My WSM is a week old now, and after seasoning and breaking it in with 3 racks of St Louis style ribs last weekend (which turned out AMAZING), I'm going to smoke an 8 lb pork butt for my B-Day tomorrow. I have smoked many pork butts over the years in my old Brinkmann Smoke N Grill, which meant virtually no temp control and constant babysitting. I'm going to fire up the WSM at midnight for what I anticipate will be a 12 hour smoke, and then go to bed. I'm an early riser, so I'll probably be out to check it around 5am. I usually wrap my pork butts in foil once the IT hits 165F, and pull them out of the smoker to rest when they hit 200F. I always used to fill the water pan in my old Brinkmann, but I've read that a lot of WSM users prefer not too. If anyone has any tips for a WSM newbie, I'm all ears!
Jason
Jason