First Cook on My New WSM - Pork Butt

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iamtorsoul

Assistant Cook
Joined
Jul 12, 2012
Messages
6
Location
Festus, MO
I actually did this two Thursdays ago. Got a 6lb 3oz pork butt from the local butcher. Rubbed it with Weber Classic BBQ seasoning. Smoked it with a mixture of hickory and apple chips, I didn't have chunks - truth be told, the hickory really overshadowed the apple on the end result too. Took about 8.5 hours at 250F to reach an internal temp of 196. Pulled relatively easily, but I think I should have trimmed it a little more as it was a little greasy in spots and a little dry in others. Still, turned out well and the flavor was fantastic. Made three meals for the wife and I.
 
Looks very good.... Only thing I will say though is as far as the "pulling" part, I'm not sure how fine you wanted it, but I invested in some "bear claws" on amazon to help pull the pork butts I make... they are relatively cheap and work great on pulling pork. Just a tip in the future if you wanted it because i know pulling it can be time consuming sometimes depending on what your looking for!
 
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