Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: blksabbath on May 15, 2016, 03:35:12 AM
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My home brew club is having a bbq competition for our spring picnic today. I did four pork butts yesterday on my wsm. Two with mustard and penzys bbq3000, two with green and red chili paste, taco seasoning, smoked paprika, and dried ancho chilies. Kind of a busy mix I guess, but who cares. My cooker was frickin packed and took about two hours to settle in just under 250. Then let it go for about 8 hrs. I probably should've gone longer, the top two butts were a little less willing to pull.
In hindsight, I should've started much hotter, but it worked out.(http://uploads.Tapatalk-cdn.com/20160515/4a7f9cde21f1705f25074ee13f0e5ad1.jpg)(http://uploads.tapatalk-cdn.com/20160515/8dda02fe545724350777e5974efb0f34.jpg)(http://uploads.tapatalk-cdn.com/20160515/72ebfbbee83d03ed2300be206b97c446.jpg)
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(http://uploads.tapatalk-cdn.com/20160518/183d52a608160348b74cfc47274bfa67.jpg)(http://uploads.tapatalk-cdn.com/20160518/60efbe47049826236a32ddd8b7ae4772.jpg)(http://uploads.tapatalk-cdn.com/20160518/a0136306f0a3ff7e9be52efdb1a8fbe6.jpg) 4 more butts
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