5th wsm 22 cook 2 butts

Freddy j

Freddy j

is one Smokin' Farker
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Picked up a double bone in pack at sams for $25. Rubbed the night before and put into the fridge, then smoked for 12 hours at 225 to an internal temp of 203 degrees. Smoke ring even went deep into the bone! Flavor was incredible!

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I ended up with a good 12# of pulled pork which is incredibly good. I've made a few foodsaver packs to give To some friends at work but I can't stop eating it.
 
Great looking. Nice job. I haven't tried the double butt from Sams, always buy the individual, no particular reason. I'll try the double next time I do it for a non-comp cook.
 
Thanks guys, it was a fun cook. I was using meatheads recipe for pork rub but ran out of paprika so I put in 1/8 cup of chili powder and was fearing that the heat would be overpowering.

To my surprise, there wasn't a heat or bite to it but the chili powder definitely took the color and flavor in a different (and tasty) direction.

This bbq gig is a great hobby; nothing better than seeing your loved ones enjoy the flavor of your Q.
 
Looks good, but next time put your 22 (and Foodsaver) to work and get 4 butts to smoke! I can fit a couple butts on one rack in my 18 (if they're good friends. :wink: )

Interesting to see the shape those took. I get my butts at Sam's too but they're a different brand and come closer to square.

I put some Ancho powder along with a little cayenne in my rub. It adds a little flavor to the outside surface.
 
Harbormaster said:
That plated sammie looks fabulous!

Gotta love the WSM, wouldn't you say?

Nice work, Brother.
Click to expand...

Oh ya, the wsm rocks and makes it easy for newcomers to enter the bbq arena.

Am I reading your signature correctly? You have 10 wsm?
 
HankB said:
Looks good, but next time put your 22 (and Foodsaver) to work and get 4 butts to smoke! I can fit a couple butts on one rack in my 18 (if they're good friends. :wink: )

Interesting to see the shape those took. I get my butts at Sam's too but they're a different brand and come closer to square.

I put some Ancho powder along with a little cayenne in my rub. It adds a little flavor to the outside surface.
Click to expand...

Yeah I 'could' fit 4, I actually did these both on 1 rack, but that is a LOT of meat unless I'm having a gathering.

To be honest, I'm enjoying the cook process so much Id rather do 2 cooks. Just looked up the ancho powder online, looks good!
 
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