Mike Coffman
TVWBB Olympian
5 pound boneless pork butt coated with mustard and covered with Penzeys 33rd & Galena St.
Put onto the WSM with 3 chunks of pecan wood.
Pulled off the WSM at 194 internal and toothpick tender. Wrapped the butt in foil for a short rest, while the rest of dinner is being finished.
Started some baked potatoes in the oven. Cooked enough to mash and then mixed some cheese with the potatoes and onto the WSM to finish up and give them some added smoke flavor.
Potatoes off the WSM, nice and golden brown, and skin crispy the way we like them.
Pulled and getting ready to eat!!
Plated with some Bush’s Texas Ranchero beans and leftover coleslaw.
The 33rd and Galena really added to the pork. This was the first time I used it on a pork butt and I know that I will be using it again and again! Overall a very delicious meal!
Thanks for looking!
Put onto the WSM with 3 chunks of pecan wood.
Pulled off the WSM at 194 internal and toothpick tender. Wrapped the butt in foil for a short rest, while the rest of dinner is being finished.
Started some baked potatoes in the oven. Cooked enough to mash and then mixed some cheese with the potatoes and onto the WSM to finish up and give them some added smoke flavor.
Potatoes off the WSM, nice and golden brown, and skin crispy the way we like them.
Pulled and getting ready to eat!!
Plated with some Bush’s Texas Ranchero beans and leftover coleslaw.
The 33rd and Galena really added to the pork. This was the first time I used it on a pork butt and I know that I will be using it again and again! Overall a very delicious meal!
Thanks for looking!
