Second smoke starts tonight - Pork Butt


 
B

Brian King

New member
Hey everybody,

I' am very excited to start my second smoke on my new 22.5 WSM. I am going to do a pork butt injected with apple juice, sugar and salt. Then rubbed with a rub that I make at home (dark brown sugar, turbanado sugar, paprika, garlic powder, onion powder, sea salt, chili powder, oregano, cayenne, jalapeno powder, cumin and black pepper). Then I am going to smoke it with apple chunks at around 235 degrees all night long. Tomorrow I think I'll go into a pork coma it will be so good.
 
Brian, I'll be out with you tonight doing the same thing. I hope both our cooks go well. Good luck and can't wait to see the results.
 
Keep us posted, glad for you. Just remember You ain't cookin when you're lookin!
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Good luck fellas! I plan on beginning a smoke about this time next weekend. How about some pics of the outcome if you got em'.
 
Brian, I hope your temp control is going well. I know my WSM is running hot tonight. Have only one bottom vent open a sliver and the other 2 closed and holding in the high 250s low 260s. I don't think my WSM could keep a 235 like you're shooting for. At least not without more seasoning.
 
Originally posted by Adam B.:
Brian, I hope your temp control is going well. I know my WSM is running hot tonight. Have only one bottom vent open a sliver and the other 2 closed and holding in the high 250s low 260s. I don't think my WSM could keep a 235 like you're shooting for. At least not without more seasoning.
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Mine did go a little over the 235 that I was shooting for but I was still under 250. I had great success, how about you? I will be posting some pics as soon as I get them uploaded.
 
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