Overnight Butt Cook


 
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Paige Anders

TVWBB Fan
I did an overnighter on Friday with 2 butts weighing just under 16 lbs total. I put them on the WSM at 9 pm with a mix of apple and pecan chunks. I used KB with a foiled clay saucer in the pan. The first butt was ready at 7:00 am and the 2nd was done at 8:20. I let them rest for about 30 min when I pulled them then wrapped them tight in foil. Put them in a cooler with beach towels until about 12:30. When I pulled them they were still hot and moist. Best pulled pork I've done yet. The rub I used was simple Salt, pepper, paprika, onion and garlic powder. Thanks for looking and for everyone's tips on other post

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Butt #1
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Butt #2
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Mike Cosgrove said:
I need to take the leap and get a WSM, posts like this have convinced me.
Click to expand...


They are awesome Mike. When I went to bed about midnight the smoker was running steady at 268. I got up at 5 to check the temp and spritz and it was sitting at 260. Went back to bed for a while and pulled the first one off at 7 am the temp was 262. (Meat was 195). At 820 when I pulled off the 2nd one the temp was still 262. I shut all the vents and there is still a lot of charcoal left. I love my 22.5 WSM
 
I think I will have to have my wife make some more slaw for the pork we have left. That is the perfect combination. Looks great.!!!!!
 
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