First boston butt on new wsm 18.5


 
K

Kienan Spruance

New member
Put one on new years day. Came out pretty well considering the hangover. Got a 5.27 lb cut (boneless) from Publix. My first time trimming the fat.
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Rubbed and wrapped overnight in McCormick grill mates pork rub.
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Got out and started the smoker at 11am. Cooked at 275 ish for 7 hrs. oak wood. Took it off, wrapped in foil, rested for one hr. It was pretty **** good. A little smokey (won't use oak next time, maybe apple)
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give it a 6.75 out of 10
wasn't much left over next day
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Any pointers? I'm all ears. First smoke on a webber and first pork butt. Thanks!!! I'm ready for ribs and chx this weekend!
 
Hi Klenan - looks like it came out just fine. I also use much less wood, usually 3 small chunks. I often use oak for butts and like it. Try some apple or pecan if you get a chance.

Another thing to try is bone in butt. I think it comes out a bit better than typical boneless. The meat closer to the bone comes out with some nice flavor and is also extra tender. At least it seems so to me. No proof - but I think the bone also helps to promote cooking from the interior.

Anyway give a bone in version a try and see what you think.

Experiment with some finishing sauces during the pull to add additional flavor. Lots of examples in the recipe pages.

Your cook looks great, be careful - this behavior has been found to be highly addictive
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