First WSM Mix & Match - Stix and Roast

[Dewey Dewlaney]

All of these super bowl weekend cooks I see posted got me inspired to throw some meat on today. So I took advantage of the clearance roast and drumsticks I had to smoke up a week worth of meat... 5lb Pork shoulder for 8hr, and 12 sticks for 1.5hr. Both rubbed with a mix of Mango Magic and Omaha Steaks Signature Seasoning




Six hours at ~255F on Royal Oak Briqs and Apple wood chunks.. the pork roast hit 160F internal



Wrapped her up and then laid the sticks (dry rubbed) beside her. Also I removed the water bowl at this time to increase the smoker to ~300f. Held at 300 the remainder of the cook.



After an hour I basted the stix with an organic bbq sauce, and let them cook another 30-45min. I pulled them all off within 2hrs...



And the roast broke above 200F at about the same time.






Thanks for checking it out and inspiring me to keep learning how to use the WSM!

 

[Rich G]

Great looking grub, Dewey! You'll find that we are expert enablers around here!

Sounds like you've got your process down pat with the WSM. Nice work, sir!

r

 

[Michael Richards]

Man both look great, but I am such on a chicken pieces kick right now and your look amazing!

 

[Cliff Bartlett]

Great looking little pork shoulder picnic roast there Dewey. Those are becoming hard to find, at least up in my neck of the woods. That would make some delicious Pernil or delicious just pulled as you have done. Great looking cook!

 

[Michael C.]

Wow that looks awesome!!!!!

 

[Dewey Dewlaney]

r

Thank you Rich Michael, Cliff, and Mike too

The chicken is definitely worth trying again maybe next time a mix of stix and thighs

 

[Bradley Mack]

What time should we be over?

 

[CaseT]

Both cooks look great! Cant go wrong with either!