High Heat Pork Butts...WSM Method...

JD McGee · 02-05-2010, 01:50 PM

I was gonna do these on the BGE but wanted to recreate a comp situation to see how they would come out on an 18 inch WSM.

I got 2 boneless pork butts from Costco...one weighs about 5 lbs...the other about 7 lbs. Rubbed with some of Steph's "Simply Marvelous" Sweet & Spicy and added 1 cup of apple juice to each pan.

Fired up the bullet with K and a couple of chunks of Sugar Maple...when the temp hit 350 I put the small butt on the lower rack and the big butt on top.

I put them on @ 9:45 am...temps have been averaging 325 ish...for the last 2 hours. I'll check them at the 3 hour mark and cover with foil when they hit 160 ish...

Stay tuned folks...

The butts are in the WSM on the left...I'm using a rib rack to prop the door open. I've got 6 racks of BB's in the other one...

landarc · 02-05-2010, 01:58 PM

My stomach is growling, are they done yet?

chambersuac · 02-05-2010, 02:09 PM

Does cooking them in the pan affect the smoke flavor?

Markbb · 02-05-2010, 02:10 PM

Like them therms. on the cooker where did you get them??? and good luck on the hi heat cook...

HeSmellsLikeSmoke · 02-05-2010, 02:16 PM

Quote:

Originally Posted by chambersuac

Does cooking them in the pan affect the smoke flavor?

Brother Ed, of KickassBBQ, pretty well cooks everything he smokes in a pan and swears by the method. Maybe he will chime in the discussion.

JD McGee · 02-05-2010, 02:20 PM

Quote:

Originally Posted by chambersuac

Does cooking them in the pan affect the smoke flavor?

Dunno...I'm fixin' to find out...

Quote:

Originally Posted by Markbb

Like them therms. on the cooker where did you get them??? and good luck on the hi heat cook...

Tel-Tru...

Quote:

Originally Posted by HeSmellsLikeSmoke

Brother Ed, of KickassBBQ, pretty well cooks everything he smokes in a pan and swears by the method. Maybe he will chime in the discussion.

This is Ed's method...I e-mailed him for tips before farkin' it up...

Thanks again Ed!

Smokey Al Gold · 02-05-2010, 02:29 PM

Man this is a great thread already i've been wanting to try his foil pan method. Looking forward to the results! Looks good so far!

jason · 02-05-2010, 02:55 PM

I can't see the pics at work (if there are any). Are you doing them fatside up or down? On my WSM, I generally cook fatside down but with it being in a pan, I wonder if you could get away with flipping it?

WineMaster · 02-05-2010, 03:21 PM

Well??????????????

JD McGee · 02-05-2010, 03:21 PM

Quote:

Originally Posted by jason

I can't see the pics at work (if there are any). Are you doing them fatside up or down? On my WSM, I generally cook fatside down but with it being in a pan, I wonder if you could get away with flipping it?

Fatcap down...and yes...there are pics...

I'm at the three hour mark and the top butt is at 170...the bottom is at 190...

These guys popped off quick!

I foiled and swapped the top to the bottom...then lowered the heat to 250...I'll check them again in another hour then probably cooler the first one...I think I'll let her ride till it hits 200-205.

Smokey Al Gold · 02-05-2010, 03:45 PM

If you have a 18 WSM fully loaded with all vents wide open approx what temp can you keep it at? 325ish?

HeSmellsLikeSmoke · 02-05-2010, 03:55 PM

Quote:

Originally Posted by JD McGee

Fatcap down...

With both the heat diffuser and the fact that you have them in a pan, isn't most of the heat coming from the top? If so, perhaps fat cap up would be better? Jus' thinkin'.

Harmening · 02-05-2010, 04:01 PM

What's the paper clip for?

Jay Bird · 02-05-2010, 04:13 PM

Standing by for next installment. Antici.............................pation!

swamprb · 02-05-2010, 04:21 PM

Why aren't you using the 22" WSM?

02-05-2010, 01:50 PM	#1
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	High Heat Pork Butts...WSM Method... I was gonna do these on the BGE but wanted to recreate a comp situation to see how they would come out on an 18 inch WSM. I got 2 boneless pork butts from Costco...one weighs about 5 lbs...the other about 7 lbs. Rubbed with some of Steph's "Simply Marvelous" Sweet & Spicy and added 1 cup of apple juice to each pan. Fired up the bullet with K and a couple of chunks of Sugar Maple...when the temp hit 350 I put the small butt on the lower rack and the big butt on top. I put them on @ 9:45 am...temps have been averaging 325 ish...for the last 2 hours. I'll check them at the 3 hour mark and cover with foil when they hit 160 ish... Stay tuned folks... The butts are in the WSM on the left...I'm using a rib rack to prop the door open. I've got 6 racks of BB's in the other one... __________________ Wine Country "Q" Competition BBQ

02-05-2010, 01:58 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	My stomach is growling, are they done yet? __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-05-2010, 02:09 PM	#3
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	Does cooking them in the pan affect the smoke flavor? __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

02-05-2010, 02:29 PM	#7
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX Downloads: 0 Uploads: 0	Man this is a great thread already i've been wanting to try his foil pan method. Looking forward to the results! Looks good so far! __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

02-05-2010, 02:55 PM	#8
jason Full Fledged Farker Join Date: 03-05-08 Location: Pensacola, FL Downloads: 0 Uploads: 0	I can't see the pics at work (if there are any). Are you doing them fatside up or down? On my WSM, I generally cook fatside down but with it being in a pan, I wonder if you could get away with flipping it? __________________ Jason Large Big Green Egg 22" Weber Smokey Mountain Cooker Brinkmann Smoke N Pit

02-05-2010, 02:10 PM	#4
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma Downloads: 0 Uploads: 0	Like them therms. on the cooker where did you get them??? and good luck on the hi heat cook...

02-05-2010, 03:21 PM	#9
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Well?????????????? __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

02-05-2010, 03:45 PM	#11
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX Downloads: 0 Uploads: 0	If you have a 18 WSM fully loaded with all vents wide open approx what temp can you keep it at? 325ish? __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

02-05-2010, 04:01 PM	#13
Harmening On the road to being a farker Join Date: 04-11-07 Location: West Okoboji, IA Downloads: 0 Uploads: 0	What's the paper clip for?

02-05-2010, 04:13 PM	#14
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA Downloads: 0 Uploads: 0	Standing by for next installment. Antici.............................pation!

02-05-2010, 04:21 PM	#15
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	Why aren't you using the 22" WSM? __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

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