alright experts...need your help here first smoke attempt in 12 hours!

[onebadmofo]

Okay so noob here.  First smoke tomorrow.

I got the WSM 18.5.  Doing a pork butt as I was told this was a good piece of meat to start on.  Anyway so let me tell you what's going on now, and how I have tomorrow planned.  Any tips/advice appreciated as like I said, this is my first attempt at smoking.

Currently: 9PM Pacific: seasoned grill with canola oil as instructed for first time use tomorrow.  Fired up chimney start, dropped hot coals in bottom, mixed with some apple wood.  Have bottom vents all closed, top one open.  Will let this go until it dies out.

9:15: seasoned butt with Bad Byrons, some onion powder, brown sugar, kosher salt...will let sit roughly 12 hours covered in fridge with saran wrap.

Tomorrow 8AM: fire up WSM with minion method. Keep 3 bottom vents closed, top one open.  Heat up for half hour, then put Pork Butt on.  Check every 2 hours.  Target temp to be 160-180 in meat.  Will shoot for 200-220 temp in the smoker.  Occassionally add charcoal, apple wood as needed....plan is to cook 8-10 hours and drink plenty of beer while chilling in the pool! :)

Will open about every 2-3 hours to check IT of meat.

Any other pointers?

Thanks in advance. 

OBM

 

[pops6927]

Do you wish to slice the butt or pull the butt?  160° is ok for slicing, but 205° is best for pulling as you break down your connective tissue more that holds it together.

 

[cliffcarter]

Don't know what size the butt is, would be helpful to know.

200°-220° is too low IMHO, 250°-275° will cook it more quickly and perhaps with less frustration for you.

I advise that you check the temp after 6 hours, do not open the lid before that time.

Internal meat temp for pulled pork will be 195° and higher.

 

[chef jimmyj]

A temp of 200-220*F is really low and not recommended and if you inject anything is out right Dangerous, plus it will take 3+ Hrs/Lb to get to the point it can be Pulled. Your best bet is 250-275*F, this will put you in the 1.5 Hrs/Lb and you will hit the 205*F Internal Temp easily. Give yourself a couple 2-4 extra hours as a pad because S#!T Happens, especially with charcoal, and you want some wiggle room. If done early, double wrap in Foil and old towels and rest in a cooler until needed. Here is a great Finishing Sauce to put on your Pork. Good Luck...JJ

JJ's Finishing Sauce

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

 

[fpnmf]

Leave the bottom vents open til it gets to around 190.

Then close 2 and leave one half open.

Minimum 225 I usually tun my 18 at 245 for butts.

Fill the ring all the way up and you wont have to add any.

http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke

http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

 

[damon555]

I'm with the other guys.....Fill the whole ring up with charcoal and add wood chunks throughout your coal....then dig out the middle and fill up the hole you created with a dozen or so lit coals. Keep all the vents open until you get your temps up to 180-190 or so then choke down on it....I keep 2 vents closed the whole time and control temps with the 1 open vent...The top vent should stay open all the time.

Don't bother checking on it 2-3 hours into the cook. It won't even be close. As mentioned above 6 hours is probably a good time to check a butt that size.

Butts are pretty easy to smoke...done right you and your guests will have a great meal. Have fun and enjoy using the WSM....it just plain works!

 

[fpnmf]

I'm with the other guys.....Fill the whole ring up with charcoal and add wood chunks throughout your coal....then dig out the middle and fill up the hole you created with a dozen or so lit coals. Keep all the vents open until you get your temps up to 180-190 or so then choke down on it....I keep 2 vents closed the whole time and control temps with the 1 open vent...The top vent should stay open all the time.

Don't bother checking on it 2-3 hours into the cook. It won't even be close. As mentioned above 6 hours is probably a good time to check a butt that size.

Butts are pretty easy to smoke...done right you and your guests will have a great meal. Have fun and enjoy using the WSM....it just plain works!

Yup!!

I use a soup can in the middle and put about a dozen burning coals in it the pull the can.

chicken july2012 002.JPG

• fpnmf
• Aug 2, 2012

 

[bruno994]

Using Bad Byrons, I love it, but you gotta pour it on heavy.  I usually rub the butt down, sit it in the fridge for a bit, let the rub turn a bit pasty with the moisture from the meat, then hit it again prior to putting it on the smoker.  Really gives the bark some bite, without being cayenne hot.  Shoot for 250, but if you venture into 275 range, it won't hurt.  250 is a great temp for just about everything.

 

[onebadmofo]

Okay good tips here.

Yes, I will be slicing.  Also was planning on minion method and filling it up with charcoal.

Confused on the vents tho.  It seems the top one stays open at all times, but what about the bottom 3?

Thanks about to fire up the chimney now...;)

 

[onebadmofo]

One other big question: how much water should be in the pan??  Just fill it up and cover with tin foil?

Thanks!

 

[onebadmofo]

Just realized the butt is just under 5 pounds...so about 8 hr cook time seem right?

 

[onebadmofo]

A temp of 200-220*F is really low and not recommended and if you inject anything is out right Dangerous, plus it will take 3+ Hrs/Lb to get to the point it can be Pulled. Your best bet is 250-275*F, this will put you in the 1.5 Hrs/Lb and you will hit the 205*F Internal Temp easily. Give yourself a couple 2-4 extra hours as a pad because S#!T Happens, especially with charcoal, and you want some wiggle room. If done early, double wrap in Foil and old towels and rest in a cooler until needed. Here is a great Finishing Sauce to put on your Pork. Good Luck...JJ

JJ's Finishing Sauce

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

Thank you sir.I am planning on trying this.

Silly questions, do I want to put this on in the final stages of smoking or after I pull the meat off?

 

[chef jimmyj]

Thank you sir.I am planning on trying this.

Silly questions, do I want to put this on in the final stages of smoking or after I pull the meat off?

 The Finishing Sauce goes on the pork at the end. It is typically mixed in to Pulled Pork but if you plan to Slice I see no reason it can't be add to the sliced meat. Feel free to adjust to your liking. More Sweet, More Heat, anyway you wish to go...Enjoy...JJ