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Guest
Guest
Well, I bought my WSM a few weeks ago and finally got everything together to smoke my first pork butt. Woke up this morning about 5:00am and fired up the WSM using the minion method. Had a Polder probe thermometer on the top cooking grate. Temp ran around 270-280 most of the time. I am sure it will be lower after this first time.
Result: Success! Pulled the butt off around 1:45pm. I used a rub recipe from a great BBQ joint in Syracuse NY (who'd a thought?). I used a North Carolina finishing sauce recipe after having some awesome pulled pork in Sanford, NC. My in-laws are coming for dinner, so I was pretty nervous about getting it right.
I'm going after a turkey next week. Thanks for all the information on this site. I followed most all the advice, made it easy /infopop/emoticons/icon_smile.gif
Result: Success! Pulled the butt off around 1:45pm. I used a rub recipe from a great BBQ joint in Syracuse NY (who'd a thought?). I used a North Carolina finishing sauce recipe after having some awesome pulled pork in Sanford, NC. My in-laws are coming for dinner, so I was pretty nervous about getting it right.
I'm going after a turkey next week. Thanks for all the information on this site. I followed most all the advice, made it easy /infopop/emoticons/icon_smile.gif