I own several drums and they can take a beating. My favor tie to cook on is an old rusty one it was the first one I ever built and it keeps temp like a champ...proof positive that you do not need a $10,000 rig to produce good cue this old ugly drum has one me several trophies in the past/
One thing I have noticed about drums and pork butts is they cook butts a little faster than my stick burner so these two 8 ponders should be done in about 8 hours.
The wife loves her bark so we added a Lotte extra brown sager before we threw these two on today. We trim as much of the fat as we can off of out butts and slather them in mustard. We then rub them down and wrap in plastic wrap and place in the fridge overnight. I usually want to serve around 6PM so I try to get my fire ready by 7AM I know this can push it if I hit a big stall but for some reason my butts never seem to stall in the drum. I am thinking they will be done around 4 and will sit in the cooler for a couple of hours. Now that I have said this they will stall and dinner won't be until 9 but that is no big deal. I do plan to wrap them at around 165-170 or when the color of the bark is what momma says is good to to. I only smoke pork with pecan.
I am now about three hours in I don't know the internal temp yet but I am not worried I will probe at about 4.5 hours and will have a better idea of the temp then. Notice the brown sugar will put that bark on the butt fast you have to be careful because sugar will burn and if you have someone who does not like that bark (disown them) they will not en jot it. I only put this much sugar when cooking for the family because I know what they like.
At this point I will also spritz with just plain ol apple juice once an hour. I also sometime use the magic blue bottle at this point as well if they are looking particularly dry.
Edited by ECTO1 - 8/19/13 at 6:32am