One of the few videos I've seen where the bottom grate is also used. I need to cook 3 pork shoulders for a party this weekend and need to make use of both grates. Thanks for posting this vid.
I recently learned how to use my WSM likey you are doing. It is really set it and forget it. I inherited it from my grandmother and she used it to make all kinds of things. I like the tip about putting boiling water in the pan. Good idea. My tip to you is wrap the water pan in aluminum foil to make clean up easy.
Awesome video. I just got a WSM and I'll be smoking a butt on Christmas, so thank you for the detailed instruction! One recommendation that I've used with other smokers: when the pork hits 160 degrees, wrap it in foil for the rest of the smoke. Seals in moisture to keep the edges from getting dried out/charred.
Bought my Weber smokey mountain like 6 years ago. I've done ribs, brisket, pork butts, beer can chicken... I paid 400 for the 22 inch. Well worth it tho. Every single thing I've ever smoked has come out AMAZING! I also put a pork butt on and got the temp to 225 and checked it 12 hours later. Temp was still dead on 225. It is def super simple to use. You used the "minion method" for the coals too, so it slowly spreads and lasts longer. NICE! Great video bro!
Yeah I wish I could have gotten my hands on a 22", but alas the only ones used on craigslist were the 18". Still plenty of surface area to smoke. I can get a turkey and pork butt in at the same time.
Thanks man! I try to keep my smokes simple, and just show what I’ve learned. I made multiple pork butts that day and packaged them for families in need going through hard times. The feed back was it was the best they ever had. Guess I’m doing something right haha.
Looked like your cook came out great. Should always let the meat rest for a minimum of 30 minutes. Other suggestion for smoking on WSM is to put the butt in fat cap up. The design of the smoker has the heat flow coming up the chimney walls around the water bowl into the dome and then it circulates down the center of the chamber. Having the fat cap up will protect your meat from that direct heat flow.
I found that temperature was hard to control in windy winter weather conditions. So I built a little smokehouse to enclose the WSM, and now it’s a 52 week a year proposition.
im going to try cooking 4 at once on my 18" WSM this weekend. I have a fair amount of cooks on it but this it the largest iv done. did 2 at a time before.
@@elkskiutah8204 yes, since I first commented I cooked a few hundred pounds of pork butt (4) at a time with no problem. I normally light it right before I go to bed and let them cook all night.
Can’t remember the total time. Probably around 10-12 hours. Yep I threw a few handfuls of charcoal, and another log or two of wood in throughout the smoke. I filled the water bowl to the brim, so we were good there.
@@theyardfreako likely the first handful, in order: brisket, ribs, pork butt, then back to briskets for a while. Possibly throw a chicken on the bottom rack for the pork butt cook!
Only advice I can give is to do ribs first. Not a long cook, but helps ya figure out the equipment before taking in the brisket. My two cents, but figured I’d throw it out there
Dude I got a used 18 inch Weber Smokey Mountain for $70and I'm about to use it today for the first time smoking two pork shoulders to Boston butts for the holiday
Doing this tomarrow have all 3 wsm using the 22 usually the 18, have a good feeling with 22 wish me luck 3 pork butts didnt inject like I always do with apple juice gonna see what happens at dawn
I just bought a 18 inch WSM smoker and watched your video looking for ideas for my first cook. Did have a question how ever. What temp did you shoot for on the smoker and what was your target temp for the meat ? At the end of your video when you sat down with a 90 shilling, I see we have similar tastes. I’m going to try this cook. Great video thanks.
Thank you for watching! I target between 220 to 240 F for the cook. My rig usually hovers around 220 (my guess because the water pan keeps it there because it’s boiling off water). Seems to do the job well with that “thermal sink”.
Nice video, the meat looked great at the end. Sorry if I missed it, but 1) what was the overall cook time, 2) internal smoker temp (~225? 275?), and 3) did you need to add/refill the coals at all?
I don't remember the cook time, but generally take into account 1.5 hours per pound of meat when planning the smoke. Use a meat thermometer to target 205F and above to know when the meat is ready. 225-240 is my target temps for the smoker. Yes I'd throw some more wood logs/chunks in along with a handfull or two of charcoal.
This is a great video. Super - helpful. Getting ready to do my first smoke tomorrow. Smoking a pork butt. Did you find that you needed to add charcoal during your smoke? How about adding water? I have one 10 lb. shoulder so I am anticipating it won't take longer than 12 hours. You have quite a bit more there. Last question - love the background music. What app do you use to make your videos? Thanks!!
Hey Kurt meant to reply to you this morning, but I got distracted. Yeah you'll probably need to add some more charcoal throughout the smoke. Every time you add a new log, or hunk of wood throw in a handful or two of charcoal as well. Water shouldn't be a problem if you fill out up the bowl before you begin. Remember to use boiling water, so you won't spend all your heat warming up the water. The background music is Hurts So Good from TH-cam's audio library. I use a Mac to make my videos.
Man, I've watched every pork butt on a wsm video on TH-cam and yours came out the best. Great bark, juicy and fall off the bone. How many hours total was this? And what temp (internal and chamber) do you aim for?
I did. I took the first pork butt into the house to eat for dinner. The other two I left in the smoker after cutting off the O2 and they say for about an hour
One of the few videos I've seen where the bottom grate is also used. I need to cook 3 pork shoulders for a party this weekend and need to make use of both grates. Thanks for posting this vid.
I recently learned how to use my WSM likey you are doing. It is really set it and forget it. I inherited it from my grandmother and she used it to make all kinds of things. I like the tip about putting boiling water in the pan. Good idea. My tip to you is wrap the water pan in aluminum foil to make clean up easy.
Best video I have seen yet for pork butt on the Weber Smokey Mountain!
I appreciate it thank you!
Strongest coffee ever. 😂
Awesome video. I just got a WSM and I'll be smoking a butt on Christmas, so thank you for the detailed instruction! One recommendation that I've used with other smokers: when the pork hits 160 degrees, wrap it in foil for the rest of the smoke. Seals in moisture to keep the edges from getting dried out/charred.
To each their own. Honestly I like it a little crunchy
Bought my Weber smokey mountain like 6 years ago. I've done ribs, brisket, pork butts, beer can chicken... I paid 400 for the 22 inch. Well worth it tho. Every single thing I've ever smoked has come out AMAZING! I also put a pork butt on and got the temp to 225 and checked it 12 hours later. Temp was still dead on 225. It is def super simple to use. You used the "minion method" for the coals too, so it slowly spreads and lasts longer. NICE! Great video bro!
Yeah I wish I could have gotten my hands on a 22", but alas the only ones used on craigslist were the 18". Still plenty of surface area to smoke. I can get a turkey and pork butt in at the same time.
@@theyardfreako hell yea. The 18 inch has plenty of room. I only got the 22 because I didn't know which one to get so I went with the biggest one.
Good video man. At the end I usually let my butts rest in foil for 30 min.
Your bark is amazing every time I watch someone cook on a sm they don’t develop proper bark what temp did you run and what would you recommend?
I ran it between 240 and 225.
Not sure what to say, other than use the type of charcoal I used in the video.
Wow you have that chimney and smoker awfully close to your house.
The siding is fake wood, it's actually cement so I'm not worried.
I have a WSM and you imparted some really good useful bbq info, so thank you brother. That pork butt looked awesome!
Thanks man! I try to keep my smokes simple, and just show what I’ve learned.
I made multiple pork butts that day and packaged them for families in need going through hard times. The feed back was it was the best they ever had.
Guess I’m doing something right haha.
Looked like your cook came out great. Should always let the meat rest for a minimum of 30 minutes. Other suggestion for smoking on WSM is to put the butt in fat cap up. The design of the smoker has the heat flow coming up the chimney walls around the water bowl into the dome and then it circulates down the center of the chamber. Having the fat cap up will protect your meat from that direct heat flow.
I totally agree 👍🏾
I found that temperature was hard to control in windy winter weather conditions. So I built a little smokehouse to enclose the WSM, and now it’s a 52 week a year proposition.
Yeah the thing runs like a dream during late spring, summer, and early fall. I'm thinking of doing the same this year.
I bought 2-18" WSM used and cleaned them up and now use them. No need to use a breakin burn and saved hundreds of dollars via Craigslist.
Those issued waffle tops are about the most comfy things to wear
Seriously man, I’ve wondered about driving to Buckley AFB or Springs to buy five of them. They really are great.
That was awesome to watch , I just bought a WSM 18 , haven’t used it yet, please keep the helpful videos coming , thanks
Love my Weber Smokey mountain
Thanks for a really informative video. Do you find it not necessary to pull and wrap at 160 degrees?
I haven’t done so yet. I also haven’t had any complaints from the result of not doing it
im going to try cooking 4 at once on my 18" WSM this weekend. I have a fair amount of cooks on it but this it the largest iv done. did 2 at a time before.
4 butts no problem. 3 better. Rotate top to bottom
I think 2 butts on bottom shelf means they hang over the water pan and get to hot.
@@elkskiutah8204 yes, since I first commented I cooked a few hundred pounds of pork butt (4) at a time with no problem.
I normally light it right before I go to bed and let them cook all night.
Very nice, what was the total time? Did you have to add more coals and log? More water?
Thanks
Can’t remember the total time. Probably around 10-12 hours.
Yep I threw a few handfuls of charcoal, and another log or two of wood in throughout the smoke.
I filled the water bowl to the brim, so we were good there.
@@theyardfreako great, thanks bro. Looking forward to doing this soon and more of your vids.
Grabbed a 22 wsm on Facebook marketplace last week for $200. Even came with the cover. Can't wait to use it!
Scoring a 22” off marketplace for $200 is solid! Well done!
What’s the first smoke you have in mind?
@@theyardfreako likely the first handful, in order: brisket, ribs, pork butt, then back to briskets for a while. Possibly throw a chicken on the bottom rack for the pork butt cook!
Only advice I can give is to do ribs first.
Not a long cook, but helps ya figure out the equipment before taking in the brisket.
My two cents, but figured I’d throw it out there
@@theyardfreako love that! Sounds like a wise plan. St Louis ribs it is!
Cheers 🍻
Looks like it came out really good👍🏻👍🏻 thanks bud
Dude I got a used 18 inch Weber Smokey Mountain for $70and I'm about to use it today for the first time smoking two pork shoulders to Boston butts for the holiday
Love everything about this. Good luck, and good eating.
This was a killer video, thank you so much for sharing. Can you tell me what the internal temperature of the butts were when you pulled them?
I usually pull them out when they’re at 205
@@theyardfreako Thanks for your reply! Did you ever have to add more charcoal?
@@AustinHartleyLeonard yeah I threw in a few handfuls of charcoal when I added another log of wood.
The perfect cook! Thanks for sharing.
Did you add more water to the bowl during the cook? And fat side up or down?
No I filled the water bowl to the brim, so plenty of moisture.
There isn’t a far side, like brisket for example, for pork butt.
The Yard Freako thank you! Makes sense I think I only did half way so it ran out during the middle of the smoke!
Doing this tomarrow have all 3 wsm using the 22 usually the 18, have a good feeling with 22 wish me luck 3 pork butts didnt inject like I always do with apple juice gonna see what happens at dawn
How'd that turn out for you
What’s the total time and temp for those
I just bought a 18 inch WSM smoker and watched your video looking for ideas for my first cook.
Did have a question how ever. What temp did you shoot for on the smoker and what was your target temp for the meat ?
At the end of your video when you sat down with a 90 shilling, I see we have similar tastes. I’m going to try this cook. Great video thanks.
Thank you for watching! I target between 220 to 240 F for the cook. My rig usually hovers around 220 (my guess because the water pan keeps it there because it’s boiling off water). Seems to do the job well with that “thermal sink”.
Just got my SMW and you are dead on. It made me feel like I was the boss lol thank you for posting
Thanks for watching man! Going to try and do some more videos over the winter.
The Yard Freako
I’ll keep up. 👍🏼
Nice video, the meat looked great at the end. Sorry if I missed it, but 1) what was the overall cook time, 2) internal smoker temp (~225? 275?), and 3) did you need to add/refill the coals at all?
I don't remember the cook time, but generally take into account 1.5 hours per pound of meat when planning the smoke. Use a meat thermometer to target 205F and above to know when the meat is ready.
225-240 is my target temps for the smoker.
Yes I'd throw some more wood logs/chunks in along with a handfull or two of charcoal.
This is a great video. Super - helpful. Getting ready to do my first smoke tomorrow. Smoking a pork butt. Did you find that you needed to add charcoal during your smoke? How about adding water? I have one 10 lb. shoulder so I am anticipating it won't take longer than 12 hours. You have quite a bit more there.
Last question - love the background music. What app do you use to make your videos? Thanks!!
Hey Kurt meant to reply to you this morning, but I got distracted.
Yeah you'll probably need to add some more charcoal throughout the smoke. Every time you add a new log, or hunk of wood throw in a handful or two of charcoal as well.
Water shouldn't be a problem if you fill out up the bowl before you begin. Remember to use boiling water, so you won't spend all your heat warming up the water.
The background music is Hurts So Good from TH-cam's audio library. I use a Mac to make my videos.
The Yard Freako Thanks!
I chuckled when the bottom stuck to the grill.
What was the total cook time? How do you have your vents set?
Nice hat. Go Broncos!
Great video.
Thank you!
Great video. I'm going to try for the first time this weekend. Super helpful instruction. By the way - great background music. What music is that?
Great video
Thanks man!
Looks great
thanks I hope to do a butt on the bottom and a brisket on the top.. on a dyna glo smoker, however
I’ve done it making a meal for a big party and it worked out quite well
The best!!!!!
Should'nt it be closer to the house?
It’s hardiboard siding (basically cement) not wood so I’m not worried about it
Looks Great.
Well said
Do you have to add charcoals during the process
Good ole chocolate cake.
Man, I've watched every pork butt on a wsm video on TH-cam and yours came out the best. Great bark, juicy and fall off the bone. How many hours total was this? And what temp (internal and chamber) do you aim for?
Thanks for watching! I try to shoot for around 225-240. They were in there for around 12 hours.
Great looking pork but he was slamming them down pretty hard
Tenderizing butts in any situation is always a good thing
Why are you right next to your house back it up a bit don’t burn your house down
It's hardy board, not wood. It was fine haha.
spray vegetable oil on the grates and it wont stick like that. Or at the least rub an onion for god sakes!
My jaw literally dropped when I saw the bark, and now a smoky mountain is in my Atwoods cart xD
What is bark
It’s the dark smoke deposit on the outside of the meat towards the end of the smoke.
Let the meat rest
I did. I took the first pork butt into the house to eat for dinner. The other two I left in the smoker after cutting off the O2 and they say for about an hour
Way too hot, let it rest.
Lot of burnt end , yummy but on completion.