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Old 09-12-2010, 07:55 PM   #1
On the road to being a farker
Join Date: 06-23-10
Location: Ottawa, Ontario
Talking I farking nailed it! First long BUTT cook on the wsm.

I rubbed the 5.5lb pork butt last night with my homemade rub mixed with brown sugar. I got the butt from my meat man, super fresh and tasty, came off a new pig. Washed it, rubbed it, wrapped it and let it sit over night.

Got up at 5:17am and put the wsm together. By 6:15 the butt was on. Ran the wsm at 225 till 4:00pm with apple smoke from an apple tree I had to cut last year. After 4:00 I punched the wsm to 275 for an hour. I mopped the but with berry/apple juice and cider vinegar with rub mixed in about every hour after it finished the 'stall'.

Once it reached 195 I wrapped it up and let it rest for 45 minutes. Probe test was the main reason for wrapping it up and resting. It went through without any resistance. ( I have cooked many pulled porks on the the kettle and they have never, I mean NEVER turned out like this). This was truelay amazing. My wife loved it and my son devoured it.

The one photo shows what I have left of my apple tree. The long branch is a pear branch from a downed limb from a storm we had. Not sure what to do with the pear yet.

I wanted to use Marys Cherry rub on the pork but it smelled too much like cherry skoal. And cherry skoal is the only flavour that I cannot chew. Just smelling it makes me wanna hurl. Funny thing is is I love cherry flavour.

I left a bunch of sauces out for the family to try, consensus was baby rays. I also liked a spicy bourbon mustard sauce I picked up locally.

You will notice that there is no slaw, I will take flack for this but we do NOT like slaw, not any type, style, flavour, or anything. Thats why there are pickles on the bun. I also like cheese and mayo on it, didn't show those pictures cause I know some of you would have a heart attack and some of you are hanging by a thread as it is..... But hey this is my bbq and I like it this way. My wife made corn and homemade buns as well, super good.

Overall I am very very pleased with the results. I guess I am eating a lot of sandwiches this week. I got the 18 wsm and am kinda glad. I don't know what I would do with all that space. Cooking for a family of 3 leaves a lot of leftovers.

first picture is just before i put it on
second picture is halfway through the cook
third picture is cooked
fourth is pulled
fifth is served
Attached Images
File Type: jpg pulled pork1.jpg (64.3 KB, 202 views)
File Type: jpg pulled pork2.jpg (100.5 KB, 201 views)
File Type: jpg plled pork3.jpg (135.3 KB, 201 views)
File Type: jpg pulled pork4.jpg (84.4 KB, 201 views)
File Type: jpg pulled pork5.jpg (73.5 KB, 201 views)

Last edited by atvottawa; 09-12-2010 at 07:58 PM.. Reason: picture explanations
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Old 09-12-2010, 07:57 PM   #2
Midnight Smoke
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That looks darn good, congrats!

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Old 09-12-2010, 08:02 PM   #3
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Looks beautiful!!
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Old 09-12-2010, 08:03 PM   #4
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Looks like a righteous plate to me. I think you tagged it good.
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Old 09-12-2010, 09:00 PM   #5
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Location: Chicago 'Burbs

No slaw?!?!? That's Un-American! (Canada is part of North America, ya know)

The pork looks great!
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Old 09-12-2010, 09:03 PM   #6
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Location: Virginia

Fine job, congrats!
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Old 09-12-2010, 09:06 PM   #7
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Nice spread Mate!

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Old 09-12-2010, 09:11 PM   #8
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Keep that up and you'll soon be cooking for more than just your family of 3...
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Old 09-12-2010, 09:16 PM   #9
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OutStanding Cook!!!!
Thanx For Sharing!!!
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How I Fire Up That Ugly DrumPit Smoker!!!!
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Old 09-12-2010, 09:16 PM   #10
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Yep! Looking good.
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Old 09-12-2010, 09:18 PM   #11
Mark Stanton
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Join Date: 07-25-09
Location: Southside of Houston, Texas

Looks great! I like pickles with pp. I'll have to try the lysol next time
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Old 09-12-2010, 09:21 PM   #12
On the road to being a farker
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Location: Fredericksburg, VA

Looks good! Cheese make everything better....I can't have it anymore(very much)///congrats on the butt.
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Old 09-12-2010, 09:24 PM   #13
Vince B
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Way to go James! Whats up for the next cook?!
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Old 09-12-2010, 10:15 PM   #14
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Join Date: 07-01-10
Location: Dallas,Tx

Originally Posted by atvottawa View Post
...I have cooked many pulled porks on the the kettle and they have never, I mean NEVER turned out like this... This was truelay amazing. My wife loved it and my son devoured it.
Would you care to elaborate on the difference in the butt on your grill vs yoru smoker?

Ive never done it on a grill and I am interested in how much better smoking really is :)

I DID try some "pulled pork bbq sandwich" at Sams last weekend (you know how they hand out samples near the frozen foods). I clearly wasn't thinking! Not only was it about $7 per pound but the texture seriously made me gag. I was underwhelmed to say the least :)

I just started smoking this summer and that moment at sams I had a minor epiphany as I realized how amazing my WSM and my budding bbq skills really are!

Great looking pork by the way and those rolls look delicious as well!
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Old 09-12-2010, 10:30 PM   #15
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Join Date: 12-04-08
Location: Pearl River LA

Way to go! My first pork butt was ummm well lets not discuss that.
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