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rcw320 07-21-2013 05:12 PM

Noob, first smoke with WSM (pr0n)
 
Just wanted to say thanks to all here for the great info.

I used everything I learned here.. and these are a few pics of my work :wink:

Royal Oak Lump. 4 hickory chunks. Grate temp stayed around 300 F.

The last pic was taken right before I pulled the meat off @ 196. I wrapped it in foil and put it into a cooler, to be eaten in a few hours.


http://i68.photobucket.com/albums/i1...ps1a28f9de.jpg

http://i68.photobucket.com/albums/i1...ps088e7915.jpg

http://i68.photobucket.com/albums/i1...ps8991e237.jpg

http://i68.photobucket.com/albums/i1...psdeb359fe.jpg

HankB 07-21-2013 05:23 PM

Looks great! :hungry:

Did you wiggle the bone? Temperature is not a reliable way to test doneness. Nevertheless, at 196 the worst you might face is one a little harder to pull but every bit as tasty!

jpoole1986 07-21-2013 05:27 PM

Looks good. Making me hungry. How big and how long did it take with the grate temp at 300? Haven't done one quite that high yet.

Budman1 07-21-2013 05:38 PM

looks really good!

Garyclaw 07-21-2013 05:53 PM

Looks like you did very good!

rcw320 07-21-2013 06:39 PM

Quote:

Originally Posted by jpoole1986 (Post 2559761)
Looks good. Making me hungry. How big and how long did it take with the grate temp at 300? Haven't done one quite that high yet.

The store bought weight was 9.75 lbs. It cooked from approx 0930-1630, 7 hours.

Thanks all for the compliments. I'm gonna need a rodeo clown to get my kids away from the meat cooler... I can't fight them off much longer ;)

Also: When I had a lil sample, the rub was too salt/peppery.. would probably be great for beef, but I'll use a more neutral-tasting rub for pork next time.

WvQ 07-21-2013 07:00 PM

Looks awesome to me

code3rrt 07-21-2013 07:13 PM

Looks like success from here!

KC

aawa 07-21-2013 07:16 PM

Quote:

Originally Posted by rcw320 (Post 2559824)
The store bought weight was 9.75 lbs. It cooked from approx 0930-1630, 7 hours.

Thanks all for the compliments. I'm gonna need a rodeo clown to get my kids away from the meat cooler... I can't fight them off much longer ;)

Also: When I had a lil sample, the rub was too salt/peppery.. would probably be great for beef, but I'll use a more neutral-tasting rub for pork next time.

When you pull the pork and have the chunks with bark mixed it, it won't be too salty and peppery. The nice thing about an almost 10lb piece of meat is that it is very hard to overseason.

TroyA65 07-21-2013 09:07 PM

Well Done Sir!!:eusa_clap

Tonybel 07-22-2013 10:06 AM

Perfect!!!

deepsouth 07-22-2013 10:14 AM

nice work


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