my first butts


 

Paul Kastner

TVWBB Hall of Fame
I smoked two 7 pound pork butts for about 12 hours. I started at 10pm on Saturday and served at about 4pm Sunday. I held the pork buts in a cooler for about 4 hours were they stayed at about 160 degrees. Then right before serving we pulled the pork. For sides we had creamy cole slaw, German potato salad, pasta salad, potato casserole, broccoli toss and deviled eggs.
I cooked the butts slow and low with the following rub. I put the rub on the butts on Friday night and then took the remaining rub and rubbed the butts again right before putting them on the smoker.
The rub I used is a Kevin Kruger "rub for wimps"

1/4 c Turbinado Sugar
1/4 c ground Ancho chile powder
1/4 c paprika
1 Tbl onion powder
1 Tbl dried thyme
2 tsp garlic powder
1 tsp dried marjoram
1 tsp celery seed
½ tsp ground allspice
½ tsp cinnamon
½ tsp ginger
1 1/2 T dried Worcestershire

We started out with over 14 pounds of meat but I think we had a bout a 20% loss. The amazing thing is I did not have to load the smoker during the cook. In fact the smoker could have gone on for 20 hours before it needed more charcoal. I had placed in the middle of the charcoal smoke wood chunks of oak and apple. They never came into play as the the fuel did not burn down far enough. Once during the night I had to close one of my three dampers because the temp was going over 250 degrees.
 
The WSM is very nice. I kinda refer it in a general sense, that it is a crock pot type of device, that just goes and goes and goes, just like the energizer bunny. Glad to hear that your Butts came out good.
 

 

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