Mike Coffman
TVWBB Olympian
My son and his girlfriend are leaving for Virginia tomorrow morning and requested that before they
left I smoke a pork butt for them. Since I had to work all weekend I was lucky enough to be off today.
8 pound butt was trimmed of most the fat. I removed the fat cap this time. I then injected it with
Butchers Pork BBQ Injection yesterday morning and seasoned it with Plowboys Yardbird Rub.
Put into the refrigerator until this morning.
Put on the WSM about 5 minutes after removing it from the refrigerator. Using pecan and cherry
chunks, no water pan, just my clay saucer in the water pan. Shooting for temps between 225 to 250.
Wrapped in foil at 162 and then pulled from the smoker at 205. It was wrapped in towels and
put into my ice chest.
3 hours later it was pulled.
Plated with scalloped potatoes, corn and onion rings. We used Texas Toast this time instead of buns.
The toast was seasoned with garlic spread and Penzeys Brady Street cheese sprinkles.
The brown stuff next to the potatoes is bacon jam. I saw a recipe here and decided to give it a
shot, since it is bacon.
Actually my wife put it all together yesterday while I was working.
It tastes pretty good, but got find what I want to use it on. I think it would be excellent on a
grilled cheese sammie!
Delicious meal and the kids are happy that they have leftovers for their road trip tomorrow.
Thanks for looking!
left I smoke a pork butt for them. Since I had to work all weekend I was lucky enough to be off today.
8 pound butt was trimmed of most the fat. I removed the fat cap this time. I then injected it with
Butchers Pork BBQ Injection yesterday morning and seasoned it with Plowboys Yardbird Rub.
Put into the refrigerator until this morning.
Put on the WSM about 5 minutes after removing it from the refrigerator. Using pecan and cherry
chunks, no water pan, just my clay saucer in the water pan. Shooting for temps between 225 to 250.
Wrapped in foil at 162 and then pulled from the smoker at 205. It was wrapped in towels and
put into my ice chest.
3 hours later it was pulled.
Plated with scalloped potatoes, corn and onion rings. We used Texas Toast this time instead of buns.
The toast was seasoned with garlic spread and Penzeys Brady Street cheese sprinkles.
The brown stuff next to the potatoes is bacon jam. I saw a recipe here and decided to give it a
shot, since it is bacon.
Actually my wife put it all together yesterday while I was working. It tastes pretty good, but got find what I want to use it on. I think it would be excellent on a
grilled cheese sammie!
Delicious meal and the kids are happy that they have leftovers for their road trip tomorrow.
Thanks for looking!
