Mike Coffman
TVWBB Olympian
6 pound butt injected with a variation of Chis Lilly’s recipe and refrigerated overnight.
Out of the fridge at 6:30 AM and coated with some homemade BBQ rub.
WSM ready and butt onto the smoker at 7:00 AM, using about 4 chunks of pecan wood.
9 ½ hours later, with the WSM maintaining temperatures between 230 – 240 the entire cook,
the butt was probe tender at an internal temp of 194. Double wrapped in foil and into a
cooler for the next few hours.
Bush’s Baked Beans with smoked bacon put onto the smoker.
Butt partially pulled, ready for my sammie!
Plated with some homemade potato salad, stuffed sweet peppers and seedless watermelon.
Delicious meal all around!
Thanks for looking!
Out of the fridge at 6:30 AM and coated with some homemade BBQ rub.

WSM ready and butt onto the smoker at 7:00 AM, using about 4 chunks of pecan wood.

9 ½ hours later, with the WSM maintaining temperatures between 230 – 240 the entire cook,
the butt was probe tender at an internal temp of 194. Double wrapped in foil and into a
cooler for the next few hours.

Bush’s Baked Beans with smoked bacon put onto the smoker.

Butt partially pulled, ready for my sammie!


Plated with some homemade potato salad, stuffed sweet peppers and seedless watermelon.

Delicious meal all around!
Thanks for looking!