Mike Coffman
TVWBB Olympian
The pork butt weighed in at 7.5 pounds. I injected it yesterday with a mixture of Butcher BBQ
Pork Injection and some apple juice. It was refrigerated overnight. Pulled out of the refrigerator
at 6:30 this morning and was seasoned with Head Country rub.
Put onto the smoker with a mixture of hickory and apple chunks. Target temperature is 225 to 235
and using my clay pot for a heat sink instead of water.
At the 7 hour mark the butt was probe tender and it was then glazed with a 50/50 mixture of
Blues Hog and Blues Hog Tennessee Red. Put back on the smoker to set the glaze.
At the 8 hour mark the butt was ready, so it was removed and tented while the rest of dinner was finishing up.
My wife found some KC Masterpiece beans at Wally World so threw them onto the smoker with a little sliced onion.
Beans were just about ready so started pulling the butt. Should have just forgot about the
beans and ate directly out of the pan as the butt was extremely moist, tender and delicious!
Beans are done and were pulled off the smoker.
Plated with some store bought coleslaw.
As I said above this is one of the juiciest pork butts that I have done. It probably helped that I
mopped the butt every hour and a half. I also double wrapped the butt when the internal temp was
165 which was about 4 hours into the cook. It was probe tender at 196 degrees when I pulled it
from the foil. The beans and the coleslaw were okay but nothing to write home about.
Thanks for looking!
Pork Injection and some apple juice. It was refrigerated overnight. Pulled out of the refrigerator
at 6:30 this morning and was seasoned with Head Country rub.
Put onto the smoker with a mixture of hickory and apple chunks. Target temperature is 225 to 235
and using my clay pot for a heat sink instead of water.
At the 7 hour mark the butt was probe tender and it was then glazed with a 50/50 mixture of
Blues Hog and Blues Hog Tennessee Red. Put back on the smoker to set the glaze.
At the 8 hour mark the butt was ready, so it was removed and tented while the rest of dinner was finishing up.
My wife found some KC Masterpiece beans at Wally World so threw them onto the smoker with a little sliced onion.
Beans were just about ready so started pulling the butt. Should have just forgot about the
beans and ate directly out of the pan as the butt was extremely moist, tender and delicious!
Beans are done and were pulled off the smoker.
Plated with some store bought coleslaw.
As I said above this is one of the juiciest pork butts that I have done. It probably helped that I
mopped the butt every hour and a half. I also double wrapped the butt when the internal temp was
165 which was about 4 hours into the cook. It was probe tender at 196 degrees when I pulled it
from the foil. The beans and the coleslaw were okay but nothing to write home about.
Thanks for looking!
