Hello from the City of Oaks!


 
Jon M in NC

Jon M in NC

New member
Greetings from Raleigh!

I got interested in smoking meats a few years ago after watching an episode of 'Diners, Drive-ins & Dives' where a guy in Cleveland made chipotle pork tacos with a simple store bought smoker. After checking out the place for myself and sampling the tacos, I knew I had to get one of these. Thankfully my family pitched in, and with a little research, got me a WSM (18") for my birthday last year. Needless to say I've been using it quite a bit. With some great advice from this site, I've cooked the simple things: ribs, beer-can-chicken, pork lion & wings a few dozen times.

I'm giving serious thought to trying out Boston butt this weekend if the weather clears up. I know it's a long cook, but I'm up for the challenge.

I look forward to learning more!
 
Welcome to the forums Jon! You will find many friendly and helpful people here willing to offer help and advice to you! You're gonna love it here!
 
Welcome to the forum Jon. How did you hold out this long before doing a butt since that's what got you interested in smoking?
 
Jon M said:
I'm giving serious thought to trying out Boston butt this weekend if the weather clears up. I know it's a long cook, but I'm up for the challenge.
Click to expand...

Go for it Jon! Once you apply the "secrets" as described on this site you"ll be amazed at how simple this is and the rewards are ...well... you'll never look at restaurant BBQ the same again.

Welcome aboard and let's see that pulled pork with plenty of photos!
 
Thanks for the welcoming and encouragement.

I started smoking my boston butt around 330 last night and finished just after noon. It turned out well despite the fact that I didn't have the luxury of a remote probe thermometer or a digi-que, but its on the Christmas list.

As for why I waited so long to try it... I don't know. I think a 10+ hrs cook kind of intimidated me a little. After watching a few dozen videos on YouTube I figured it was high time I tried it. The WSM is such an easy cooker to use and Boston butt is pretty forgiving too. I didn't know quite what to use for rub and injection, but being in the eastern region of NC, I had to inject some vinager/pepper sauce. Needless to say, I'm very pleased. I'll post some picks of video when I figure our how to...
 
Welcome to the Family... The TVWBB family, The WSM Owner's Family AND the WSM Overnight Cook Pitmaster's Family :wsm:
 
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