Smoke Virgin

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

southnjsmoke

Fire Starter
Original poster
Aug 15, 2016
63
22
Lindenwold, NJ
GALLERY]
Here are pictures from my first time smoking on my new Weber Smokey Mountain. I smoked a pork butt for 8 hours. I used apple and pecan wood.
 
Thank you. I've always been a fan of anything BBQ. I finally decided to break down and start doing it myself. This turned out awesome and fell right apart once I let it rest and pulled it. I cooked this between 250-260 until the internal temp was 165. I wrapped it in foil and put apple juice on it, cooked on 250-270 until my internal temp reached 200
 
Last edited:
Looks pretty good from here Thanks for the update.I have the 18.5 and use a BBQ Guru it helps control the temps,as close to set and forget as can be.

Richie
 
I just checked those out, I would love that for winter or overnight smoking. I think I will invest in one, this would make life a lot easier. Right now I just have a cheap little wireless thermometer only for meat temps.
 
That's a real good smoke for your first time using your new WSM!The PP looks amazing!

Al
Thanks Al. I had a buddy coach me through it and it turned out great. He also got me hooked on this forum. Looking forward to sharing and using different techniques
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky