My First Butt

[Charcoal]

Well here we go my first Pork Butt, first cook for my WSM and myself. Up at 4:00 had WSM going by 4:30 (lump charcoal). Prepared Butt (8 lb) with mustard and Butt Rub, in WSM at 5:00, couple pieces of apple wood, outside air temp 14 F (-10 C) slight West wind. Temperature in WSM holding around 225 F, Butt started at 49 F. More reports and photos to come.

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[Charcoal]

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[Charcoal]

Sorry for this post, found the edit pick

[Peter]

Mmmmmmmm .. I can taste it already. Good pics, just what we need on a winter day. Keep them coming

[Dkoster]

Absolutely keep them coming, Joe I am in the restaurant today from 11:00 AM till about 12:30 getting ready for class, then teaching from 12:30 till it's done. If you have any problems send me an email or give me a quick call.

[Charcoal]

Well its about 6 hours now, not much to see. Temperatures have been steady, its now 30 F (-1 C) outside. Added 3 L of water, learned to use tongs to put wood chunks in, awful hot on fingers! Thanks for your offer Darryl, things are OK at present but its not on the table yet!!

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[sburnett]

Everything looks great!!!

Is that a 22" or the 18" WSM?

Either way it sure is pretty on its first cook.

[Charcoal]

Well it took 14 ½ hours butt it was worth it. Added fuel to the 18 inch WSM at 8 hours the temperature was good then it started to drop at 10 hours, had all bottom vents open but the heat would not get above 210 F. The wind had started to blowing pretty good and it was snowing. The wind break was reposition but the temperature continued to drop. I moved the charcoal around and found the ashes were plugging the grates and the air couldn't get through. Slowly moved the charcoal around and the ashes fell through the grating and the temperature took off. Had the pulled pork on a bun with some of Buster Rhino's BBQ sauce, and a side of coleslaw made from a recipe out of Ron Shewchuks BBQ secrets book. It all came together with an alcohol based beverage. Looking forward to my next cook, Pork Back Ribs. One other thing, did the grill ever smell good when I was cleaning it this morning.

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[Peter]

Good thread, Charcoal. Good looking butt!! That's just what we need this time of year to get the BBQ juices flowing again. Its been a long winter.
thanks for your contribution.

[Diva Q]

Congratulations that is such an incredible first experience!!!

[pile-0-bones]

Congrats on your first, very satisfying isnt it. Now your hooked.

[atruckerswife]

That sure looked tasty, glad you posted the pics.

[sburnett]

Excellent pics!!!

The meat looked juicy and tender, it’s making me hungry just looking at it. You’ll find as you use the WSM more there will be less issues with heat loss. When my buddy got his we cooked two a Butt on it and a Brisket on mine side by side just for the hell of it. At the time mine kept its temp at 225 pretty much all through the cook and his did what yours was doing. Now his is dead on and keeps good solid temps. I don’t know maybe new they just let heat out around the door and lid more, but once they’ve had a few cooks that problem goes away.

Enough of that though... Great Job, excellent food, wish the smells could come through the net.