Two butts in my WSM. Hot and Fast. My first Q-View.

twobeanbbq

Fire Starter

Original poster

Jul 14, 2013

64

10

New Orleans, La.

• Aug 19, 2013

• #1

So, I decided to smoke some butts for my fantasy football draft tomorrow. I was planning on doing low and slow and cooking for about 12 hours, 2-8.5lb butts. I injected them last night and let them sit overnight. I then cleaned some of the fat off if them today and putty homemade rub on them.

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• twobeanbbq
• Aug 19, 2013

They sat for about 30 mins while heating up the WSM.

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• twobeanbbq
• Aug 19, 2013

I then threw them in the WSM and tried to lock in a 250-265 degree temp, but it was extra hot and humid with wind gusts today. I made a wind shield, but it was running hot. This is also my 2nd smoke on it so I know this running hot is normal. It pretty much wanted to stay in the 280-300, so I let it be.

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• twobeanbbq
• Aug 19, 2013

I put them on at 4:30pm, ready to stay up until the late morning. I looked at them about 3 hours later.

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• twobeanbbq
• Aug 19, 2013

And then two more hours later.

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• twobeanbbq
• Aug 19, 2013

so I had to put them in the pan with apple juice and foil them. At 11:40 pm, 7 hours and 10 minutes later they were at an IT of 195 so I took them out and they're resting right now ready to be pulled. I tasted a piece and it was incredible. I'm blown away by how fast I cooked them, but I couldn't stress over the WSM running hot. Growing pains. This is the finished product with drippings waiting to be pulled.

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• twobeanbbq
• Aug 19, 2013

Will add a pic when it's pulled. And that everyone was my first Q-View. Hope I made everyone proud.

 

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

42

Gulfport, MS

• Aug 19, 2013

• #2

  Not real sure of your total time line, but the bark is looking great!

   Mike

 

twobeanbbq

Fire Starter

Original poster

Thread starter

Jul 14, 2013

64

10

New Orleans, La.

• Aug 19, 2013

• #3

In total the smoke time was 7 hours and 10 minutes for two 8.5lb butts. Definitely a hot and fast method that I wasn't planning on, but it worked great. The finished products are below.

image.jpg

• twobeanbbq
• Aug 19, 2013

image.jpg

• twobeanbbq
• Aug 19, 2013

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Aug 19, 2013

• #4

Nice Bark covering... Love that

.

What was your fuel

Your temp. problem ?  - take a Weekend and get some Chicken Legs (cheap) and play with the intake baffle and "learn" your Smoker, looking at monitoring the Heat , smoke output , density of smoke , amount of fuel used , in the wind , with a Windblock , etc. and keep the records in a BBQ log.  One of the best things a Que Master can do ... records of mistakes , ideas and recipes .

Just sayin'...

Have fun and . . .

 

twobeanbbq

Fire Starter

Original poster

Thread starter

Jul 14, 2013

64

10

New Orleans, La.

• Aug 19, 2013

• #5

I used stubb's briquettes, a split of pecan wood, and some peach wood chunks. That's a great idea, do you have any links to get a good BBQ log?

 

manchester bob

Smoke Blower

Dec 31, 2012

126

15

Manchester, Maryland.

• Aug 19, 2013

• #6

TwoBeanBBQ: I was following your previous thread, and happy to see the pics here! Glad to hear that it turned out great!

I've always had the opposite problem: I usually have to make sure that I'm keeping my temps up. But as I had mentioned, I gasketed my WSM when it was new, so I don't have any leaks for sure.

Everyone says that it will seal itself after a few times, and I do recommend to try a few smokes with chicken to break it in. Here's how I broke mine in (I think I posted this in your other thread to show the gasketing):

http://www.smokingmeatforums.com/t/138825/first-smoke-in-my-new-wsm#post_960590

Right below the first set of pictures, I included the link to this Snake Bitten Chicken rub that I found on this site. I highly recommend it...it has a good kick without being too hot:

http://www.smokingmeatforums.com/a/shooter-ricks-snakebite-chicken-rub

Now that I've looked back at my "first smoke" thread, I see that BamaBBQ was right there cheering me on. Per his advice in your other thread, I think I'll head to Lowes one day very soon and get myself a clay saucer. I've read and heard a lot of people talk about the benefits of using water, but it sure sounds like it's not really necessary in a WSM, and I trust the advice from the people that post here.

 

twobeanbbq

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Original poster

Thread starter

Jul 14, 2013

64

10

New Orleans, La.

• Aug 20, 2013

• #7

This was today when I served the pork. I poured the pan drippings in with the pork and covered with foil then threw them on the grill to steam the drippings into the meat. I mixed one pan with my BBQ sauce and one without. Both were a hit!

image.jpg

• twobeanbbq
• Aug 20, 2013

 

garyinmd

Smoking Fanatic

SMF Premier Member

Jan 27, 2011

313

19

Sioux Falls, South Dakota

• Aug 22, 2013

• #8

Here is what I use for a log, it is a excel spreadsheet so you can change as needed.  If you do not have MS Excel there are number of free programs that will work.
https://statich.smokingmeatforums.com/7/7f/7fb5a957_SmokeLogBrisket8-21-11.vnd.ms-excel
Gary

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Aug 22, 2013

• #9

They look darn good!

 

rowdyrawhide

Smoking Fanatic

Jul 24, 2010

372

19

Topeka, KS

• Aug 22, 2013

• #10

Hot and fast, injected and rubbed butts is the only way I do them now.  I usually run around 300-325,throw em on as it is warming up.  One butt is usually done in four or five hours, two in six to seven.  No more overnight smokes for PP.  

BTW those look great!

 

bama bbq

Master of the Pit

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Aug 22, 2013

• #11

I think it looks great. And you said it was a hit. Therefore you can declare victory. As you've learned, pork butt is pretty forgiving so going higher won't hurt a bit. Your cooker will start sealing up more and more each time you use it. When fully seasoned it will be harder to get these higher temps.

 

Last edited: Aug 22, 2013

pc farmer

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Feb 17, 2013

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Central Pa

• Aug 22, 2013

• #12

They look great.

I do butts at 275 - 300.

 

sidpost

Fire Starter

Mar 23, 2013

59

11

East Texas

• Aug 23, 2013

• #13

Thanks for the Qview!  This is really encouraging for a novice like myself.

 

redneck69

Smoking Fanatic

Oct 26, 2010

573

17

Western Nebraska

• Aug 23, 2013

• #14

sounds like you may have started with a few to many hot chunks of charcoal....from what i remember seeing in past threads most people use between 10 and 12 briquettes in a charcoal chimney and use the minion method for a long smoke in the WSM

http://www.smokingmeatforums.com/t/85924/the-minion-method-explained-w-tutorial

i use the minion method on my off set barrel smoker and BGE  works great for me

 

Last edited: Aug 23, 2013

seenred

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Feb 9, 2009

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N.E. Oklahoma

• Aug 23, 2013

• #15

Looks delicious, TwoBean...nicely done!

Red

 

flash

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Aug 24, 2013

• #16

I have been doing fast cooking butts for some time, although not all the way thru the smoke, but after foiling. I then raise temps to 295 to 300. Typically a  8.0 lb butt would take around 9 1/2 hours or so. Butts do seem to be very forgiving. Would not doubt the higher temps contributed to the bark.

 

twobeanbbq

Fire Starter

Original poster

Thread starter

Jul 14, 2013

64

10

New Orleans, La.

• Aug 26, 2013

• #17

It was a beautiful and tasty bark I will say. Fat was perfectly rendered and every thing was moist as well. The two 8.5 lb butts took 7 hours and 10 minutes. I injected them so that might've helped for holding up to the hot and fast cook. I may not go low and slow on shoulders again.