Hey,
I received a smoker (WSM 14.5”) for my birthday last week and tried it out for the first time this past Saturday with a 6lb Boston Butt. Here is the process I used, please let me know if there is anything I should have done differently as this was my first time smoking as well as the first time doing anything with coal. Also starting outdoor temp was 40° with a high of around 60°. I'll start with the pics then go over what I did.
Thanks for taking a look and I look forward to any comments/advice.
I received a smoker (WSM 14.5”) for my birthday last week and tried it out for the first time this past Saturday with a 6lb Boston Butt. Here is the process I used, please let me know if there is anything I should have done differently as this was my first time smoking as well as the first time doing anything with coal. Also starting outdoor temp was 40° with a high of around 60°. I'll start with the pics then go over what I did.
- The day before I covered the meat in mustard and applied the following rub and let it sit overnight. I stay on a keto diet so I opted for no sugar.
- 4 tsp Salt
- 1.5 tsp Paprika
- 1 tsp Garlic Powder
- .5 tsp Pepper
- .25 tsp Cumin
- .25 tsp ground ginger
- 1 tsp chili powder
- The next morning I got the smoker ready by lighting 60 briquettes in my weber chimney and them pouring them on top of another 40 in the smoker. I also added in the water pan at this point.
- Once the temp hit 225° I added the boston butt as well as the soaked wood (I used 75% Hickory and 25% Cherry) For whatever reason I didn’t record the amount of wood I added.
- After that I kept the temps between 225° and 235° for most of the cook. Being the first time using coal I’m sure I played with the vents a lot more than I needed to.
- I added more wood and coal 3 times throughout the cook. About 9 hours in I decided to let the smoker temp go up to around 270°. I did a bad job of recording data but at the 9 hour mark I believe I was around 170°. I had a pretty long stall right at 160°.
- A little after 11 hours of smoking I decided to wrap the meat in aluminum foil and finish in the oven to 195°. At this point the meat temp was 185° and the outside temp was dropping quickly
- I let it rest for an hour, while still in foil, before pulling
Thanks for taking a look and I look forward to any comments/advice.
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