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Old 02-02-2007, 11:49 AM   #1
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Friday Butts

These little piggies went South



These little piggies went North




I just hope the big bad wolf (without the E) stays away.
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Old 02-02-2007, 11:51 AM   #2
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Nice...a lot of pulled pork you'll have for sure!!

What kind of wood are you using?
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Old 02-02-2007, 12:15 PM   #3
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Greg I am using some hickory for smoke.

I was really wanting to try Carolines rub on one of these butts but it takes a while to get down here from Canada so it will have to go on the next round.

I am using Tx bbq rub on three of them and one of them has some rub I found in my cabinet called Finney #1.

Larry, my order is going in today.
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Old 02-02-2007, 12:33 PM   #4
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looks like a good start cliff...i've got 2 butts and a picnic (maybe 2) to do tonight...gonna use a white oak, maple, apple wood combo....

by the time i get mine on, your's will probably be at stall temperature...

Rob
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Old 02-02-2007, 02:14 PM   #5
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Larry informed me that there need to be some space between the butts for grease control, bark, air circulation, bark and such. I did remember smashing them together to get them to the center of the grates. The wsm was clicking along at 251 dome temp when I took the lid off for 15 seconds to adjust them.

Now about 15-20 min later the dome temp has just made it back to 240.

I made myself a perminate mental note to never smash them together again.
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Old 02-02-2007, 02:41 PM   #6
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four hours into the cook I have temps ranging from 132 up to 140. I am glad to see the temps staying at a manageable range from the bottom to the top grate. I am monitoring all four.
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Old 02-02-2007, 03:33 PM   #7
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Sounds like you're geting the hang of it Cliff and you have everything under control!!
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Old 02-02-2007, 05:22 PM   #8
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Looks and sounds good so far. Let me know what you think of the rub. Depending on how much you use, it can be spicy.
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Old 02-02-2007, 05:29 PM   #9
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Looks good so far Cliff
The Finney #1 is excellent on butts
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Old 02-02-2007, 09:15 PM   #10
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Butts are holding around 175-180. Still have a ways to go. WSM is coasting at 238 in the dome but the vents are all almost wide open. I may be starting to turn down hill.

If the temps start to fall and more fuel is needed, how much fuel should I add this close to the end ?

Lit or unlit ?

ps: I tapped on the legs to shake down some of the ash. There may be more than enough fuel left to do the job. Just curious.
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Old 02-02-2007, 10:12 PM   #11
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If I know I am going to need more, I throw a couple of handfuls of unlit in the pot!
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Old 02-02-2007, 10:14 PM   #12
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Quote:
Originally Posted by Cliff H.
If the temps start to fall and more fuel is needed, how much fuel should I add this close to the end ?

Lit or unlit ?
If the temps are starting to drop off, I'd take a look through the door to see what it looks like in there. If the coals are about spent, I'd make a wild guess at how much it'll take to finish the cook. Half a chimney? More? Then I'd put that much charcoal in the chimney and get it started. Finally, I'd transfer the lit coals gently into the cooker. (When I asked Griff the same question, he said he uses a fireplace shovel, and that's what I do too.) Good luck on the finish!

--John
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Old 02-02-2007, 10:22 PM   #13
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Thanks Guys.
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Old 02-03-2007, 08:12 AM   #14
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After a four hour rest I pulled them. The flavor was very good. Four hours may be a little long for a rest. Seems like they were more dry on the outside than say a two hour rest. Maybe not, I have only had four hours of sleep.

Finney,
I thought your rub was very good. I didn't put a real heavy coat on because you had mentioned that it was spicy. It smells good out of the package and taste good, I didn't think it was overly spicy. I think I could have put more on than I did so I will have to have another sample for further testing.

Next time I am starting this whole thing at night. The wsm perforned very well.

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Old 02-03-2007, 08:50 AM   #15
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Cliff that pork looks fantastic! Great job!

How come you only had 4 hrs. of sleep?
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Old 02-03-2007, 09:02 AM   #16
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Very nice job Cliff!!!! Any grease problems? Soot?
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Old 02-03-2007, 11:05 AM   #17
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Quote:
Originally Posted by Puff
Cliff that pork looks fantastic! Great job!

How come you only had 4 hrs. of sleep?
Unlike most wsm users, I started the cook at 10:00am instead of 10:00pm, So then I was up till 1:30am the next day cuz I didn't get to 195ish until almost 16 hours later. Slept from 2-6, got up and pulled four butts. Went back to sleep at 7am. Woke up at 9:00am.

OK that adds up to more than 4.
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Old 02-03-2007, 11:09 AM   #18
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Quote:
Originally Posted by Larry Wolfe
Very nice job Cliff!!!! Any grease problems? Soot?
I haven't looked in the bottom of the bowl yet but I don't think there were any issues on this cook. No flare ups or stuff running out the vents.
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Old 02-03-2007, 11:12 AM   #19
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[quote=Cliff H.]
Quote:
Originally Posted by "Larry Wolfe":1untib22
Very nice job Cliff!!!! Any grease problems? Soot?
I haven't looked in the bottom of the bowl yet but I don't think there were any issues on this cook. No flare ups or stuff running out the vents. [/quote:1untib22]
Good deal! The pork looks great.

--John
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Old 02-03-2007, 12:46 PM   #20
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Quote:
Originally Posted by Cliff H.
Quote:
Originally Posted by Puff
Cliff that pork looks fantastic! Great job!

How come you only had 4 hrs. of sleep?
Unlike most wsm users, I started the cook at 10:00am instead of 10:00pm, So then I was up till 1:30am the next day cuz I didn't get to 195ish until almost 16 hours later. Slept from 2-6, got up and pulled four butts. Went back to sleep at 7am. Woke up at 9:00am.

OK that adds up to more than 4.
Gotcha'
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