Pork Butt on WSM 18.5"

[Karl Quist]

Cooked a pork butt on the WSM yesterday. Starting weight was about 11lb, and I did not trim anything off. Dry brined overnight, then rubbed with MMD. On the WSM about 9:15a (lazy morning), and it was an almost 12 hour on the dot cook; pulled it off at about 9:15p. I had a medical appointment at 1:00p (hip injection!!!), so I added some more RO lump through the door, and about 8-ish lit KBB, just for good measure. The WSM held steady at about 225-ish all day long. Love this thing.

 

[Brad Olson]

Looks like you got a nice smoke ring!

 

[Karl Quist]

I did get a pretty good smoke ring. The roast was pretty cold when I put it on the smoker, that probably helped.

 

[Cliff Bartlett]

Outstanding job on that butt! The bark jumps out to me. Very nice cook.

 

[Tim Campbell]

That looks outstanding, KE. Yes please.

 

[Michael Richards]

The color on that bark, the smoke ring, the cooker running perfect, and doing it on your schedule, now that is a perfect cook!

 

[Erik Tracy]

Looks fantastic!

 

[Tony R]

That bark

 

[Karl Quist]

That bark

Thanks! That's what happens when you leave it alone for 12 hours, and almost forget about it at the end of the day. Your family comes home late, and suddenly you are reminded that the last time you checked the smoker was hours ago.

 

[BrianCal]

Looks amazing

 

[Claude M]

Beautiful bark on the butt! Well done.

 

[Mark Twelve]

Looking good !!