Barry LaZar
TVWBB Member
Last night I started a 14 hour cook of a 6.75 lb bone in pork butt in my WSM. I used Chris Lily's Championship injection and rub as described here. The average temperature stayed around 240 degrees. What made this remarkable is that I hadn't tried it before. I foiled the butt at 170 degrees with a little apple juice. Bottom line: it tasted great, looked great, and my guest seemed to enjoy dinner.
Fatigue cased me to make a few mistakes, but the process seemed to hide them all. I would suggest this process to the NUGs who are just starting out in the backyard. It sure should build confidence.
Fatigue cased me to make a few mistakes, but the process seemed to hide them all. I would suggest this process to the NUGs who are just starting out in the backyard. It sure should build confidence.
