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New WSM 22.5 seasoning and first cook all in one. Q View

post #1 of 3
Thread Starter 
So I wanted post a little so thing here because I was over anxious. So today I had these grand plans of doing my first of two seasoning burns of my 22.5. About halfway through my initial burn, I noticed that I really had it dialed in at 230 degrees. After about two hours of this I just couldn't take it anymore. I went into the kitchen pulled out a 7.5lbs boston butt, slathered it up with some mustard, rubbed it, and threw it on. About at the 145 degree internal mark right now. It looks great, and hell I'm sure it will taste good too. Btw the Weber thermometer isn't very accurate, and dome temp doesn't really help me all that works. Maverick is my friend.



post #2 of 3
Thread Starter 
I'll post pics of the finished product later. If the wsm hold temps like this all the time, I'm in love! LOL
post #3 of 3
Thread Starter 
Alrighty, my wife says it's the best pulled pork ever! Now putting aside my wife's feelings for me this is a huge change for me going from a MES to a WSM. I'm now sure that electric is a fine place to start, and might be ok for side dishes, but meat should be done a different way. Deep pink smoke ring, so much more flavor, but not overpowering.




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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › New WSM 22.5 seasoning and first cook all in one. Q View