1st smoke on my new WSM! Pork butt and a fatty :)

Discussion in 'Pork' started by loosechangedru, Jun 18, 2011.

  1. Finally got my WSM in the mail! I was at work when it got to the house, but my girlfriend was home. She stuck the box in my bed under the covers and told me it hadn't come so I'd be surprised. Worked like a charm, I'm such a sucker.

    So I got another hunk o' pork butt to play with, also covered it in mustard before I used the SUPER DUPER TOP SECRET RUB...in progress lol. No injections this time, we'll see if it comes out as juicy. Started the smoker at around 12, put the butt in at 2.

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    I also tried my first fatty :) baby spinach, provi, mushrooms (there's more mushrooms under the spinach in the pic), and diced onions. My roommate got home and distracted me, and I forgot to take the wrapped up picture! But his camera is better than mine, so the picture should be better from here on out....so, it evens out ;) There is bacon weaved around it, i promise.

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    I got bored, and tried some potatoes. Rolled in EVOO and salt (will have sea salt next time)

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    Fire it up! I used three normal soup cans next to each other instead of a big one...but they still had soup them. My roommate will be confused over the soot on his soup cans....

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    Just before it goes on the bottom grate.[​IMG]

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    A it stands:

    TIME SMOKERTEMP PORKBUTTINTERNALTEMP

    1230ish pm Started the Smoker

    2pm 225* 57*

    220pm 210* and put the fatty in

    320pm 200* 101*

    440pm 220* 134*

    I'm guessing the fatty is done, so the next post'll have more pictures!
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Looks great so far.  We'll be waiting for the update!  [​IMG]
     
  3. munch munch munch...

    Pulled her out at 5:10 Smoker at 200* and IT 168.8*

    Every bite is a heart attack waiting to happen, but it's SO good!

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    I've got the bottom three vents open all the way, and the top one 40% open, but she won't budge past 200 much. Helpful hints?
     
    Last edited: Jun 18, 2011
  4. by the way, that temp leveled out 10 minutes after my last post, and has held strong this whole time. 10 hours smoke, and still holding. This thing is awesome :)

    Wrapped the hunk around 9:30pm IT 164*, and put it back on.
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good!!

      Craig
     
  6. Waiting for the butt money shot[​IMG]...looks like your WSM is treating you well so far!!![​IMG]
     
  7. shiz-nit

    shiz-nit Fire Starter

    Nice 1st run indeed and congrats on the new toy
     
  8. 177* IT and rising!

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    I love my WSM
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    haha... Great pic!! [​IMG]

    Food looks excellent too!
     
     
  10. aaaaaaaand we're done! Thanks for checkin it out, ya'll. hit 201* IT by about 130am. 13.5 hour smoke on my new WSM :) :) :)

    as delicious as it looks.

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    Money Shot!

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    Dinner :)

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    I'm a happy camper!

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    Thanks for checkin it out, ya'll!
     
  11. smokin - k

    smokin - k Meat Mopper

    Just bought a pork butt, a massive brisket and a bunch of balogne today so I can keep feeding my smoker and my habbit...! Great pics! So what internal temp did you shoot for? So 200 to 225 (smoker temp) for a shit ton of time until the internal meat temp was 200? What type of smoke did you choose? Thanks and Take Care, Smokin - K
     
  12. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member


    After she see's how much you love your WSM, she is going to regret where she placed it for you to find...[​IMG]

    Great looking pulled pork and the fatty also!
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Everything looks great! Gotta love those WSM's!   
     

  14. Thank, K! I just rolled outta bed this morning and thought to myself "...brisket :)" Looks like we both got some plans! Hope yo have fun, and we'll be waitin for the QView. As I've learned here on the might SMF, pork gets sliced if you take it out of the smoker between 170*-190*, and then pulled pork at around 200*-205*, I think. I used applewood chips
     
  15. raptor700

    raptor700 Master of the Pit OTBS Member

    Great smoke you got there,Congrats on your new baby  [​IMG]

    The fattie looks awesome and the butt has nice color.

    Thanks for sharing your Qview

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  16. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...[​IMG]
     

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