or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Smoked a tasty butt this weekend
New Posts  All Forums:Forum Nav:

Smoked a tasty butt this weekend

post #1 of 8
Thread Starter 

 So I finally bought a maverick redi check thermometer so I had to test it out . I knew that my WSM 18 inch smoker was not registering the proper temps but had no Idea it was this off . It is about 50 degrees off . Well I smoked this butt at around 300 . I would have said 250 before I purchased the maverick . It was a 6 pounder and took about 6 hours to hit 200 internally . Came out great but I need to find a way to get the temps down without closing the vents completely . I am sure less charcoal and wood wil do that .

 

This is my boy adding the rub the night before

 

photo photo_zps1e814f3a.jpg

 

Now onto the smoker the next day

 

photo photo_zps55fe598b.jpg

 

photo photo_zps446ae42f.jpg

 

photo photo_zpsea22a19c.jpg

 

Came out excellent even at the higher temps .

 

photo photo_zps0153ec0d.jpg

 

Thanks for looking and any suggestions on getting the temps slightly lower without too much maintenance would be appreciated .

post #2 of 8

Looks good dude. You will notice a marked increase in the finished product now that you have an accurate temp gauge.

post #3 of 8

My Weber likes to run hot too.  I can usually keep it at a lower temp until I open the top or door and then it wants to shoot up on me.

 

Instead of fighting it with pork butt I've just decided to embrace it.  I cook my butts between 290-300.  They finish in much less time that way and I can notice no measurable difference in taste or tenderness.  I actually believe Myron Mixon cooks his at that temp too.

post #4 of 8

Nice  Looks like you have some good eats there

 

gary

post #5 of 8

Looks real good from my house, Romy!!Thumbs Up

 

Mighty Tasty!!:drool

 

 

Bear

post #6 of 8

Looks real tasty!  What seasonings did you use?

post #7 of 8
Thread Starter 
Quote:
Originally Posted by Trailsend View Post
 

Looks real tasty!  What seasonings did you use?


 Thank you . I used a pork  applewood rub ( McCormick's) ,some paprika, garlic powder, itialian seasoning,  kickin chicken ( McCormick's) and lots of black pepper .

post #8 of 8
Quote:
Originally Posted by kolky View Post

My Weber likes to run hot too.  I can usually keep it at a lower temp until I open the top or door and then it wants to shoot up on me.

Instead of fighting it with pork butt I've just decided to embrace it.  I cook my butts between 290-300.  They finish in much less time that way and I can notice no measurable difference in taste or tenderness.  I actually believe Myron Mixon cooks his at that temp too.
I'm of the same opinion. Why worry and fuss for 12-20 hours when you can get as good or better results in 6?
As for getting the temps down, as your wsm gets a layer of fat and soot on the inside that'll get easier. You'll still need to choke the vents down but that's what they're there for. On my mini I can usually maintain 225 with one vent just cracked about a quarter inch and the other completely closed. I also use a heat sink for lower temps on the rare occasion I want low and slow.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Smoked a tasty butt this weekend