Around Midnight Sunday morning.


9. I put each butt on their own rack at 12:30am today. I would need to move them to the lower rack later so I could do my ribs.


10. Top butt moved to lower rack after 5 hours. Approx. 4:45am today.


11. Just put the ribs on the top rack (4:45am)


12. Getting ready for brunch - rubbed a 2 pound Jimmy Dean sausage cut in half so we can have "Fatties".


13. Ribs and Fatties CAN coexist in perfect harmony on the same rack.


14. Almost done Fatties

 

[Captain Morgan]

is that sand in the middle of your charcoal ring?

 

[The Missing Link]

I gald you ask captain. I was thinking what heck is that. Looking good so far wild fire.

 

[WildFireEric]

Sorry, having issues with the pics. Captions should be near them. No, not sand in the fire. That was around 11:30pm last night. My camera doesn't distinguish very well between sand and the white hot coals in the middle. No sand. Just white coals.

Thanks for the vote of confidence. Hadn't messed up much by then (no meat in there yet

 

[Puff1]

Kinda' looks like ice cream

 

[Bill The Grill Guy]

Looking good Eric. Thanks for the pics. Will you be ready for a re-match next year at the campground?

 

[WildFireEric]

More food pictures. Basically, by looking at this, you should be able to count your blessings.
1. Ribs - 6 or 7 hours no foil. Done. No deaths. No word yet from my neighbors on what they think.

2. Fatties - mighty tasty. Took 2 hours.

3. Butt 14.5 hours and counting...hopefully, close to being done

15. Ribs are done (on rack) but forgot to put on some sauce.


16. Ribs with sauce


17. What do you think? Be honest. Would you eat these???


18. Another shot of ribs


19. Fatties are done


20. Egg McFatties - Amy says these are yummy. Flavors include a little smoke, a little maple, and a little rub.


21. One of my butts getting foiled around 180 degrees



Gotta go check the butts