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Message
First WSM Smoke - Pork Butt(Pics)
Posted on 6/9/13 at 9:00 pm
Posted on 6/9/13 at 9:00 pm
After having my WSM sitting in my house for a week and a half, I was finally able to smoke something in it. I started with a pork butt. After a ton of reading I gathered it was pretty hard to mess up.
Woke up early and got everything ready(Minion Method with Apple and Pecan wood):
Fired up the coals:
Threw them in the center of unlit coals and wood. Assembled the smoker. Went inside to tend to meat:
Seasoned meat (Rubbed with EVOO then Black pepper, Salt, Onion and Garlic powder, Paprika, and some Brown sugar). And threw on smoker once it got up to temp:
**Side note. I know being my first smoke the WSM runs hot. But it shot up to 250+ very very quickly. Much faster than I anticipated.
Followed Franklin's method and after 5 hours I removed, sprayed with cider vinegar, wrapped in foil, and put back for 3 more hours. Sorry no pic as my hands were full and was in a hurry.
3 hours later I removed and opened foil:
Beautiful... Wrapped back up and let it rest for about 45 minutes.
Started pulling:
All in all. It was delicious. Everyone loved it. I wanted more of a smoke ring but the flavor was there. Also i was expecting and crispier crust.
For my first smoke, the temp was all over the place. My goal was to keep it 250 or below, but it was continuously around 270. I started with an empty water pan, but after it spiking to 300+ a few times, even with bottom vents closed and top partially closed, I added a tiny bit of water. Temp dropped back to around 250 but most of the smoke was at the 270 temp. No matter what I did. I guess I'll just need to practice and smoke more to perfect the process
Woke up early and got everything ready(Minion Method with Apple and Pecan wood):
Fired up the coals:
Threw them in the center of unlit coals and wood. Assembled the smoker. Went inside to tend to meat:
Seasoned meat (Rubbed with EVOO then Black pepper, Salt, Onion and Garlic powder, Paprika, and some Brown sugar). And threw on smoker once it got up to temp:
**Side note. I know being my first smoke the WSM runs hot. But it shot up to 250+ very very quickly. Much faster than I anticipated.
Followed Franklin's method and after 5 hours I removed, sprayed with cider vinegar, wrapped in foil, and put back for 3 more hours. Sorry no pic as my hands were full and was in a hurry.
3 hours later I removed and opened foil:
Beautiful... Wrapped back up and let it rest for about 45 minutes.
Started pulling:
All in all. It was delicious. Everyone loved it. I wanted more of a smoke ring but the flavor was there. Also i was expecting and crispier crust.
For my first smoke, the temp was all over the place. My goal was to keep it 250 or below, but it was continuously around 270. I started with an empty water pan, but after it spiking to 300+ a few times, even with bottom vents closed and top partially closed, I added a tiny bit of water. Temp dropped back to around 250 but most of the smoke was at the 270 temp. No matter what I did. I guess I'll just need to practice and smoke more to perfect the process
This post was edited on 6/24/13 at 6:14 pm
8
Posted on 6/9/13 at 9:04 pm to bbrou33
looks great. figuring out how to hit your temp without overshooting is the hard part. whenever i get impatient or lose focus it gets too hot and i end up waiting an hour or so before i can get my meat on there.
i would definitely eat that all day!
Posted on 6/9/13 at 9:13 pm to bbrou33
Don't be afraid to get that water pan 3/4 full. I feel it does hold temps a lot better with the water. Also, I like to let my butt marinate overnight with the rub. All in all looks like a good first smoke.
Posted on 6/9/13 at 9:14 pm to bbrou33
The water bowl can help a bunch on the WSM when it starts to climb. You'll only need about a gallon very hot water at the beginning to help keep things in check. After a few hours, most of the water will have steamed off, your butt will have gotten most of its smoke flavor, and your coals should be better controlled. It's critical to have the pit climb slowly at the beginning, so have the water bowl in prior to introducing the meat.
ETA-try rubbing down with a salt free rub the day before, and then add salt prior to putting on pit.
Butts looking good in the pics!
ETA-try rubbing down with a salt free rub the day before, and then add salt prior to putting on pit.
Butts looking good in the pics!
This post was edited on 6/9/13 at 9:17 pm
Posted on 6/9/13 at 10:29 pm to bbrou33
If you want more of a smoke ring you can put the butt on the smoker cold. Also, use more wood chunks early in the smoke. After the first couple hours the meat doesn't absorb nearly as much smoke. Anyway, if you've got the flavor there the ring is just cosmetic. Looked pretty good to me and you'll definitely improve on it once you've used your SM a few times.
Posted on 6/9/13 at 10:34 pm to bbrou33
Please explain that coal starter contraption. I have finally had enough of triple dousing with lighter fluid.
Posted on 6/9/13 at 10:52 pm to Lookin4Par
It's designed to start the charcoal evenly without using matchlight/lighter fluid. Has a top section the charcoal goes in and a bottom section you can put newspaper/whatever in to start the fire. Works really well and also gets the charcoal ready faster than just dumping it in the pit and dousing it with fluid. It's a pretty essential tool if you want to BBQ/Grill correctly IMO.
Posted on 6/9/13 at 10:53 pm to weaveballs1
Thanks. I searched it on YouTube and will be picking one up tomorrow.
Posted on 6/9/13 at 11:01 pm to weaveballs1
Thanks for all the suggestions. I'll go with a gallon of hot water in the bowl next time. I planned on trying it both ways anyway.
I'll also try putting on rub the night before.
Like I said. It was still juicy and delicious. My parents and friends loved it too.
I'll also try putting on rub the night before.
Like I said. It was still juicy and delicious. My parents and friends loved it too.
Posted on 6/10/13 at 6:20 pm to bbrou33
Looks great! Wish I could have been in town to try it.
What sauce did you use?
What sauce did you use?
Posted on 6/10/13 at 6:44 pm to bbrou33
I'm waiting for Meridian Dog to come in here and comment. 
Posted on 6/10/13 at 7:46 pm to weaveballs1
quote:
If you want more of a smoke ring you can put the butt on the smoker cold. Also, use more wood chunks early in the smoke. After the first couple hours the meat doesn't absorb nearly as much smoke.
When I learned about this, I just started finishing the butts in the oven. One I have the bark and the smoke flavor, I don't want to keep tending a fire and wasting charcoal and wood.
Posted on 6/10/13 at 8:36 pm to Epic Cajun
I just put some Sweet Baby Ray's on my sandwich. But as I was pulling the pork, I mixed this in with it.
Finishing Sauce
Finishing Sauce
Posted on 6/11/13 at 1:44 am to bbrou33
That looks great. Will two butts fit on a WSM?
Posted on 6/11/13 at 6:33 am to Jax-Tiger
Looks great!
The reason your bark was moist is that you had water in the WSM steaming and you wrapped it in foil. I don't own a WSM but maybe you could unwrap it to allow the bark to crisp up fpr about an hour and or instead of using water use sand in the water pan to act as a heat sink.
The reason your bark was moist is that you had water in the WSM steaming and you wrapped it in foil. I don't own a WSM but maybe you could unwrap it to allow the bark to crisp up fpr about an hour and or instead of using water use sand in the water pan to act as a heat sink.
Posted on 6/11/13 at 7:32 am to Cajunate
quote:
Jax-Tiger
Two butts will fit. There is a top and bottom grate. I had about a 7.5lb on the top great. Could have fit bigger.
quote:
Looks great!
The reason your bark was moist is that you had water in the WSM steaming and you wrapped it in foil. I don't own a WSM but maybe you could unwrap it to allow the bark to crisp up fpr about an hour and or instead of using water use sand in the water pan to act as a heat sink.
Thanks. I figured the foil had something to do with it. I was following the way Franklin's BBQ does it in their video and his didn't seem so wet at the end though.
It was my first smoke so I'll be playing around with different water pan methods. See which I like best.
Thanks
Posted on 6/11/13 at 7:48 am to bbrou33
Looks good. When I did mine on the WSM following the Franklin method, I didn't use a water bowl.
Posted on 6/11/13 at 8:01 am to Cajunate
quote:
The reason your bark was moist is that you had water in the WSM steaming and you wrapped it in foil.
This. If you want a crispier bark, don't wrap it. A butt is fatty enough that it will stay moist and tender without the foil wrap. It will take a little longer to cook since you won't have the foil wrap help you power through the stall, but it will be tender all the same.
Posted on 6/11/13 at 9:41 am to Woody
Kingsford Original- not legit
Posted on 6/11/13 at 12:10 pm to PBeard
quote:
Kingsford Original- not legit
Thanks for the alternative selection there PBeard
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