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  1. dillenburger

    Dry pork butt

    Thanks for all the help guys, I'm going to have to experiment with all the suggestions. BTW it was a Tyson pork shoulder that was enhanced. Before this I smoked one from Sam's Club (not Tyson) the same way and that one turned out great.
  2. dillenburger

    Dry pork butt

    I have read about using the drippings in other post's, sounds delicious. Gonna have to give that a try, can't go wrong with rum.
  3. dillenburger

    Dry pork butt

    Thanks, I'll have to try that. What do you normally use for a liquid?
  4. dillenburger

    Dry pork butt

    Sorry, I did not foil it - straight 12 on the smoker. And yeah I had plenty of water in the pan. I have never tried foiling. Still learning, only got the WSM a few months ago.
  5. dillenburger

    Dry pork butt

    Smoked a 10lb pork butt last weekend on my WSM and looking for some advice. Started out the same as I always do with the mustard and rub, then it sat in the fridge while I got the smoker ready. Once it was good I placed the butt fat cap side up directly on the grate. Smoked it with hickory at...
  6. dillenburger

    Thanks for joining!

    Hey guys, beginner smoker here. I live in Appleton and have been smoking on my WSM for just a few months now. Can't get enough of it. Glad to see some fellow cheeseheads on here!
  7. dillenburger

    Newbie from WI

    Thanks! I can't wait to smoke some ABT's, love all the recipes here.
  8. dillenburger

    Newbie from WI

    Hey everybody, new to the forums and smoking. I bought an 18.5" WSM smoker back in April and have a few smokes under my belt as well as a few grillings on it since its my first foray into the world of charcoal. My buddy has a BGE and got me hooked on pork butt among other things. After that I...
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