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Sunday Pork Butt


 

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.
butt-prepped.jpg

WSM loaded early for a 6am start; Soo's donut with pecan and hickory chunks, bowl in, no water.
butt-loaded.jpg

Cooked at 250F to a target internal temp of 202F, then wrapped and rested for 1 1/2 hours before pulling
butt-done.jpg

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.
butt-plated.jpg
 
Last edited:
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.
View attachment 115557

WSM loaded early for a 6am start; Soo's donut with pecan and hickory chunks, bowl in, no water.
View attachment 115558

Cooked at 250F to a target internal temp of 202F, then wrapped and rested for 1 1/2 hours before pulling
View attachment 115559

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.
View attachment 115560
Nice looking plate Erik!
 

 

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