How does my set up look for a newbie?

[lordwadsworth]

I recently bought a 22 inch WSM and wanted to know if I’m missing anything in my setup while I begin my BBQ journey. My first cook will be a pork butt this weekend as it’s apparently very forgiving. Here’s a list of what I have, if you can think of any necessities I might be forgetting let me know.

Thanks!

Welder Gloves for hot grill parts
Silicone gloves to handle the meat
Thermoworks Smoke dual probe
Thermapen
Filet knife
Heavy Duty foil
Foil pans
Spray bottle
Metal Tongs
Apple and Hickory wood
Bear claws to help shred
Royal Oak charcoal
Charcoal Chimney
Charcoal lighter cubes

 

[mike243]

Welcome, looks like you have it pretty well covered, I ditched the bear paws in favor of a 5 finger shredder that goes in my drill. it works great as I will do 1-3 butts at a time, I like mine shredded fine for easy portioning

 

[sawhorseray]

You'll probably want to have some cold beer on hand, critical when meat smoking. RAY

 

[SmokinAl]

Welcome to SMF!
I’d ditch the bear claws too, but my approach is to pull with gloved hands. That way you can take out any pieces of fat that didn’t render. I hate it when I get a big piece of fat in a bite of my sammie. Don’t forget the finishing sauce.
Here is one that a lot of us use.

SoFlaQ’uers finishing sauce

​

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!
Al

 

[jcoleman66]

Probably already have, but it is nice to have a table nearby to set things on, etc.

 

[tag0401]

Look like you got it covered. I do agree with everyone on the bear claws, I find it easier to shred with my hands. As you progress you will find your way of doing things the way you like

 

[JLeonard]

You'll probably want to have some cold beer on hand, critical when meat smoking. RAY

This is totally a requirement! Welcome to the forum.
Jim

 

[pineywoods]

Welcome to SMF glad you joined us. Have you seasoned the smoker yet? As has been said looks like you have pretty much everything you need to have a good smoke. It's going to be a long smoke so maybe add some ABT's and or chicken, or hamburgers, or brats or something along those lines for lunch and or snacks along the way all of those are fairly short smokes compared to the butt.
You didn't say where your from but if in the south weather shouldn't be a big problem if up north that could change.
If you have any questions or problems before or during the smoke just jump on here and post them and you should have answers fairly quickly.

 

[HalfSmoked]

Welcome to SMF glad to have you on board. Looks like the gang has you well covered.

Warren

 

[Winterrider]

Take the very solid advise of sawhorseray . . .

 

[lordwadsworth]

Welcome to SMF glad you joined us. Have you seasoned the smoker yet? As has been said looks like you have pretty much everything you need to have a good smoke. It's going to be a long smoke so maybe add some ABT's and or chicken, or hamburgers, or brats or something along those lines for lunch and or snacks along the way all of those are fairly short smokes compared to the butt.
You didn't say where your from but if in the south weather shouldn't be a big problem if up north that could change.
If you have any questions or problems before or during the smoke just jump on here and post them and you should have answers fairly quickly.

I live in Georgia so thankfully I’m being blessed with good weather lately. I’ll definitely be adding on some brats and sausages on the side for some good snacks! I’ll also have plenty of beer on hand haha.

I can’t reply to everyone but thanks to everyone for being so welcoming and helpful! I’m glad to be a part of the community!

What’s everyone’s choice of rub for pulled pork? I’ve been looking at the Memphis Dirt Rub, any other suggestions?

Meathead's World Famous Memphis Dust Rub Recipe

This popular Memphis dust bbq dry rub recipe is the only seasoning blend you'll ever need for pork, chicken, fish, beef, and veggies. The rub is based on Memphis style BBQ, where ribs are served "dry," letting the seasoning and smoked shine by skipping the sauce.

amazingribs.com

 

[Bearcarver]

Well, The main thing I can see you're missing is a "Digital Camera".
Everything else sounds Great !!

Bear

 

[civilsmoker]

Oh besides all that good stuff mentioned above (I don't use claws either) have the phone number for the local take out pizza place....... Sometimes smoking goes bad and knowing the number before hand when the traumatic experience (no one will talk about these but we have all had them.....) happens means you can call the number while being calm! LOL

 

[gmc2003]

I agree with Bear - it sounds good. Not sure how it looks.

Chris

 

[JLeonard]

Well, The main thing I can see you're missing is a "Digital Camera".
Everything else sounds Great !!

Bear

Or a good phone camera. We like food porn on here. And sometimes a pic is worth a 1000 words if you have a issue with something.
Jim

 

[GaryHibbert]

Welcome to the forum. Looks like you're set up pretty well. I'm with Al on the Bear Claws--I just use my hands and a fork. I don't eat ANY fat, so that works real well for me.
I use the Smoke too, and love it--they're usually bang on. Just be sure to boil test it and the instant read and correct for altitude.
Here's the finishing sauce I use:

Tangy Pulled Pork Finishing Sauce (ChefJimmyJ)

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste (I skip this)

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

I always used SoFlaQ’uers sauce until I tried JJ's, which I like better.

Here's my go-to pork rub, by goensouth (I skip the cayenne pepper):

Teddy’s Happy Hog Butt Rub
(Sweet and Spicy)

1\4 cup + 1 TBSP dark brown sugar.

3 TBSP white sugar in the raw organic cane sugar.

1 TSP Kosher salt.

1\2 TSP sea salt.

2 TBSP smoked paprika.

1 TBSP cayenne pepper.

1 TSP garlic powder.

1 TSP onion powder.

1 TSP dill weed.

1TSP ground mustard.

1 TSP thyme.

3\4 TSP accent.

If you try this rub, keep in mind it has lots of sugar in it, and doesn't take high heat without burning. I smoke butts at 240ish.
Gary