Hey,
just switched from a offset smoker to the 18.5 wsm. Amazing results on my first smoke. Injected the entire injection, almost every bit stayed in the roast. I rubbed with texas pig rub, amazing. I generously applied that rub. Probably almost a third dose on the top. I got my smoker up to temp quickly and had trouble keeping it down to 225, so it stayed at 235-265 the entire night which i think helped make it not as fatty as other pulled pork I have tried. I used about 3 lumps of Pecan wood in the beginning and added a couple about 4 hrs into the smoke. no basting. no spritzing needed at all. I actually think the bark acted as a barrier to letting the juices out so i like how it really crusted.
I did a log of my temps, time, vents. I had my bottom vents at 15%/15%/Closed for a while to keep temp down. at the end of the cook i turned them completely open. Here are some pics of the smoke. Great smoke ring.
Hey guys,
I had an amazing result from the 1st smoke. Did a apple juice based injection, 14 hr smoked pork butt. Unbelievable results. I actually dont even like using bbq sauce on this batch...almost like a beef jerky it had so much flavor. Maybe a little bit of a spicy bbq sauce would be great but sauces like sweet baby rays i think would have tarnished the amazing flavor of this meat.
just switched from a offset smoker to the 18.5 wsm. Amazing results on my first smoke. Injected the entire injection, almost every bit stayed in the roast. I rubbed with texas pig rub, amazing. I generously applied that rub. Probably almost a third dose on the top. I got my smoker up to temp quickly and had trouble keeping it down to 225, so it stayed at 235-265 the entire night which i think helped make it not as fatty as other pulled pork I have tried. I used about 3 lumps of Pecan wood in the beginning and added a couple about 4 hrs into the smoke. no basting. no spritzing needed at all. I actually think the bark acted as a barrier to letting the juices out so i like how it really crusted.
I did a log of my temps, time, vents. I had my bottom vents at 15%/15%/Closed for a while to keep temp down. at the end of the cook i turned them completely open. Here are some pics of the smoke. Great smoke ring.
Hey guys,
I had an amazing result from the 1st smoke. Did a apple juice based injection, 14 hr smoked pork butt. Unbelievable results. I actually dont even like using bbq sauce on this batch...almost like a beef jerky it had so much flavor. Maybe a little bit of a spicy bbq sauce would be great but sauces like sweet baby rays i think would have tarnished the amazing flavor of this meat.