Brian Moriarty
TVWBB All-Star
19.50 lbs of injected and rubbed bone in pork butts over the Hunsaker Smokers Vortex Firebasket 3/4 full of KBB with Cherry for smoke.
View from the top
1.5 hours then flipped fat cap up
The WSM ran between 300-320* the entire cook with one vent open 50%!! Measured at the top grate level. Outside temp in mid 30's* Light rain.
Foiled @4.5 hours in with a total cook time of 7 hours.
![IMG_2072.jpg](http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_2072.jpg)
![IMG_2073.jpg](http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_2073.jpg)
View from the top
![IMG_2074.jpg](http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_2074.jpg)
![IMG_2075.jpg](http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_2075.jpg)
1.5 hours then flipped fat cap up
![IMG_2079.jpg](http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_2079.jpg)
The WSM ran between 300-320* the entire cook with one vent open 50%!! Measured at the top grate level. Outside temp in mid 30's* Light rain.
![IMG_2078.jpg](http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_2078.jpg)
![IMG_2080.jpg](http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_2080.jpg)
Foiled @4.5 hours in with a total cook time of 7 hours.