Sunday pork butts on the WSM with Qview.

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newflame

Meat Mopper
Original poster
Dec 20, 2009
245
12
Holdrege, NE
My first big smoke on the WSM 22.5 yesterday, four pork butts, about 40 lbs total.

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The smallest of the group, figured it'd be easier for qview's sake, slathered with a bit of mustard.

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Rubbed down with Jeff's/Newflame hybrid..and then off to the fridge for the night.

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Got started at 6 in the morning.

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Burning Kingsford "hickory" charcoal, along with some hickory wood chunks.  My assistant Maggie was very helpful.  I didn't get a picture of the butts when I put them on the smoker, basically I got it up to temperature and locked it in with the vents, made sure it was holding well, and then...

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Gave the wife a brief lesson on how to control the temps if the alarms went off, figured it was such a nice morning that I'd go golfing. I'm a much better BBQ'er than a golfer but it was fun nonetheless.  I was gone about 2 hours and the temps didn't vary more than 10-15 degrees, when I got home it was right at 238 and held there for the remainder of the smoke.

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Here we are about 8 hours in, temps were all right around 170 so I took them off to foil.

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Took them off at 9:30pm so 15 hours roughly for the entire smoke, I reserved the cooking juices for meat jello and went about my evening.

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The money shot. I'm doing this for a buddies rehearsal dinner on thursday so we didn't eat too much, but the couple sandwiches we had were excellent.  After being a bit skeptical of purchasing the WSM, I can safely say that I made the right decision, I'm very happy with it so far.
 
Great job! Glad to see the WSM is treating you well, it will really spoil you once you get a few smokes under your belt.
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In nice weather I fire mine up at midnight, toss on shoulders and briskets, and go to bed! Get up at 7:00 AM and it's just about ready to foil. Get all my stuff foiled and what not, eat breakfast, and leave it alone till the meat is done.
 
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