Well I finally got around to smoking a butt on my 22.5 WSM!! Wow!! Thanks for all the help and tips, it truly came out amazing. Everybody loved it.
I've had the WSM a couple weeks now but I ran a couple test runs with some fatty pork belly in order to get my temps all correct, see how much fuel to use and how long it would last. Doing this also helped the smoker get nice and seasoned and my temps will run as high or as low as I need now. I know you don't need to season a WSM but I read that they tend to run hot through the first few smokes, so I thought I would use it those first few as some test runs.
I picked up a 6lb butt at the Meat Market. I rubbed it down with a rub similar to Jeff's Rub and wrapped it to chill overnight. I started the WSM using the Minion Method a full load of lump charcoal and 2 fist sized pieces of apple and 2 peach. I dropped the butt on around 10:30 AM @ 250 and it finished up at 11PM!!! The smoker ran at 250 almost constantly. (gotta love the control) I couldn't believe it took that long though. But what are you gonna do? I hit some major stalls around the 157 area and 176. I decided not to foil it and the bark came out awesome. I sprayed it a couple times with some apple juice, cayenne and Jack Daniels after I was sure the crust had set up nicely. Once it hit 200 I let it rest wrapped in foil and a towel for an hour in an ice chest. I am truly amazed how well it tasted. Great smoke ring and very juicy. Best butt I've ever tried and everyone else said the same. Next time I'll just start it earlier. Thank god we had some beers to hold us over.
Thanks for all the help. Time to buy a brisket and some ribs.
I've had the WSM a couple weeks now but I ran a couple test runs with some fatty pork belly in order to get my temps all correct, see how much fuel to use and how long it would last. Doing this also helped the smoker get nice and seasoned and my temps will run as high or as low as I need now. I know you don't need to season a WSM but I read that they tend to run hot through the first few smokes, so I thought I would use it those first few as some test runs.
I picked up a 6lb butt at the Meat Market. I rubbed it down with a rub similar to Jeff's Rub and wrapped it to chill overnight. I started the WSM using the Minion Method a full load of lump charcoal and 2 fist sized pieces of apple and 2 peach. I dropped the butt on around 10:30 AM @ 250 and it finished up at 11PM!!! The smoker ran at 250 almost constantly. (gotta love the control) I couldn't believe it took that long though. But what are you gonna do? I hit some major stalls around the 157 area and 176. I decided not to foil it and the bark came out awesome. I sprayed it a couple times with some apple juice, cayenne and Jack Daniels after I was sure the crust had set up nicely. Once it hit 200 I let it rest wrapped in foil and a towel for an hour in an ice chest. I am truly amazed how well it tasted. Great smoke ring and very juicy. Best butt I've ever tried and everyone else said the same. Next time I'll just start it earlier. Thank god we had some beers to hold us over.
Thanks for all the help. Time to buy a brisket and some ribs.
