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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-15-2013, 10:49 AM   #1
pghbbqer
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Default WSM First Pork Butt

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)
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Unread 04-15-2013, 10:54 AM   #2
SmokinFatties
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Nice. Love the Super Hero WSM reference. Maybe you can call it the SSM from now on. The Super Smokey Mountain.
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Unread 04-15-2013, 10:55 AM   #3
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Looks great!

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

Oh yeah... Looks great with the silver cape.
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Unread 04-15-2013, 10:56 AM   #4
pghbbqer
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Quote:
Originally Posted by SmokinFatties View Post
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.
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Unread 04-15-2013, 10:59 AM   #5
pghbbqer
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Quote:
Originally Posted by HankB View Post
Looks great!

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

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.

Loving the WSM though, so much easier than the offset stick burner, a lot less fuel too!
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Unread 04-15-2013, 11:02 AM   #6
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Very nice!

Be very careful, it can quickly turn into an addiction/obsession and you'll be gone every weekend......
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Unread 04-15-2013, 11:15 AM   #7
pghbbqer
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Quote:
Originally Posted by ibrisky View Post
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.
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Unread 04-15-2013, 11:18 AM   #8
PaPaQ
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Nice looking butt!
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Unread 04-15-2013, 11:21 AM   #9
pghbbqer
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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?
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Unread 04-15-2013, 11:28 AM   #10
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Well, you definitely know what you're doing.

I almost never trim and for some reason have only scored hams...
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Unread 04-15-2013, 11:36 AM   #11
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Quote:
Originally Posted by pghbbqer View Post
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"

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Unread 04-15-2013, 11:57 AM   #12
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Quote:
Originally Posted by Bludawg View Post
Short answer "YES"

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.
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Unread 04-15-2013, 11:58 AM   #13
pghbbqer
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Quote:
Originally Posted by deguerre View Post
Well, you definitely know what you're doing.

I almost never trim and for some reason have only scored hams...
Thanks dequerre!
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Unread 04-15-2013, 02:01 PM   #14
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Great looking butt!!
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Unread 04-15-2013, 02:06 PM   #15
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YUM Very nice cook
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