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1st Butt on the WSM

post #1 of 11
Thread Starter 

Alright, I installed my gasket kit and am ready to smoke my first butt....actually 2 butts LoL ! Going to rub the butts tonight and get them on smoke tomorrow morning. Pretty excited and I have quite a line of people forming offering to test the meat when complete !

post #2 of 11
Just remember:th_nopicsye3:
post #3 of 11
th_nopicsye3.gif

Just seeing if it worked this time!
post #4 of 11
Okay it worked that time! Now good luck with that butt!!
post #5 of 11
Thread Starter 

And we are smoking! Man this is exciting...but its gonna me a long wait. 2 butts 14lbs total weight.

post #6 of 11
How long until dinner? Same day smoke as eat? You are going to have to foil to power through the stall. You may also have to finish in the oven, but not a major crime in that.
post #7 of 11
Thread Starter 

Man this is killin me !!! I at 11 hours and stuck in the stall at 171. Took 3 hours to go from 160-170. I am doing this for tomorrows dinner, so no big deal with timing. This is my first butt, so my log book is getting some great data for the next smoke/same day dinner. I will need to start pretty early in the morning. My liver is taking a beating LoL.

 

I dont want to foil if i dont have too....we will see.

post #8 of 11
Thread Starter 

Well, here is the wrap up for this smoke.

 

At the 15 hour mark the butts made it to 191 degrees, I pulled them off the WSM and foiled them up and into the oven for about an hour. Temps came up in both to 200, so I called it done. Got them in foil pans and did the fork test, nice and tender on the twist. The bear claws made short work of the pull, and man o man is that some tasty butt! The bark is awesome, nice smoke ring and very tender. It was tough, but at 1am i managed to rip through a plate of butt ! 

 

For the next smoke, I am going to have to crutch to enjoy the butt same day...I dont see any way around this. And I will need to start much earlier as well. Overall, the gasket kit, fuel, thermometers, everything worked great. Need to plan the next smoke.

post #9 of 11
Great looking pulled pork! There is a way to avoid using the crutch or the oven. Crank your WSM up to 285-300. You'll get the same results in less time.
post #10 of 11
Quote:
Originally Posted by dirtsailor2003 View Post

Great looking pulled pork! There is a way to avoid using the crutch or the oven. Crank your WSM up to 285-300. You'll get the same results in less time.
Ditto on all points! Your family and your liver will benefit from hot and fast. At 300°-325° you're looking at about 8 hours start to finish for a 7-8lb butt. And that includes a 1 1/2 to 2 hour nap wrapped in foil and placed in an empty cooler. In addition, just about everyone who's tried it can attest to the fact that the quality of the finished product is as good as or better than the low temp, 15-20 hour variety. There is less moisture loss and the bark isn't a burnt black coating, but a crispy, flavorful mahogany crust. Oh and did I mention there is NO STALL?!
Try it once and you'll be amazed.
post #11 of 11
Looks like it came out great!