J A Petty
New member
As the title says, today I am smoking for my first time ever. I bought a WSM 22.5 last week and other than a load of charcoal run through with no meat this is the first time I've used it. I have three 8.7 lb pork butts on as well as 3 plain fatties to see if I can get a little more fat out to season the beast!
My setup is a WSM 22.5 using the minion method and burning KBB. I used Meathead's memphis rub on the butts and nothing on the fatties. I am also using pecan and apple wood. I have 2 butts downstairs and 1 upstairs with the fatties. I am using a Maverick 733 and it has been sitting at 250 pretty steadily with everything closed off. Well, it was until I opened it to put more wood in and now it is slowly climbing again. Currently at 233 with the top vent open a bit. Should I shoot for 250 doing pork butts or is anywhere in the 225-250 range ok?
Hopefully the pictures come out alright. I think I went too light on the rub. Should it be heavier? Any advice or comments are more than appreciated. Should I start spraying the butts with apple juice or something? Internal temp of the top one is at 124 and its only about 3 hours in. Yeah, I started late so it could be a late night, but that's alright! I have links to individual pics below, here is a link to the album i think, http://imgur.com/a/RlRbE
http://imgur.com/23G3dNh
http://imgur.com/uf5NgXB
http://imgur.com/yNcxG65
http://imgur.com/91AZKVt
http://imgur.com/iCe5RVc
If the pics aren't working let me know so I can try and fix anything! Thanks for looking
My setup is a WSM 22.5 using the minion method and burning KBB. I used Meathead's memphis rub on the butts and nothing on the fatties. I am also using pecan and apple wood. I have 2 butts downstairs and 1 upstairs with the fatties. I am using a Maverick 733 and it has been sitting at 250 pretty steadily with everything closed off. Well, it was until I opened it to put more wood in and now it is slowly climbing again. Currently at 233 with the top vent open a bit. Should I shoot for 250 doing pork butts or is anywhere in the 225-250 range ok?
Hopefully the pictures come out alright. I think I went too light on the rub. Should it be heavier? Any advice or comments are more than appreciated. Should I start spraying the butts with apple juice or something? Internal temp of the top one is at 124 and its only about 3 hours in. Yeah, I started late so it could be a late night, but that's alright! I have links to individual pics below, here is a link to the album i think, http://imgur.com/a/RlRbE
http://imgur.com/23G3dNh
http://imgur.com/uf5NgXB
http://imgur.com/yNcxG65
http://imgur.com/91AZKVt
http://imgur.com/iCe5RVc
If the pics aren't working let me know so I can try and fix anything! Thanks for looking