Had two butts in the freezer that I wanted to pull out and smoke. Wanted to do them both so I could store some away for an upcoming poker game next month. First piece of meat was 6 lbs and the second was almost 6 lbs.
Prepped last night with a homemade rub and mustard
Wanted to get an early start this morning but couldn't get out of bed on time. About the time I got the charcoal going I got a call from my wife saying the car was totally dead outside the post office. I proceeded to put the WSM completely together without the meat, shut all the dampers... hoping to get back before I killed the fire. Had to dress the kids who were still in PJs and hit the road. Luckily the post office is 5 minutes from our house. Located the problem - the positive terminal had popped off so I got it back in place and high-tailed it back home. Didn't feel real comfortable leaving the smoker unattended on the back deck. Got going around 10:00 AM. (Knew I'd be in for a long day) Ended up finishing around 8:30 this evening
Got the meat on. Smoked with Pecan and Apple.
Pulled the pork at 160 to foil it. Spritzed with apple juice and Jack Daniels every hour or so.
Ready to be foiled
Pulled the meat off when the smaller butt hit 203. Larger piece was about 199.
Smoke Ring
Half of the pull done... one more to go...
All Done. Got some meat to freeze now
Prepped last night with a homemade rub and mustard
Wanted to get an early start this morning but couldn't get out of bed on time. About the time I got the charcoal going I got a call from my wife saying the car was totally dead outside the post office. I proceeded to put the WSM completely together without the meat, shut all the dampers... hoping to get back before I killed the fire. Had to dress the kids who were still in PJs and hit the road. Luckily the post office is 5 minutes from our house. Located the problem - the positive terminal had popped off so I got it back in place and high-tailed it back home. Didn't feel real comfortable leaving the smoker unattended on the back deck. Got going around 10:00 AM. (Knew I'd be in for a long day) Ended up finishing around 8:30 this evening
Got the meat on. Smoked with Pecan and Apple.
Pulled the pork at 160 to foil it. Spritzed with apple juice and Jack Daniels every hour or so.
Ready to be foiled
Pulled the meat off when the smaller butt hit 203. Larger piece was about 199.
Smoke Ring
Half of the pull done... one more to go...
All Done. Got some meat to freeze now
