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Smoky Mountain Pulled Pork - Rotisserie Chicken - Beef Jerky

post #1 of 34
Thread Starter 

Hello folks!

 

Have two Boston Butts on the WSM for the first time. 

 

Loaded the charcoal ring with 20 lbs of KB, apple and cherry chunks. Pan is full with water. Wasn't paying close attention but it took around 30-45 min. to get TBS. Steady as she goes at 225°F. KC rub on one, Emeril's Original Essence w/brown sugar on the other. Not sure if I will foil or not, will see how things go, though I'm leaning towards not. Probably after 4 hrs of smoking I'll spritz every hour or so, if I'm awake that is :) No meat probe... will use the thermapen to track IT. It's going to be a long night..... right now it's 66°, down to 58° between 4 - 5 am and climbing back up to 77° by noon, 0% chance for rain. To keep me busy, soon I'll be slicing 9 lbs eye of round for jerky.

 

 

 

 

 

 

Hopefully everything goes well........ we shell see :biggrin: 

post #2 of 34

:Looks-Great:

post #3 of 34
Thread Starter 

@ 4 hrs

post #4 of 34
Thread Starter 

Bonus for your viewing pleasure :yahoo:

 

Beef Jerky 9 lbs

post #5 of 34
Thread Starter 

After six hours...

 

post #6 of 34
Thread Starter 

:hit:  Not exactly smooth sailing, though everything will be OK. Fell asleep sometime after 3:00 am (230° bbq) and ended up taking about a 3hr nap (going with, "I'm only human"). First thing I see is 178° smoker temp :eek:. After about an hour was back in business and she's holding at 235° (7:46am) right now. Updated q-view and IT reading in the next post.

post #7 of 34
Thread Starter 

161° and 163° IT

post #8 of 34
Looking good!!!!
post #9 of 34

:pepsi: , I'll be waiting . . .

 

Have fun and  . . .

post #10 of 34
Thread Starter 
Quote:
Originally Posted by chestnutbloom View Post
 

:Looks-Great:

 

 

Quote:
Originally Posted by Davidhef88 View Post

Looking good!!!!

 

 

Quote:
Originally Posted by oldschoolbbq View Post
 

:pepsi: , I'll be waiting . . .

 

Have fun and  . . .

 

Thanks guys! :beercheer:

post #11 of 34
Thread Starter 

The birds are singing, sun is shinning and the butts are smelling good!

 

 

Both at 169° IT around the 12hr mark

post #12 of 34
Thread Starter 

:biggrin:  It only took 17 hrs but it's done.... pulled the one on the right at 203° 

 

 

Right before going in the cooler

 

I can't believe the WSM is still chugging along after I fired it up close to 18hrs ago

post #13 of 34
Looks great JP, can't wait to see pulled pics !
post #14 of 34
That looks awesome!!
post #15 of 34
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Looks great JP, can't wait to see pulled pics !

 

 

Quote:
Originally Posted by bosox20 View Post

That looks awesome!!

 

Thanks guys! Appreciated! 

 

:biggrin: me too! Still have one in the smoker! :mad:

post #16 of 34
Thread Starter 

The second butt is one stubborn sob!

 

Meanwhile put a couple chickens on the rotisserie (sun is shinning on nearest bird)

post #17 of 34

Let's eat!

post #18 of 34
Quote:
Originally Posted by JP61 View Post
 

:biggrin:  It only took 17 hrs but it's done.... pulled the one on the right at 203° 

 

 

Right before going in the cooler

 

I can't believe the WSM is still chugging along after I fired it up close to 18hrs ago

 

 

Look at that awesome bark.

post #19 of 34

Ruff Ruff!

post #20 of 34
Unbelievable bark!!
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