Erik Tracy
TVWBB Pro
I had a hankerin' for pulled pork and got a nice pork butt, bone in, at Stater Brothers. 7.5lbs untrimmed
Trimmed and rubbed on Saturday afternoon to set up overnight before putting it on the 18WSM Sunday morning.
Soo's donut load of KBB with 3 chunks each of hickory and pecan. Target temp of 250F for the WSM until I got to 203F for probing to test tenderness.
Total cook time was 9 1/2 hours with 30 minutes resting before pulling; full ride, no wrap
Turned out really good!
Ready to go on
Done to rest (nice bark)
Pulled and ready to serve (bone came out like butter)
Sorry - no plated pictures; was too hungry and impatient. Sides were fries, baked beans, steamed veggies, coleslaw
Got plenty of leftovers for tonight! It was a good day
Trimmed and rubbed on Saturday afternoon to set up overnight before putting it on the 18WSM Sunday morning.
Soo's donut load of KBB with 3 chunks each of hickory and pecan. Target temp of 250F for the WSM until I got to 203F for probing to test tenderness.
Total cook time was 9 1/2 hours with 30 minutes resting before pulling; full ride, no wrap
Turned out really good!
Ready to go on
Done to rest (nice bark)
Pulled and ready to serve (bone came out like butter)
Sorry - no plated pictures; was too hungry and impatient. Sides were fries, baked beans, steamed veggies, coleslaw
Got plenty of leftovers for tonight! It was a good day
