Just pulled my first ever pork butt of my new WSM....and WOW

[onebadmofo]

This thing turned out incredible!  About 8.5 hours cooking.  IT was 166 when I pulled it off.

Incredible flavor, very tender, and amazing texture IMO.  For my first time on any type of smoker, I'm thrilled at this point.

So far, I gotta say I'm impressed with the ease of use of the WSM and the meat turned out ridiculous for my first attempt IMO.  

So saturday, I'm doing a rack of baby back pork ribs! ;)

 

[onebadmofo]

And thanks for those that posted and gave me some hints and ideas!

 

[mr500]

Nice. Should have went eh distance and took her to 200+. Had some greattt PP then.

Yumeeeeeeeeeeeeeeeee Stuff

What wood did u smoke with? Anything special on the rubb?

M

 

[chef jimmyj]

Ok your a Newbie so you get a Pass...This Time! But for the future...

Show us what you Smoked so we all can enjoy your work...Details and Recipes are a plus...Anyway Congrats on a Fine Job!...JJ

 

[smokinhusker]

Nice job!

 

[scarbelly]

Ok your a Newbie so you get a Pass...This Time! But for the future...

Show us what you Smoked so we all can enjoy your work...Details and Recipes are a plus...Anyway Congrats on a Fine Job!...JJ

Congrats

 

[frosty]

Congrats on the success!  Keep up the good work.

 

[kryinggame]

This thing turned out incredible!  About 8.5 hours cooking.  IT was 166 when I pulled it off.

Incredible flavor, very tender, and amazing texture IMO.  For my first time on any type of smoker, I'm thrilled at this point.

So far, I gotta say I'm impressed with the ease of use of the WSM and the meat turned out ridiculous for my first attempt IMO.  

So saturday, I'm doing a rack of baby back pork ribs! ;)

IT at 166? Is that accurate? Isn't that undercooked

 

[jirodriguez]

Glad it went well for you.

As pointed out for pulled pork you go to an IT of 200°+, basically the bone will pull out when it's done.

 

[jarjarchef]

IT at 166? Is that accurate? Isn't that undercooked

Not really.....
If the meat is whole and has not been injected you can consume after it hits 150.
If the meat has been injected or pierced it needs to go to 165.
That is the HACCP rules we follow at the location I work at. I am sure others will have a different opinion.