News:

SMF - Just Installed!

Main Menu

WSM-Pork Butt Advice/Guidance Please?

Started by jcnaz, December 14, 2013, 09:31:08 AM

Previous topic - Next topic

jcnaz

Hello fellow kettleheads.
I purchased a slightly used 18.5 WSM  last week and today is the first cook. I have two butts on it now that are cruising along at 250°. I will post up what I have done so far and try to keep the pics coming.

I have had some success with pork butts on the kettle but the WSM is all new to me. I used to have an EBC, but I can already tell that this is an entirely different creature!
I have read some advice from Harry Soo, and while I may not follow his competition method to the letter I think it makes a good baseline. Please chime in with any thoughts or pointers that you may have.
Thanks!

Charcoal ring full of Stubb's and apple wood chunks.


A full mini-chimney to start it off.


Butts. Mustard and some homemade rub!


In they go!


Cruising along for an hour now... bottom vents 50%.


My intentions are to monitor the lid temp and keep it 250-275° for five hours before peeking. That is when Harry Soo foils and mops as long as the bark is set. I have not been foiling or mopping on the kettle, so I am not sure about that part. Might just go until the meat is 200°, foil, and set in a cooler to rest for an hour or so...
A bunch of black kettles
-JC

jcnaz

Five hours in. Cooker holding 250-275°
Internal temps are 156° top rack, 165° bottom rack. Bark looks good to me.
A bunch of black kettles
-JC

MartyG

Looking good! Be patient with them - it can take a few more (maybe 4 or 5?) hours to get to 195+. I have not foiled before they get up to temp, but I do when they reach 195 - then it's wrapped tight in a couple towels in a cooler for at least a couple hours. You should be done by, what... 2am?  ::) ;D

jcnaz

Pulled them off at 7.5 hrs. Wrapped in foil and in the oven to finish. Internal temp was around 180°. House full of hungry people, so I need to get this sped up. Next time I will start earlier, but today I slept in!:))
Will add a pic when I pull it.
A bunch of black kettles
-JC

MartyG

Hungry people are the most forgiving. There will be many many next times, and it gets better and better. Thanks for sharing the cook with us. Post a pic of the end result if you get a chance.

jcnaz

#5
400° oven for 45 minutes. Rested for 30 minutes in a cooler, still wrapped tightly in foil.

The bone falls out...


...and the bear claws do their work!


It was good. 8)
A bunch of black kettles
-JC

mrbill

you asked for guidance, but from what I can see, you don't need it. excellent cook!
Seeking New York Giants MT For A Price That Won't Break My Bank

jcnaz

Thank you Bill. I guess that I wound up running this cook about the same as I do on the kettle. The time variable will take some getting used to, but the practice is the fun part!
Turkey is next!
A bunch of black kettles
-JC

mike.stavlund

Nice work, jcnaz!  Doesn't look like you need much help at all!

I generally start my butts the night before, since I find the WSM to keep to a very consistent temp and I also find that I can stash butts in a cooler for many hours with no poor effects.  If anything, 3 or 4 hours (or even more) in a warm cooler makes the meat even more tender and delicious. 

The more I cook with the WSM, the less I worry and fret about it.  It seems like it loves to sit right in that perfect pocket of smoking temps-- in fact, I haven't had much success with turkey on the smoker, since I have a really hard time getting the thing up north of 300.  I just use the kettle for turkeys. 

Oh, and don't miss an opportunity to do meatloaf on your WSM.  That is incredible stuff. 
One of the charcoal people.

HankB

Looks great! Anyone who makes their own rub is a guy I admire and respect. (I make my own rubs as well.) Personally, I conserve foil by not wrapping but it looks like it did no harm to your pork.  ;D
kettles, smokers...