Erik Tracy
TVWBB All-Star
Ended the long holiday weekend with a pork butt on the WSM. After trimming I'd guess it was just a tad over 5lbs.
Rubbed on Saturday with some honey mustard as a binder and dusted with my own mix of brown sugar and spices. Let it set up overnight.
WSM loaded early for a 6am start; Soo's donut with pecan and hickory chunks, bowl in, no water.
Cooked at 250F to a target internal temp of 202F, then wrapped and rested for 1 1/2 hours before pulling
Bone came out clean as a whistle and pulled soft and tender, great bark. Served with cowboy caviar, wok cooked spinach as a lazy/fast substitute for collard greens, copycat recipe swmbo found for Red Lobster cheese biscuits.
Rubbed on Saturday with some honey mustard as a binder and dusted with my own mix of brown sugar and spices. Let it set up overnight.
WSM loaded early for a 6am start; Soo's donut with pecan and hickory chunks, bowl in, no water.
Cooked at 250F to a target internal temp of 202F, then wrapped and rested for 1 1/2 hours before pulling
Bone came out clean as a whistle and pulled soft and tender, great bark. Served with cowboy caviar, wok cooked spinach as a lazy/fast substitute for collard greens, copycat recipe swmbo found for Red Lobster cheese biscuits.
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