First Pulled Pork on my WSM.


 

Ray Foor

TVWBB Member
A smaller Bone-in Butt.
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Cooked about 14 hours, I did wrap in foil at about 180, took it off at 197 and let it rest 1 hour.
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It pulled perfectly and tasted great.
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Put together with some homemade cole slaw and a lil sauce. I am pretty proud of how this turned out.
 
Yes, the wsm did real well. It got up to 260, I adjusted the vents and it settled about 235-240 where it stayed for the duration. I was a little nervous that the butt was stalling for so long so I foiled it. I still had a nice bark though.
 
Great looking slaw topping that sammie? Don't worry about temps cook till its probe tender and you'll never go wrong.
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Thanks Bob, yes I do tend to stress about the smoker temp and what it's doing to the meat. Trying to get past that..
 

 

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