Thanks really to a lot of you on this site, and your various posts, I think I fairly successfully accomplished my FIRST "smoke" on my WSM I got about a week ago.
I had thought about going easy and doing chicken or something, and then figured what the heck and did a 7.2lbs boston butt.
I did season the unit the day before, ran it for about 4 hours, then did the rub on Sunday, and smoked yesterday (Monday).
A few things I learned:
1) Started with WAY too much charcoal in my chimney. I did the minion method and I know I read in a few places to use 10-15 coals, but for some reason just filled chimney almost 3/4th full and that generated way too much heat at first. Had to shut the dampers and wait about an hour.
2) I think I paid way too much for the hunk of meat. Was $3.39 lb. at a local grocer. seems high, I will have to look for better prices. Costco had same thing for $2.09 lbs but smallest they had was a 14 + lb. I know I could of bought that, cut in half, froze etc but didn't feel like dealing with all that. I will have to look around or better prices I think. just seemed high.
3) Stall was real - hit 160 and parked itself there for about 3-4 hours. then bam broke the barrier and then just crept up again slowly for another 3-4 hours
4) Overall I did really well keeping the WSM temp at ~ 230. Took about 12 hours to cook not counting the ~ 1 hour it took to get the temp down.
So virgin run, I think worked well. Tasted great so I guess that is what mattered.
Please give me any hints or corrections (not that there is a 'right' way to do this) BUT I am trying to learn so all feedback is welcome
here are some pics:
Close up of the Rub:
Pork Shoulder (think I paid too much but oh well):
Debated using Mustard or Oil for the rub to stick to, decided to use mustard
Rub on, into fridge for about 24 hours....
WSM apart, ready to get started. 6:30am...
Charcoals in, again I used WAY too much. Rookie error.
Some wood chucks to start. I used 1/2 Apple 1/2 Hickory. Tried to keep smoke for about 5 hours. This is one thing I had an issue finding out details on - how long to actually keep smoke going, so I tried to keep it closer to about 5 hours and not over smoke.
About 9 hours in. I won't bore you with the other 3-4 I took throughout the day. I was tempted to take one every houtr but way too much opening and closing of lid
Finished Products I think this is a good bark, but again this was my first so who knows:
Pulled (this was about 1/2, in a 9 1/2X 11" pan). I think had a good smoke ring