Ready for my first WSM experience *Pork Butt PICS* - BBQ Central

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Old 08-06-2007, 06:08 PM   #1
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Ready for my first WSM experience *Pork Butt PICS*

WOO HOO....Im off the next two days and I finally get to try out my WSM that wifey got for my b-day.

I wanted to try a brisket as my first cook but since I cant seem to find brisket for less than 25 bucks I opted for a pork butt. (I'll stock up on brisket when it goes on sale for labor day)

I stoped at Walmart on the way home from work and picked up a 10.22 lb bone in pork shoulder picnic roast. Tyson brand. When I saw it in the store the packaging said "100% All Natural, no articial..blah blah", then I get home and take a closer look at the same label and noticed it ALSO says "contains up to 8% solution..." CRAP. Im not suppose to get the enhanced stuff...right? Oh well..I'll add less salt to the rub.

After Walmart I stopped at Academy to see what kind of wood they had. I wanted apple chunks but they only had apple chips. The only chunks they had were hickory and mesquite.

Got a fresh back of Royal Oak lump. I plan on getting up early in the morning and fire it up. I'll keep you guys posted on my progress and hope to through in some pictures. I'll be reading the forum off and on throughout today and tommorow so if you have any suggestions through em at me.

Thanks
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Old 08-06-2007, 07:58 PM   #2
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Don't hope to throw in some pictures.......you have too!
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Old 08-06-2007, 08:19 PM   #3
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Man you're in for a great day!!
Good luck and post the pics!!
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Old 08-06-2007, 08:30 PM   #4
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I'm sure you're in for a real treat.

Let us know how it goes if you can spare a few minutes from scarfing down that delicious pulled pork!!!
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Old 08-06-2007, 09:20 PM   #5
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Them picnics are hard to beat. I like to give em a mustard slather and a rub. Put em on to cook for about 3 hours and then skin it..rerubbing the wet spot and continuing to cook the skin as a separate unit till the meat gets done and the skin gets crunchy. Bring it to an internal of at least 185. Slice and serve like unsalty ham. Yum yum.

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Old 08-06-2007, 09:46 PM   #6
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Good luck tomorrow. If you want pulled pork take it to 195 then wrap or rewrap in foil and a dry towel and let it rest for at least an hour in a dry cooler (igloo). It should pull nicely.

This is from last year.

http://usera.imagecave.com/cleglue/Boston-Butt/
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Old 08-06-2007, 11:30 PM   #7
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I plan on making pulled pork. I already trimmed the skin off. That wasnt easy...I need to get some good sharp knives. When my wife saw it she said shes becoming a vegetarian! LOL..yea right!

Brian, I think the packer was about 1.80 a pound, but from what I remember it drops down to about 80-90 cents a pound around the "bbq" holidays. So Im gonna wait til labor day and stock up.
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Old 08-07-2007, 12:29 PM   #8
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Im at 4 hours, 10 minutes. Pit temp is 248, meat is at 159. Is 248 too high?

When I put the butt on and the temp stabelized i tried to lower the temp by slowly closing the bottom vents. Now they're fully closed and its hovering around 245-253. There must be another air gap i missed. Its a little breezy today..nothing out of the ordinary though and the cooker is out in the open with no protection.
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Old 08-07-2007, 12:46 PM   #9
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Your WSM will run a bit high for your first few cooks till the soot covers the shiney inner surface. I couldnt get mine under 270 on my first cook..your doing fine..
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Old 08-07-2007, 12:53 PM   #10
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Thanks for that info John, Im glad to hear it!
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