MattHanneman
New member
Well my mini wsm has been tested. I cooked a 5lb boston butt today and learned a whole bunch and ended up with decent pulled pork to boot. The day started off poorly and i woke up late. finally got everything going and meat on at 9am. Cook went perfect till about 1. Temps were staying level i was learning just how much to open or close to get the temp to stay put, the smoke was rolling, and all was well. Then i took a nap and woke to temps that had fallen to 210. No biggie i thought.....open the bottom vent....which i did but the temps kept falling. Turns out the ash had finally built up and covered my vent cover blocking my air. So i pulled the pot off and got rid of the ash and had everything back together but the time it took carried the temp down to 180.......crap. Well it took about an hour to recover from that and get the smoker temp and meat temp back to where they were per-catastrophe. Of course this screwed up any dinner plans i had. I wanted to take it to 203 meat temp before i pulled it off but with the sun setting I pulled it at 195, let it rest for a while and then pulled it and ate. It was a little too smoky , easy fix, but was amazingly tender through most of the butt. Only small sections were slightly tough, im assuming because i pulled a little early. The smoke ring was perfect, the bark was good. Overall a decent first cook. If I had started an hour earlier and hadnt lost an hour to the temp drop/ash issue I think it would have gone according to plan. I made some #5 sauce and it went with the pork amazingly! Heres a couple pictures.
