second smoke on WSM

[MikeD125]

Bought an 8 lbs butt on Friday; trimmed and seasoned the meat on Saturday and let it set overnight. I took the fat cap off, i think the butt has enough fat on it already. Woke up at 4 am to start everything up.Well it started off as a fairly calm day then progressed into a somewhat windy day but i was able to smoke the 8 lbs butt. Had to increase the temp because the hot air was just getting sucked out the top. Sorry for the blurry photos (user error).

The Bone

blurry but you can see the nice smoke coloring in the meat:

 

[Jim Lampe]

sorry Mike, you need a new camera....

 

[Paul Kastner]

Great looking pulled pork

 

[Tony R]

Looking good Mike... You forgot some action shots..
What kind of rub and wood did you use?

 

[MikeD125]

Used hickory and cherry. For rub I made my own - paprika, salt, ground pepper, dry mustard, cayenne, brown sugar and a couple other items. Also made a Carolina sauce for eating and it was super good. I bought the bad Byron's butt rub a while ago. I was really disappointed in it, mostly just salt. As far as the pictures, asked my wife to take a few. She tried but just doesn't unrest and the importance of pictures!!!! Hahah

 

[John Solak]

Nice looking PP Mike!!! I have some Bad Byrons and I like it.

 

[Mike Coffman]

Nice PP Mike! I have some Bad Byrons and I found if you cut it with some turbinado
it takes a lot of the saltiness away. But I very seldom use it anymore since I have found better
rubs or make my own like you.

 

[NeilH]

Nice looking pork!!

 

[MikeD125]

Nice PP Mike! I have some Bad Byrons and I found if you cut it with some turbinado
it takes a lot of the saltiness away. But I very seldom use it anymore since I have found better
rubs or make my own like you.

Good idea! Thanks!

 

[Andy Beers]

Blury or not it still looks great

 

[Bob Mann]

Very nice Mike!