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SmokeyZassOff

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Hey everyone

Jake, AKA SmokeyZassOff here. My dad, 45fan, has been on here for sometime now and has referred me to this site because I have recently purchased my first smoker. I went out to Pits N Grills located here in Springfield, MO and got me a Weber Smokey Mountain (bullet smoker). I have a Weber charcoal grill I have used for a few years now and have loved everything about it, so stayed with Weber for my smoker.

My first smoke was yesterday, 3/30/2020, and I started off simple with some chicken wings and moink balls. Ran my smoker right at 250 for just a hair over 2 hours, and they turned out incredible! Was very impressed with this smoker holding the temp like it did and how well the food turned out for being a newb lol!

Tomorrow, 4/1/2020, I will be attempting my first pork butt :shock: Any tips/suggestions would be helpful! My dad has been very helpful with a lot of the basic stuff, but he has never used a Weber Smokey Mountain, so if you have one please let me know how you do a Pork Butt.
 

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Jake,

If this is your first post you have nowhere to go but up! Beautiful looking first plate!! I look forward to seeing more cooks! Again, welcome aboard Brethren!

Thanks,
Greg
 
BGEChicago said:
Jake,

If this is your first post you have nowhere to go but up! Beautiful looking first plate!! I look forward to seeing more cooks! Again, welcome aboard Brethren!

Thanks,
Greg
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Yup.. won't be long he'll be ordering a large offset smoker, a pellet smoker, blackstone griddle, Rubs from all over the place! I can't wait to spend this guys money!! hahahaha JUST KIDDING.. Good to see ya and great looking wings!

Now for the tips on pork butt.. Pretty much minion method on the WSM.. I'm sure you already know.. if its a bone in pork butt.. cook til tender.. when the bone wiggles out with no resistance its done. If your a wrapper I wrap between 150-170.. depends on if its stubborn and if I'm wrapping because of a stall or because its the color I want.. I've seen some with little stall and I wrap later than normal. and I've also wrapped early to get past the stall.
 
Jake congratulations man on your new smoker and first smoke! I know your dad has made you aware of it, but this is an awesome place and welcome to being a brethren. I have had BERTHA for a year now and it just keeps getting better. Those are beautiful wings there you are catching stride nicely! Looking forward to seeing many more cooks and hearing all the stories behind them.
 
Welcome to the Brethren and welcome to the addiction! Wings look killer, but please tell me that’s not all you made... lol.

Butts are hard to screw up. Back in my WSM days, I would tend to smoke them at 250°ish until they hit 160-165° internal temp, than wrap in butcher paper (or foil) and take up to 200-210° until they probe like butter. From there, remove and open the wrapping a bit... and let sit on the kitchen counter for about 20 mins like that to allow the cooking process to stop. From there, rewrap and place in a cooler with a couple of towels over it and allow it to rest for 1-5 hours depending on how long you can wait. The rest is important. After that pull/shred and enjoy. I always incorporate a finishing sauce into my pulled pork for the added flavor and moisture. Here is my concoction which is enough for two butts.


3 cups apple cider vinegar
1.5 cups brown sugar
1/4 cup ketchup
2 tbsp salt
2 tbsp pepper
Squirt of favorite hot sauce (optional)
—Bring to a simmer and pour over pulled pork.
 
Welocme, Jake! You've come to the right place.

Nice lookin' wings, man. As far as the butt, I'd highly recommend SirPorkalot's Lexington BBQ post that's pretty easy to find in QTalk - Very simple procedure / cook plan with delicious results.
 
Looks great Jake! WSM is a good smoker. I'd suggest cutting a slit vertically in some wine corks and pushing them onto the vent tabs. Makes a good handle so you don't burn your fingers. I used some heat resistant glue to hold mine in place, but I don't really know if that was necessary. Can't wait to hear about your pork butt!
 
Thank you all for the good comments! I used Plowboys Yardbird rub with some apple wood and it’s been on about 4 hours now running at around 250 the whole time. Also put some apple sauce/water in the water pan. It’s smelling GOOD! I will get some pictures posted.

*Side note* I have a photography business on the side, so I brought out the camera the other night to photograph the wings. I sauced them with a brush and then moved them to a plate and used a clean brush for the photo haha. Thanks again for all the compliments, they were very good!
 
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Good looking wings! Welcome to the forum!
 
** Pork Butt Update **

I woke up this morning, laid out 4 applewood chunks (one around each vent and then just a random one. Filled up my water pan with apple juice/water. Used Plowboys Yardbird rub, and am running the temp around 250. The latest photo is 4 hours in, trying to keep from opening the lid but I couldn't resist. Everything I read said to smoke it with the fat side up, is that what y'all would recommend?
 

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Thank ya!

BobBrisket said:
Welcome! Wings look really good! You are amazing......you sauced em with getting any sauce on the brush! :shock::-D

I'd hit that!

Bob
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Haha ya.. I’m a photographer on the side, and just wasn’t thinking when I did that. Appreciate the kind words!
 
Thank ya!

BGEChicago said:
Jake,

If this is your first post you have nowhere to go but up! Beautiful looking first plate!! I look forward to seeing more cooks! Again, welcome aboard Brethren!

Thanks,
Greg
Click to expand...

Thank you sir! Appreciate the kind words, my pork butts been on for about 6 hours now, and it’s looking good!
 
blazinfire said:
Yup.. won't be long he'll be ordering a large offset smoker, a pellet smoker, blackstone griddle, Rubs from all over the place! I can't wait to spend this guys money!! hahahaha JUST KIDDING.. Good to see ya and great looking wings!

Now for the tips on pork butt.. Pretty much minion method on the WSM.. I'm sure you already know.. if its a bone in pork butt.. cook til tender.. when the bone wiggles out with no resistance its done. If your a wrapper I wrap between 150-170.. depends on if its stubborn and if I'm wrapping because of a stall or because its the color I want.. I've seen some with little stall and I wrap later than normal. and I've also wrapped early to get past the stall.
Click to expand...

Haha appreciate the kind words! Thanks for the tips, I haven’t wrapped it but it seems to be doing pretty good now. Started to climb a bit around 5.5 hours, but just put some more water in the water pan and it helped.
 
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