Thank you fellas. Been eating on this pork for a couple days now and haven't tired of it yet. Plenty for freezing, gave some to my folks, saved back a bag for a buddy and still have more for dinner tonight. Ribs will be next. I've never been able to make them correctly.
My WSM has really improved the outcome of food that cooks at a lower temp for a longer time. I thought I had a good handle on things cooking low and slow in my Performer, but the WSM takes that to a different level, with hardly any real input from the ding-dong operating it (me, not you).
I got it dirty! Did an overnight smoke with a couple pork butts and after about 12 hours they are now wrapped and resting. I think it’s going to be good. Love this smoker already.
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