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View Full Version : 5th wsm 22 cook 2 butts


Freddy j
12-28-2012, 03:30 PM
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!

http://i657.photobucket.com/albums/uu295/frddyj/283A1A8D-F459-4F20-A56F-60B042635F4F-4075-000001A439F32604.jpg
http://i657.photobucket.com/albums/uu295/frddyj/879B951C-DEE4-4700-A288-F4834E65F99F-4075-000001A2A6B6C9E3-1.jpg

http://i657.photobucket.com/albums/uu295/frddyj/45845FBF-6E4E-4C61-9297-431EF4F467AB-4075-000001A2B4145598.jpg
http://i657.photobucket.com/albums/uu295/frddyj/AA0D2C5F-CBC3-4378-B6B7-EFA04FDE0221-4075-000001A271C49461-1.jpg



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.

Jason TQ
12-28-2012, 05:19 PM
Looks great. Especially that color.

Cayman1
12-28-2012, 05:29 PM
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.

Freddy j
12-28-2012, 11:04 PM
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.

HankB
12-28-2012, 11:47 PM
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
12-28-2012, 11:59 PM
That plated sammie looks fabulous!

Gotta love the WSM, wouldn't you say?

Nice work, Brother.

BobM
12-29-2012, 02:32 AM
Great looking cook, nice job! :hungry:

Bluebird
12-29-2012, 07:36 AM
Great looking butts.

Freddy j
12-29-2012, 08:05 AM
That plated sammie looks fabulous!

Gotta love the WSM, wouldn't you say?

Nice work, Brother.

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?

Big George's BBQ
12-29-2012, 08:25 AM
Very nice Great color

Harbormaster
12-29-2012, 08:26 AM
Am I reading your signature correctly? You have 10 wsm?
Well, one of them is on long term loan to Pimpsmoke. But yes I have 10 WSMs. All bought used, most off of Craig's List.

Mason Dixon Bowhunta
12-29-2012, 08:50 AM
Those butts look tasty. Nice job!

Johnny_Crunch
12-29-2012, 08:57 AM
Nice pr0n!

Freddy j
12-29-2012, 09:07 AM
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.

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!