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First Butt On WSM


 
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Wayne Sizemore

TVWBB Fan
Started my first pork butt (7.5lbs) at 11:40pm last night. Using the Minion method. Now 10 hours into the cook and the internal temp has hit 165 and holding there for the last hour. Everything is going great! I am grinnin' like a mule eatin' briars!
 
Waiting to hear how it turned out!

I still haven't done a pork butt yet. ...Lots of baby backs, a brisket, a ham, and of course jerky.
 
It could also hit another plateau around 185*F. The temp could even start to fall.

But don't worry, its gettin' there. /infopop/emoticons/icon_wink.gif
 
It has leveled off at 180 after staying 168-170 for several hours. Wow, over 13 hours into this smoke and not there yet. Looking to get over 190 before I pull it off. Gonna be some good pulled sammiches sometime this evening!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> I still haven't done a pork butt yet. ...Lots of baby backs, a brisket, a ham, and of course jerky. <HR></BLOCKQUOTE>Fred, I've done brisket, ribs (bb's & spares), pork butt, chicken, and skirt steak. So far I would say that pork butts are the most forgiving. Although, chicken is pretty easy too. I've had the best luck with the pork butt. Takes some time and patience but it's worth it in the end.
 
Wow, it's 5:00 and I've finally reached 190 internal temp. Think I'll take it off and wrap it up for a while before I start pulling. Man, I'm hungry!
 
Pulled the pork by hand when it cooled to 165. That was the most tender pork butt I've ever smoked, and it only took 17 hours (the longest I've ever cooked anything!)
The butt had a nice bark, the smoke ring was about 3/8 inch, it pulled easily and taste very good. Need to use a little more hickory next time as I thought the smoke flavor was not quite where I like it to be. Also might try two or more smaller butts next time to cut down on the length of time required.
Overall, it was a very successful cook. Very pleased with my first try with the WSM.
 
Wayne, I'm happy your first try with the WSM was such a great success!

Jim, I've heard tons of good things about pork butts, and would like to do one soon. Trouble is, I've done so many baby backs, I have a freezer full of left over rib meat "pulled" for sandwiches. I love those with a spicy vinegar sauce and cole slaw, but I really overdid it fixing all of those ribs.
 
Congrats on a successful first!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Also might try two or more smaller butts next time to cut down on the length of time required.
<HR></BLOCKQUOTE>If you want to cut down the cook times, try separating the butt into two.

After you trim off the 'false cap', you'll typically find a large fatty-membrane layer, perpendicular to the 'false cap', running somewhat diagonally from the bone across the whole piece.

I take a smaller 5" knife and, using mostly the tip of the blade in short strokes, split this layer and end up with two halves - one boneless, the other bone-in. With practice, this step can be done faster than removing the 'false cap'.

Sometimes the boneless piece seems somewhat flat and floppy, so I just use some butcher twine to tie it up into a roll.

I've also tried deboning the one half but it's not worth the effort and wastes some meat. That is unless my wife wants a nice meaty bone for the bean pot. /infopop/emoticons/icon_wink.gif

My experience is that these halves will reduce total cook times about 40%~50%.

Another big advantage is that you get a lot more bark. /infopop/emoticons/icon_smile.gif
 
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