Decided to pick up a boston butt today and try making pulled
pork. Last couple of times I made it the pork came out tasting
good but wasnt as tender as it should have been. Figured
out by reading here that my internal temp wasn't high enough.

Had planned a fishing trip this Sunday morning and because of
my sleep schedule (12pm-9pm) I realized I might not have
time to get to the proper temp if I waited till I woke up.
So I decided to give the minion method a shot in my WSM.
Filled the ring with Royal Oak lump and then started up a
full chimney of burning lump. Threw the hot lump on top
of the middle of the cold stuff.

The butt was about 7.5# and got a rub of mostly garlic
power, salt, and a little pepper and paprika. Temp at the
WSM was about 300+ so I decided to go ahead and
put some water in the pan even though I was trying to
get away from doing this. At the time I decided not to experiment
in this department and the water did its job and got the temp
down to about 250. At this point it was about 2:30pm so I
put the butt on and watched the temp for the next hour or
so.

At around 3:45 I went to bed after leaving the wife a note
to check on the temp for me and wake me up incase it
went below 200. It was hard to sleep worrying what I
might find when I woke up but I had faith everything would
turn out. The WSM has always been great in keeping an
even temp with out much work.

At around 10:30 wife wakes me up and says the temp was
readin 0F. She said it had read 220F an hour earlier.
So I got up and put a probe in the butt and it read 172F
which was good news. The butt seemed really tender as
I poked at it a bit.

I fired up another chimment of lump and when it was done
threw it in the now burned out coals. Watched the probe
in the meat and once it got to 194 about 45 minutes later
I took it out. This thing was so tender it actually fell apart
as I tried to pick it up.

Got it wrapped in some foil and towels right now and cant
wait to make some sandwiches. Can't belive how tender
it looks though compared to my previous attemps. I'm
also pretty happy with how the WSM performed. Got
about 7-8 hours of burn with no tending. For all I know
the butt got to 190+ before the WSM fell to 0F.



Jesse

On Sat, 27 Nov 2004 23:02:50 -0600, Nick
wrote:

On Sat, 27 Nov 2004 23:20:12 -0500, Jesse Skeens
wrote:

Had planned a fishing trip this Sunday morning and because of
my sleep schedule (12pm-9pm)

WOW! That's a lotta sleep! Not gonna get a pork butt done in that time
frame! No siree.


Hehe, that should have read 12 noon to 8pm. (hope you didnt
think I meant mightnite to 9pm)

Just finished pulling it, the burnt fat tastes amazing, cant wait
to try it in a sandwhich with some coleslaw.

On Sat, 27 Nov 2004 23:02:50 -0600, Nick
wrote:

On Sat, 27 Nov 2004 23:20:12 -0500, Jesse Skeens
wrote:

Had planned a fishing trip this Sunday morning and because of
my sleep schedule (12pm-9pm)

WOW! That's a lotta sleep! Not gonna get a pork butt done in that time
frame! No siree.


Hehe, that should have read 12 noon to 8pm. (hope you didnt
think I meant mightnite to 9pm)

Just finished pulling it, the burnt fat tastes amazing, cant wait
to try it in a sandwhich with some coleslaw.

On Sat, 27 Nov 2004 23:02:50 -0600, Nick
wrote:

On Sat, 27 Nov 2004 23:20:12 -0500, Jesse Skeens
wrote:

Had planned a fishing trip this Sunday morning and because of
my sleep schedule (12pm-9pm)

WOW! That's a lotta sleep! Not gonna get a pork butt done in that time
frame! No siree.


Hehe, that should have read 12 noon to 8pm. (hope you didnt
think I meant mightnite to 9pm)

Just finished pulling it, the burnt fat tastes amazing, cant wait
to try it in a sandwhich with some coleslaw.

On Sun, 28 Nov 2004 00:09:34 -0500, Jesse Skeens
wrote:

On Sat, 27 Nov 2004 23:02:50 -0600, Nick
wrote:

On Sat, 27 Nov 2004 23:20:12 -0500, Jesse Skeens
wrote:

Had planned a fishing trip this Sunday morning and because of
my sleep schedule (12pm-9pm)

WOW! That's a lotta sleep! Not gonna get a pork butt done in that time
frame! No siree.


Hehe, that should have read 12 noon to 8pm. (hope you didnt
think I meant mightnite to 9pm)

Just finished pulling it, the burnt fat tastes amazing, cant wait
to try it in a sandwhich with some coleslaw.


Just made some sauce out of mustard, vinegar, and brown sugar.
Normally vinegar sauces are too pungent for me but the sugar
really seemed to balance it out. Topped with some coleslaw
and Sweet Baby Rays honey bbq. I think the SBR's was over
kill as the vinegar sauce on its own does the job.

Jesse Skeens wrote:
Decided to pick up a boston butt today and try making pulled
pork. Last couple of times I made it the pork came out tasting
good but wasnt as tender as it should have been. Figured
out by reading here that my internal temp wasn't high enough.

Had planned a fishing trip this Sunday morning and because of
my sleep schedule (12pm-9pm) I realized I might not have
time to get to the proper temp if I waited till I woke up.
So I decided to give the minion method a shot in my WSM.
Filled the ring with Royal Oak lump and then started up a
full chimney of burning lump. Threw the hot lump on top
of the middle of the cold stuff.

The butt was about 7.5# and got a rub of mostly garlic
power, salt, and a little pepper and paprika. Temp at the
WSM was about 300+ so I decided to go ahead and
put some water in the pan even though I was trying to
get away from doing this. At the time I decided not to experiment
in this department and the water did its job and got the temp
down to about 250. At this point it was about 2:30pm so I
put the butt on and watched the temp for the next hour or
so.

At around 3:45 I went to bed after leaving the wife a note
to check on the temp for me and wake me up incase it
went below 200. It was hard to sleep worrying what I
might find when I woke up but I had faith everything would
turn out. The WSM has always been great in keeping an
even temp with out much work.

At around 10:30 wife wakes me up and says the temp was
readin 0F. She said it had read 220F an hour earlier.
So I got up and put a probe in the butt and it read 172F
which was good news. The butt seemed really tender as
I poked at it a bit.

I fired up another chimment of lump and when it was done
threw it in the now burned out coals. Watched the probe
in the meat and once it got to 194 about 45 minutes later
I took it out. This thing was so tender it actually fell apart
as I tried to pick it up.

Got it wrapped in some foil and towels right now and cant
wait to make some sandwiches. Can't belive how tender
it looks though compared to my previous attemps. I'm
also pretty happy with how the WSM performed. Got
about 7-8 hours of burn with no tending. For all I know
the butt got to 190+ before the WSM fell to 0F.



Jesse
Congrats JS!
A perfect pork all while you slept! Can't get any better than that! I
might break down one of these days and buy me a WSW too.

--
From: Piedmont, In northern South Carolina! Nestled between the Blue
Ridge Mountains and the Atlantic Ocean! Home to the Catawba Indian Nation!

BBQ USA - A free community group at MSN.com,
http://groups.msn.com/BBQUSA/_whatsnew.msnw
You'll find many links here that all relate to BBQ in one way or
another. Feel free to become a member and post pictures, share a recipe
or just browse the links!

Jesse Skeens wrote:
Decided to pick up a boston butt today and try making pulled
pork. Last couple of times I made it the pork came out tasting
good but wasnt as tender as it should have been. Figured
out by reading here that my internal temp wasn't high enough.

Had planned a fishing trip this Sunday morning and because of
my sleep schedule (12pm-9pm) I realized I might not have
time to get to the proper temp if I waited till I woke up.
So I decided to give the minion method a shot in my WSM.
Filled the ring with Royal Oak lump and then started up a
full chimney of burning lump. Threw the hot lump on top
of the middle of the cold stuff.

The butt was about 7.5# and got a rub of mostly garlic
power, salt, and a little pepper and paprika. Temp at the
WSM was about 300+ so I decided to go ahead and
put some water in the pan even though I was trying to
get away from doing this. At the time I decided not to experiment
in this department and the water did its job and got the temp
down to about 250. At this point it was about 2:30pm so I
put the butt on and watched the temp for the next hour or
so.

At around 3:45 I went to bed after leaving the wife a note
to check on the temp for me and wake me up incase it
went below 200. It was hard to sleep worrying what I
might find when I woke up but I had faith everything would
turn out. The WSM has always been great in keeping an
even temp with out much work.

At around 10:30 wife wakes me up and says the temp was
readin 0F. She said it had read 220F an hour earlier.
So I got up and put a probe in the butt and it read 172F
which was good news. The butt seemed really tender as
I poked at it a bit.

I fired up another chimment of lump and when it was done
threw it in the now burned out coals. Watched the probe
in the meat and once it got to 194 about 45 minutes later
I took it out. This thing was so tender it actually fell apart
as I tried to pick it up.

Got it wrapped in some foil and towels right now and cant
wait to make some sandwiches. Can't belive how tender
it looks though compared to my previous attemps. I'm
also pretty happy with how the WSM performed. Got
about 7-8 hours of burn with no tending. For all I know
the butt got to 190+ before the WSM fell to 0F.



Jesse
Congrats JS!
A perfect pork all while you slept! Can't get any better than that! I
might break down one of these days and buy me a WSW too.

--
From: Piedmont, In northern South Carolina! Nestled between the Blue
Ridge Mountains and the Atlantic Ocean! Home to the Catawba Indian Nation!

BBQ USA - A free community group at MSN.com,
http://groups.msn.com/BBQUSA/_whatsnew.msnw
You'll find many links here that all relate to BBQ in one way or
another. Feel free to become a member and post pictures, share a recipe
or just browse the links!

On Sun, 28 Nov 2004 09:31:05 -0600, Piedmont wrote:


Jesse
Congrats JS!
A perfect pork all while you slept! Can't get any better than that! I
might break down one of these days and buy me a WSW too.

I'm going to have to give mine some more use now. Ever since
I got my Charbroil Silver offset the WSM has been in the shed.
Problem with the CS is that is takes so much fuel to keep it going
as well as the constant tending (which a lot of times is what I
prefer to do to keep me busy).

I will deffinatly use the WSM anytime I make pulled pork. I've only
doen brisket once and I think now that's my next thing to try
on it. Will have to look into a wireless thermometer with a loud
alarm to wake me up next time.

Jesse

Jesse Skeens wrote:
On Sun, 28 Nov 2004 09:31:05 -0600, Piedmont wrote:



Jesse

Congrats JS!
A perfect pork all while you slept! Can't get any better than that! I
might break down one of these days and buy me a WSW too.


I'm going to have to give mine some more use now. Ever since
I got my Charbroil Silver offset the WSM has been in the shed.
Problem with the CS is that is takes so much fuel to keep it going
as well as the constant tending (which a lot of times is what I
prefer to do to keep me busy).

I will deffinatly use the WSM anytime I make pulled pork. I've only
doen brisket once and I think now that's my next thing to try
on it. Will have to look into a wireless thermometer with a loud
alarm to wake me up next time.

Jesse

What's the Charbroil Silver? An offset/firebox? I spent too much $ on a
Charbroil verticle with offset firebox and it requires a lot of effort
and fuel. I'm gonna try to create a psuedo WSW with it before I break
down and buy a real WSW. It has good capacity though, 4 racks/grills,
and if I do ribs, I could go about 3 more racks. If the mods to make it
act like a WSW work, then I'll probably take the time and $ to get extra
racks.

About the wireless, they can be helpful.

--
From: Piedmont, In northern South Carolina! Nestled between the Blue
Ridge Mountains and the Atlantic Ocean! Home to the Catawba Indian Nation!

BBQ USA - A free community group at MSN.com,
http://groups.msn.com/BBQUSA/_whatsnew.msnw
You'll find many links here that all relate to BBQ in one way or another.
Feel free to become a member and post pictures, share a recipe or just
browse the links!

On 28-Nov-2004, Piedmont wrote:

Jesse Skeens wrote:
On Sun, 28 Nov 2004 09:31:05 -0600, Piedmont wrote:

snip

What's the Charbroil Silver? An offset/firebox? I spent too much $ on a
Charbroil verticle with offset firebox and it requires a lot of effort
and fuel. I'm gonna try to create a psuedo WSW with it before I break
down and buy a real WSW. It has good capacity though, 4 racks/grills,
and if I do ribs, I could go about 3 more racks. If the mods to make it
act like a WSW work, then I'll probably take the time and $ to get extra
racks.

About the wireless, they can be helpful.


I ain't Jesse, but the Charbroil Silver is an offset firebox horizontal
cooker with a little under 500 Sq In of cooking area. It is essentially
the same as the New Braunfels Silver which was bought out by
Charbroil.

I like my NBS as I have stated here many times. It is very versatile
and lets me cook a lot of meat with out resorting to special stacking
techniques. It supports grilling and smoking both, even simultaneously
if you want to bother. Like any adolescent it requires a lot of attention
and feeding it is like having a teenage athlete in the family. I also have
a wsm (like) bullet smoker made by Coleman. It's substantially built,
but gas fired rather then charcoal. Otherwise it has a firepan, barrel
and lid much like the WSM. It has a water pan grate and water pan
as well as upper and lower cooking grates. I thought it was larger,
but the barrel is just 15" in Dia. At 225° cooking temp, it uses very
little fuel. The burner is barely lit. There are no adjustable vents. Heat
is controlled totally by the burner. It works quite well, but I prefer
the NBS for general use.

--
Brick(DL5BF, WA7ERO, HS4ADI)


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What's the Charbroil Silver? An offset/firebox? I spent too much $ on a
Charbroil verticle with offset firebox and it requires a lot of effort
and fuel. I'm gonna try to create a psuedo WSW with it before I break
down and buy a real WSW. It has good capacity though, 4 racks/grills,
and if I do ribs, I could go about 3 more racks. If the mods to make it
act like a WSW work, then I'll probably take the time and $ to get extra
racks.

About the wireless, they can be helpful.


I think Brick answered the main question about the Charbroil Silver.
I like mine a lot for the same reasons he listed. Its great for
grilling a bunch of stuff. You can either grill on the firebox
for smaller/hotter stuff or use the main cavity for larger amounts
of meat etc... I also don't like stacking so if I'm going to do
some ribs and chicken I put them on there as well. But for long
cooks the steady temp and low fuel consumption of the WSM is great.

Good luck on modifiying your current vertical. I'd take a good look
at the bottom section of the WSM when you do. The 3 vents and the
circular ring with holes all allow nice airflow which I belive is
kind of the secret to the WSM.

Jesse

Brick wrote:
SNIP
I like my NBS as I have stated here many times. It is very versatile
and lets me cook a lot of meat with out resorting to special stacking
techniques. It supports grilling and smoking both, even simultaneously
if you want to bother. Like any adolescent it requires a lot of attention
and feeding it is like having a teenage athlete in the family. I also have
a wsm (like) bullet smoker made by Coleman. It's substantially built,
but gas fired rather then charcoal. Otherwise it has a firepan, barrel
and lid much like the WSM. It has a water pan grate and water pan
as well as upper and lower cooking grates. I thought it was larger,
but the barrel is just 15" in Dia. At 225° cooking temp, it uses very
little fuel. The burner is barely lit. There are no adjustable vents. Heat
is controlled totally by the burner. It works quite well, but I prefer
the NBS for general use.



I used to have an New Braunfels horizontal with offset (BD:before
divorce). So I know what you mean about versatility. But your right,
takes tending and lots of fuel in the cold winters I had when I lived by
Chicago. Best fire set up that I could figure out was, A. A good bed of
coals going, B. Two split logs placed about 2-3 inches apart that run
parallel with the cooker. Plus in the dead of winter I'd wrap the cooker
body with a wool blanket!

--
From: Piedmont, In northern South Carolina! Nestled between the Blue
Ridge Mountains and the Atlantic Ocean! Home to the Catawba Indian Nation!

BBQ USA - A free community group at MSN.com,
http://groups.msn.com/BBQUSA/_whatsnew.msnw
You'll find many links here that all relate to BBQ in one way or another.
Feel free to become a member and post pictures, share a recipe or just
browse the links!

On 2-Dec-2004, "Jack Sloan" wrote:

SNIP


Powder coat??? I can't remember any powder coat on my NBBD. I do have a
nice rust coat though.
Jack

Give me a little slack Jack. I have a nice rust coat on the bottom of my firebox,
but the cook chamber is still pretty virgin. I guess I don't grill in there often enough.
My NBS is only a couple of years old. I can't cook as often as I'd like. My 23 Ft
freezer is packed and the 2 fers at Wynn Dixie ain't helping. They have 2 fers on
pork butts this week and it works out about $1.08/lb. I have beef and pork ribs
already cooked, some brisket and some pulled pork still waiting for a hungry mob
to show up.
--
Brick(DL5BF, WA7ERO, HS4ADI)


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I forgot to mention the log(s). Like Piedmont noted, my NBS works best
and with the least amount of fire tending if lay a couple of split logs on
top of a goodly amount of lit lump. I keep the lump hot enough to hold
down the noxious gasses and the log(s) not only provide smoke, but
help to stabilize the temperature. I get much longer burns this way. No
it ain't gonna compete with a WSM. I'm still talking about burns under
two hours before adding fuel, but it beats 45 Min. Don't pile logs up
until they no longer contact the lit lump. You need a great deal more
fire to get away with that and all you'll accomplish is to burn all the
powder coat off of your firebox. Been there, done that.


I've been seeing firewood logs for sale here in Orlando, would those
be ok to split and use? Still haven't found a source for bigger
pieces of wood other than the chunks I get in the bags that Western
carry.

(Jesse Skeens) wrote:
[]
I've been seeing firewood logs for sale here in Orlando, would those
be ok to split and use?[]

Firewood logs are frequently softwood. Make sure what ya get is hardwood.

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.