First Butt on 18.5 WSM

[Dan AR]

This will be the 2nd time I have tried a pork butt, first one I did serval years ago on my weber kettle grill, came out delicious. Bought the WSM 2 weeks ago to the day, and did a whole chicken the first day I got the WSM home. My family of 4 devoured the chicken in one sitting.

Butt on the WSM at 6:38am coated with a simple rub of salt & pep, garlic & onion granules and paprika. Minion method of lump charcoal with 3 pieces of pecan wood. Water pan filled with 2qts. Going for an internal temp of 190-195 with a smoking temp. of 270-275°. I know that seems high to some, but I'm following the Arron Franklin school of thinking, and he swears by a 275° cooking temp. If I figure how to post photos, I will at a later time. Thanks Dan

 

[Matt H.]

I'm sure it's good, but Franklin cooks everything at 275. Seems unlikely that would be the best temp for every cut of meat

 

[Randall S]

Mine from yesterday...

 

[timothy]

Sounds good and betcha it will be. I've been doing butts & picnics @ 275-300 for years and they always come out great. Tho I don't use water, just an empty foiled pan with an airspace for higher temps.
Oh and don't go by a set temp for doneness, go by feel and tenderness and you can check that with a skewer or probe.

Tim

 

[Dan AR]

Ok, quick update, I have yet to taste the butt because it is resting in the cooler for a couple hours before dinner . The WSM held a pretty steady temp. of 265-275° over roughly 8.5hrs without much fiddling with the vents monitored with a maverick et732. I did add two small shovels of cowboy lump charcoal at about the half way point. I don't know if this was necessary, and will not know until the WSM cools enough to see what is left of the fuel (gonna try some other brands of lump, after reading the review at http://www.nakedwhiz.com/lump.htm on cowboy brand.) I foiled the butt at about 167° as it stalled there for awhile, finished cooking in foil till about 200°, now it rests. Let you know about the finished product later. Thanks for the responses!

 

[Erik Tracy]

Dan,
Sounds like you got it right and you'll be enjoying some tasty pulled pork.

Looking forward to your final report -take some pics, too!

 

[Dan AR]

This site has been a fountain of info

Right off the bat, this website has proven invaluable at providing the info that I needed to execute a GREAT pulled pork yesterday on the WSM.

My pulled pork came out great and exceeded my expectation, without reading all the info in this site, I don't think that the results would have been so spectacular. So here a few pics of my cook, can't want to smoke something else!

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[Bob Ivey]

That looks really good Dan. Bet everyone loved the flavor. You are right, this is a great site and I know it has helped my to up my game. You will definitely love spending time here and we are all glad you are here.

 

[Mark Barton]

Looks great, Dan. The WSM has a lot of flexibility, and your higher heat cook seemed to work out just fine. I mentioned on another post that I cook pork shoulder at 275 as well.