Steve H aka "Steebo"
New member
Hey fellas,
I finally got around to posting some pics of my first PP smoking on my 18.5" WSM last Saturday. I did my traditional dry rub I use for ribs with a few twists for the PP. It was a bone-in 7.5lb butt that didn't have much fat to cut off at all. In the end it was probably a little over 7lb of meat before cooking.
I used K charcoal with the MM, 2 chunks cherry+1 chunk pecan wood, and kept temps about 230-250 the entire smoking time. For most of it, I had one of the bottom vents fully closed and the other two at about 20% open. I did use water in my foiled pan as that is how I learned and have been getting steady temps with it.
It was a little nerve racking because it was also my first overnighter, so I woke up pretty much once every hour or two to check on the temps. What made it worse is we had some wicked thunderstorms come through that night, so I was worried I would get spikes in the temps due to wind. I had a nice wind blocker though, so everything was all good!
Started at 10pm and pulled it off at 8:30am when meat temps hit between 195-200. I was a little surprised it cooked faster than expected, but glad I kept an eye on it. I can't begin to tell you how good that first piece tasted when pulling it off. The bone slid right out and was absolutely perfect. The bark was **** tasty, but almost too moist in some parts and not dry enough (something I need to work on). Regardless, the flavor was outstanding and my wife and her family loved every bite of it.
I also did some ABTs, but didn't get any pics of them when they were done, only when assembling them. The ABTs were done on my first smoke ever with ribs a week before it, which turned out absolutely stunning. My buddy Jay (not sure his name on here) helped me out with all of this as I bought his 18.5" WSM so he could upgrade to the 22.5", so I kind of cheated with getting the inside gunk in there already. Big props to him for helping me out with this!
Enough jabbering, here's the pics! I missed the pic from just pulling it before we all started digging in, but you get the idea. Cheers!
http://www.sprizz.net/gallery3...-pulled-pork-smoking
I finally got around to posting some pics of my first PP smoking on my 18.5" WSM last Saturday. I did my traditional dry rub I use for ribs with a few twists for the PP. It was a bone-in 7.5lb butt that didn't have much fat to cut off at all. In the end it was probably a little over 7lb of meat before cooking.
I used K charcoal with the MM, 2 chunks cherry+1 chunk pecan wood, and kept temps about 230-250 the entire smoking time. For most of it, I had one of the bottom vents fully closed and the other two at about 20% open. I did use water in my foiled pan as that is how I learned and have been getting steady temps with it.
It was a little nerve racking because it was also my first overnighter, so I woke up pretty much once every hour or two to check on the temps. What made it worse is we had some wicked thunderstorms come through that night, so I was worried I would get spikes in the temps due to wind. I had a nice wind blocker though, so everything was all good!
Started at 10pm and pulled it off at 8:30am when meat temps hit between 195-200. I was a little surprised it cooked faster than expected, but glad I kept an eye on it. I can't begin to tell you how good that first piece tasted when pulling it off. The bone slid right out and was absolutely perfect. The bark was **** tasty, but almost too moist in some parts and not dry enough (something I need to work on). Regardless, the flavor was outstanding and my wife and her family loved every bite of it.
I also did some ABTs, but didn't get any pics of them when they were done, only when assembling them. The ABTs were done on my first smoke ever with ribs a week before it, which turned out absolutely stunning. My buddy Jay (not sure his name on here) helped me out with all of this as I bought his 18.5" WSM so he could upgrade to the 22.5", so I kind of cheated with getting the inside gunk in there already. Big props to him for helping me out with this!
Enough jabbering, here's the pics! I missed the pic from just pulling it before we all started digging in, but you get the idea. Cheers!
http://www.sprizz.net/gallery3...-pulled-pork-smoking
