I like butts.

[PoukieBear]

I especially like pork butts!

Just pulled these two off the smoker, and a little taste test proves that they are perfect! They are now resting in my cooler.

I’ll be serving them at my Canada Day party tomorrow!

Now I need to get ready for an overnight smoke for the brisket.

 

[WaterRat]

Looks good! Enjoy your party, your guests are in for a real treat ;) Be sure to post a pulled pic.

 

[IH 1026]

Looking pretty good!!

Do you use the water pan in your WSM for these long cooks?

 

[PoukieBear]

Looking pretty good!!

Do you use the water pan in your WSM for these long cooks?

Yes I do. I haven’t had my smoker long enough to try a smoke without the water pan. What happens if I skip it altogether?

 

[IH 1026]

I've been skipping my water pan as I find I lose too much heat to it, and burn more charcoal. The longest smoke I could do with my 22.5" WSM while using the water pan was about 7 hours long, but, most likely I'm doing something wrong. Thinking seriously about just filling it up with play sand and wrapping with aluminum foil to catch whatever drippings my pans don't get.

 

[PoukieBear]

Hhhhmmmm.... I’ll have to give it a try one day. The longest smoke I did was 11 hours, but I’m pretty sure I added more coal to it at one point.

 

[zippy12]

Damn PBR your looking killer!

 

[radio]

what a menu!
You might try filling the water pan with gravel, then covering in foil. it absorbs, holds and regulates heat quite well. I resorted to that in the ECB (El Cheapo Brinkman) I started with and it turned out some great food!

 

[hardcookin]

Your logging some long smoking hours this weekend.
Butts look excellent!!
Just be patient with the brisket...probe tender in the thickest part of the flat.

 

[PoukieBear]

Your logging some long smoking hours this weekend.
Butts look excellent!!
Just be patient with the brisket...probe tender in the thickest part of the flat.

Cooking makes me happy, so I don’t mind the long hours.

I just pulled the pork....well, it was more like touch the pork and it just sort of fell apart by itself, it’s so perfect !!!

The brisket is trimmed and ready to go on in a few hours. I will definitely cheat on this one, and will finish it in the oven so I can at least get some sleep.

 

[chilerelleno]

I've always been a Butt Man!

They look great, nice cook!
Ô Canada!

 

[noboundaries]

Yes I do. I haven’t had my smoker long enough to try a smoke without the water pan. What happens if I skip it altogether?

I dry smoke my WSM. Doubt I'll ever use water again.

There's a lower vent control learning curve for 1) start, 2) nearing temp, 3) stabilizing, and then 4) 14 hour point to knock off the ash.

At 225F my lower vents are practically closed, top vent full open. A denser charcoal helps, too. Royal Oak briquettes are the least expensive. Lighter briquettes, like KBB cause additional challenges. They can work, but you won't get the same performance as a denser briquette. Also, you use WAAAAAY less hot coals when starting your pile. For 225F and RO briqs, I use 8 hot briquettes on top of a full charcoal/wood chunk ring. I can go 18-20 hours easily on one load with RO at 225F overnight, then a bump to 275+ in the morning , no recharge required.

Try it on a shorter smoke before a long one to get the hang of it.

 

[RiversideSm0ker]

PoukieBear,

The pork butts look awesome. Then brisket? Your guests are much luckier than they realize. I hope you have a wonderful party and get all of the kudos from your friends that you deserve.

G

 

[phatbac]

You like butts? if you like em big you cannot lie....

Happy Smoking,
phatbac (Aaron)

 

[tallbm]

I especially like pork butts!

Just pulled these two off the smoker, and a little taste test proves that they are perfect! They are now resting in my cooler.

I’ll be serving them at my Canada Day party tomorrow!

Now I need to get ready for an overnight smoke for the brisket.

Nice!!!!!
I look forward to seeing the brisket pics and the result of the final setup :)