I am smoking a 8 lb Boston Butt and do not have 8-10 hours to manage the sidecar smoker. Can I smoke the Butt for 2-4 hours and then move it into a slow cooker? I can not use oven as wife is not a fan of "the smoke" so that rules out that method. I appreciate any feedback. Cheers.
Question about smoking a Butt
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After 24 hours the meat will be pulling tender and moist...
just picked it up and would love any advice from the veterans:
- saw a video that this guy states that if you have gas grill ceramic coals use that instead of water in pan and cover briquettes with foil for drippings and easy clean or he suggested using kids playpen sand. thoughts?
- If I am only doing butt what level do you suggest to put meat on. Ribs? Top rack?
and most importantly, in the video I saw the guy put a circle of charcoal around ring laid, then laid 3 chunks of wood in middle and then a chimney full of charcoal and poured it in center over wood. He stated that is all the wood you need. Never more.
I would love some tips especially from last question as my sidecar would use a bag of chunks per cook. TY
2kkinz, you'll love the WSM. Let's keep it simple for your first smokes. Don't worry about the water pan just yet. Use it as it was intended to be used, with water. The water is a heat sink for temperature control. Just follow the WSM instructions and you'll be fine. A butt is the most forgiving cut of meat you can smoke in it so don't sweat the details or temperature swings. Just use the top shelf. You can put a drip pan on the bottom shelf to ease with the cleanup.
Do you have a meat or digital thermometer? You'll need one to determine when the butt is done. You can pick up a cheapie for $10 or so at the grocery store then later pick up something fancy like a wireless Maverick 732 or 733. You're looking for a final temp of 203-205F in the butt to determine it is done for pulling.
Update-- I did read an article about running through a few dry runs to season the grill but read it too late and could not do it because our guests need ribs for the Packer game. I am really shocked so far at the ease of this grill but more shocked on how little wood you need. The grill is holding at 225 -perfect for my baby backs. Didn't have to tinker much at all with vents. Turned bottom ones half closed and good to go. Will check in 3 hours flip them and then flip back 1 hour later and all should be good (I hope)! Thanks for all the tips and advice.. Flesh Forever!!
If you are using a water pan, dump the water out..... check to see the ash layer has been knocked off the coals so they get more air.... remove ash from under the coals to get more air.... partially close the exhaust to reduce the cold air intake....
a picture of what you have and any mods would help....