Only my 3rd smoke on WSM - Pork Butt
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Only my 3rd smoke on WSM - Pork Butt
Posted by Kingwood Tiger on 4/8 at 9:52 am
Had the in laws coming into town yesterday evening to help watch our 3 month old daughter, so figured I'd throw on a pork butt and see how it would come out.

For my smoke I followed the Franklin BBQ method for his pork butt. I went to the local Kroger and picked up a 10lb pork butt.

For the rub, I used exactly what Franklin uses: Pepper, Salt (I used sea salt), paprika for color, onion powder, and garlic powder. I put it in a shaker



I then put a little bit of olive oil on the pork butt, and spread it around before putting the rub on.
This is right before putting on the smoker



For the smoker, I had it started with the minion method, and put about 5 good size chunks of Oak on the charcoal. I did not use any water, but instead foiled the water bowl. It got up to about 250, not the 275 I wanted, but I went ahead and put it on the smoker.

I left it on the smoker for 5 hours and it was always around 250-275. Mostly at around 275. It did spike once at the end up to about 300, but I was able to get it back down pretty quickly. I sprayed it only once at about the 4 hour mark. I used a mixture of Apple Cider Vinegar with a little Louisiana Hot Sauce.
After 5 hours it was time to wrap with two layers of foil. I also sprayed it again quite a bit with the Apple Cider mixture.



I put it back on the smoker for an additional 3 hours. I took it off after 3 hours, and opened the foil to check it out, there were juices everywher and it was falling apart. I wrapped it back up in the foil and took it inside to let it rest for about 35 minutes.



After the rest it was time to pull it apart. First I went to pull the bone out, and it came out like I was pulling it out of butter, a perfect bone. The meat was falling apart and smelled so good



My father in law, who is a bbq king, especially with brisket was really impressed. The wife loved it as well saying it was the best thing I've done yet.

Looking forward to doing another one



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Posted by CBLSU316 on 4/8 at 9:55 am to Kingwood Tiger
You watched the Franklin video on the pork butt on youtube didn't you..................you followed it exactly.....even the rest time.

Looks awesome man



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Posted by AlxTgr on 4/8 at 9:56 am to Kingwood Tiger
Looks great. I add brown sugar to my usual rub for butts. YMMV.


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Posted by Kingwood Tiger on 4/8 at 10:08 am to CBLSU316
quote:

You watched the Franklin video on the pork butt on youtube didn't you..................you followed it exactly.....even the rest time.


I did and I did follow it exactly. Was amazed how good it was. Next I'm gonna try his brisket, but have to find some butcher paper first.



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Posted by NOX on 4/8 at 10:24 am to Kingwood Tiger
that looks extrodinary


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Posted by Oenophile Brah on 4/8 at 10:57 am to Kingwood Tiger
Damn, I'm hungry now!!


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Posted by Rouge on 4/8 at 11:01 am to Kingwood Tiger
did the franklin butt 2 weeks ago

came out very good



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Posted by slackhouse on 4/8 at 11:03 am to Kingwood Tiger
quote:

Kingwood Tiger
well done. looks great.



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Posted by fatboydave on 4/8 at 11:19 am to Kingwood Tiger
Nice butt

This post was edited on 4/8 at 11:20 am

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Posted by PBeard on 4/8 at 11:28 am to fatboydave
275's higher than I do it but it looks like it came out nice

I did a brisket yesterday with all instruction coming from Mr. Franklin. I did that one about 250 the entire time, wrapped in butcher paper to finish. Came out perfect.

I've never wrapped a butt, only brisket and ribs I didn't think you were supposed to.



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Posted by Kingwood Tiger on 4/8 at 11:31 am to PBeard
I thought 275 was high as well, but that is what he says he does his at, so I followed those instructions. He also wrapped it in foil...it really helped.



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Posted by PBeard on 4/10 at 11:14 am to Kingwood Tiger
I'm gonna try that foil business next time. Seems like it would help break down the fat faster, and braise the rest of the meat in it. interesting


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Posted by LSU-MNCBABY on 4/10 at 12:43 pm to Kingwood Tiger
Looks awesome, I've watched all the Franklin YouTube videos and will be trying out his rib method this weekend, glad to see it can be replicated.

As you said the brisket looks awesome but gotta get the butcher paper!



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Posted by nosaints on 4/11 at 9:51 pm to LSU-MNCBABY
Thanks for the post, I will be trying one this weekend.


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Posted by ryan985 on 4/12 at 5:17 am to nosaints
I just use more seasonings like cumin, chili powder, dry mustard and some brown sugar but use the same technique. I did a 8 lb butt last weekend that turned out great!


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Posted by Spaulding Smails on 6/9 at 3:35 pm to ryan985
Any recommendations for about a 7 pounder? I put mine in at 10:40 this morning, keeping a temp of around 250-275 and the meat blasted past the 150 plateau. I wrapped in foil and it has been on for almost 5 hours. How many more hours should I go to get that nice 195-200 mark for tender pork?


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Posted by jmon on 6/9 at 5:05 pm to Kingwood Tiger
Excellent post, pics and documentation! That looks very tasty.


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Posted by Chair on 8/30 at 7:44 am to jmon
Just got a smoker and am doing some research. Want to try my first smoke in a few weeks.

I think I've got most of it down from reading threads on here. I do have a question about the coals.

How many should I start with initially?

Do I light them in a starter, then put them in the smoker when they are all hot?

Do I need to continuously add coals throughout the process?



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Posted by LSU-MNCBABY on 8/30 at 7:48 am to Kingwood Tiger
Looks awesome dude, I did his brisket a few weekends ago, just ask your butcher for some paper, mine happily gave me a big piece

Eta: didn't realize I had already commented on the awesomeness, still looks awesome though!


This post was edited on 8/30 at 7:54 am

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Posted by LSUFanNTX on 8/30 at 7:49 am to Chair
Good job.

I have found out with my WSM that the temps are way too hot if I don't put water in the pan.



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