first pork butt on WSM


 
R

Richard Litt

New member
i cooked two 5.5lb pork butts last night - it was so easy. Started at 10pm; used minion method for KF charcoal. Kept WSM at 230deg. I went to bed at 1AM; meat was at 110deg. Woke up at 7AM today; meat was 170deg; WSM at 235deg. Added 40-lit charcoals at 9AM. Took meat of grill at 10AM; meat at 200deg. Wrapped both pieces in foil and put in cooler for a few hours before i start pulling. I plan on putting pulled pork in crock-pot on low until it is served tonight.
This forum has been very helpfull in this cooking event. Thanks to all who posted any pork butt articles here - i read them all.
 
Sounds good to me.Congrats on the first of many cooks.This one will taste the best though,just one of them things ya know.
 
great news richard -- question for you -- i want to do over nite cook like this soon -- how were all your vents when you shut it down at 1AM? also i assume you fired up the WSM approx hour ealier and worked on getting temp right first? thanks
 
George, although I can't answer for Richard I can say that I simply get the vents set so the temperature stabilizes at about 230, needle straight up, and have found that it holds the steady temperature for 6 - 8 hours. My basic setup is the same as Richard described.
Also I want to congratulate you Richard on taking the set to an overnight smoke and having great results.

Keep on Smokin & Grillin
Mike
 
i started at 9:30PM by lighting a full chimney of KF briquets. They burned for 1/2 hour before they were placed on the uncooked briquets in the WSM (minion technique). I kept the top vent at 100% open the whole time and at 1AM set the 3 lower at 25% before i went to bed.
Great forum - learned alot - there was no waste when we pulled the meat. The best pulled pork sandwiches i ever had.
 
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