Mike Coffman
TVWBB Olympian
Boston Butt was 8.5 pounds. Last night I injected it with Butcher BBQ Pork Injection and coated
it with Bone Suckin Sauce rub. You may notice I cut the fat cap into squares which allowed the
rub to penetrate deeper. This morning, while the WSM was coming up to temperature, I pulled it
from the refrigerator and gave it another coat of Bone Suckin rub.
Put onto the WSM at 220 degrees. WSM filled with KBB and a mixture of peach and hickory chunks.
Plan on cooking between 235 – 250.
At the 5 hour mark the butt was at 163 internal. At this time I decided I would wrap it in foil as it
had the color I was looking for. I added the onions, cherry coke and more rub to butt before
wrapping in foil. I wasn’t looking to flavor the butt, just the onions.
Back onto the WSM.
The butt was pulled at 198 internal and probe tender at the 8 hour mark. It was then given
another wrap of foil and put in my ice chest for another 1.5 hours. Unwrapped and getting
ready to pull.
Pulled.
Plated with some homemade coleslaw with a little homemade BBQ sauce on top.
Super delicious, moist and tender. Onions came out great as they were not too mushy and still
had a little crunch to them. Total cook and rest time was 9.5 hours. Temperature of the WSM
stayed between 240 – 255.
Thanks for looking!
it with Bone Suckin Sauce rub. You may notice I cut the fat cap into squares which allowed the
rub to penetrate deeper. This morning, while the WSM was coming up to temperature, I pulled it
from the refrigerator and gave it another coat of Bone Suckin rub.
Put onto the WSM at 220 degrees. WSM filled with KBB and a mixture of peach and hickory chunks.
Plan on cooking between 235 – 250.
At the 5 hour mark the butt was at 163 internal. At this time I decided I would wrap it in foil as it
had the color I was looking for. I added the onions, cherry coke and more rub to butt before
wrapping in foil. I wasn’t looking to flavor the butt, just the onions.
Back onto the WSM.
The butt was pulled at 198 internal and probe tender at the 8 hour mark. It was then given
another wrap of foil and put in my ice chest for another 1.5 hours. Unwrapped and getting
ready to pull.
Pulled.
Plated with some homemade coleslaw with a little homemade BBQ sauce on top.
Super delicious, moist and tender. Onions came out great as they were not too mushy and still
had a little crunch to them. Total cook and rest time was 9.5 hours. Temperature of the WSM
stayed between 240 – 255.
Thanks for looking!
