First of all I would like to thank this forum for all the hints and tips. The charcoal basket mods and temperature probe ports are nice improvements on the WSM. The heads up on it running hot for the first few smokes was very comforting. I'm getting close to 10 smokes on it and I can almost go the distance now with only adjusting the one bottom vent and the other 2 closed.
I previously did a butt on my kettle but it was a little tedious maintaining a low temperature, tasted ok. Not worth the baby sitting in my opinion. I was anxious to try some on my new smoker. I picked a package up this spring with 2 butts for $1.28 / lb. (wish I would have stocked up). I guess the one was around 5 pounds and the other around 8. I took the advice from the forum and cooked them to 205. The smaller one was done in around 8 hours and the larger one took around 12 hours. The smaller one was a little tough to pull but tasted great, the larger one fell apart. I don't know if the smaller one rested too long, any ideas? I used a little finishing sauce which was a hit as well. Not sure how much meat I got out of the smaller one but on the larger one I harvested 5 1/2 pounds of pork. Vacuum sealed the left overs. Great smoke flavor, not much fussing with with the smoker. I'm now waiting for another sale.
Ready to go, smoker at 225.
Smaller one ready to foil.
End product, smaller butt