First Pork Butt on 14.5" WSM

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Smoke Blower
Original poster
Oct 4, 2016
Decatur, IL
Smoked my first pork butt this weekend.  I found a half boneless pork butt at Aldi.  I seasoned with coarse pepper, seasoned salt, garlic and onion powder.  Smoked it for about 6.5 hours with pecan.  The pork had an awesome flavor, but was not as pull apart tender as I would have liked.  I used a pork finishing sauce, but modified the recipes I found here to add a little of this and a little of that.  I REALLY agree on how good it is.  I have always been a fan of vinegar based sauces.

However, I had some trouble with the temperature suddenly dropping from about 240 degrees down to 180 - 170 degrees.  I am not sure why as I still had a good amount of charcoal going in the ring / basket.  I opened the vents wide open (I always keep the exhaust wide open) but it still bounced (literally) between 220 and 180.  I finally pulled the pork off, put it in the oven at 225 and took the WSM "apart".  I shook the basked good to knock off ash, and added 1/3 of a chimney's worth of lit charcoal.  The temps ultimately stabilized around 265 270.  That is probably why it wasn't as tender as I would have liked.

 But, the bark was good, the pork tasted good, and the finishing sauce REALLY complimented I call it a success and just another learning lesson.  However, does anyone have any suggestions on my temp bounces?  This was my first time using my new Thermoworks smoke and I am really impressed with that thermometer.  It was definitely a good investment.

Sometimes you need to knock the ashes out for good air flow. That's a tasty looking first! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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