I decided to do two Pork Butts for my wife's birthday party. the plan was to smoke them Friday and serve them at 4:00pm on saturday. I was called out of town Friday...I didn't even have the meat yet. I came home at 6:00pm, ran to the store and found two 7lb butts, came home and had them on my WSM by 9:00pm!
I was not excited about the rub. I found the recipe on the net and tried to modify it but oh well not the end of the world. One of my big fears was that it was cold outside.
It didn't seem to matter the WSM held 125 almost all night. I used hickory chunks and a soup cam full of apple chips. Here are the two butts.
It took 12 hours. At 6:00am they hit 167 so I foiled them. that was the first time I used that method. I didn't have juice so I put some water in the foil. At 9:00am...I over slept...they were at 205. I pulled them and put them in a cooler wrapped in towels. Now for the big first! I have never been able to get a butt this juicy, soft, and tender! In the picture you can see me holding the bone with two fingers. I was pulling it out and not posing! I know you folks do that all the time but this was a first for me I was stoked.
The flavor was amazing. I received tons of compliments one of the best was watching my young picky nephew stuffing himself! Adding some potatoe salad, pasta salad, and German style coleslaw(krauter salad) and a cake made the party a huge success.
It was so good I started talking with a southern drawl! A few points, I need a better rub. I think I want something sweeter. Charcoal use was high. I used almost a whole bag of Kingsford and had to restoke the fire twice. I used the minion method but perhaps I wasn't venting right. I'll have to study up some more.
There is no way this worked out so well without this website. I have learned so much in a short time from some really friendly people...people willing to share cooking secrets! THANKS! My wife is already looking for more pork butt sales! In case your interested this fed 13 people for around $50 for everything including the cake!
I was not excited about the rub. I found the recipe on the net and tried to modify it but oh well not the end of the world. One of my big fears was that it was cold outside.
It didn't seem to matter the WSM held 125 almost all night. I used hickory chunks and a soup cam full of apple chips. Here are the two butts.
It took 12 hours. At 6:00am they hit 167 so I foiled them. that was the first time I used that method. I didn't have juice so I put some water in the foil. At 9:00am...I over slept...they were at 205. I pulled them and put them in a cooler wrapped in towels. Now for the big first! I have never been able to get a butt this juicy, soft, and tender! In the picture you can see me holding the bone with two fingers. I was pulling it out and not posing! I know you folks do that all the time but this was a first for me I was stoked.
The flavor was amazing. I received tons of compliments one of the best was watching my young picky nephew stuffing himself! Adding some potatoe salad, pasta salad, and German style coleslaw(krauter salad) and a cake made the party a huge success.
It was so good I started talking with a southern drawl! A few points, I need a better rub. I think I want something sweeter. Charcoal use was high. I used almost a whole bag of Kingsford and had to restoke the fire twice. I used the minion method but perhaps I wasn't venting right. I'll have to study up some more.
There is no way this worked out so well without this website. I have learned so much in a short time from some really friendly people...people willing to share cooking secrets! THANKS! My wife is already looking for more pork butt sales! In case your interested this fed 13 people for around $50 for everything including the cake!
