First Cook WSM 18.5" Pork Butt


 
J

J. Hartley

New member
First, I would like to thank you all for sharing your knowledge otherwise I would be totally lost. :D

I assembled my WSM 18.5 this afternoon and after may hours of researching these forums I have ended up running with this setup for my first cook with an 8lb pork butt. Trimmed the fat cap and will be using the Southern Succor rub. Pork butt has been in fridge since about 10pm this past evening.

Filled the charcoal ring with Kingsford Original with 4 chunks of fist sized hickory wood buried, and 3 pieces on top. Gonna fire this bad boy up with 20 brickets using the Minion Method and adjusting the vents to 25% on bottom when the temp on the dome reaches around 200. Looking for a stable temp of around 225-250. Since this is my very first cook I am anticipating it running a bit hotter. I foiled the water pan and am not going to put water in it. The meat will go on as soon as I add the started coals and assemble the cooker.

Planning on around a 12-15 hour cook depending on the weather here. Will post pics, wish me good luck :wsm:
 
Put the meat on just after midnight and monitored temps for about an hour and a half. Temp went up much faster than some of the other stats I've seen posted. I ended up closing the bottom 3 vents to around 15% open. Still at 6:30 this morning temps were around 255-260. Even had a bit or light rain, but temp stayed rock solid. Tested the internal temp at 10 hours, and then again at 11 hours. When I hit the 11 hour mark the internal temp of the meat hit 200 in 3 different measuring sites so I took it off, foiled it, and its resting in the cooler. Cant wait till tonight, gonna have guests at around 6:30. Think 6 hours is too long to rest in the cooler?

Here is a before and after, will post more after I pull it tonight. So far so good :D

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Nice bark..
Congrats on your first cook.
I have held pork butt for 4 hours it was fine. 6 hours seems a long time but who knows?? maybe another member can answer.
 
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