Pork Butt on new WSM 22.5

scottyk

Newbie

Original poster

May 23, 2013

16

10

Baltimore MD

• Apr 2, 2014

• #1

Testing the wsm with a 6lb pork butt. Second time using the new WSM. Going to cook it at 225-245 for as long as it takes. Hopefully will turn out great!

image.jpg

• scottyk
• Apr 2, 2014

 

scottyk

Newbie

Original poster

Thread starter

May 23, 2013

16

10

Baltimore MD

• Apr 2, 2014

• #2

The other image didn't come through it appears

image.jpg

• scottyk
• Apr 2, 2014

 

noboundaries

Epic Pitmaster

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SMF Premier Member

Sep 7, 2013

10,247

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Roseville, CA, a suburb of Sacramento

• Apr 2, 2014

• #3

Looks like a great start.  Looking forward to the results.

 

rweidner86

Fire Starter

Oct 7, 2013

55

13

• Apr 2, 2014

• #4

Cant wait for pics later.

 

scottyk

Newbie

Original poster

Thread starter

May 23, 2013

16

10

Baltimore MD

• Apr 2, 2014

• #5

Thanks everyone, I will say im in love with my Weber so far. Holds temperature well, very efficient with fuel, and has a ton of cooking space. Coming from the ECB I had is like going from a Dodge Spirit to a Subaru WRX. Its just starting to drizzle here in Pigtown MD, we shall see how it goes...

 

rweidner86

Fire Starter

Oct 7, 2013

55

13

• Apr 2, 2014

• #6

Good luck and have fun!!

 

scottyk

Newbie

Original poster

Thread starter

May 23, 2013

16

10

Baltimore MD

• Apr 2, 2014

• #7

5 hours on, internal 163. Stalled but not worried about that it will push through soon

image.jpg

• scottyk
• Apr 2, 2014

 

smoking b

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Sep 20, 2012

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Middle of Nowhere, South Central PA

• Apr 2, 2014

• #8

Looks good man 

  I'll tag along 

 

scottyk

Newbie

Original poster

Thread starter

May 23, 2013

16

10

Baltimore MD

• Apr 2, 2014

• #9

Just taken off the smoker temp around 196ish. Wrapped and letting sit.

image.jpg

• scottyk
• Apr 2, 2014

 

smoking b

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• Apr 2, 2014

• #10

Looks like that thing is gonna be nice & moist! 

 

scottyk

Newbie

Original poster

Thread starter

May 23, 2013

16

10

Baltimore MD

• Apr 2, 2014

• #11

Turned out well. Tender good bark. Learned my smoker on a long cook today. I feel I could have an even better product with more consistant temperature but every now and then the weber wanted to run a little hot.

image.jpg

• scottyk
• Apr 2, 2014

 

noboundaries

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Roseville, CA, a suburb of Sacramento

• Apr 2, 2014

• #12

Looks good!  Congrats on the successful smoke.

Did you use a finishing sauce?  Makes an amazing addition to pulled pork.  Chef Jimmy J's sauce here in SMF is a fan favorite.

http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome  

 

smoking b

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Middle of Nowhere, South Central PA

• Apr 2, 2014

• #13

image.jpg

• scottyk
• Apr 2, 2014

Click to expand...

Looks good man 

  Nice color too 

   Won't be long till you know all the ins & outs of that smoker...

 

scottyk

Newbie

Original poster

Thread starter

May 23, 2013

16

10

Baltimore MD

• Apr 2, 2014

• #14

I finished with a store bought sauce before I are it. Ill have to check out that sauce. Thanks everyone for following

 

disco

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Oct 31, 2012

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Canadian Rockies

• Apr 2, 2014

• #15

This looks way better than my first pulled pork. Well done.

Disco

 

Rafter H BBQ

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Jun 18, 2013

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S.E. Idaho

• Apr 2, 2014

• #16

Very, very nice smoke..... Looks real tasty, ya nailed it and had some good chewin there... :sausage: Thumbs Up

 

savupoika

Smoke Blower

Dec 6, 2012

114

18

Finland

• Apr 3, 2014

• #17

Looks good! Did you keep the butt in foil pan all the time ?