6 Butts in the WSM - Q-View Galore!!

[bagbeard]

wow looks great. that wsm is awesome. i just finished a big cook , but it took me three sessions over 3 days on a weber kettle with smokenator and a little cheap off set smoker. nice to do it all at once.

great pics , awesome event!!

 

[pgsmoker64]

 
Outstanding!  Thanks for posting the sauces.

Thanks..and you're welcome!  If you try the sauces be sure to let me know how you like them.

 
I second the thanks for the sauce post.  Do you just fill canning jars and water bath to sill?

My pleasure!  Yes, I fill the jars about 1/2" from the top and use a water bath to seal.

 
Nice looking butts Bill!!

Thanks!  They tasted good too!!!

 
Wow, that is a bunch of pork!

Thanks!  Yep, lots of pork...I knew I would have more than I needed but then 10 less people showed up...the second pan never got touched.  So, 15 out of 30 pounds and I left the rest for some friends who feed three growing boys and their elderly parents.

 
Looks great!  A WSM can produce a lot of food.

I just started 4 large butts from Sam's Club in my 18.5" WSM around 11PM.

Oh yeah!  Got pics?  So, you're going for the all nighter huh?

 
wow looks great. that wsm is awesome. i just finished a big cook , but it took me three sessions over 3 days on a weber kettle with smokenator and a little cheap off set smoker. nice to do it all at once.

great pics , awesome event!!

Thanks beard!  Yeah, I love my WSM!  I also have a cheap offset and an electrice, but the WSM is by far my favorite.

 

[opsmokin]

PG Et Al-  can you explain the "money muscle" to me?  I hear it referenced in Que competitions. Thanks in advance.

 

[dward51]

 
Oh yeah!  Got pics?  So, you're going for the all nighter huh?

No pics this time.  About 38 pounds of "raw" weight pork butts and they were smoked for right at 21 hours on the 18.5" WSM to 205* internal.  Pulled like a dream.  I will be using this for the office this coming Thursday.  Pulled pork and brunswick stew is my contribution to the office "bake off" (when you have 3 bosses ask if you are smoking pork, you sort of get the hint).

Yes, you can do pork in advance and reheat (us a finishing sauce to ensure it's moist).  Works just fine, but don't tell the office

 

And as to the "money muscle"...

It's a part of the butt that is marbled with fat and very tender.  The name "money muscle" comes from the belief that this is the part of the butt that can put you "in the money" in a competition.  It's a small section of loin strip opposite the blade bone side in the butt.  This meat is generally far superior in taste and tenderness to the rest of the butt.  This is also an upper portion of the butt that receives less of a workout while the animal is alive, and relates to the phrase "eating high on the hog".  In a butt, it is actually a small portion of the overall meat mass.  This is one small reason why in competition bbq you see them smoke so many butts instead of just one or two (plus having multiple pieces let's you select the best of the best for turn in).

 

[opsmokin]

Many thanks Dave

 

[driedstick]

Very nice a full smoker is a happy smoker