First Butts on the new WSM

I picked up 2 ~8 lb pork butts the other day to break in my new WSM that the good folks here recommend I get.

Here it is next to the Summit after a spring scrub down. This is going to be a great combo.

Pork butts were $1.20/lb, tough to beat that. Trimmed and rubbed with Oakridge BBQ Secret Weapon.


On to the WSM at 0630.


This smoker is great. The iGrill2 is awesome for monitoring the temps of the smoker and the butts.

It ran hot, as I have read from other users on their first WSM cook. I was shooting for 250 but it stayed at about 290 for a while. By the end of the cook it was down to about 260. I ran the water pan dry and didn't wrap the butts. I used just a few chunks of hickory.

Butts came off at 1530, wrapped in foil and into the cooler for about an hour and a half.

These things were like butter. I had to be so careful pulling them off the smoker. I might always cook my butts at a higher temp. I really like the fact that the cook was only 9 hours.





Overall I was thrilled with this cook. The flavor was awesome and the WSM was a joy to use. And the wife loved it, so that means a lot more cooking. Of course I shared some with our neighbors as well.

Thanks for looking and all the advice. I am not going to miss my electric smoker.

New guy here, any ideas on why my portrait view iPhone photos won't rotate?

I had a Bradley Electric smoker for the last 5 years. I learned a lot about smoking while using it, but man was I missing out after 1 cook on the WSM.

The secret weapon rub is great. It really compliments the pork well.