I had been using a Weber Kettle and upgraded to a 22.5 Weber Smokey Mountain. This past Sunday was my first time using the WSM and I decided to smoke an 8 lb pork butt and a rack of baby back ribs. I love the new smoker, it definitely lives up to the hype. I didn't inject the pork butt, I dry rubbed and foiled it for about 2 hours. I removed the membrane and dry rubbed the ribs and let them smoke for 5 hours, but I didn't foil the ribs. I spritzed every hour because I think it really helps the meat get a nice bark. Everything came out great, the pork butt was really tender, but not fall apart so I was able to cut it into slices and the ribs were spot on, I had no complaints about the outcome. The only trouble i came across was that I used wood chips instead of chucks. I only used chips for the kettle and didn't want them to go to waste, but instead I'm gonna save myself the trouble and go buy some wood chucks for next time. I meant to post this on Sunday, but couldn't upload the pictures through my phone
Here are some pictures for everyone
Here are some pictures for everyone
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