My first smoked pork butt!

[Jennifer]

--smoked in my mini wsm:

Lawry's Seasoned Salt and Freshly Ground Black Pepper for Rub. Spritzed with Apple Juice / Apple Cider Vinegar mixture. Sauced with "Shack Attack" vinegar based BBQ sauce recipe.

Smoked at 275F until an internal temp of 170F. Then I foiled it up until 200F internal temp at which point I was able to wiggle the bone out. Let sit 1 hour foiled on counter before pulling.

 

[Bill Spearman]

Good looking stuff!!!!!!!!!!! Congrats.........

 

[John Solak]

Looks very good!!

 

[Dwain Pannell]

Nice job. I recommend keeping notes on what went right and what went wrong. On your next cook you can refer back and make adjustments as necessary.

 

[JimmyE]

Looks like it all went right to me. Nice job.

 

[Frank H]

Grab a roll and some sauce n slaw , and you're good to go! Nice job.

 

[Bill Schultz]

Well done looks great

 

[James H]

nice presentation on a beautiful plate

 

[Marc]

Well done. IMO foil wasn't necessary but cant argue with the results.

 

[Jerome D.]

I like what I see!

 

[Mike Willis]

Jennifer, that looks delicious! Excellent result!

 

[russ olin]

you nailed it

 

[RogerS]

Looks great

 

[Tony R]

Well done Jennifer.

 

[Bob Bass]

Good going, Jennifer.
And a Very nice presentation.

 

[Robert McGee]

Jennifer;
That is as nice a plate of pork as I have seen. GOOD JOB!

Dale53

 

[Jennifer]

Thanks for all the kind replies! I'm excited! Love my little Mini WSM! /hug mini

 

[Mike Cosgrove]

Thanks for all the kind replies! I'm excited! Love my little Mini WSM! /hug mini

I'm lovin mine too, nice job.