Smoked a tasty butt this weekend

Discussion in 'General Discussion' started by romy6, Feb 9, 2015.

  1. romy6

    romy6 Newbie

     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 .
     
  2. mjeffcoat

    mjeffcoat Fire Starter

    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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  3. kolky

    kolky Newbie

    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.
     
    Last edited: Feb 9, 2015
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  4. Nice  Looks like you have some good eats there

    gary
     
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  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks real good from my house, Romy!![​IMG]

    Mighty Tasty!![​IMG]

    Bear
     
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  6. trailsend

    trailsend Newbie

    Looks real tasty!  What seasonings did you use?
     
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  7. romy6

    romy6 Newbie

     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 .
     
  8. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    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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