Wow, my 18” WSM will rock on for 8-10 hours no problem.......
Do you use a Texas Crutch? I’ve never had a smoke less than 15 hours and it usually goes to 18 or more at 210 degrees.
Original fill of
lump coal around 10:00pm. Refill at 6:00am and another around 2:00pm.
Not usually on a butt unless I'm in a hurry. But I cook a bit hotter than 210, usually around 250-275, wherever it settles in. I also try to use butts that are around 7-8 pounds. They'll usually run around 9-10 hours until they hit 198, which is when I usually pull them.
I use to fight the thing hard, trying to maintain 225 and such, but I can't really tell any difference in meat done at 225 versus 275, so I quit fighting it.
I almost always use a texas crutch on ribs though, just because they seem to turn out better that way. Did 4 racks on it yesterday that turned out pretty good.
I hardly ever do brisket, so it suits my needs. Still wish I had gotten the bigger one though.
