Went shopping on Sat before Father's day. Judy had to get a few things (clothes). So I said I'll just look around the store a little while you do your thing.
I went straight to the meat dept. Thought about some ribs, but we have been hungry for PP & I found a nice butt & decided we'd have PP for Father's day.
Here's what I bought, an 8+ lb. bone in butt.
It had a pretty thick fat cap.
So I did some trimming, I don't like to leave much fat on the outside. This butt was very well marbled & didn't need any excess fat.
I normally like to marinate & inject my butts, but this being spur of the moment, I just threw some rub on.
Rubbed & ready for the smoker. I smoke my butts in a pan, I know most don't, but this works for me.
Get the WSM ready, using oak & hickory today.
Filled the ring all the way to the top & mixed in 4 splits, going to start the fire on the opposite side of the Guru fan.
I use a full water pan with lava rock in the bottom.
For me the easiest way to get 12-14 briquettes going is on the side burner of my gas grill.
I turned the base around so the fan is on the top of the photo & the hot coals are right on the bottom of the photo.
It's hard to see them because when I pulled the can out the unlit charcoal just fell on top.
I put the middle section on & put the butt on the bottom grate.
Next I put the top grate on with the fat I trimmed off, so it will baste the meat as it cooks.
Lid on & ready for a long night. I put it on at 2:00 PM
You can see the fan in the back & the Guru on the table.
I do my butts real low & slow, so the Guru is keeping the pit temp at 210.
I turned it around so I could see the readout from on the patio.
It's 6:00 AM & still dark out. The butt has been on 16 hours & the Guru is holding the temp right at 210.
8:00 AM & it's been 18 hours. I took the rendered fat & fed it to the fish & turtles in the pond behind our house.
Then put the butt on the top rack & checked the temp.
I also put a probe in it. From here on I will baste it with the pan juice every hour or so.
It took 23 1/2 hours to get to 202. It was probe tender throughout.
I never had to add any wood or charcoal & when I took it off, the Guru was still holding the pit temp at 210.
The bone came right out clean.
I like to pull it by hand. We like big chunks of meat, so it's best to pull it by hand.
I added some finishing sauce, & tossed it a little.
I like mine with a little BBQ sauce coleslaw.
Judy likes hers with BBQ sauce & the coleslaw on the side.
I was hoping to have my new Lang by now, & really hoping to use it on Father's day.
I guess the next big BBQ day is the 4th of July.
I may do another butt then, and see if the Lang does a better job than my trusty WSM.
Lang discourages the use of pans in their smokers, because they want the juice dripping on the baffle plate.
So it should be real interesting doing a butt right on the grate, haven't done one that way in several years.
Anyhow, thanks for looking & hope everyone had a great Father's Day!