Hello again fellow smokers! I decided to do my first long smoke on the 22.5" WSM this Memorial Day weekend, so I grabbed a couple of really nice looking Boston Butts from Sam's Club, mixed up a batch of Jeff's rub (my version) with the help of my 12 year old son Trevor, and proceeded to rub these boys down, wrap them up, and put them in the fridge overnight. After that Trevor and I went outside and hand-packed the charcoal ring with 2 bags of Stubbs all natural charcoal.
I got up at 0530 and headed outside to get things "fired up". We hit our temp around 0730 and put the butts on. The WSM quickly came back to temp. I had to add water about three different times during the day and the WSM always responded positively.
Around 1130 I was getting a little hungry so I put some bratwursts on with the butts and left them for two hours....best brats I've had since I was in Germany last time. I removed the brats and mopped the butts with an old family recipe mopping/seasoning sauce. By the way, I made very few adjustments to the bottom vents to maintain the temperature at 225 F.
At about 1500 an unexpected rainstorm struck and my wife and I stood over the smoker with umbrellas until it let up - about 45 minutes.
Enough of the delicious brats! And they were delicious, I don't think I will ever eat them any other way again. Smoke 'em or forget 'em.
So, at about 1730 (5:30 p.m for you civilians) I pulled the butts and allowed them to rest for about an hour. I pulled one and minced one and the family enjoyed both types with my own sauce recipe. Here is a look at the finished butts. Sorry, I didn't get any pictures of the minced and pulled products.
That is one clean bone!
They really look good but they tasted even better!
I hope you enjoyed my Qview, I know I certainly enjoyed the process involved in its creation. See you soon - ribs on Monday. I am going to record the entire event with pictures.
Take care all,