Pork Butt on WSM 18

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albertahab31

Fire Starter
Original poster
Mar 27, 2011
42
10
Alberta, Canada
Used a nice rub of garlic, onion, paprika, salt, pepper and brown sugar. Left overnight and made some extra for a apple cider mop for foiling later. Put on the smoker at 9 am and planning for a 9 hour smoke with 1 hour in a cooler. Smoking at 225 - 250 with variety of hard woods from left over cabinet projects. I think the IT goal is 200... Any thoughts?



 
Don't bother mopping to much if at all. How big is it you may need to turn up the heat and or wrap to get done in your timeline. If there's a bone it will wiggle easily when done and right around 200-205 IT there usally good to go. Good luck!
 
Thanks for the reply. Its a 7 lbs butt. I haven't mopped at all so I think the liquid can go into the foil at the 6 hour mark and then have 3 hours of wrapped cooking? Thoughts?
 
You're probably looking at 2 hours per pound at those pit temps even with wrapping. That's if you want to get to an IT of 200-205. Also plan on a good 30 minute rest to 1 hour prior to pulling.
 
Thanks for that. I think I will wrap it and bring the temp way up (350) for 3.5 hours and then check the IT. Thoughts?
 
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Pulled pork is number 1 with me--probably 1 out of 5 smokes is a butt.

Gary
 
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