I fired up my WSM for the first time yesterday with a 6.5 lb boston
butt that I had brined and rubbed. I put it on at noon and by 8:30pm it
was at 185F - I kept the chamber very close to 250 all day with charcoal
and hickory wood. I was hoping to get to 195 but the meat was still very
good - great flavor and very most and tender. I was too hungry by 8:30
to wait any more. I'm very pleased with the result especially on my
first try

I should have started earlier, but I'm curious... would the meat suffer
if I had cut the thing in 1/2 before cooking? It would certainly cook
faster but something tells me that would be cheating so I thought I'd
ask the gurus.

DB

DB wrote:

I fired up my WSM for the first time yesterday with a 6.5 lb boston
butt that I had brined and rubbed. I put it on at noon and by 8:30pm it
was at 185F - I kept the chamber very close to 250 all day with charcoal
and hickory wood. I was hoping to get to 195 but the meat was still very
good - great flavor and very most and tender. I was too hungry by 8:30
to wait any more. I'm very pleased with the result especially on my
first try

I should have started earlier, but I'm curious... would the meat suffer
if I had cut the thing in 1/2 before cooking? It would certainly cook
faster but something tells me that would be cheating so I thought I'd
ask the gurus.

More surface area = more bark and faster cook time.

BTW, you didn't need to brine the butt. Enjoy the cooker!

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

On 4-Oct-2004, DB wrote:

fired up my WSM for the first time yesterday with a 6.5 lb boston
butt that I had brined and rubbed. I put it on at noon and by 8:30pm it
was at 185F - I kept the chamber very close to 250 all day with charcoal
and hickory wood. I was hoping to get to 195 but the meat was still very
good - great flavor and very most and tender. I was too hungry by 8:30
to wait any more. I'm very pleased with the result especially on my
first try

I should have started earlier, but I'm curious... would the meat suffer
if I had cut the thing in 1/2 before cooking? It would certainly cook
faster but something tells me that would be cheating so I thought I'd
ask the gurus.

DB

no snip

Don't brine a butt. I can't imagine 8.5 hrs to get it done. I pull butts/
shoulders/etc at 5.5 hrs. Jan 25/2004, cooked two butts totalling
13.5#. Smallest one came off at 5.5 hrs. the biggest one came
off 20 mins later. Both at 195° internal. The best thing you can do
is keep a book, so you can keep track of what you did right or
wrong.
--
Brick(DL5BF, WA7ERO, HS4ADI)


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The longer your married the larger the butt is.
thats a fact