Chris Mueller
New member
We planned on having about 10-12 people over last Saturday for my mother-in-laws birthday. On Friday I went to the butcher and got 8.5 lbs of pork butt. I dropped it off at home before going to the store to buy the other stuff.
When I got to the store my wife said her mom wanted to invite some of her cousins over too so we went to a guest list of 17. I was a little scared being a first time pork but smoker but I was confident and continued on.
Friday night I cooked up some corn bread, mac n cheese, 18 ears of corn and cole slaw. At 5am Saturday I woke up to rub the pork and it was on the smoker about 6am. I then showered and had to go to work but I checked the temps before leaving and it was sitting at a constant 230. I put an entire bag of charcoal in there with some hickory. I also told my wife to check on temps while I was working and how to control them with the vents. She called about 1030 to say it was still at 230. Good stuff.
I got home about 1230, six hours into the smoke. Internal temps were about 170 and the smoker was getting towards 250 with all the bottom vents closed so I added more water to bring the temps back down.
At about 430 (party starts at 5 and we wanted to eat about 630-7) I put the corn on the lower grate and put 5 chicken and 5 steak kebabs on the top grate surrounding the pork. I also threw in about 20-30 more coals because my temps were dropping. Pork was around 183 now. I also threw the mac and cheese in the oven now too to warm up slowly.
People came about 530 and at about 630 the pork was about 193 so I took it off the grill ands wrapped it in foil while I made the sauce and put the other side dishes out. I LOVED how the bone just slide out and the way the pork fell apart. Being a pork butt virgin I was amazed. The pulled pork recipe I used was the one in the WSM manual. The sauce was good but when I poured it over the pork it kind of vanished. Next time I need to make some more sauce.
Here is a shot of the meal before everyone came to eat. I will be making this meal again at the next family party! Rave reviews! Oh, store bought sweet potato fries too. lol
When I got to the store my wife said her mom wanted to invite some of her cousins over too so we went to a guest list of 17. I was a little scared being a first time pork but smoker but I was confident and continued on.
Friday night I cooked up some corn bread, mac n cheese, 18 ears of corn and cole slaw. At 5am Saturday I woke up to rub the pork and it was on the smoker about 6am. I then showered and had to go to work but I checked the temps before leaving and it was sitting at a constant 230. I put an entire bag of charcoal in there with some hickory. I also told my wife to check on temps while I was working and how to control them with the vents. She called about 1030 to say it was still at 230. Good stuff.
I got home about 1230, six hours into the smoke. Internal temps were about 170 and the smoker was getting towards 250 with all the bottom vents closed so I added more water to bring the temps back down.
At about 430 (party starts at 5 and we wanted to eat about 630-7) I put the corn on the lower grate and put 5 chicken and 5 steak kebabs on the top grate surrounding the pork. I also threw in about 20-30 more coals because my temps were dropping. Pork was around 183 now. I also threw the mac and cheese in the oven now too to warm up slowly.
People came about 530 and at about 630 the pork was about 193 so I took it off the grill ands wrapped it in foil while I made the sauce and put the other side dishes out. I LOVED how the bone just slide out and the way the pork fell apart. Being a pork butt virgin I was amazed. The pulled pork recipe I used was the one in the WSM manual. The sauce was good but when I poured it over the pork it kind of vanished. Next time I need to make some more sauce.
Here is a shot of the meal before everyone came to eat. I will be making this meal again at the next family party! Rave reviews! Oh, store bought sweet potato fries too. lol
