Mike Coffman
TVWBB Olympian
8 pound pork butt was injected with Goya Mojo last night, wrapped and put into the refrigerator.
This morning I removed it from the refrigerator about 4:30 AM and coated it with EVOO and seasoned
with Killer Hogs The BBQ Rub.
Got the WSM fired up around 5:30 using chunks of pecan and peach wood. WSM was up to my
cook temp of 250 (at the grate) at 6:15 and the butt was put on. This picture was taken about
45 minutes later as it was still too dark for a good photo when it was put onto the smoker.
It took 4 hours to get it to 160 internal. At that time I removed the butt and wrapped it in foil. (No pictures)
2 hours later it was at 199 internal in several places and toothpick tender. I removed it from the
foil and put it in a pan to glaze and put back onto the smoker.
Another 30 minutes on the smoker and the butt was at the color I was looking for. It was wrapped
back into foil to let the juices regenerate.
Pulled apart and getting ready to shred some for dinner. Real nice and juicy with a good smoke ring.
Shredded with my trusty bear claws.
Plated with some cheesy mashed potatoes my wife made. I added some shredded Colby jack and
onions to my sammie.
I was expecting another 10 – 12 hour cook with this size butt and was really surprised when it hit
199 as early as it did. Never can tell with pork butt. One of the things I did different this time was
trim off the fat cap and any large clumps of hard fat from the butt. This more than likely had an effect
on the timing. This to me was the tastiest pork butt I have done. Not overpowered with the rub or
the smoke, was very tender and juicy and has the right amount of sweet and spice.
Thanks for looking!
This morning I removed it from the refrigerator about 4:30 AM and coated it with EVOO and seasoned
with Killer Hogs The BBQ Rub.
Got the WSM fired up around 5:30 using chunks of pecan and peach wood. WSM was up to my
cook temp of 250 (at the grate) at 6:15 and the butt was put on. This picture was taken about
45 minutes later as it was still too dark for a good photo when it was put onto the smoker.
It took 4 hours to get it to 160 internal. At that time I removed the butt and wrapped it in foil. (No pictures)
2 hours later it was at 199 internal in several places and toothpick tender. I removed it from the
foil and put it in a pan to glaze and put back onto the smoker.
Another 30 minutes on the smoker and the butt was at the color I was looking for. It was wrapped
back into foil to let the juices regenerate.
Pulled apart and getting ready to shred some for dinner. Real nice and juicy with a good smoke ring.
Shredded with my trusty bear claws.
Plated with some cheesy mashed potatoes my wife made. I added some shredded Colby jack and
onions to my sammie.
I was expecting another 10 – 12 hour cook with this size butt and was really surprised when it hit
199 as early as it did. Never can tell with pork butt. One of the things I did different this time was
trim off the fat cap and any large clumps of hard fat from the butt. This more than likely had an effect
on the timing. This to me was the tastiest pork butt I have done. Not overpowered with the rub or
the smoke, was very tender and juicy and has the right amount of sweet and spice.
Thanks for looking!
