Robert Clayton
New member
Did a 9.75 lb butt a few days ago, and it was awesome!
I was a little hurried on time, so I kept the WSM at approx 300f @ the grate.
I used a whole basket of Royal Oak Lump. Put about 1/3 of a Weber chimney to get it started.
I used 2 fist-sized hickory chunks for smoke.
Rub was kosher salt, black pepper, garlic and onion powder.
At around 160 internal I didn't have much of a bark forming, so I spritzed with a mixture of:
50/50 cider vinegar and water, with some brown sugar added.
I pulled it off and wrapped at ~ 194 internal. I would have gone longer but had errands to run.
It sat in the cooler for 2 hours and was the best BBQ Butt I've ever had
Thanks to all here for all of the info I've learned over the last year or so since I've been lurking.
I was a little hurried on time, so I kept the WSM at approx 300f @ the grate.
I used a whole basket of Royal Oak Lump. Put about 1/3 of a Weber chimney to get it started.
I used 2 fist-sized hickory chunks for smoke.
Rub was kosher salt, black pepper, garlic and onion powder.
At around 160 internal I didn't have much of a bark forming, so I spritzed with a mixture of:
50/50 cider vinegar and water, with some brown sugar added.
I pulled it off and wrapped at ~ 194 internal. I would have gone longer but had errands to run.
It sat in the cooler for 2 hours and was the best BBQ Butt I've ever had
Thanks to all here for all of the info I've learned over the last year or so since I've been lurking.
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