Smoked a tasty butt this weekend

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romy6

Newbie
Original poster
Jan 15, 2015
16
13
 So I finally bought a maverick redi check thermometer so I had to test it out . I knew that my WSM 18 inch smoker was not registering the proper temps but had no Idea it was this off . It is about 50 degrees off . Well I smoked this butt at around 300 . I would have said 250 before I purchased the maverick . It was a 6 pounder and took about 6 hours to hit 200 internally . Came out great but I need to find a way to get the temps down without closing the vents completely . I am sure less charcoal and wood wil do that .

This is my boy adding the rub the night before



Now onto the smoker the next day







Came out excellent even at the higher temps .



Thanks for looking and any suggestions on getting the temps slightly lower without too much maintenance would be appreciated .
 
Looks good dude. You will notice a marked increase in the finished product now that you have an accurate temp gauge.
 
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My Weber likes to run hot too.  I can usually keep it at a lower temp until I open the top or door and then it wants to shoot up on me.

Instead of fighting it with pork butt I've just decided to embrace it.  I cook my butts between 290-300.  They finish in much less time that way and I can notice no measurable difference in taste or tenderness.  I actually believe Myron Mixon cooks his at that temp too.
 
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Nice  Looks like you have some good eats there

gary
 
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Looks real good from my house, Romy!!
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Mighty Tasty!!
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Bear
 
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Looks real tasty!  What seasonings did you use?
 Thank you . I used a pork  applewood rub ( McCormick's) ,some paprika, garlic powder, itialian seasoning,  kickin chicken ( McCormick's) and lots of black pepper .
 
My Weber likes to run hot too.  I can usually keep it at a lower temp until I open the top or door and then it wants to shoot up on me.

Instead of fighting it with pork butt I've just decided to embrace it.  I cook my butts between 290-300.  They finish in much less time that way and I can notice no measurable difference in taste or tenderness.  I actually believe Myron Mixon cooks his at that temp too.
I'm of the same opinion. Why worry and fuss for 12-20 hours when you can get as good or better results in 6?
As for getting the temps down, as your wsm gets a layer of fat and soot on the inside that'll get easier. You'll still need to choke the vents down but that's what they're there for. On my mini I can usually maintain 225 with one vent just cracked about a quarter inch and the other completely closed. I also use a heat sink for lower temps on the rare occasion I want low and slow.
 
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