Why the hell not - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-16-2005, 10:26 PM   #1
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Why the hell not

Got what has to be at least an 11lb pork butt on the WSM tonight. I bought a pair at BJ'S this afternoon...total weight was 20+ pounds and the one that is one the WSM is WAY bigger than its brother was!

Becky's Grandma is coming up tomorrow so last minute I throwed a butt on for some BBQ tomorrow. Also, I just whipped up my baked beans (NO, NOT THE ONES THAT GAVE ME A HEART ATTACK!!!) and we'll have those for a side as well! :biggrin:

Currently about 3 and a half hours in to the cook and I have a dome temp of 235*. I am thinking this bad boy could take 23 hrs or so

I'll take some pics if I can...have a great weekend everybody!
__________________

__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 09-16-2005, 10:53 PM   #2
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Not to criticize the Administrator, but if it was me, personally, IMHO, I'd crank up the heat just a tad. 235 dome temp equates to about 220 top grate, and unless you're looking for a 23 hour cook, you'd be safe with 250 at the dome and cooking around 235-240 at the top grate. Just a suggestion.

Good luck with that big butt.
__________________

__________________
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 09-16-2005, 11:01 PM   #3
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
I anticipate an increase in temp overnight as it seems to do by itself...small air leak...if it doesn't, I will turn her up in the AM!

Now, know your role and shut your mouth!!

__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 09-16-2005, 11:29 PM   #4
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
:hide:
__________________
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 09-17-2005, 12:30 AM   #5
Graduate of BBQ Central


 
Join Date: Apr 2005
Location: Texas
Posts: 673
now now greg he only helping.
__________________
Have Fun and keep it Low and slow.


http://img42.exs.cx/img42/3756/licen...2659_10965.jpg
The Missing Link is offline   Reply With Quote
Old 09-17-2005, 08:10 AM   #6
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
You know...you'd figure you guys wouldn't go off topic on my freaking thread! You're all banned!

Anyways...back on topic...

As I stated in my second post to Bruce, around 3am I was prepping a bottle for the little one and gandered at the ET-73...sure enough, it had reached 270* and was steadily on the climb #-o ...had to go out and shut all the vents down to get it back under control.

Then at 4am...the skies opened up and man did it pour for about 45 minutes. Luckily I had my make shift rain deflector up again. However, I did have to go out and open two of the vents to 1/3 in order to rebutt the heat the rain was taking away.

Currently, while still raining, the butt is at 170* and the WSM is hammering along at 258* dome! PREFECT!! :biggrin:

By the way, I will be moving all of the off topic posts to a new thread called well who knows what! :-X
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 09-17-2005, 08:13 AM   #7
Guest
 
Posts: n/a
Quote:
Originally Posted by Greg Rempe
You know...you'd figure you guys wouldn't go off topic on my freaking thread! You're all banned!

Anyways...back on topic...

As I stated in my second post to Bruce, around 3am I was prepping a bottle for the little one and gandered at the ET-73...sure enough, it had reached 270* and was steadily on the climb #-o ...had to go out and shut all the vents down to get it back under control.

Then at 4am...the skies opened up and man did it pour for about 45 minutes. Luckily I had my make shift rain deflector up again. However, I did have to go out and open two of the vents to 1/3 in order to rebutt the heat the rain was taking away.
Currently, while still raining, the butt is at 170* and the WSM is hammering along at 258* dome! PREFECT!! :biggrin:

By the way, I will be moving all of the off topic posts to a new thread called well who knows what! :-X
Guru, my man! GURU
  Reply With Quote
Old 09-17-2005, 08:24 AM   #8
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Greg, when you get temp spikes don't shut the vents down 100%, even if they continue to climb. Unless they get over 350 or more you'll be fine if they're high "temporarily". Just close them more than they were and wait, they'll drop but not immediately. Otherwise you're gonna have to just adjust them again once the temps drop and you'll be fooling with them alot more than you have to trying to get them back up. You should basically only have to make one adjustment after your pit gets to 200*. I know you know what you're doing, each cooker is different and weather plays a factor sometimes, but I've noticed in past cooks you do alot of adjusting due to either high or low temps. Just my .02 brother.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 09-17-2005, 08:31 AM   #9
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
yeah when I first got my wsm I did a lot of that vent flipping. It would rise, I'd close. It would drop, I'd open. After a while I learned PATIENCE.

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 09-17-2005, 08:40 AM   #10
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Thank you Greg for a one way street. What was "off topic' about my pic and why? 12.8 butt done in a little over 12 hours.
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 09-17-2005, 08:42 AM   #11
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Thanks for the advice guys...
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 09-17-2005, 09:43 AM   #12
Graduate of BBQ Central


 
Join Date: Apr 2005
Location: Texas
Posts: 673
Greg how is the pork coming? Are you stall having trouble with the rain?

Missing Link.
__________________
Have Fun and keep it Low and slow.


http://img42.exs.cx/img42/3756/licen...2659_10965.jpg
The Missing Link is offline   Reply With Quote
Old 09-17-2005, 09:59 AM   #13
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
no...rain has died down to a drizzel...pork is at 184* internal :biggrin:
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 09-17-2005, 10:03 AM   #14
Guest
 
Posts: n/a
Greg, are you sure that's not a whole shoulder? That's pretty big for a butt.
  Reply With Quote
Old 09-17-2005, 10:04 AM   #15
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
It's done. You foil wanker :biggrin: In the cooler, In the cooler. Need pics please.
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 09-17-2005, 10:07 AM   #16
Graduate of BBQ Central


 
Join Date: Apr 2005
Location: Texas
Posts: 673
Greg Were are the picture?
__________________
Have Fun and keep it Low and slow.


http://img42.exs.cx/img42/3756/licen...2659_10965.jpg
The Missing Link is offline   Reply With Quote
Old 09-17-2005, 10:59 AM   #17
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
none right now...it was kind of last second!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 09-17-2005, 11:12 AM   #18
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
I can understand that, it's been pretty hectic the past 12 hours. Watching the WSM humm along, trying to catch a couple zzzzz's, making coffee, yeah, I can see where as busy as you've been, there just wasn't any time left to get the camera and maybe snap a picture or two for your members here on the BBQ-4-U board.

Perhaps next time, you can get a big chuck roll, say a 18lb'er, then during that 20 hour cook you should be able to squeeze in a picture or two.

Enjoy that butt!!

:bow: :bow: :bow: :bow: :bow:
__________________
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 09-17-2005, 11:15 AM   #19
Guest
 
Posts: n/a
Quote:
Originally Posted by Bruce B
I can understand that, it's been pretty hectic the past 12 hours. Watching the WSM humm along, trying to catch a couple zzzzz's, making coffee, yeah, I can see where as busy as you've been, there just wasn't any time left to get the camera and maybe snap a picture or two for your members here on the BBQ-4-U board.

Perhaps next time, you can get a big chuck roll, say a 18lb'er, then during that 20 hour cook you should be able to squeeze in a picture or two.

Enjoy that butt!!
Yeah! What Bruce said!! =D> =D> =D> That's it!!! I'm outta here!!!!! :lcry: :lcry: :lcry:

Where's that link to TVWB??? #-o
  Reply With Quote
Old 09-17-2005, 11:16 AM   #20
Graduate of BBQ Central


 
Join Date: Apr 2005
Location: Texas
Posts: 673
How could you let that happen? I am not going to be able to barbecue anything this weekend because of my little girl and boys birthday party. an :biggrin:

Thanks,
Missing Link.
__________________

__________________
Have Fun and keep it Low and slow.


http://img42.exs.cx/img42/3756/licen...2659_10965.jpg
The Missing Link 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 03:13 AM.


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