Butt is on at 3:20AM Eastern Time

[cleglue]

I just put the butt on the WSM. I probably will be working in the yard later today so I'm using the WSM. Rubbed with mustard and texasbbqrub.
I put the butt on about 3:20AM

http://img240.imageshack.us/my.php?image=img2175large2ek.jpg

[BBQIL]

Looks good. Keep us updated.

[Thom Emery]

When I saw the thread title I thought Oh damn another PP thread

[BBQ Angel]

When I saw the thread title I thought Oh damn another PP thread


He's in a time zone all his own :lol:

[txpgapro]

Don't know if 3AM is a late start or an early one. Good luck on the cook. :wink:

[david brace]

looks good so far, but I wanna TASTE the pictures.

DB

[TB]

Okay dude. I see 2 pans (I think) under the butt. Got anything in either pan?

[cleglue]

I have the water pan 1/2 filled with sand and wrapped in foil. Then I have an aluminum roasting pan to catch the drippings. The butt is at 154* and the WSM is at 238*. It maintained about 220 for about 6 hours. I then opened stirred the charcoals and open another vent only slightly. It is now 10:21 Eastern Time. We plan on eating the butt for supper.

[ridgeback05]

looks like a great start

can't wait to see the finished product

[ozzie]

Lookin good Craig. Keep up posted.

[Bad Santa]

Hey cleglue!!....supper 'bout ready yet?........I'm startin' to feel a lil' famished......need'n some sustenance.....

[cleglue]

It has been resting in the cooler for about an hour. I'm going to pull it...plate it...and eat it in a little while. I'll post pictures later. I wish I could email ya'll some.

[Bad Santa]

I'm startin' to get weak......my vision is blurin'....hurry up please.... :lol:

[david brace]

ask if them elves got anything in the oven... :shock:

DB

[cleglue]

The butt was put on at 3:20AM this morning. I used Royal Oak hardwood and apple wood for smoke. It got to 195* at about 5PM. I let it rest for an hour before pulling it. It was good but not great. It was a little dry. It pulled fine. We had salad, chunked potatoes with onion soup mix, and pulled pork. I had Costos BBQ sauce (from Birmingham), and Rev. Marvins BBQ Sauce (from South Carolina). Here is a slide show of the days event.

http://img153.imageshack.us/slideshow/player.php?id=img153%2F8417%2F1150594645l0i.smil

[ozzie]

That was certainly a meal I wouldn't mind sitting down to. I bet I'd even go back for seconds, thirds even. good work Craig, looking good.

[Bad Santa]

MMmmmmm.......mmmmmm! Thank's cleglue, I'm feeling much better now....vision is clearin' up and feeling full.... :lol: Thanks for sharing the wealth...... :lol: :wink:

[Smokin' in VA]

Any chance for getting the slide show with subtitles or captions? I know, I know...a picture is worth a thousand words...but, for those of us who are a bit slow on the uptake. :?

I'm sure you served the meal with sauce on the side, which took care of the problem of the pork being dry. Any thoughts on how to avoid the problem in the future? Make the pulled pieces a bit larger?

Do you keep your water pan filled with sand? So, the use of foil is for those times when you don't have a drip pan? Does the foil keep the sand from getting too hard over repeated cookings?

Looked great Cleg!

[smokesignals]

That was a really cool slide show, good job on the cooking too.

[Pigs by the Moon BBQ]

Great Job!!

Chris

[Zeeman]

Good looking grub :wink:
z

[BBQIL]

Looks like it turned out just fine. It's making me a little hungry.

[ridgeback05]

Cleglue - that dinner looked good

my wife actually prefers her pulled pork a lil' dry, like you did. your pork had good color and i'm sure enough smokey flavor, she would love it with a lil' sweet bbq sauce

[cleglue]

Any thoughts on how to avoid the problem in the future? Make the pulled pieces a bit larger?

Do you keep your water pan filled with sand? So, the use of foil is for those times when you don't have a drip pan? Does the foil keep the sand from getting too hard over repeated cookings?

Looked great Cleg!

Smokin in VA,

I haven't had a problem with dry butt before so I'm not sure. I foiled at 170 then took it to 195. I took it out of the original foil a re wrapped it in twice in foil and wrapped with a towel before letting it rest in the cooler. That may have caused it to be dry. I think I've always just put more foil around the original foil then a towel. I didn't spray with Apple juice this time. But I always don't do that.

I've filled my water pan with sand. The foil around the water pan keeps the sand clean. I'm new to using the WSM as well as using sand or a water pan. In fact I'm new to making true BBQ. I bought a Bar-B-Chef offset smoking in December then a WSM about two months ago. I've had other smokers an OLD Brinkman (no dampers to regulate the fire), and a double barrel smoker I built. Until I found these BBQ forums I only guessed on how to make true BBQ. I really didn't know what I was doing.
I have thoroughly enjoyed using these smokers over the last six months.

[oregonboy]

I just got my first butts today 1.28 lb boneless, next weekend i'll smoke um. first time for me to do butts so im on the hunt for info in old posts. sucks to tell people what you are doing and then do it bad. :oops: :?

[david brace]

Great journey through dinner-land Cleglue...good stuff there...except no drinking things. I always like something to drink as I eat...ask Tar...he'll tell you.

DB

[TexLaw]

That looked pretty good to me, Cleglue. I have no idea if switching out your foil caused your butt to dry out, but I don't know that it helped you any, either. I'd stick with the old routine. If nothing else, it saves you some hassle.


TL

[Bayou Black Iron]

Ditto...it looked good to me :!: :!:

[cleglue]

sucks to tell people what you are doing and then do it bad. :oops: :?

Most of the time if you keep the temperature right and the smoke right BBQ will come out pretty good. I alway tell friends if it comes out bad we'll order pizza. So far we haven't ordered pizza!

[texasbill]

Cleque I would keep the old foil around the butt. You spent all of that time and the butt has dropped all of that good fat rendering into the foil for you to use. So I would recommend using it and not changing out the foil. Think this may have caused the drying of the butt a bit as it has to start all over again making some gravy.

Bill

[cleglue]

Bill,

Thanks, that is probably what happened. I usually just wrap another piece of foil around the old foil before putting it in the cooler. The reason I took it out of the old foil this time was because the brisket I did a few weeks back was very very greasy when I removed it from the cooler after only being wrap with more foil instead of removing it and wrapping in new foil. Boy I hope all of this makes sense. Now I want to do it again the old way just wrap more foil around the already smoked meat, wrap a towel, and let it rest in a cooler awhile. It won't be long. I have a lot of butts in the freezer just waiting to be smoked. :D

[oregonboy]

I think with all the info you great fellers provide me i will do good on my first butts :D

[HookEm]

"3:20 AM"

That right there is why I stick to ribs. Only three things are happening at that time of day and getting the smoker going ain't one of them.