Help me decide

[Marknmd]

Hi - I'm pretty sure Harry suggests a dry water pan. Maybe try that next time? Good luck

 

[riverjunkie]

Hi - I'm pretty sure Harry suggests a dry water pan. Maybe try that next time? Good luck

Yes, I'll give that a try next time. First go around I wanted to follow the directions/ I had read on tvwbb about use. It stated that with the water pan full it was pretty hard to get above 275. Which was the case. With the vents wide open I think i got to 283 on my probe.

Didn't want to mess around and mess up food on superbowl Sunday.

 

[SecondHandSmoker]

Congrats on your new WSM 18".
Just keep in mind that a dry pork butt is usually an undercooked pork butt.
As Marknmd said above try an empty water pan next time since that full water pan was most likely stealing heat away from the pork butt.

Keep working at it and you'll find the sweet spot.

Stu

 

[netspyder]

so, the pork butt i did was great fresh, but the next day was pretty dry and needed sauced to help it out. i'm not really a fan of shredded meats - much prefer to sink my teeth into a hunk o meat, but i had to try it at least once.

 

[gmc2003]

Another tip for the pulled pork. Save the drippings and mix it back into the PP when it's shredded. I also go waterless in my WSM. No sense wasting energy heating up the water. Cover the water pan in aluminum foil so it stays clean.

Chris

 

[SecondHandSmoker]

Another tip for the pulled pork. Save the drippings and mix it back into the PP when it's shredded. I also go waterless in my WSM. No sense wasting energy heating up the water. Cover the water pan in aluminum foil so it stays clean.

Chris

I totally agree, Chris. The drippings are, as Brokenhandle says, liquid gold.

Stu