1st Butt on the WSM

badjujumatt

Newbie

Original poster

May 29, 2015

29

10

• Jun 19, 2015

• #1

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 !

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

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• Jun 19, 2015

• #2

Just remember:th_nopicsye3:

 

b-one

Legendary Pitmaster

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• Jun 19, 2015

• #3

:th_nopicsye3:

Just seeing if it worked this time!

 

b-one

Legendary Pitmaster

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• Jun 19, 2015

• #4

Okay it worked that time! Now good luck with that butt!!

 

badjujumatt

Newbie

Original poster

Thread starter

May 29, 2015

29

10

• Jun 20, 2015

• #5

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

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• badjujumatt
• Jun 20, 2015

 

drewed

Meat Mopper

Apr 10, 2015

238

30

Waukesha, WI

• Jun 20, 2015

• #6

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.

 

badjujumatt

Newbie

Original poster

Thread starter

May 29, 2015

29

10

• Jun 20, 2015

• #7

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.

 

badjujumatt

Newbie

Original poster

Thread starter

May 29, 2015

29

10

• Jun 21, 2015

• #8

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.

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• badjujumatt
• Jun 21, 2015

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• badjujumatt
• Jun 21, 2015

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• badjujumatt
• Jun 21, 2015

 

dirtsailor2003

Epic Pitmaster

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Oct 4, 2012

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Bend Oregon

• Jun 21, 2015

• #9

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.

 

mdboatbum

Master of the Pit

OTBS Member

Apr 22, 2011

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Washington, DC

• Jun 21, 2015

• #10

dirtsailor2003 said:

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.

Click to expand...

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.

 

b-one

Legendary Pitmaster

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Aug 31, 2014

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Michigan

• Jun 21, 2015

• #11

Looks like it came out great!