2nd Smoke Boston Butt w/pics

[Cameron - ColoradoWSM18]

Thanks to all the great info here and folks that helped me along the way it was an amazing experience. All stats below but this was seriously some of the best BBQ I've ever eaten. I'm not from a traditional BBQ city but my simple taste buds loved it. So much fun and can't wait for the next!

Butt at 7.7 #s
Trimmed - gland and artery removed
Small amount of mustard rubbed over
Generous amount of rub
On at 715 am
Lid never came off
Lid opened at 435 pm
Total cook right around 9.5 hours
Temp right around 275 first half
Down to 260 for 3 hours
Last hour temp up to 285
Final temp 198
Oh and napped 55 minutes in a cooler after pulling it out
Apple wood 3 chunks fist size
Kingsford Blue Original
Minion Method
Wood added right after the butt was put on (through the door)
Water pan 3/4 (lasted entire smoke but just a little left in the pan at the end)

 

[Rich G]

That looks fantastic, Cameron! Now you know it's pretty easy to make great pulled pork on your WSM! Hopefully, you took a few notes so you can look back on this cook and see what you might change (if anything.....the result speaks for itself!)

Nice work!

Rich

 

[Cameron - ColoradoWSM18]

Thanks Rich! Honestly, I'm going to try and mimic this cook the next time I do butt. Again, I haven't lived in a BBQ city but this was some of the best I've had. Now my first cook was spare ribs and a lot of lessons learned. This time, there was just something magical about it. Perfect weather, no wind, the finish line was exactly on time and the taste was out of this world.

Next week it's brisket so a whole different ball game. And once weather becomes a factor, I'll really need to be on my game to make audibles as needed.

So much more to learn...

 

[Bob Bass]

Excellent Job, Cameron.

 

[Jeff Boudman]

The pulled pork looks delicious!

 

[MikeCantell]

That looks great, so another soul headed down the smoky road lol , There's a lot of other hobby's that cost more with nothing to show for it , I have been told I have to many cookers, heck I aint got started good yet after 30 something years of outdoor cooking. lot of new methods and cookers to explore , cant talk bad about them if you don't have first hand knowledge lol

 

[James H]

Really Great. I know talent when i see it!

 

[Timothy F. Lewis]

Yes sir, that’s the way to do it! Now, do it again and tell me when it’s ready!