Monday's Butt on today Saturday - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-06-2006, 06:10 AM   #1
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Monday's Butt on today Saturday

I decided to not leave the WSM unattended on Monday. I just finishied putting the 7.4 pound boston butt on the smoker. I'm using the WSM today. The temp of the smoker is 264 and the but is 43. I closed all of the draft vents for now to get the temp down below 250. Exhaust vent is fully open. I'm striving for 225 to 250. It went on a few minutes before 6AM EDT.
__________________

cleglue is offline   Reply With Quote
Old 05-06-2006, 06:51 AM   #2
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Well? How did it turn out?
__________________

__________________
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 05-06-2006, 07:36 AM   #3
Guest
 
Posts: n/a
Quote:
Originally Posted by Bill The Grill Guy
Well? How did it turn out?
:lmao: Anxious, aren't we! :lmao:
  Reply With Quote
Old 05-06-2006, 08:32 AM   #4
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
[quote=The Joker]
Quote:
Originally Posted by "Bill The Grill Guy":xopb2ios
Well? How did it turn out?
:lmao: Anxious, aren't we! :lmao:[/quoteopb2ios]
Must have a microwave smoker
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 05-06-2006, 08:40 AM   #5
Saint O'Que
 
Larry D.'s Avatar


 
Join Date: Jan 2005
Location: Clemmons, NC
Posts: 1,294
Post some pics, and I'll do the same. I have two butts going, I think they total about 15 pounds. They went on at about 7 am. Currently, WSM is 227 and butts are 96 and 108. Now I have to restock - butts were $1.08 (if I remember correctly) yesterday at Chef Smart in Winston Salem - I may have to go back and buy a few today.
__________________
----------------------------------------------------------------------
"If we took the bones out, it wouldn't be crunchy, would it?"
Larry D. is offline   Reply With Quote
Old 05-06-2006, 09:39 AM   #6
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
I got the WSM too hot I believe to begin with. The butt has been on since ^ AM it is at 147. The temp got up to 297 while I was making jelly. I thought all the dampers on the bottom was closed but one was still fully open. I guess in the dark I turned it the wrong way. Usually butts are forgiving (I hope).

The jelly I made is Pineapple Habranero. I haven't ever made that kind of jelly. I wanted it to glaze ribs. I've bought it before from Texaspepperjelly but just felt like trying to make some.

The smoker temp is at 219 now. It did drop to 197. I really should be monitoring it more.
cleglue is offline   Reply With Quote
Old 05-06-2006, 10:37 AM   #7
Saint O'Que
 
Larry D.'s Avatar


 
Join Date: Jan 2005
Location: Clemmons, NC
Posts: 1,294
I read a lot about people having trouble keeping temps down in the WSM, and running it with the bottom vents fully, or almost fully closed. I have the opposite problem. Right now, mine has all the vents fully open and the temp is just 214, and hasn't been above 225 since I started this morning. I'm using Nature-Glo briquettes from a new bag I bought yesterday - started via the Minion method with a full chimney (not as big as a Weber chimney) of lit coals. Any ideas as to why the temp isn't coming up any faster? There is a breeze, but not enough to be a real problem (at least, I don't think so). :badgrin:

BTW, I am using water in the pan, the same as always.
__________________
----------------------------------------------------------------------
"If we took the bones out, it wouldn't be crunchy, would it?"
Larry D. is offline   Reply With Quote
Old 05-06-2006, 11:32 AM   #8
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
The butt is at 154 temp at 233. I put ribs on the bottom rack at 11AM. We'll be eating ribs tonight and pulled pork on Monday.



Larry D.,

I used Nature Glo with Original charcoal my first time with the Weber smoker and had no problem. Today, I filled the ring full of my own lump charcoal and added a few chucks of wood. I used 15 lit kingsford briquettes on top of the unlit lump and that got the charcoal started. In about 40 minutes it was at 264. I closed the vents I thought but had left one fully open and the temp stayed up. It got to 297 once. That is when I realized one vent was fully open. I closed it and with in an hour it had dropped to 200. It is finally setting down about 233 now. I should have been watching it closer but I was making jelly. I'm very new at the WSM so I can only share what I have done so far. This is the third burn on the WSM.
cleglue is offline   Reply With Quote
Old 05-06-2006, 11:35 AM   #9
Guest
 
Posts: n/a
Lookin' gooood!
  Reply With Quote
Old 05-06-2006, 01:14 PM   #10
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Craig, Everything looks great, I have a question though; did you foil your water pan prior to starting your cook, it's hard to tell but it looks a little rough in there.

If you didn't, get some extra-wide, heavy duty Reynolds Aluminim foil and double wrap the pan in a criss-cross pattern...makes clean-up so much easier.
__________________
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 05-06-2006, 07:30 PM   #11
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by cleglue
I thought all the dampers on the bottom was closed but one was still fully open. I guess in the dark I turned it the wrong way.
Craig,
When you can't see the vents in the dark, remember if you turn any of the vents to the "right" you're closing them and to the left you're opening.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-06-2006, 07:39 PM   #12
Guest
 
Posts: n/a
But when it's in the back, righty is lefty... 8-[
  Reply With Quote
Old 05-06-2006, 08:00 PM   #13
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by The Joker
But when it's in the back, righty is lefty... 8-[
Only if you use your left hand........try it you'll see. I had to........ #-o
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-06-2006, 08:01 PM   #14
Guest
 
Posts: n/a
[quote=Larry Wolfe]
Quote:
Originally Posted by "The Joker":33ze1zlv
But when it's in the back, righty is lefty... 8-[
Only if you use your left hand........try it you'll see. I had to........ #-o[/quote:33ze1zlv] :lcry: No wait ...
  Reply With Quote
Old 05-06-2006, 09:33 PM   #15
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
Quote:
Originally Posted by Larry D.
I read a lot about people having trouble keeping temps down in the WSM, and running it with the bottom vents fully, or almost fully closed. I have the opposite problem. Right now, mine has all the vents fully open and the temp is just 214, and hasn't been above 225 since I started this morning. I'm using Nature-Glo briquettes from a new bag I bought yesterday - started via the Minion method with a full chimney (not as big as a Weber chimney) of lit coals. Any ideas as to why the temp isn't coming up any faster? There is a breeze, but not enough to be a real problem (at least, I don't think so). :badgrin:

BTW, I am using water in the pan, the same as always.
Larry, how'd you make out. Did your temp come up ?
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 05-06-2006, 09:58 PM   #16
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Larry,

I thought I knew that but I guess I must have been this morning. Thanks for the reminder.

Bruce B,

I knew I needed to do something with that water pan. I will next time. I actually use foil all the time on my cookie sheet that I use while I BBQ just because I don't like to clean all the crude off. Thanks.

I have had retaining wall water problems so I've been busy with that for a few weeks and today was the day to finish. I didn't keep and eye on the WSM as I usually do when I smoke something so I'll need to practice with managing the fire another time. So my fire was up and down today but not significantly. With that said I put ribs on at 11 AM this morning. I used mustard and rub. Put them on and started spraying Apple juice on them when I would remember. They were cooked a little too long. Almost 8 hours. They were on the lower rack and I didn't put a thermometer on that rack but I figured it would be lower than the rack that still have the butt on it ( 190 at 244 degrees 9:51PM) I'm waiting for 195. Hey maybe it'll be ready by Monday.

Here are the ribs. I put them on my gas grill to sauce them (left side) and glaze them with the pineapple habanero jelly I made this morning (right side). Both tasted fine. The bark was very tough but the inside was pretty much falling off the bone. That burnt piece was that nice piece of rib to eat while we are BBQ. I missed that opportunity today with that piece. I should have eaten it when I ate the other tiny piece about 3 this afternoon.

cleglue is offline   Reply With Quote
Old 05-06-2006, 10:51 PM   #17
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Finally the butt is done. It is double wrap in foil with a towel keeping it warm inside a dry cooler. I put in the refrigerator later tonight/wee hours in the morning. When I got upstair after wrapping it I had to unwrap it to take a taste. It was falling off the bone and taste good. Here are some pictures. Also picture of the retaining wall I finally finished to keep water from seeping to the patio. I started the WSM at 5:15AM today and had to reload it at 2:15PM. It is still going strong after its second reload at 10:52PM tonight.

cleglue is offline   Reply With Quote
Old 05-06-2006, 11:53 PM   #18
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
looks good !! =D>
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 05-07-2006, 12:01 AM   #19
Saint O'Que
 
Larry D.'s Avatar


 
Join Date: Jan 2005
Location: Clemmons, NC
Posts: 1,294
Quote:
Originally Posted by john pen
Larry, how'd you make out. Did your temp come up ?
Yes, it gradually came up to about 230 and I quit worrying about it. Eventually I took the body of the WSM off, knocked off some of the ash (I was using briquettes after having used lump the last 5 or 6 times - I'd forgotten how much ash they can generate), added about a chimney full of unlit lump, and left the vents open. After that, the temp got up to 250-260 so I partially closed the vents and let it ride that way until the butts were done, which was about 8:30 pm (13-1/2 hours altogether). When I took them off, one was 190, the other about 193. Rested them an hour in a small cooler, and they pulled just about perfectly. All the meat is in the refrigerator, so tomorrow I'll feast at lunch, then vacuum seal what's left.

The only photo I took was of the finished pulled pork. As food porn goes, it was definitely a PG rating so I didn't post it. :badgrin:
__________________
----------------------------------------------------------------------
"If we took the bones out, it wouldn't be crunchy, would it?"
Larry D. is offline   Reply With Quote
Old 05-07-2006, 08:36 AM   #20
Guest
 
Posts: n/a
Oh yeaaaah! =P~
  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 01:51 PM.


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