Marlene

We cut it up and bagged it in a few smaller portions for freezing. It was damn good, but I agree, I think we pulled it to early. Thanks sister-friend!

I can assure you, as you'll see if you look through the many posts of my various Prime Ribs, that none of them turn out like carbon. However, Jack's method really intriquges me and I'm definately going to try it next Prime Rib outing.

Well that was certainly worth waiting for! We pulled it from the smoker at 183, using a flashlight because it got a little dark here: Foil wrapped it and let it rest for an hour: Interestingly enough, when it was time to eat, it wasn't "pull apart". It was tender, and we got a nice smoke ring, but I'm wondering if there isn't something to Mike's theory. NOt having done this before, Don was concerned it wasn't done, but I assured him that the pink ring was supposed to be there and in fact was a very good thing. We served it on squishy white buns with coleslaw. I cheated also and bought a coleslaw mix and made my own dressing. I'm not a huge coleslaw fan, but I like this one: That sauce is a definate winner. Don loved it. I've got the bone in my fridge to make smoked pork stock with tomorrow. I'm stuffed. I need to give very special thanks to Daddy-A and Snowangel, for hanging out with me on AIM and holding my hand through every step of this process. I have arrived. I am no longer a smokin virgin.

It really depends on what you have on hand. I'd say cheese and crackers but I don't know what else you might have there.

We took ours off with the aid of a flashlight. It's resting now.

I'm hardly an expert. But I have to ask why there's a target temperature. What's happening between the time the stall passes and the time you reach 185 - 190 that won't happen more gracefully during a rest? ← I am no expert either. I find that at 185 to 190 the meat will pull in to shreds. At a lower pull I find it tends to more chunk. This is not an exact science. We are in agreement that once the temp starts to move rapidly up, the end is near. My stall usually happens around 170, when it makes that 15 to 20 degree jump I am ready to pull Did you see this new cocktail that katie loeb posted on the new cocktail thread? I believe I am having one real soon, I mean a matter of minutes Red Feather Boa 2.0 oz. Old Overholt Rye 0.5 oz. fresh lemon juice 0.5 oz. Luxardo maraschino 0.25 oz. (or one barspoon) Fee Brothers American Beauty Grenadine 2 dashes bitters Shake with cracked ice and strain into chilled cocktail glass. Only using my own made grenadine ← I really need to get some marachino. So is a barsppon different from any other spoon?

It's at 180. I'm going to pull it off the smoker and let it rest for an hour. We're hungry!

Now it seems to be stalled again at 174 so we'll wait for a bit to see what happens.

Afternoon cocktails for grown ups. Don arrived back home just in time to save me. More on that in a minute. The butt at 174: What just occured was a lapse in watching the smoker. I hadn't noticed that the charcoal had gotten to far down. Then I noticed that the thermometer had only moved a couple of degrees after coming out of the stall. Don got home and added more charcoal and now all seems to be well and in fact the internal temp has dropped again.

Time to take it off! ← I thought it didn't come off until 190? \ ← Others may disagree, but I say it comes off when the temperature starts to rise. All that's going to happen from this point on is that the gelatin will start to leak out. ← Anyone else? Susan, fifi,?

Time to take it off! ← I thought it didn't come off until 190? \

I always wrap mine in heavy duty foil and let it rest, it will hold the temperture for long while. I like to use my fingers to do the pulling. Others use two forks. As for re heating many on the Virtual Weber site use one of those vacuam seal things. The than just drop the bags in hot water. I don't have one so I like to re heat with a little splash of cider vinegar in a saucepan ← I just noticed in your picture Mike, that you've got your butt on the top rack. Mine's on the bottom. Was it supposed to be up top? Oops. (edited to add, it seems to have come out of the stall and the temp is on its way up again)

Coleslaw and sauce are made. I'm tired of Ceasars. I want a grown up drink. Hmmmm

It's still in the stall, and in fact has dropped a couple of degrees. Now I've got all the vents wide open and it's sitting at 225. I did just add a bit more charcoal

After your drink (and after you close your vents), check out Grillmaster's Garden. Shipping to Canada no problem. ← Oh!! Thanks Dave!!! I was starting to feel deprived here in Ottawa thinking that Amazon was off-limits.. ← I just ordered mine!

Ok, I'm into the stall, it looks like. It's been 171 for about 25 minutes. Yay! My first stall!

I'm telling you, having to put on half your wardrobe to go outside and check on things gets old pretty quick. After the first few times of donning boots, coat and gloves I gave up and am now dashing outside in my short sleeve polo shirt and sweat pants. I ain't no wuss.

Jack that looks seriously good. I'm going to give this way a try. How hot an oven for the last 10 mnutes to crisp up the outside? And held for how long after removing from the oven?

Let it rest, and then pull it. Wrap it in foil right off the grill, and then have another Caesar. Are you serving it with or without sauce? Tomato based or vinegar? Another thing about your temperatures marlene ... I noticed you're using lump charcoal which tends to run a bit hotter than briquettes (my experience). Something to keep in mind. Not much you can do about it ... just be aware. A. ← Yes, I noticed that too. I suggested to Don that he just get the Kingsford next time! Along with some wood chunks. The sauce is vinegar based I believe. Edited to add, I must get in tune with the smoking vernacular. When I said pull it, I meant pull it off the grill.

I can't answer your venison question I'm afraid! Temp is well stabilized now with the bottom vents fully closed. There is very little wind here today. Internal temp has now hit 170. I should be heading for the stall soon. Let's move along for the moment to the serving of said butt. If everyone is right, this should be done around 4:30. So I pull it, and let it rest? Tented? for how long? I assume this should be served warm so will it need to be reheated whenever we are ready to eat?

The vents are the way to moderate your temp, for along Minion method smoke I am usually at 25% to 50% open. The wind can make a big change as well, cold is no enemy of the WSM but wind is. Also important to keep the top vent open throughout the smoke. Mine is doing fine. I have somepics to post but don't know if I can post them here or to another thread. It is your blog. I'm just smoking in your honor ← We'd love to see your pics here Mike! We used the minion method to start, and I've currently got the vents all the way closed. Top vent open

And yet as cold as it is here, I'm having the opposite problem. Whenever I open the bottom vents at all, the temp starts to climb. I've closed them again.

The temp seems to be back under control. It dropped below 250 so I opened the bottoms vents a tiny bit.

Very cool Dave, thanks. I'll order it now.

I made breakfast for myself. Bacon Cheese Omlette: This is the butt at 4 hours. Internal temp says 160 This is what I'm drinking: I have several of these on ice if need be. Just as a side note, it's probably not a fabulous idea to smoke meat while wearing a white track suit!