Sorry for the late post, but Sunday night into Monday was my first cook on my new 22.5 WSM. I decided to do a butt to break her in. I only took a couple pics because it was dark and my camera is a piece of crap.
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Prepped the butt. Trimmed some of the fat, and first time using an injection (Chris Lilly's pork injection),slathered and rubbed and waiting for the cooker to come up to temp.
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Used some of the Shack attack sauce on the sammies. Everyone thought this stuff was great except the kids but they don't like vinegar to begin with.
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Here's a shot of the finished product. Sorry no pics of the cook, I tried but it was just to dark. I used 1 whole bag of Stumps briquettes with the Minion method and the coffee can in the center. I started 15 briqs in the chimney and dumped them in the middle. I also put 4 chunks of hickory and 2 chunks of Cherry through out. It was very cold (about 28 degrees ) and a little windy. I put up a tarp to block out most of the wind. I got 7 hours out of 1 bag of Stumps ( is that good? ) before refueling with lump to keep the temp up. I also cooked at 275 for the entire cook. I also would like to add that I wrapped in parchment paper after about 6 hours when I was happy with the bark. I'm sorry I have no pics of the butt when I took it off the cooker, because it fell apart into 2 pieces when I picked it up. It's internal temp was 198. I then let it rest re wrapped in parchment in a cooler till we were ready to eat. Overall this butt came out pretty good with a flavorful and moist interior. Every one devoured it and said it was one of the best ones I did yet. The only thing I didn't like was that the meat seemed a little to mushy for my liking ( does any one know how to fix that? ) but all in all I'd say this cook was a success.
