Smoking a 9 lb butt overnight

[mike5051]

Hi Y'all,

Just got my butt on the WSM, not gonna wrap or anything.  I am using Jeff's rub and nothing else.  I didn't apply mustard, even though I don't think it changes flavor.  I want to see how the bark develops.  The Maverick 733 is pretty far off from the lid therm on the WSM.  I trust the Maverick temp, it will settle in at around 250 in a bit, just a bit high from loading the meat. No water in the pan, 2 bottom vents closed and one 50% open.  This has provided me with 250 grill temps for my last 3 smokes.  I'm loving the WSM!

Mike

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• mike5051
• Mar 14, 2015

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• mike5051
• Mar 14, 2015

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• mike5051
• Mar 14, 2015

 

[gary s]

Making the popcorn now

Gary

 

[mike5051]

Trying to capture photos of TBS is difficult, hope it shows up.

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• mike5051
• Mar 14, 2015

 

[the kempire]

Looks like we are doing the same thing tonight... I just put 2 9lbers on.

 

[gary s]

Pic is fine   TBS right there

Gary

 

[b-one]

Sounds like a good time!

 

[mike5051]

My last 3 smokes were at outdoor temps in the 40's..tonight is 65.The WSM wants to hover between 265-275. I think things will be fine, just maybe done sooner than expected.  At the present time, I'm about 5 hrs in and the butt is at 154 and the smoker is at 270.  

 

[gary s]

Good Luck, we will be here

 

[mike5051]

Thanks for watching Gary,

Butt is at 158, smoker down to 259. Beer is cold.  All is well in the smoking world.

 

[shaggy91954]

 
Trying to capture photos of TBS is difficult, hope it shows up.

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• mike5051
• Mar 14, 2015

I detect a problem here.  There is just a wisp of pink in that TBS and that could lead to all kinds of problems.  As soon as the meat comes off, cut it in half, wrap in aluminum foil and then a towel and place it in a small cooler.  You should prepare it for fed ex overnite to an address I will provide when you alert me that it is ready.  Upon receipt and after thorough testing, I will advise you as to if the other half is safe to consume.  If it is not you will have to send it to the same address for proper disposal.  Good Luck.

 

[mike5051]

Awesome!  You folks in this forum bend over backwards to help out us newbies!

 

[gary s]

Well how did it turn out ?

Gary

 

[the kempire]

Let's see it mike....

 

[mike5051]

I haven't even seen it yet!  It's IT is 187 and the smoker is at 248.  It should be right in a couple more hours.  That would be about 18 hours total, 2hrs per pound.  Y'all will see it when I do.

Mike

 

[gary s]

We are all anxious !!!

 

[mike5051]

20 hours later.....IT of 195  smoker temp dropping below 210, that's all she wrote!  I took it off the smoker and resting it loosely tented with foil for 30 minutes.  It smells divine!

Mike

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• mike5051
• Mar 15, 2015

 

[gary s]

Looks great, Was it worth the wait?

Gary

 

[mike5051]

Was it worth the wait?   Honestly,  I wouldn't be able to pick the not wrapped vs the wrapped.  The pork has the same flavor, slightly different texture.  Put it on a sandwich and it doesn't matter.  If you've got the time let it smoke, pressed for time, wrap it up!  I think pulled pork is a very forgiving/delicious/awesome  smoking project.  

Thanks for watching!

Mike

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• mike5051
• Mar 15, 2015

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• mike5051
• Mar 15, 2015

 

[timberjet]

I'll have some of that please. Little coleslaw on top and some dill pickles. Thanks. lol

 

[gary s]

Nice Looking Pork

Gary