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The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Q-talk (https://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   WSM First Pork Butt (https://www.bbq-brethren.com/forum/showthread.php?t=158724)

pghbbqer 04-15-2013 10:49 AM
WSM First Pork Butt
 
5 Attachment(s)
Hi All!

This is my first post on here. Have been smoking for a few years and decided to pop the pron cherry. I have a Brinkmann Trailmaster Limited (heavily modded) and just got the 22.5 wsm a few weeks ago. Also have the BBQ Guru CyberQ.

Smoked with hickory at 250 for 10 hours to 195F no foil, then wrapped in foil and rested for an hour in the cooler. Had the parents and family over for my dads birthday and now im left with no left overs, they took them :/

Super hero WSM (super windy on Saturday had to pull out the welding blanket)

SmokinFatties 04-15-2013 10:54 AM
Nice. Love the Super Hero WSM reference. Maybe you can call it the SSM from now on. The Super Smokey Mountain.

HankB 04-15-2013 10:55 AM
Looks great! :hungry:

The upside of no leftovers is that you have an excuse to smoke again Real Soon. :biggrin1:

Oh yeah... Looks great with the silver cape.

pghbbqer 04-15-2013 10:56 AM
Quote:
Originally Posted by SmokinFatties (Post 2448685)
Nice. Love the Super Hero WSM reference. Maybe you can call it the SSM from now on. The Super Smokey Mountain.
Haha right! Maybe a superman WSM logo on the back.

pghbbqer 04-15-2013 10:59 AM
Quote:
Originally Posted by HankB (Post 2448686)
Looks great! :hungry:

The upside of no leftovers is that you have an excuse to smoke again Real Soon. :biggrin1:

Oh yeah... Looks great with the silver cape.
Oh yeah!!! I definitely will be, usually smoke every weekend or every other once the temps hit about 70 outside. :grin:

Loving the WSM though, so much easier than the offset stick burner, a lot less fuel too!

ibrisky 04-15-2013 11:02 AM
Very nice!

Be very careful, it can quickly turn into an addiction/obsession and you'll be gone every weekend......

pghbbqer 04-15-2013 11:15 AM
5 Attachment(s)
Quote:
Originally Posted by ibrisky (Post 2448695)
Very nice!

Be very careful, it can quickly turn into an addiction/obsession and you'll be gone every weekend......

Im already there haha. My wife was complaining about the WSM purchase until I cooked this butt :)

Here is my offset which i call the wood hog, all mods thanks to this forum.

PaPaQ 04-15-2013 11:18 AM
Nice looking butt!

pghbbqer 04-15-2013 11:21 AM
Do you guys usually score the fat cap or just leave as is? I like the presentation of the score, but does it help with flavoring since you can get rub down in the cracks?

deguerre 04-15-2013 11:28 AM
Well, you definitely know what you're doing. :thumb::thumb:

I almost never trim and for some reason have only scored hams...

Bludawg 04-15-2013 11:36 AM
Quote:
Originally Posted by pghbbqer (Post 2448714)
Do you guys usually score the fat cap or just leave as is? I like the presentation of the score, but does it help with flavoring since you can get rub down in the cracks?
Short answer "YES"

http://i968.photobucket.com/albums/a...1/DSCN0720.jpg

pghbbqer 04-15-2013 11:57 AM
Quote:
Originally Posted by Bludawg (Post 2448727)
Thanks for this! I do like the presentation better, especially if you have guests over. My only issue would be transport, seems like the squares, if the meat is tender, would flake off if handled improperly.

pghbbqer 04-15-2013 11:58 AM
Quote:
Originally Posted by deguerre (Post 2448722)
Well, you definitely know what you're doing. :thumb::thumb:

I almost never trim and for some reason have only scored hams...
Thanks dequerre!

cowgirl 04-15-2013 02:01 PM
Great looking butt!!

Big George's BBQ 04-15-2013 02:06 PM
YUM Very nice cook


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