Looks delious.
Last pork butt I did I let the meat temp get above 200.
The other thing I tried for the first time with a pork butt was wrapping it in foil for the last hour or so, helped get it to 200 and it was juicy.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Whenever I get short for time and it's within 20 degrees of goal, wrapping is the way to go. It usually pops the temp up within an hour. So I use wrapping more for time management. Otherwise those pork butts get to ride nekkid all the way. Love that pork candy bark.
Something that might help you in the future with the bottom vents. Purchase some dowel rods at your local hardware store. I think I stole these numbers from http://virtualweberbullet.com. Can't say how accurate they are, but at least it is a measuring point for aperture to temp ratio. Rarely do I ever get to 25% let alone above it. I've only cooked things at 225F.
WSM Bottom Vent Settings
1/8-inch rod = 10% open
3/16-inch rod = 17% open
1/4-inch rod = 25% open
3/8-inch rod = 40% open
7/16-inch rod = 55% open
1/2-inch rod = 66% open
This will help you be a little more precise with your settings and will help you with your notes. If you don't have a smoking notebook start now! I don't have anything fancy, I just use my iPhone's Notes app.
In addition to beef jerky, this was my main cook. There's two of them in there.
Nice write up. Just curious...did you season your WSM before take off? They have a reputation for running hot when new. Harry Soo recommends cooking hunks of Jimmie Dean sausage & bacon to coat the walls with grease - or a shortcut which is to smear it with lard.
He has a YouTube video on post-cook cleaning which is worth a look...and also says to cook fish elsewhere or risk messing up that hard earned seasoning.
Last edited by Larry Grover; May 28, 2019, 02:17 PM.
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