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Did my first pork butt hot and fast today on the wsm. Averaged about 300 fir 6.5 hours. Butt was 11 pounds, but after I trimmed off the skin and fat cap it was probably closer to 9 pounds. Rubbed it and put in the fridge over night. Loaded it on the wsm around 8:30 this morning, water pan...

Those look great. I'm a rookie smoker with a wsm too.

I'll pick up some cherry chunks and try mixing that with pecan next time. Thx.

It came out really good. The brine made a huge difference. The meat was really juicy and it had a nice smoke flavor. But, I failed on the skin. It had s nice brown color but was s little rubbery. I opened the vents at the end to give it about 15 mins of higher heat but it did t crisp up the...

What's everyone's go to wood for ribs? I'm usually all in on hickory and/or apple wood, but I'm trying pecan on the w today for the first time.

Hey everyone - I bought a wsm 18.5 last summer so I'm about a year in and definitely still a rook. Just put a little 6 pound chicken on with some rub and a beer can with onion and garlic. Brined it overnight. Hope it turns out. I've checked this forum for recommendations but just joined...