Boston butt on the WSM

[yankee2bbq]

Did this smoke Friday for Veterans Day on Saturday. Putt the 8lb butt on the WSM at 9:15am Friday morning......it was done at 4:30am Saturday morning! Temp of WSM was set for 225 degrees. Longest smoke for sure. Pushed the WSM to the max! Porked turned out awesome. Injected, and a rub. This smoke was inspired by the book, “Flavorize”. Awesome cookbook.

 

[yankee2bbq]

 

[yankee2bbq]

 

[yankee2bbq]

 

[BigRedSmokin]

That bark looks AWESOME!!!
Great job.

 

[yankee2bbq]

That bark looks AWESOME!!!
Great job.

Thanks! Took 19 hours on the WSM!

 

[natej]

Check out the bark on that!! What injection and rub did you use? Any pulled shots?

 

[wahoowad]

Man that is a long smoke! Did you have to fire up another load of coals? If so was it a full load or just a starter chimney full?

I did a 5.5 lb. butt Saturday and was expecting it to take around 8.5 hours since it was on the small side (1.5 hours per lb.). But it took 12 hours which was over 2 hours/lb. and that included the last couple hours at 300 in my dang stove. Guess I need to plan for minimum of 2 hours/lb. next time. I always seem to get the finish time wrong....

 

[troutman]

Yea let's see the 'pull' shots.....

 

[gary s]

Nice Job

Gary

 

[yankee2bbq]

Rub recipe: 1/4 cup kosher salt, 1/4 cup brown sugar, 2 T paprika, 1 T chili powder, 1 T onion powder, 1 t garlic, 2 t black pepper.
This is from Ray, Dr. BBQ, Lampe.

Man that is a long smoke! Did you have to fire up another load of coals? If so was it a full load or just a starter chimney full?

I did a 5.5 lb. butt Saturday and was expecting it to take around 8.5 hours since it was on the small side (1.5 hours pper lb.). But it took 12 hours which was over 2 hours/lb. and that included the last couple hours at 300 in my dang stove. Guess I need to plan for minimum of 2 hours/lb. next time. I always seem to get the finish time wrong....

I did have add almost another full load of royal oak coals at around 2:00am. However, they were unlite, I just throw them in there. Wasn’t thinking about it at the time until my temperature dropped. So, had to open the bottom vents alittle more. Also, this smoke took so long because the center of the pork butt was 32 degrees when I first started the smoke. Thought 5 days was long enough to dethaw.[/QUOTE]

 

[sauced]

Looks real good.....but that was a very long smoke time.