Just joined

Discussion in 'Roll Call' started by calvert, Oct 21, 2015.

  1. Hello there -
    Just joined and wanna just say im am very excited to meet and talk with you all for great ideas,tips,pointers,guidance, etc when it comes to grilling on the smoker or what not. I live in Kansas City at the moment but originally born and raised a Tennessean.Lived all over the south from Tenn to GA to Fl to now here to the fly over states of KC.
    I have a WSM 22.5 and absolutely love it. I have only had 5 smokes on it and they are 3 briskets, slab of ribs and the latest a 8.5 pork butt from the local Picwhich here in town (great butcher shop). I am still learning but excited to learn more from all of you. So thank you SMF for accepting.

    Lastly,I have a question (already). I am doing a pork butt this weekend and wanna mix it up a bit. Buying two actually. My question is can i paste the pork butt with honey instead of mustard? If so, have you noticed a difference? Last butt i did i used mustard and a local rub. Put it on the smoker when it was ready and let it cook. Over the hrs of it smoming i sprayed apple juice. Then i would pour sam adams October fest on it as well for more of a caramelized touch to the butt. Turned out delicious and family and friends loved it. But i wanna hear your advice other than just maybe mustard or any other suggestions you all might have. Thanks!
  2. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC, Calvert. This is a great site with lots of folks who are eager to share their ideas and tips. All you have to do is ask and keep reading. The WSM is a good smoker. It is very user friendly. I always use mustard on my pork, butter on chicken and EVOO on my beef. I have heard of folks using honey and they seem to like it, but I have never tried it.

    Good luck and good smokin', Joe

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