Bob Correll
R.I.P. 3/31/2022
After seeing John's cheater pulled pork, I decided to do something similar.
It's been a few years since I've de-boned a butt, but it only took maybe 2 minutes.
Whacked it up.
Made up a rub, higher sugar than normal, and lower salt.
Kettle set-up.
Baskets with a mix of KB & lump, peach & hickory for smoke.
Bottom vents 1/4 open.
Hood temp ran 275>325 most of the time.
Added a few KB to one side, and only once.
Pullable after 5 hrs.
No meat temps were taken, it's pretty easy to tell when it's done.
I did foil it for another half hour.
Pulled after 5.5 hrs. total.
This 5 lb. butt yielded about 2.5 lbs. pulled, not counting my snacking.
Ghost dog Brooke, in the background, giving me the evil eye, then she came running.
Lots of great bark this way, just be sure to use a low salt rub.
A little less smoke flavor than low & slow, but to me, it was just as good as a long WSM cook.
Thanks for stopping by!
It's been a few years since I've de-boned a butt, but it only took maybe 2 minutes.
Whacked it up.

Made up a rub, higher sugar than normal, and lower salt.
Kettle set-up.
Baskets with a mix of KB & lump, peach & hickory for smoke.
Bottom vents 1/4 open.
Hood temp ran 275>325 most of the time.
Added a few KB to one side, and only once.
Pullable after 5 hrs.
No meat temps were taken, it's pretty easy to tell when it's done.
I did foil it for another half hour.
Pulled after 5.5 hrs. total.
This 5 lb. butt yielded about 2.5 lbs. pulled, not counting my snacking.
Ghost dog Brooke, in the background, giving me the evil eye, then she came running.
Lots of great bark this way, just be sure to use a low salt rub.
A little less smoke flavor than low & slow, but to me, it was just as good as a long WSM cook.
Thanks for stopping by!