Pork butt on WSM

[Dustin Dorsey]

I decided to cook a pork butt this weekend.

Got a nice pork butt from a local butcher.

Rubbed up.

Started the fire with about 18 lit KBB coals at 4 in the morning.

Fired up the WSM. I used mix of pecan and hickory chunks and kept the temp around 275.

Cooked it for about 12 hours to an internal temp of 205.

Pulled pork!

Made some sammiches.

 

[Ken Chapman]

Great looking Pulled pork! now my mouth is watering and I really need to make this again

 

[S.Six]

Love the black bark! That's how i do mine.

 

[Bob Ivey]

I need to do pulled pork this weekend. You have my mouth watering. Diet won't allow me to eat a lot, but anything is better than nothing. Great cook.

 

[Craig Alumbaugh]

That is some mighty tasty looking PP

 

[Cliff Bartlett]

Great job Dustin!

 

[Tony R]

Nicely done!!!

 

[Luke P]

Dustin,
That is a great post! Love the step by step from the fresh cut of meat to the sandwich. Love it all!