First WSM Smoke, amazing results


 
J

Jim Rutter

New member
Hi all!

I recently became the proud new owner of a WSM 22.5" smoker. This weekend, myself and the Mrs. decided to smoke two Boston Butts.

Using a great recipe I found under the 'Pork' forum here, we picked up two 8.5 lb butts this past weekend at Sam's club. Got home, trimmed the butts down to about 7.5 lbs each. Injected with a solution of apple juice and a few other ingredients. Let the butts sit for 12 hrs. At 8:30pm Saturday night I fired up the smoker (I did the lamp rod mods to the WSM as well as cut a custom hole for my Pit Viper fan). By 9:30 everything was up to temp and the butts went on.

It was snowing on and off all night so had to protect the Maverick & the DigiQ DX2 with a couple of plastic bags. About 8am I put more fuel in the WSM.. finally at 2:30pm (18 hrs!) the DigiQ read 191 and Maverick read 195 on the second butt. Just happened to coincide with pit temperature drop due to being out of fuel. Pulled them off the grill, wrapped in foil, towel, and into the ice chest until 5pm when neighbors came over for a feast.

I cannot believe how well it turned out. I was a little afraid that I was going to "oversmoke" the butts as when I refueld at 8am I made the mistake of stoking the fire and got a lot of not great looking smoke pouring out.. but no issue at all (in fact, using 6 chunks of Apple and 2 of hickory) the smoke was a little light for my taste. The bark was absolutely amazing.

I am so stoked, no pun intended, at how incredible the WSM is compared with my POS "Cajun Injector" vertical gas smoker.

Off the Grill:

20h953o.png


Pulled:

sfdw87.png
 
Looks great. If you want more smoke flavour go heavier on the hickory, you can also try cutting the butts in half to give you more bark which is where all your smoke flavour comes from.
 
Nicely done. Just be warned friends and family are going to ask you to bbq for them more often...I'm sure you wont mind :)
 
Hi Jim...great looking butts!

As far as salmon is concerned, I like to keep it simple. I don't go through the brining step that I see for most recipes. I rinse a piece of salmon, pat it dry, leave it out for about 30 minutes and baste it with a mixture of equal parts melted butter and lemon juice with some chopped dill just before I put it on the smoker. I smoke it for about an hour and 15 minutes at anywhere from 225 to 240. I use a couple of handfuls of alder chips (soaked for 30 minutes) that you can find at Home Depot. Comes out great everytime, has a real nice color and super flavor.
 
You must log in or register to reply here.

 

Back
Top