DBWallis
TVWBB Super Fan
So I've had my WSM 22" for about 2 months, and finally had the opportunity to smoke a pork butt.
I started with a 7# roast:
The night before, I applied a dry rub (pretty standard), and wrapped in plastic:
Bright and (too) early Sunday morning (started at 6 am), I fired up the smoker and injected the butt with a 50/50 mixture of apple juice and extra-virgin olive oil:
The butt smoked at 275 over hickory for about 5 hours, and when it hit an internal temp of about 165, I wrapped it in foil, dropped the temp to about 230, and let it go another 3-ish hours. I pulled the butt at an internal temp of 202. Since it got done earlier than expected (allowed for 10 hours, it only took 8), I plopped the whole thing in a 12-pack cooler to rest. This was the unveiling 2.5 hours later:
This thing was the juiciest, most tender pork I've ever had! It was difficult to pick up because it wanted to fall apart. I was able to knock it into chunks with a fork:
and had it shredded in no time:
After resting, the bark was tender but oh, so smokey!
I also made a batch of "Beasty BBQ Sauce", which was spicy, tangy and not at all sweet. We served the pulled pork on top of garlic bread with the BBQ sauce, with Parmesan/basil corn and a simple slaw of cabbage, red onion and red bell pepper with an EVOO and cider vinegar dressing:
All I can say is, "Winner winner, piggy dinner!"
BTW, people often ask us if we use much garlic when we cook. This meal had about 1 1/2 heads of garlic in it
I started with a 7# roast:
The night before, I applied a dry rub (pretty standard), and wrapped in plastic:
Bright and (too) early Sunday morning (started at 6 am), I fired up the smoker and injected the butt with a 50/50 mixture of apple juice and extra-virgin olive oil:
The butt smoked at 275 over hickory for about 5 hours, and when it hit an internal temp of about 165, I wrapped it in foil, dropped the temp to about 230, and let it go another 3-ish hours. I pulled the butt at an internal temp of 202. Since it got done earlier than expected (allowed for 10 hours, it only took 8), I plopped the whole thing in a 12-pack cooler to rest. This was the unveiling 2.5 hours later:
This thing was the juiciest, most tender pork I've ever had! It was difficult to pick up because it wanted to fall apart. I was able to knock it into chunks with a fork:
and had it shredded in no time:
After resting, the bark was tender but oh, so smokey!
I also made a batch of "Beasty BBQ Sauce", which was spicy, tangy and not at all sweet. We served the pulled pork on top of garlic bread with the BBQ sauce, with Parmesan/basil corn and a simple slaw of cabbage, red onion and red bell pepper with an EVOO and cider vinegar dressing:
All I can say is, "Winner winner, piggy dinner!"
BTW, people often ask us if we use much garlic when we cook. This meal had about 1 1/2 heads of garlic in it
