After a slow and a bit disappointing start with some ribs I made up for it with a pretty good pork butt this last weekend.
First the facts:
7.6 lb (6.5 trimmed) bone in butt
Cajun Injector (Honey & BBQ)
Light homemade rub
Apple Wood
Cooked 10 hours @ 215 degrees using the 3-2-1 turning method.
I just can't get over how easy it is to keep the temps regulated on the WSM. Never had to do more than tweak one bottom damper (the other two were closed) every couple hours with the ambient temperature in the 70s.
Self imposed KCBS Grade:
Appearance - 6
Taste - 7
Tenderness - 7
The outside was a bit dry which I would not have served to the judges. I think I overcooked this just a bit or maybe shouldn't have let it rest the full 30 minutes before I pulled it. Once I got past the top layer it was piggy heaven. Served on bread with a bit of sauce in true KC style! Enjoy the pics.
First the facts:
7.6 lb (6.5 trimmed) bone in butt
Cajun Injector (Honey & BBQ)
Light homemade rub
Apple Wood
Cooked 10 hours @ 215 degrees using the 3-2-1 turning method.
I just can't get over how easy it is to keep the temps regulated on the WSM. Never had to do more than tweak one bottom damper (the other two were closed) every couple hours with the ambient temperature in the 70s.
Self imposed KCBS Grade:
Appearance - 6
Taste - 7
Tenderness - 7
The outside was a bit dry which I would not have served to the judges. I think I overcooked this just a bit or maybe shouldn't have let it rest the full 30 minutes before I pulled it. Once I got past the top layer it was piggy heaven. Served on bread with a bit of sauce in true KC style! Enjoy the pics.
