Mike Coffman
TVWBB Olympian
This recipe came from Big Bob Gibson’s BBQ Book. This is a Chris Lilly recipe that I followed pretty
much exactly as written with a few noted exceptions.
7 pound pork butt was injected with peach juice, sugar, salt and Worcestershire sauce. In the book
he then puts the rub on it and then onto a 250 smoker. I injected and put it in the refrigerator
overnight. I followed the dry rub recipe and the butt was coated this morning with the rub and
let it sit while the WSM got up to temp.
Put onto the WSM, using Kingsford charcoal with a 50/50 mix of hickory and peach wood. No
water pan, just my clay saucer.
After 9.5 hours the butt was at 198 internal and it felt like butter. This is the first butt I have
done without foiling to get through the stall. The WSM maintained temperatures of 245 – 255.
Put into foil to rest until the rest of dinner is ready.
When it was unwrapped from the foil, I just pushed down on it and it all fell juicily apart. Really
didn’t need to use the bear claws.
Plated on a bun with pasta salad. The pork was sauced with Memphis Style Championship Red Sauce,
from the book, with the rest of the canned peaches chopped up. Sauce was simmered for about
10 minutes then put onto the pork.
I learned one eye opening thing during this cook and that was I DON’T need to foil to get tender
and juicy pork butt. This was definitely worth the effort put into it to make the rub and sauce.
This was absolutely delicious without an overpowering of peach flavor.
Thanks for looking!
much exactly as written with a few noted exceptions.
7 pound pork butt was injected with peach juice, sugar, salt and Worcestershire sauce. In the book
he then puts the rub on it and then onto a 250 smoker. I injected and put it in the refrigerator
overnight. I followed the dry rub recipe and the butt was coated this morning with the rub and
let it sit while the WSM got up to temp.
Put onto the WSM, using Kingsford charcoal with a 50/50 mix of hickory and peach wood. No
water pan, just my clay saucer.
After 9.5 hours the butt was at 198 internal and it felt like butter. This is the first butt I have
done without foiling to get through the stall. The WSM maintained temperatures of 245 – 255.
Put into foil to rest until the rest of dinner is ready.
When it was unwrapped from the foil, I just pushed down on it and it all fell juicily apart. Really
didn’t need to use the bear claws.
Plated on a bun with pasta salad. The pork was sauced with Memphis Style Championship Red Sauce,
from the book, with the rest of the canned peaches chopped up. Sauce was simmered for about
10 minutes then put onto the pork.
I learned one eye opening thing during this cook and that was I DON’T need to foil to get tender
and juicy pork butt. This was definitely worth the effort put into it to make the rub and sauce.
This was absolutely delicious without an overpowering of peach flavor.
Thanks for looking!
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