Question about pork butt temperatures on WSM

[Macktechie]

This gets me excited about doing my first pork butt on WSM.

[Anton32828]

WSM is a fantastic smoker. For this cook I loaded chunks of wood under the charcoal (per Harry Soo’s videos on YouTube), lit about 25 coals in my chimney, and dumped them in a "divot" in the middle. 3 quarts in the water pan, adjust vents, and it stayed pretty rock solid for hours!

[Rfhd69]

185 in my opinion is still "sliced pork" versus "pulled." 203 into a poor man’s cambro (cooler with towels) for at least an hour is money every time.

[Jared49]

I think I looked close enough to all the replies, can we "assume" you were using a digital heat measuring device, not just the dome mounted one on the WSM?? I have a 18.5” WSM. It holds temp quite well but does fluctuate as high as 250+ish. My butts usually take at least 10 hours to as long as 14 but I do get over 200. I have not used a cambro to finish mine. I can pull mine with two table forks with lovely bark.

[Anton32828]

Yes, digital grate temp & meat probe. Thanks!

[Rsheele]

This thread is making me feel much better about all of the 'cheating' I thought I was doing to get the damn butts up to temp.

taken out of context these posts are pretty entertaining.

"There are stubborn butts out there..."

[Anton32828]

Reminds me of..