Smoky Mountain Pulled Pork - Rotisserie Chicken - Beef Jerky

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jp61

Master of the Pit
Original poster
★ Lifetime Premier ★
Mar 6, 2011
2,882
189
NE Ohio
Hello folks!

Have two Boston Butts on the WSM for the first time. 

Loaded the charcoal ring with 20 lbs of KB, apple and cherry chunks. Pan is full with water. Wasn't paying close attention but it took around 30-45 min. to get TBS. Steady as she goes at 225°F. KC rub on one, Emeril's Original Essence w/brown sugar on the other. Not sure if I will foil or not, will see how things go, though I'm leaning towards not. Probably after 4 hrs of smoking I'll spritz every hour or so, if I'm awake that is :) No meat probe... will use the thermapen to track IT. It's going to be a long night..... right now it's 66°, down to 58° between 4 - 5 am and climbing back up to 77° by noon, 0% chance for rain. To keep me busy, soon I'll be slicing 9 lbs eye of round for jerky.





Hopefully everything goes well........ we shell see 
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Last edited:
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  Not exactly smooth sailing, though everything will be OK. Fell asleep sometime after 3:00 am (230° bbq) and ended up taking about a 3hr nap (going with, "I'm only human"). First thing I see is 178° smoker temp 
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. After about an hour was back in business and she's holding at 235° (7:46am) right now. Updated q-view and IT reading in the next post.
 
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