CarolB (CAB)
TVWBB Member
So I got up a little earlier than usual this morning to start the first smoke. It took about 10 hours for 2 butts, each weighing roughly around 7 lbs each after trimming off most of the fat. The rub I used was Craig Goldwyn's Meathead's Memphis Dust rub, which I love.
The first butt was done about an hour before the second one. Here's a picture of the first butt after resting for an hour.
http://i236.photobucket.com/al...plumies/1stButta.jpg
This is part of it shredded. The smoke ring in this section was not as good as other parts since this side had the most fat on it.
http://i236.photobucket.com/al...stButtPulledajpg.jpg
The second butt is in the cooler, waiting for dinner!
I was really really happy with how easy it was using the WSM. I printed out Chris's log and instructions as a guide. I was a little nervous at first since it's been a long time since I used charcoal (Kingsford Competition in this case). Other than almost melting the handle off the Weber chimney starter (don't ask
), everything went off without a hitch.
I used the clay saucer method and controlling cooker temperature was a breeze! It pretty much maintained 250 for the entire 10 hours. What was really amazing, to me anyways, is how fast it regulated the temperature back to 250 whenever I had to open the lid. Wow, is all I can say. I love my WSM.
What sucked was that I realized partially through smoking that my digital probe was toast. For 2 hours the temp was coming up as "Lo." What?? Thank goodness I was in the right mind to grab the backup. Both butts were around 160 by then. Guess I'll be shopping for a new thermometer. Would love the Thermapen but uh, that might have to wait for Santa.
I was really happy with the smoked ring (never got anything near that on the gasser) and the meat was so juicy. The hubby kept pulling pieces off to eat while I was shredding it. Yeah, dinner is going to be good tonight!
Have family coming over tomorrow so I'll be smoking some ribs! Thanks again to everyone for helping me with a successful first smoke.
The first butt was done about an hour before the second one. Here's a picture of the first butt after resting for an hour.
http://i236.photobucket.com/al...plumies/1stButta.jpg
This is part of it shredded. The smoke ring in this section was not as good as other parts since this side had the most fat on it.
http://i236.photobucket.com/al...stButtPulledajpg.jpg
The second butt is in the cooler, waiting for dinner!
I was really really happy with how easy it was using the WSM. I printed out Chris's log and instructions as a guide. I was a little nervous at first since it's been a long time since I used charcoal (Kingsford Competition in this case). Other than almost melting the handle off the Weber chimney starter (don't ask
I used the clay saucer method and controlling cooker temperature was a breeze! It pretty much maintained 250 for the entire 10 hours. What was really amazing, to me anyways, is how fast it regulated the temperature back to 250 whenever I had to open the lid. Wow, is all I can say. I love my WSM.
What sucked was that I realized partially through smoking that my digital probe was toast. For 2 hours the temp was coming up as "Lo." What?? Thank goodness I was in the right mind to grab the backup. Both butts were around 160 by then. Guess I'll be shopping for a new thermometer. Would love the Thermapen but uh, that might have to wait for Santa.
I was really happy with the smoked ring (never got anything near that on the gasser) and the meat was so juicy. The hubby kept pulling pieces off to eat while I was shredding it. Yeah, dinner is going to be good tonight!
Have family coming over tomorrow so I'll be smoking some ribs! Thanks again to everyone for helping me with a successful first smoke.
