Little wsm pork butt action

[Jeremy Cook]

Started with about a 6LB butt,24 HR rub with butt rub, injected with apple juice right before going on smoker. About 12HRs in and pulled off at 195'. Turned out great and served with #5 sauce from here.

 

[Cliff Bartlett]

Wow, looks fantastic. Love that bark. I don't think the link for your #5 Sauce attached.

 

[Enrico Brandizzi]

Wow.
It looks really good!

 

[Dustin Dorsey]

That looks fantastic!

 

[Frank H]

Wow, looks fantastic. Love that bark. I don't think the link for your #5 Sauce attached.

i think he might have meant that the #5 sauce was from this forum.

 

[Craig Alumbaugh]

That is a mighty fine looking pork butt there

 

[DBWallis]

That looks awesome!

I think the next time I smoke a butt, I'm going to inject it with some apple juice with rub dissolved in it. I think the spices and salt permeating the interior meat will make it both juicy and better seasoned.

Yer makin' me hungry!

 

[Jeremy Cook]

Thanks guys! I have learned a lot on this forum.

 

[S.Six]

Great looking bark!

 

[Tim K]

One heckuva meteor you have there!! I love that bark, and #5 has become a go-to sauce at our house! I like to add not quite 2shot glasses of Capt. Morgan select, gives it a little sweetness..
Anyhow, great looking Boston Butt!
Tim

 

[Jeremy Cook]

I made the #5 sauce by the recipe and then took half of it and added more brown sugar, 1/4 cup of honey,1/4 cup Apple juice, a fresh peach, and simmered for another 20 min. Then strained. Everyone loved the sweet peach bbq sauce.

 

[Rich Dahl]

Looking good!

 

[Barb D]

WOW!!! That is one delicious looking piece of meat great job.