Ryan Aghdam

Weber Smokey Mountain Smoke Day 11

I smoked a Boston butt for my Weber Smokey Mountain’s maiden voyage to celebrate WSM Smoke Day 11.

It was my first time using the smoker, aside from calibrating the temperature. The night before, I trimmed the fat off of the meat and rubbed it in a modified version of the Classic Barbeque Rub from the Oregonian.

The meat after adding the rub.
The meat after adding the rub.

The next morning, I set up shop and took the meat out of the refrigerator. I used the Minion method to light the coals, starting with 40 coals in the base of the smoker. I added four medium-sized pieces of apple wood and one piece of hickory.

The setup: chair, a bag of Kingsford blue-bag charcoal, the Weber Smokey Mountain, a Weber charcoal grill used to light coals, and propane Weber in the background.
The setup: chair, a bag of Kingsford blue-bag charcoal, the Weber Smokey Mountain, a Weber charcoal grill used to light coals, and propane Weber in the background.

As the day progressed, I kept an eye on meat temperature, adjusting the vents and adding fuel when necessary.

Recording temperatures and vent positions to help keep temperature under control.
Recording temperatures and vent positions to help keep temperature under control.

Around 9 hours in, the temperature began to hold steady around 170 degrees Fahrenheit. Although it was safe to eat, I wanted the inside temperature to reach 200 degrees so that it would pull apart easily. I finished it off in the oven.

I was pleased with the result, considering it was my first time. For next time, I’ll try using the Texas crutch so I don’t need to use the oven and possibly adding a bit more pepper to the rub.

The finished product.
The finished product.

Cleaning up isn’t very fun.

The aftermath: spent coals and wood.
The aftermath: spent coals and wood.