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First Butt on the WSM!


 
M

Mike_G

TVWBB Member
Last night I put a 7.5 lb. Boston butt and a 4.5 lb. boneless picnic on the WSM around 8:00. The boneless picnic was 170 degrees by 11:40 so I pulled and wrapped it in foil for about an hour before slicing. I let the butt go until 6:00 a.m. this morning and it was 205 degrees and ready to pull! I used a combination of hickory and apple wood for flavor. I left all vents fully open all night and the lid temp held steady around 260-275 degrees. I've cooked some decent "Q" on my gas grill but this was absolutly awesome! Perfect smoke flavor and texture.

First Butt Pics
 
looks awesome!! i never tried a boneless picninc, how was it? it looks really good sliced like that!
 
Did you use anything to moisten the pork after you chopped it? Looks great just like some of the roadside joints down in N.C.
 
I'm like a kid in a candy store. When I see these pictures of this good food, and read about it as well, I want to go outside and cook/smoke it.

That's why i have mixed emotions about all these BBQ programs going to be on food network this week I'll end up cooking up a storm.

And I just came home from a church chicken dinner, my belly is full and I'm getting ready to go take a nap.

And those pictures make me wish I had some pulled or sliced pork in front of me.

Hope everyone had a nice weeekend.
 
Tony - the boneless picnic turned out great. It was a rather lean cut so I injected it with apple juice prior to putting it on the smoker to help keep it moist.
Chris - after chopping the butt I mixed in some more rub and a few tablespoons of a thin, lexington style sauce. The butt was very juicy after resting in foil for about an hour before I chopped it. A lot of hard work but worth every minute!
 
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