Only my 3rd smoke on WSM - Pork Butt | TigerDroppings.com

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Kingwood Tiger
LSU Fan
Katy, TX
Member since Jul 2005
12171 posts

Only my 3rd smoke on WSM - Pork Butt


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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CBLSU316
LSU Fan
Far Right of Left
Member since Jun 2008
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re: Only my 3rd smoke on WSM - Pork Butt


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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AlxTgr
LSU Fan
Kyre Banorg
Member since Oct 2003
33619 posts

re: Only my 3rd smoke on WSM - Pork Butt


Looks great. I add brown sugar to my usual rub for butts. YMMV.





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Kingwood Tiger
LSU Fan
Katy, TX
Member since Jul 2005
12171 posts

re: Only my 3rd smoke on WSM - Pork Butt


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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NOX
LSU Fan
Member since Dec 2009
5214 posts

re: Only my 3rd smoke on WSM - Pork Butt


that looks extrodinary





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Oenophile Brah
USA Fan
The Edge of Sanity
Member since Jan 2013
4487 posts

re: Only my 3rd smoke on WSM - Pork Butt


Damn, I'm hungry now!!





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Rouge
USA Fan
deep in dem backchannels
Member since Oct 2004
95260 posts
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re: Only my 3rd smoke on WSM - Pork Butt


did the franklin butt 2 weeks ago

came out very good






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slackhouse
LSU Fan
Member since Aug 2005
17834 posts

re: Only my 3rd smoke on WSM - Pork Butt


quote:

Kingwood Tiger
well done. looks great.






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fatboydave
LSU Fan
Fat boy land
Member since Aug 2004
6520 posts

re: Only my 3rd smoke on WSM - Pork Butt


Nice butt


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


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PBeard
Penn Fan
Look on the Brightside
Member since Oct 2007
5547 posts

re: Only my 3rd smoke on WSM - Pork Butt


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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Kingwood Tiger
LSU Fan
Katy, TX
Member since Jul 2005
12171 posts

re: Only my 3rd smoke on WSM - Pork Butt


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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PBeard
Penn Fan
Look on the Brightside
Member since Oct 2007
5547 posts

re: Only my 3rd smoke on WSM - Pork Butt


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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LSU-MNCBABY
USA Fan
#3
Member since Jan 2004
13380 posts
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re: Only my 3rd smoke on WSM - Pork Butt


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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nosaints
New Orleans Saints Fan
Louisiana
Member since Dec 2009
157 posts

re: Only my 3rd smoke on WSM - Pork Butt


Thanks for the post, I will be trying one this weekend.





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ryan985
Member since Nov 2011
1793 posts

re: Only my 3rd smoke on WSM - Pork Butt


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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Spaulding Smails
New Orleans Saints Fan
Anklepants
Member since Jun 2012
10682 posts

re: Only my 3rd smoke on WSM - Pork Butt


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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jmon
LSU Fan
Mandeville, LA
Member since Oct 2010
562 posts

re: Only my 3rd smoke on WSM - Pork Butt


Excellent post, pics and documentation! That looks very tasty.





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Chair
LSU Fan
New Orleans
Member since Jan 2013
1398 posts
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re: Only my 3rd smoke on WSM - Pork Butt


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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LSU-MNCBABY
USA Fan
#3
Member since Jan 2004
13380 posts
 Online 

re: Only my 3rd smoke on WSM - Pork Butt


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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LSUFanNTX
LA-Monroe Fan
Seabrook, TX
Member since May 2005
8790 posts

re: Only my 3rd smoke on WSM - Pork Butt


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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