I like big butts and I cannot lie…

Right now, as I start writing, its 6:10 PM on Sunday, June 14th. I’m 3° away from finishing my first run at smoking an 8+ pound pork shoulder. The end goal is to enjoy a nice pulled pork sandwich – topped with my very own coleslaw. The coleslaw has been marrying in the fridge for some time now.

However, I know just enough to remind myself to be patient. Watching my digital thermometer climb every so slowly up to 190 isn’t going to make the pork cook any slower.  I’ve had plenty of time today to reflect on how I got to this point. Both as it relates to today and the past few months as well. oh wait… 188!

15 hours ago – I set a huge slab of pig on the grate of my Weber Smokey Mountain cooker. I woke up at 3 AM in order to put fire to my charcoal chimney and light what would become the longest fire I’ve maintained to date. it wasn’t easy keeping the temperature right where I wanted it. The first 7 hours were uneventful. I slept for half of them. The addition of more Royal Oak charcoal was a first for me. I’ll have to go back and review what I could do better to prevent the temperature from spiking to almost 300° at one point. I suspect it may have been due to an overabundance of hickory and mesquite chunks. Lesson learned. 189!!

But as I wait for that last degree – I find myself feeling a lot of gratitude to some very fine folks. Chief amoung them – Curt McAdams who took time out of his day and his life to speak to a complete stranger on the phone (for almost 45 minutes) about what kind of smoker might is best for someone new to the BBQ game.

I’ve been grilling for ten years and consider myself quite accomplished when it comes to “Propane and propane accesories.” This was different. Spending $300 doesn’t always come easy for me and Curt did a tremendous service by offering to speak to me about why I should reconsider my original pick and instead choose a Weber Smokey Mountain, or WSM.

I met Curt (@cmcadams) through Twitter. In fact – I’ve met a lot of great BBQ folks on Twitter. I’ve even had the opportunity to help some of them the only way I can – on their websites. And I hope to continue to repay them for the information, recipes, the wisdom of their experiences… but I have to go now, my butt is 190° and I have to foil up!

I’ll come back later and post some pictures. Right now, I’ve got 4 pounds of pork to shred and a hungry man to feed. So I’ll leave it like this…

Thank you to all the BBQ folks out there who are all too eager to help another learn.

After 15 1/2 hours.	Pulled and ready to go!	Up close with Mr. Brown
So happy… *sniff*	Waited so long…	Where's mine, dammit?

like that? try these...

• 21 May 2010 -- Porkapolloza II: High on the Hog announced
• 22 April 2009 -- My first Weber Smokey Mountian session (part 2)
• 20 April 2009 -- Simple Smoked Chicken Mojo Criollo
• 18 April 2009 -- My first Weber Smokey Mountian session (part 1)
• 12 August 2010 -- More Photos from Porkapalooza II: High on the Hog
• 3 August 2010 -- Porkapalooza II: High on the Hog is done.
• 15 June 2010 -- Carolina Coleslaw