Erik Tracy
TVWBB Pro
Pork Butt from Labor Day.
Stater Brothers, bone-in, 1.99/lb total weight 6.5lbs before trimming, right around 6lbs after trimming.
Rubbed with honey muster for binder and dusted with some homemade rub; sweet with a kiss of heat. Let setup overnight.
Chimney lit in the predawn morning
WSM loaded with KBB; Soo's Donut with 3 chunks hickory, 3 chunks pecan. Bowl in - empty.
Target temp was 250F which I got to in 35 minutes and it pretty much sat there for the whole cook. Maverick probe in center got to 197F and I starting probing for tenderness. Just right at 205F. Removed from WSM for wrapping/resting til dinner. Very happy with the bark. Meat went on at 6am and done at 2pm for a 4:30pm dinner.
Bone came out smooth and easy
Pulled with a bit of KC Masterpiece Private Stock Reserve (really good!)
Not pictured (the family was impatient) are the sides: grilled corn, fries, potato salad, baked beans.
Very happy with the results!
Stater Brothers, bone-in, 1.99/lb total weight 6.5lbs before trimming, right around 6lbs after trimming.
Rubbed with honey muster for binder and dusted with some homemade rub; sweet with a kiss of heat. Let setup overnight.
Chimney lit in the predawn morning
WSM loaded with KBB; Soo's Donut with 3 chunks hickory, 3 chunks pecan. Bowl in - empty.
Target temp was 250F which I got to in 35 minutes and it pretty much sat there for the whole cook. Maverick probe in center got to 197F and I starting probing for tenderness. Just right at 205F. Removed from WSM for wrapping/resting til dinner. Very happy with the bark. Meat went on at 6am and done at 2pm for a 4:30pm dinner.
Bone came out smooth and easy
Pulled with a bit of KC Masterpiece Private Stock Reserve (really good!)
Not pictured (the family was impatient) are the sides: grilled corn, fries, potato salad, baked beans.
Very happy with the results!