Morning all,
After a few weeks of being sick and unable to smoke anything I decided to dust off the WSM and get her fired up. Since I bought my CC Woodwind I have let the WSM sit to the side.
Started with an 8# bone in pork butt. Rubbed her down the night before with mustard and Jeff’s rub, I use his rub for everything. I let it sit in the fridge over night and the. Injected it with a mixture of apple juice that I simmered with rub.
Got the WSM charcoal going at about 6am using the minion method and threw in some apple and hickory chunks. About 30 min later most of the white smoke had faded and it was time to throw on the butt. I place a tray of baked beans underneath the butt for the first few hours to catch those delicious drippings.
Here is where I changed up my normal butt. I usually cook at about 225-250 and generally hit a stall at about 160 that I then foil to help push through. Last week I was reading some posts and SmokinAl said he does his at 280 and it doesn’t stall and gets a great bark. So I thought I would give this method a try.
Conclusion to using SmokinAl’s advice: I will never smoke a butt any other way. The WSM held pretty constant between 270 and 280. She hit 160 and I was waiting for the stall and it never did! It just kept climbing and I never had to foil. I finally hit a stall at 199 and threw some more coals on and got it up to about 325 and an hour later we were at 208, my magical #. I pulled it off and let it rest 30 min. Deboned and shredded the meat.
I failed miserably as by the time it was done I was so hungry and forgot to take pics of the final product. It’s hard to do after smelling delicious bbq all day and having to wait 11 hours to finish.
Thanks Al for the great advice!
The only pic I got was the beginning.
After a few weeks of being sick and unable to smoke anything I decided to dust off the WSM and get her fired up. Since I bought my CC Woodwind I have let the WSM sit to the side.
Started with an 8# bone in pork butt. Rubbed her down the night before with mustard and Jeff’s rub, I use his rub for everything. I let it sit in the fridge over night and the. Injected it with a mixture of apple juice that I simmered with rub.
Got the WSM charcoal going at about 6am using the minion method and threw in some apple and hickory chunks. About 30 min later most of the white smoke had faded and it was time to throw on the butt. I place a tray of baked beans underneath the butt for the first few hours to catch those delicious drippings.
Here is where I changed up my normal butt. I usually cook at about 225-250 and generally hit a stall at about 160 that I then foil to help push through. Last week I was reading some posts and SmokinAl said he does his at 280 and it doesn’t stall and gets a great bark. So I thought I would give this method a try.
Conclusion to using SmokinAl’s advice: I will never smoke a butt any other way. The WSM held pretty constant between 270 and 280. She hit 160 and I was waiting for the stall and it never did! It just kept climbing and I never had to foil. I finally hit a stall at 199 and threw some more coals on and got it up to about 325 and an hour later we were at 208, my magical #. I pulled it off and let it rest 30 min. Deboned and shredded the meat.
I failed miserably as by the time it was done I was so hungry and forgot to take pics of the final product. It’s hard to do after smelling delicious bbq all day and having to wait 11 hours to finish.
Thanks Al for the great advice!
The only pic I got was the beginning.
