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First shoulder in my new WSM

post #1 of 19
Thread Starter 
Hi all, I'm here in the middle of my Labor Day weekend pork butt smoke. Not in any rush, so I got going around 8am this morning. This is my first pork shoulder smoke in my new Weber Smokey Mountain and I've been having a little trouble with temperature fluctuation, but I do think it's my fault as I've been out there playing with the smoke valves all morning.


Getting the charcoal going

The shoulder was in the fridge overnight with a mustard base and basic rub.

about two hours in

threw some eggs on too, just as an experiment

I'll post some updates as the day progresses.
post #2 of 19

Once you get the temp about where you want it, just close 2 of the bottom vents & leave the third one just cracked open, maybe 1/2".

 

Then leave it alone for a while & see where it wants to stabilize at. If it's too high, just shut the vent a tad & let it stabilize again. Too low open it a tad.

Leave the top vent wide open all the time.

 

Good luck!

 

Al

post #3 of 19
Thread Starter 
Thanks for the tip! I am going to give this a try right now and see if I can't get a stable temp for a while. Thanks again.
post #4 of 19
Looking great, Al has you covered!
post #5 of 19
Thread Starter 

Here we are about five hours in.
post #6 of 19

Looks good Were you able to get the temp regulated?

I have a BBQ GURU on mine 

Richie

post #7 of 19

Oh yeah.  I'm in.

 

Gary

post #8 of 19
Thread Starter 
Using the method that Al recommended, I was able to get the temp regulated for a few hours. Then it started to dive pretty quickly, and I had to add more charcoal. I think I might have been a little light on the charcoal when I started. It's still hanging in there, last time I checked I had an internal temp of around 177.

This is all a learning process for me, so I'm just trying to figure out what works and what doesn't. Thanks for the help, everyone.

current status
post #9 of 19
Thread Starter 
end result - after about 13 hours on the smoker, one hour resting. Tastes damn good, and that's all that matters in the end!
post #10 of 19

It sure looks good from here!

 

Nice job!

 

Al

post #11 of 19
Nice first smoke on the WSM!
post #12 of 19

Nice job!

post #13 of 19

That is some nice pulled pork!  Great job!  points1.png

 

Mike

post #14 of 19
Tasty looking pork! Fill the ring full close down the vents it should snuff the fire shake the ash out before the next smoke.
post #15 of 19
Quote:
Originally Posted by Dash86 View Post

end result - after about 13 hours on the smoker, one hour resting. Tastes damn good, and that's all that matters in the end!

What happened to the eggs?  

post #16 of 19
Thread Starter 
Quote:
Originally Posted by mike5051 View Post

What happened to the eggs?  

I took the eggs off after about two hours, and they were pretty good! I had never had a smoked egg before so I had no idea what to expect, but I did enjoy it. The girlfriend loved them, ate three and left me one!

Thanks for your help and comments everyone, I really appreciate it.
post #17 of 19
Looks great man! There are a few ways to regulate temp on a WSM. The great thing is that once dial in the method that works for you it will be rock solid. Points on that shoulder for sure!!

Lance
post #18 of 19
That looks really good, gotta try it soon. How much did the shoulder weigh, what did your temps bounce inbetween, how long into it did you get it to regulate, and what temp did you pull it?

I have a wsm, so answering this stuff will really help me get a feel for how I should go at it.
post #19 of 19

Looks like a great result that deserves points!

 

Disco

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