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1st Pork Butt on the WSM!


 
C

Cody L

New member
Woke up at 5:30am. After double checking everything and getting some coals fired up in the chimney, I got the 8.5# Butt on the rack at 6:30am. I'm using my iGrill2 to track the temperatures, and keeping log entries every 15-30 minutes while I learn to regulate the temps. The 22.5 WSM was running a little hot at 1st, getting up to about 275, close the bottom vents to about 10% each and I have a steady 260 now.

I rubbed it with Memphis Dust the night before. We'll see how this turns later today!
 
Sounds as though you have a good strategy in place and very smart to keep a log. I know keeping one helps me tremendously. Keep us posted and don't forget the pics. Good luck.
 
So the new WSM ran a little hotter as expected, the Butt was done at 9 hours. Bone pulled out completely clean. We made our sammiches Hawaiian style. Put them on King's Hawaiian Buns with pepper jack cheese and a slice of pineapple with a little bit of Sweet Baby Ray's Hawaiian BBQ sauce. Already making plans for the next session. I plan on making 4-6 Butts all different recipes and methods to see if I prefer any over the others. My son's lacrosse team is already asking me to make pulled pork for their picnic next Saturday.

I need to get a place to host my pictures so I can link to them....
 
Sound like a great job. The WSM will become more steady as it's seasoned. I can't wait to see some pictures from you.
 
Congratulations Cody!
The 1st of many butts you'll smoke :)

Welcome to the forum!

Google+ is a decent place for photos...
 
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