First pork butt, WSM temp issues

S4vant · 05-27-2013, 07:34 AM

So I'm about 2 hrs in on my first pork butt cook, and I'm seeing temp issues with my WSM. I have 2 out of 3 bottom vents completely shut, and the third is just cracked open, and I cannot get down to 250.
It keeps bouncing between 275 and 290 (as indicated on both dome thermo and igrill probe placed near grill.
This is the first time I've cooked without water in the pan (which I decided to do to conserve fuel). Should I add water in the pan?

Also, it's a fairly small pork butt, about 7 lbs, but internal temp shows 142 already. I tried to put the probe in the meatiest part away from the bone, but this seems like its a bit high for being only 2 hrs in. Should I move the probe, or just wait till about 8 hrs in and use the handheld?

Lake Dogs · 05-27-2013, 07:43 AM

You're ok, it may take some time to settle in. Dont add the water pan at this time. 275 to 290 is an ok cooking temperature. Vents, on top, close them about 1/2 way each.

Dont close off the bottom any more...

BobM · 05-27-2013, 08:14 AM

I'm with "Lake", don't add water, try closing the top vent a bit. Stay with it, you'll be fine.

S4vant · 05-27-2013, 08:24 AM

Thanks guys, it seems to be settling in at 260 now!

So what about the meat temp? Should I disregard what that probe is telling me and wait till 8hrs cook time and use the handheld to probe in a few spots for tenderness? Or reposition the wireless probe?

Bob Wiley · 05-27-2013, 08:32 AM

I would add the water. It's brain dead simple to hold 250 with water. That's a long cook to have to keep checking the temp all the time. Charcoal ain't that expensive.

FromthePitBBQ · 05-27-2013, 08:37 AM

As for temp...time is a small factor for good shoulders. It's all about the tenderness. I don't even start probing mine until 192* ... Most of my cooks for customers have been going to 199 - 202*. With a smallish shoulder, I'd guess your cook time to be around 9 hours.

Other option, leave your probe in the thickest part and wait until it hits 200*...I promise the rest is done.

You could always bump the temp up to 300* and cook it HNF. I've done multiple 9 pounders on my UDS at one time and they were done in 7.5 hours. Just don't forget the rest period. Wrap it tight in foil and in a cooler for at least 30 mins...a hour would be better.

Enjoy! Good luck!

boogiesnap · 05-27-2013, 08:37 AM

add water, don't add water, doesn't really matter. as long as the temp stays between say, 225 and 300, you'll be fine.

of course you can do over or under those temps, but that's kindofa different cook.

El Ropo · 05-27-2013, 08:55 AM

I don't see a problem. Relax and let the magic happen. Personally, I'd be trying to get the cooking temp up closer to 300, but I've always had great success going with higher temps.

SmokinAussie · 05-27-2013, 09:01 AM

Yep,

Keep it going at 275 or more!

Bill

midwest_kc · 05-27-2013, 09:32 AM

Quote:

Originally Posted by Lake Dogs

Dont close off the bottom any more...

Can you explain this? The way my WSMs seem to cook (and I know I have some leakage around the door in my 18.5, so that is part of the reason) I almost always have all 3 bottom vents closed, and I haven't noticed any issues. My 22.5 only has one cook on it, but even then, I closed them all, and ran about 255* for 13 hours on one full load of charcoal.

Happy Hapgood · 05-27-2013, 10:22 AM

Also, watchout for the stall. Easy mistake to make first time out. He's some good info:

http://www.amazingribs.com/tips_and_...the_stall.html

S4vant · 05-27-2013, 10:29 AM

Yeah, I think I'm in the middle of the stall right now, just under 5 hours in.

Ok, more questions:

1. Should I turn the meat? If so, when?

2. Foil or no foil?

3. Spray with apple juice?

midwest_kc · 05-27-2013, 11:08 AM

1. No
2. Foil
3. No, but add a little (along with some more rub) when you foil.

This is just how I do it, others will have different opinions.

HeSmellsLikeSmoke · 05-27-2013, 11:17 AM

Quote:

Originally Posted by midwest_kc

Can you explain this? The way my WSMs seem to cook (and I know I have some leakage around the door in my 18.5, so that is part of the reason) I almost always have all 3 bottom vents closed, and I haven't noticed any issues. My 22.5 only has one cook on it, but even then, I closed them all, and ran about 255* for 13 hours on one full load of charcoal.

You have an air leak somewhere else. The most likely location is an out of round middle section. Measure it and then bend it back by laying it on the ground and gently pressing down until the diameter is consistent.

HeSmellsLikeSmoke · 05-27-2013, 11:22 AM

Quote:

Originally Posted by S4vant

So I'm about 2 hrs in on my first pork butt cook, and I'm seeing temp issues with my WSM. I have 2 out of 3 bottom vents completely shut, and the third is just cracked open, and I cannot get down to 250.
It keeps bouncing between 275 and 290 (as indicated on both dome thermo and igrill probe placed near grill.

275-300 is the ideal temperature for butts in my opinion. The butts get done faster and the meat tastes just the same as they do at 250.

05-27-2013, 07:34 AM	#1
S4vant Knows what a fatty is. Join Date: 07-03-12 Location: Greenlawn, NY	First pork butt, WSM temp issues So I'm about 2 hrs in on my first pork butt cook, and I'm seeing temp issues with my WSM. I have 2 out of 3 bottom vents completely shut, and the third is just cracked open, and I cannot get down to 250. It keeps bouncing between 275 and 290 (as indicated on both dome thermo and igrill probe placed near grill. This is the first time I've cooked without water in the pan (which I decided to do to conserve fuel). Should I add water in the pan? Also, it's a fairly small pork butt, about 7 lbs, but internal temp shows 142 already. I tried to put the probe in the meatiest part away from the bone, but this seems like its a bit high for being only 2 hrs in. Should I move the probe, or just wait till about 8 hrs in and use the handheld? __________________ '00 Weber Genesis Silver B // '12 WSM 22.5"

05-27-2013, 07:43 AM	#2
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	You're ok, it may take some time to settle in. Dont add the water pan at this time. 275 to 290 is an ok cooking temperature. Vents, on top, close them about 1/2 way each. Dont close off the bottom any more... __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

05-27-2013, 08:14 AM	#3
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	I'm with "Lake", don't add water, try closing the top vent a bit. Stay with it, you'll be fine. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

05-27-2013, 08:24 AM	#4
S4vant Knows what a fatty is. Join Date: 07-03-12 Location: Greenlawn, NY	Thanks guys, it seems to be settling in at 260 now! So what about the meat temp? Should I disregard what that probe is telling me and wait till 8hrs cook time and use the handheld to probe in a few spots for tenderness? Or reposition the wireless probe? __________________ '00 Weber Genesis Silver B // '12 WSM 22.5"

05-27-2013, 08:37 AM	#6
FromthePitBBQ On the road to being a farker Join Date: 10-30-11 Location: Battle Creek, MI Name/Nickname : Lumpy	As for temp...time is a small factor for good shoulders. It's all about the tenderness. I don't even start probing mine until 192* ... Most of my cooks for customers have been going to 199 - 202. With a smallish shoulder, I'd guess your cook time to be around 9 hours. Other option, leave your probe in the thickest part and wait until it hits 200...I promise the rest is done. You could always bump the temp up to 300* and cook it HNF. I've done multiple 9 pounders on my UDS at one time and they were done in 7.5 hours. Just don't forget the rest period. Wrap it tight in foil and in a cooler for at least 30 mins...a hour would be better. Enjoy! Good luck! __________________ Homemade trailer Roaster a.k.a "Hog-A-Nator"; UDS; Dual Chamber Charcoal; ECO Gasser

05-27-2013, 08:32 AM	#5
Bob Wiley is one Smokin' Farker Join Date: 01-04-10 Location: Indianapolis, IN	I would add the water. It's brain dead simple to hold 250 with water. That's a long cook to have to keep checking the temp all the time. Charcoal ain't that expensive.

05-27-2013, 08:37 AM	#7
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	add water, don't add water, doesn't really matter. as long as the temp stays between say, 225 and 300, you'll be fine. of course you can do over or under those temps, but that's kindofa different cook. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

05-27-2013, 08:55 AM	#8
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I don't see a problem. Relax and let the magic happen. Personally, I'd be trying to get the cooking temp up closer to 300, but I've always had great success going with higher temps. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

05-27-2013, 09:01 AM	#9
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Yep, Keep it going at 275 or more! Bill __________________ A butterflies wings. About to bring down everything...

05-27-2013, 10:22 AM	#11
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Also, watchout for the stall. Easy mistake to make first time out. He's some good info: http://www.amazingribs.com/tips_and_...the_stall.html __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

05-27-2013, 10:29 AM	#12
S4vant Knows what a fatty is. Join Date: 07-03-12 Location: Greenlawn, NY	Yeah, I think I'm in the middle of the stall right now, just under 5 hours in. Ok, more questions: 1. Should I turn the meat? If so, when? 2. Foil or no foil? 3. Spray with apple juice? __________________ '00 Weber Genesis Silver B // '12 WSM 22.5"

05-27-2013, 11:08 AM	#13
midwest_kc is one Smokin' Farker Join Date: 08-27-10 Location: Independence, MO Name/Nickname : Joel	1. No 2. Foil 3. No, but add a little (along with some more rub) when you foil. This is just how I do it, others will have different opinions. __________________ Meat Rushmore BBQ Team