Mike Coffman
TVWBB Olympian
8 pound pork butt that was injected with a Ray Lampe injection marinade last night from this book.
It was also seasoned with Ray Lampe’s BBQ Rub #67 (from the same book) and then wrapped in foil
and put into the refrigerator until this morning. This morning it was removed from the refrigerator
and given another small dose of the BBQ rub.
Put onto the WSM, using KBB with a mixture of cherry and hickory wood.
The WSM got quite a workout starting last night. Some of my wife’s co-workers wanted my peach
pork butt for the Labor Day weekend and I got volunteered to do them again.
I got them on the
WSM last night at 7:30 PM and they were done this morning at 10:00 AM. No prep shots or action shots,
just the butts wrapped in foil and letting them rest for a few hours before pulling. I need to add
that the full charcoal ring of coals still had about ¼ left, so just refilled it and put some new wood
in for our pork butt.
Butt is finished resting and ready to pull.
Served on torta bread with some leftover rice.
Melt in your mouth delicious pork butt! WSM was still going strong with about ½ of the coals left.
But, I am not up to an all-night cook again tonight. Getting too old for 2 over nighters in a row!
Thanks for looking!
It was also seasoned with Ray Lampe’s BBQ Rub #67 (from the same book) and then wrapped in foil
and put into the refrigerator until this morning. This morning it was removed from the refrigerator
and given another small dose of the BBQ rub.
Put onto the WSM, using KBB with a mixture of cherry and hickory wood.
The WSM got quite a workout starting last night. Some of my wife’s co-workers wanted my peach
pork butt for the Labor Day weekend and I got volunteered to do them again.
I got them on the WSM last night at 7:30 PM and they were done this morning at 10:00 AM. No prep shots or action shots,
just the butts wrapped in foil and letting them rest for a few hours before pulling. I need to add
that the full charcoal ring of coals still had about ¼ left, so just refilled it and put some new wood
in for our pork butt.
Butt is finished resting and ready to pull.
Served on torta bread with some leftover rice.
Melt in your mouth delicious pork butt! WSM was still going strong with about ½ of the coals left.
But, I am not up to an all-night cook again tonight. Getting too old for 2 over nighters in a row!
Thanks for looking!
