Ok ladies and gents it's time for Round 2 on my new WSM- this time a 9lb BB-

Discussion in 'Pork' started by 2kkinz, Jan 13, 2015.

  1. 2kkinz

    2kkinz Newbie

    Thanks to everyone for the tips on my virgin WSM cook Sunday. The ribs turned out great and my Packers won. A great day indeed.

    I am making a 9lb BB for my friend and his family. I wanted to give you all my schedule and ask 2 questions. Here we go:

    Wednesday:

    -rubbing BB around 10am

    -around 9pm I am getting the WSM ready. I will take BB out around 8ish to get to room temp.

    -plan on putting BB on WSM around 10pm

    Question 1) should I putt the one BB I am making on top or bottom grate?

    Thursday:

    - will wake up around 5:30-6:00am and check. Do a quick basting, temp check, coals check etc.

    - will keep an eye on it until it hits 160

    Question 2) should I foil it for the rest of the cook or just ride it out? I have read many opinions and welcome any input. I have until 5pm to get ready so I do have all day.

    -once it hits 195 I will pull and let it sit on table for 15 minutes then I will put it in foil pan and into cooler for 1-2 hours or so. Then shred and be done.

    All advice welcome!
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I think you're planning too much time for baby backs.
     
    beefy bill likes this.
  3. 2kkinz

    2kkinz Newbie

    Sorry BB= Boston Butt..9lb Boston Butt
     
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member


     
  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You do not need to bring ANYTHING to room temp, you are just holding the door wide open and inviting pathogens to cover all surfaces of your product you're going to cook and tempting the Food Spoilage Troops to infiltrate your life with bad, spoiled meat.   Does your wife leave your roast for dinner on the counter for a couple hours before cooking it?  No.... she'd think you were crazy to do that.  Go from Fridge To Appliance (preheated to correct temperature) with no hesitation.  Please, you are cooking for family and friends, and save them all a trip to the ER!
     
  6. 2kkinz

    2kkinz Newbie

    Thanks Pops and J. I would rather be done earlier than too late so I am going to roll with the 10pm. I have read so many articles about bringing meat to room temp and I always wondered about what you said. I will take your advice.
     
  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    If you finish more than 4 hrs. before eating time I highly suggest you pull it off at 190° internal temp. then wrap in foil and tuck into the cooler. If you take it all the way to 195+ and then hold it for over 4 hrs. you run the risk of it getting a little mushy. It continues to cook a bit in the foil, so pull it early and wrap it and you should be good to go.
     
  8. albinva

    albinva Newbie

    IMHO, you are starting too early for a 5PM meal.  You didn't mention your cook temp but I assume it is 225.  My experience to obtain 195-198 on that size BB is 10 -12 hours.  I realize that all BB and different smokers are not created equal but your time frame appears to be too generous.  Note that colder outdoor temps could slow cook time as well.

    As previously stated, keep meat cool until cook time.  Also, no foil equals better bark.  I would recommend mopping or spraying at 2 hour intervals.

    Al
     
  9. krubby

    krubby Smoke Blower

    you asked about bottom or top grate.  I don't think it matters but I would use the top only because it is so much easier to access.
     
  10. krubby

    krubby Smoke Blower

    ps I am new to this as well but have done a BB already myself.  One thing I have read a lot on here and also experienced - don't freak out when you hit the stall if you do.  may get a period where the temp doesn't move for 2 + hours.  happened to me.  happens to a lot of folks.
     
  11. 2kkinz

    2kkinz Newbie

    Update..got it on at 11pm. 10 hours later we are at 183. Thisntime the wsm ran a little hotter 240-250 entire cook. Played with vents but this is where she wanted to sit. As long as it didnt go past 250 I guess I am ok. Here is a pic when it went on. I will post final product.love this wsm!
     
  12. smokin-q

    smokin-q Smoke Blower

    Better to put it on early rather than late like most newbies do.
     
  13. 2kkinz

    2kkinz Newbie

    Going up 2 degrees ever 45 minutes. I should be done early afternoon. Gonna pull around 198-200. Will let it rest then shred and cover with foil and deliver to my friends house. I have not planned to put any sauce, mop or finishing sauce since on in fear of soggy pork unless you think it is necessary. I am going to make them a bbq sauce, jar it up and let them decide what to do.
     
  14. smokin-q

    smokin-q Smoke Blower

    I don't do pulled pork anymore without the finishing sauce in the sticky above. It really  enhances the flavor!
     
  15. 2kkinz

    2kkinz Newbie

    Will it hold up in a foiled pan for a few hours in oven on warm?
     
  16. timberjet

    timberjet Master of the Pit

    Me too! I am sold on this http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome it will not make anything mushy. Take my word for it. Your guests and family will love it. You can put it out as an option too.
     
  17. smokin-q

    smokin-q Smoke Blower

    Most of us here wrap in foil, then in towels and hold in a cooler. It will stay warm for hours.
     
  18. 2kkinz

    2kkinz Newbie

    Resting time and I will do finishing sauce. You all have been spot on so far. Took off at 194 after 14 hours wrapped and in cooler

     
  19. timberjet

    timberjet Master of the Pit

    Dat is some good lookin bark there. Yum!
     
  20. smokin-q

    smokin-q Smoke Blower

    Looks great!
     

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