Pork Shoulder - Mini WSM

max8950 · Jul 25, 2013

Getting ready for my first smoke in my mini wsm tomorrow. Also my first pork shoulder. The shoulder seemed to be in two pieces before I started trimming the fat. Is this normal? I seperated the two pieces and rubbed them down. I am from Texas and dont know a lot about pork. Here are some pics of the pork and a rub and couple of homemade sauces I made.

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fwismoker · Jul 25, 2013

Looks great! Measure your temps from the bottom rack...I'd go 250. Good luck with the maiden voyage!

so ms smoker · Jul 25, 2013

Not sure why it was partially seperated but not a problem. You lowered your total smoke time by having 2 smaller pieces rather than 1 large piece. Be sure to take notes of what you do to refer back to later. Take and post pics of the process for us to see! Mike

pgsmoker64 · Jul 25, 2013

So MS Smoker said:
Not sure why it was partially seperated but not a problem. You lowered your total smoke time by having 2 smaller pieces rather than 1 large piece. Be sure to take notes of what you do to refer back to later. Take and post pics of the process for us to see! Mike

X2 ....good advice from Mike.

Bill

tonybel · Jul 25, 2013

Nice!!!
Can't wait to see final results.

smoking b · Jul 25, 2013

I'm in!

That should be great on a mini

max8950 · Jul 25, 2013

food is on! I will keep you updated.

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smoking b · Jul 25, 2013

And so it begins!

Have fun with your smoke!

dirtsailor2003 · Jul 25, 2013

Looks like your off to a great start! I have a picnic shoulder in the freezer that is going to be visiting my Mini-WSM soon!

smoking b · Jul 25, 2013

dirtsailor2003 said:
Looks like your off to a great start! I have a picnic shoulder in the freezer that is going to be visiting my Mini-WSM soon!

I'll be looking for that thread Case - all these mini smokes lately have me seriously considering building one

dirtsailor2003 · Jul 25, 2013

Smoking B said:
I'll be looking for that thread Case - all these mini smokes lately have me seriously considering building one

Jeremy it has become my go to smoker! I love mine and they aren't all that expensive to build especially if you can find the smokey Joe on craigslist! Take a peak at some of my threads you probably missed while you were away!

smoking b · Jul 25, 2013

dirtsailor2003 said:
Jeremy it has become my go to smoker! I love mine and they aren't all that expensive to build especially if you can find the smokey Joe on craigslist! Take a peak at some of my threads you probably missed while you were away!

Thanks Case I will

max8950 · Jul 25, 2013

it is smoking away. the temp gauge is pegged at 225. I took the pot off to add some more apple wood chips. I know I need to get the smoke in during the first 3 hours. I am going to make some abt's and wrap the meat about at the 3 to 4 hour mark. should be good.

max8950 · Jul 25, 2013

the neighborhood is start to stop by the house asking "whats that smell?" I think I am going to make these, rent a table at the flea market, smoke some meat for myself and sell mini wsm's for around $150.

fwismoker · Jul 25, 2013

Pick up some wood chunks vs chips though...it'll make a big difference and burns way longer.

Where's your IT at now? I'm getting hungry!

max8950 · Jul 25, 2013

The pork was at 140. I wrapped both butts in a little foil and acv. I added more wood chips and threw on the jalapeno poppers with goat cheese. how much longer at 225 do you think the butts will take to get to 200?

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dirtsailor2003 · Jul 25, 2013

max8950 said:
The pork was at 140. I wrapped both butts in a little foil and acv. I added more wood chips and threw on the jalapeno poppers with goat cheese. how much longer at 225 do you think the butts will take to get to 200?

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max8950

Jul 25, 2013

How long have they been in there? What temp s your smoker running? The last two butts that I did took 20 hours to hit 205*

max8950 · Jul 25, 2013

it is a 5 pound butt that seperated into a 2 pound piece w/bone and a 3 pound piece. they have been in 4 hours at 225

max8950 · Jul 25, 2013

got the jalapeno poppers off the smoker. they were good. goat cheese is a no go. It is not sweet enough, stick with cream cheese. The smaller pork butt is at 180, the larger one is at 165. I will pull the small one around 630, large at 730, eat at 8pm. I will send pics soon.

max8950 · Jul 25, 2013

temp is 185. I will take them off soon because I am getting hungry.

Pork Shoulder - Mini WSM

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