Cliff Bartlett
R.I.P. 5/17/2021
I found this recipe in a 2013 post by Eric Aarseth. It was actually provided by a commenter on his thread. Here is the link. In the event you don't understand what the heck I'm talking about, you can refer to the original recipe. Made everything from scratch, including the rub, the injection and the Grownup Mustard Sauce for the pulled pork. I got up at 2:30 am on Sunday and got the Butt on my 18 inch WSM at 3:40 AM. Ran at a steady 225. Took 15 hours and 10 minutes. Later in the day made a quick Macaroni Salad and some ABT's to go along with the pulled pork. I've included a lot of pictures so I apologize in advance if that is a nuisance.
Here are the ingredients for the Rub. Rubbed it down Saturday night and put in fridge.

My Pork Shoulder. Just over 8 lbs. I've had this guy in the freezer for a while.

Injected in the morning while WSM was getting up to temp.

A note on the injection. The recipe stressed the importance of using fresh pineapple juice over the canned variety. Went to every store in the area and could only find canned. Bought this pineapple fresh and juiced it in my blender and ran it through a very fine colander. Made exactly 2 cups of juice.

On the WSM at 3:35 am. Pecan wood for smoke. Smoker temp 225.

Took a peek at 6:30. Spritzed with apple juice.


Checked again at around 9:30. Spritzed more AJ.


The IT of the Butt at this point was around 165. Pulled Butt and placed in foil pan. Topped with brown sugar, some warm apple juice and 1/4 cup of Cholula Hot Sauce.

Here are the ingredients for the Rub. Rubbed it down Saturday night and put in fridge.

My Pork Shoulder. Just over 8 lbs. I've had this guy in the freezer for a while.

Injected in the morning while WSM was getting up to temp.

A note on the injection. The recipe stressed the importance of using fresh pineapple juice over the canned variety. Went to every store in the area and could only find canned. Bought this pineapple fresh and juiced it in my blender and ran it through a very fine colander. Made exactly 2 cups of juice.

On the WSM at 3:35 am. Pecan wood for smoke. Smoker temp 225.

Took a peek at 6:30. Spritzed with apple juice.


Checked again at around 9:30. Spritzed more AJ.


The IT of the Butt at this point was around 165. Pulled Butt and placed in foil pan. Topped with brown sugar, some warm apple juice and 1/4 cup of Cholula Hot Sauce.

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