Last week I had a patio installed. Tonight I kicked off the fall season with a 9.0 lb Boston Butt. I did this Harry Soo style. It was absolutely dynamite.
My previous "Yard BBQ":
The new patio entrance:
The rest of the story:
Here is the pork butt, injected, rubbed and on the WSM:
Here are a couple of pictures of the pulled pork:
I put the meat on the WSM at 9.30 A.M. holding a temperature of 250 degrees. It only varied slightly all day long. It was done at 6:45 P.M. My wife did a stellar job pulling it and supplying sides (no pics as we were too busy eating...
The pork just seems to keep getting better. This particular butt came as a pair from GFS (Gordon Food Service). It came as a pair totalling nearly 19.0 lbs. It was on special at $1.49 per lb. Wonderful pork and at a bargain price. A feller can hardly do better!! A special thanks to Harry Soo, for his great recipe!
I wish I had had the patio built 25 years ago. I flat LOVE it, in spite of it's modest size.
Keep on smokin'