Adrian Moore
New member
This was my first overnight Pork Butt on my 18.5 WSM, and not using foil.
Here are some details on my cook.
- 10.5lb Pork Butt
- Used Apple Wood (4 chunks)
- Injected with Sugar, worchestire, water, apple juice, and salt
- Used a basic brown sugar, paprika, cumin, salt, pepper, and little bit of cayenne to rub (not heavy)
- Temp at 225 - 250 throughout cook. Used Minnion method, put on at midnight, turned once at 8am - first time opening lid, sprayed with apple juice, and sprayed again at 10am, 11, and 12 and took off at 12:30pm. Pulled off WSM at 195 degrees in center and checked all areas with probe and it was really smooth like butter. Total cook = 12.5 hours
- Wrapped in foil and let it rest in cooler for 1 hour.
- Pulled and put local (York, Pa) Kaban Original b-bque sauce on lightly and mixed.
- Overall texture was very tender, fat was melted just right. Some sections of the meat felt slightly overdone (tad bit mushy) and the other half spot on, so I don't know maybe I went 30-45 min too long?
- Nice smoke ring and bark had a nice solid texture with the flavor of the rub still in tact.
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Can't wait till dinner time! Love the WSM!
Here are some details on my cook.
- 10.5lb Pork Butt
- Used Apple Wood (4 chunks)
- Injected with Sugar, worchestire, water, apple juice, and salt
- Used a basic brown sugar, paprika, cumin, salt, pepper, and little bit of cayenne to rub (not heavy)
- Temp at 225 - 250 throughout cook. Used Minnion method, put on at midnight, turned once at 8am - first time opening lid, sprayed with apple juice, and sprayed again at 10am, 11, and 12 and took off at 12:30pm. Pulled off WSM at 195 degrees in center and checked all areas with probe and it was really smooth like butter. Total cook = 12.5 hours
- Wrapped in foil and let it rest in cooler for 1 hour.
- Pulled and put local (York, Pa) Kaban Original b-bque sauce on lightly and mixed.
- Overall texture was very tender, fat was melted just right. Some sections of the meat felt slightly overdone (tad bit mushy) and the other half spot on, so I don't know maybe I went 30-45 min too long?
- Nice smoke ring and bark had a nice solid texture with the flavor of the rub still in tact.
Can't wait till dinner time! Love the WSM!
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