This could be a longer post but I'll spare you the details of challenges of the cook. ask away if curious.
My research told me this was going to be about 12-14 hour task, including wrap and rest. I need to pull and plate in time for a Sunday Race and afternoon football game. I was concerned about that long of cook time with the charcoal capacity of the WSM18, but had read I could make it. I still cook with the water bowl full, because it told me to in the instructions and all of my previous cooks have gone well. (5-6 hour ribs and such).
I knew this was going to be an all night cook with me, and my good friend Capt. Morgan.
Previously have been spoiled with long consistent temp cooks on my gravity 560.
fast forward. did a minion type start, filled water bowl and set an #inkbird probe at cooking grate level and one for the butt. She settled in at round 240., then i threw in 4 chunks of apple and one hickory. Had a spritz bottle ith 50/50 ACV and apple juice. it was on. all went well for about 8 hours when i dicovered a small temp drop and knocked the ash off the coals and added a handful (not knowing).
the stall was an excruciating 2 1/2 hour when it hit 160. Temps maintained fairly well. sprtized a couple times, more so after the stall when bark was forming.
End of story. hit 199 at 10:30 am Sunday morning. double checked with instant read probe. pulled and wrapped in peach and put in in cooler. nap time.
Sorry for babbling. this by far the best butt I have ever cooked, or eaten. Thebark took on a nice sweetish flavor from the spritz.. When cooled i took my time dismembering and was rewarded with a sweet money muscle that was begging to be sliced and a tupperware full of shredded goodness. O course i whipped up a fresh batch of Carolina sauce.
Thank you for listening.
pics for my gratification.
My research told me this was going to be about 12-14 hour task, including wrap and rest. I need to pull and plate in time for a Sunday Race and afternoon football game. I was concerned about that long of cook time with the charcoal capacity of the WSM18, but had read I could make it. I still cook with the water bowl full, because it told me to in the instructions and all of my previous cooks have gone well. (5-6 hour ribs and such).
I knew this was going to be an all night cook with me, and my good friend Capt. Morgan.
Previously have been spoiled with long consistent temp cooks on my gravity 560.
fast forward. did a minion type start, filled water bowl and set an #inkbird probe at cooking grate level and one for the butt. She settled in at round 240., then i threw in 4 chunks of apple and one hickory. Had a spritz bottle ith 50/50 ACV and apple juice. it was on. all went well for about 8 hours when i dicovered a small temp drop and knocked the ash off the coals and added a handful (not knowing).
the stall was an excruciating 2 1/2 hour when it hit 160. Temps maintained fairly well. sprtized a couple times, more so after the stall when bark was forming.
End of story. hit 199 at 10:30 am Sunday morning. double checked with instant read probe. pulled and wrapped in peach and put in in cooler. nap time.
Sorry for babbling. this by far the best butt I have ever cooked, or eaten. Thebark took on a nice sweetish flavor from the spritz.. When cooled i took my time dismembering and was rewarded with a sweet money muscle that was begging to be sliced and a tupperware full of shredded goodness. O course i whipped up a fresh batch of Carolina sauce.
Thank you for listening.
pics for my gratification.
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