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WSM 22.5 Boston Butt Success!!

post #1 of 2
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Hey folks, I'm new to the forum and thought I would make my first post.  I recently bought a WSM 22.5 as my first bullet style smoker ( I have an offset too) and have about 3 or 4 smokes under my belt with it.  My first smoke was a  8lb boston butt that went for 11 hours at 250 degrees.  I didn't wrap it until it reached an internal of 197 degrees.  I then wrapped it in two layers of foil and put it in an ice chest for 2 hours before pulling.  It turned out super tender but a little fatty ( I didn't trim it at all before I put it on the smoker).  My next run I did 10 lbs of bone in chicken thighs at about 300 for about 2 hours and they turned out awesome.  I have done ribs 2x on it with pretty good success although its hard to get them perfect.  I prefer a little tug on mine and my wife likes hers falling off the bone so its hard to find a good compromise ;)  .  My last smoke was probably my best attempt and it was an overnight smoke.  I put a trimmed 9.5 lb boston butt on the smoker last night at about 8:30.  I put about 5 fist sized chunks of hickory buried in a full ring of charcoal (16 lbs of charcoal) . I also used sand in the foiled water pan instead of water for those that care about that. I got the temp dialed in at 250 degrees after about an hour and went to bed.  I woke up a couple of times last night to check the temp on my wireless thermometer and it was rocking steady +- 5 degrees of 250.  I pulled it off this morning at about 9:30 when it reached 197 degrees for a double foil wrap and an ice chest rest of 2 hours.  I took it out of the foil and tender cant even begin to describe this heavenly creation.  My rub contained a considerable amount of brown sugar, head country, applewood seasoning, and Kansas city style bbq seasing with some heat to it.  It always looks like its burnt but I can assure you it is just a thick smoky perfect bark with a lot of smoke flavor.  I'm not trying to be a braggart but man I sure do love this new smoker and I really enjoy the ease of cooking on it.  I'm thinking of building a mini wsm for taking on camping trips or doing small items to save on charcoal.  Here are a few pics of the described cooks .  Ill apologize in advance for the butt that looks mangled ( its hard to keep forks out of it before I can snap photos ).   The mangled one is my first attempt and the one that is extremely dark was last nights butt.

 

Thanks for Looking,

 

Dustin

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post #2 of 2
Very very nice! If you want to build the mini I can give you some pointers.
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