The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-05-2010, 01:50 PM   #1
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Cool 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
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Thanks from: --->
Unread 02-05-2010, 01:58 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

My stomach is growling, are they done yet?
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 02-05-2010, 02:09 PM   #3
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Does cooking them in the pan affect the smoke flavor?
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

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]
chambersuac is online now   Reply With Quote


Unread 02-05-2010, 02:10 PM   #4
Markbb
is Blowin Smoke!
 
Join Date: 10-17-06
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Like them therms. on the cooker where did you get them??? and good luck on the hi heat cook...
Markbb is offline   Reply With Quote


Unread 02-05-2010, 02:16 PM   #5
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by chambersuac View Post
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.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 02-05-2010, 02:20 PM   #6
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by chambersuac View Post
Does cooking them in the pan affect the smoke flavor?
Dunno...I'm fixin' to find out...

Quote:
Originally Posted by Markbb View Post
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 View Post
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!
__________________
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Unread 02-05-2010, 02:29 PM   #7
Smokey Al Gold
is Blowin Smoke!
 
Smokey Al Gold's Avatar
 
Join Date: 08-13-08
Location: San Antonio TX
Downloads: 0
Uploads: 0
Default

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"
Smokey Al Gold is offline   Reply With Quote


Unread 02-05-2010, 02:55 PM   #8
jason
Full Fledged Farker
 
jason's Avatar
 
Join Date: 03-05-08
Location: Pensacola, FL
Downloads: 0
Uploads: 0
Default

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
jason is offline   Reply With Quote


Unread 02-05-2010, 03:21 PM   #9
WineMaster
Babbling Farker
 
WineMaster's Avatar
 
Join Date: 01-16-07
Location: Southern MN
Downloads: 0
Uploads: 0
Default

Well??????????????
__________________
Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is online now   Reply With Quote


Unread 02-05-2010, 03:21 PM   #10
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jason View Post
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.
__________________
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Unread 02-05-2010, 03:45 PM   #11
Smokey Al Gold
is Blowin Smoke!
 
Smokey Al Gold's Avatar
 
Join Date: 08-13-08
Location: San Antonio TX
Downloads: 0
Uploads: 0
Default

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"
Smokey Al Gold is offline   Reply With Quote


Unread 02-05-2010, 03:55 PM   #12
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by JD McGee View Post
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'.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


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

What's the paper clip for?
Harmening is online now   Reply With Quote


Unread 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
Default

Standing by for next installment. Antici.............................pation!
Jay Bird is offline   Reply With Quote


Unread 02-05-2010, 04:21 PM   #15
swamprb
somebody shut me the fark up.

 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Downloads: 0
Uploads: 0
Default

Why aren't you using the 22" WSM?
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/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
swamprb is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
First High Heat Butts fnbish Q-talk 7 06-26-2011 09:03 AM
High Heat on a WSM: A pictorial guide Saiko Q-talk 39 06-19-2011 11:27 PM
High heat brisket on WSM . . . need help smokemonster Q-talk 1 06-04-2011 10:01 AM
22" WSM High Heat Butts and Picnic swamprb Q-talk 34 03-04-2010 10:36 PM
High Heat Brisket...WSM Method... JD McGee Q-talk 9 01-27-2010 05:43 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:58 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts