WebPreheat your smoker to 225°F and toss a few wood chunks onto hot coals. 2. In a medium-size bowl, combine brown sugar, salt, paprika, onion powder, garlic powder and pepper, mixing with your fingers to break any lumps. Generously season the pork butt on all sides with the dry rub. 3. Place the pork butt in your smoker. WebOnce the cook is underway and the WSM is “in the zone,” it only needs periodic checking. The pork should be removed when its internal temperature hits 200° F. Depending on the size and amount of meat in the smoker, this can take 8-10 hours.
WSM without water pan? The Virtual Weber Bulletin Board
WebPurchase boneless or bone-in pork butts. Trim excess fat. Apply half of the Southern Succor Rub and refrigerator overnight, then apply more rub just before cooking. Cook at 225 … WebSmoked Pork Butt on the Weber Smokey Mountain (WSM) - YouTube. This is smoking pork at its best! Thanks for the rub Daryl. It sho-nuff is sum good stuff!!!I purchased the 22.5 … glasses malone that good
Pulled pork takes forEVER on my WSM - Pitmaster Club
WebI'm smoking a 8.5 lb pork butt for Easter dinner, got it on the at around 6 am, I set the meat probe alarm for 160° for the wrap, and at 9:20 am the alarm was already going off which seemed way too soon. So rather than use another probe to verify the temp like a dipshit, I pulled it off and wrapped it, got it back in the smoker and put the ... WebBoneless Pork Butt on the WSM - 6 hour cook 1 / 4 No trim, no truss, MC Gospel rub. Cooking on my 18” WSM. Started with water pan but removed it to try a faster cook. Used … WebYou don’t need to buy overly large pans, just buy something that fits both the pork butt and your WSM. Buy Small Wire Cooling Racks. Buy a couple of small wire cooling racks that fit … glasses magnify my eyes